Description
Maple Almond Bear Hug Protein Cookies are soft, nutty, and naturally sweetened treats that wrap around a whole almond for a charming presentation. Packed with protein and made with wholesome ingredients, they’re perfect for snacking, gifting, or enjoying with tea.
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup vanilla or unflavored protein powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup almond butter (or other nut/seed butter)
- 1/3 cup maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 12 whole almonds (for “bear hugs”)
- Optional: 1/2 tsp cinnamon, chocolate chips, or maple glaze
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together almond flour, protein powder, baking soda, salt, and any optional spices in a mixing bowl.
- In a separate bowl, stir together almond butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
- Combine wet and dry mixtures, stirring until a soft dough forms.
- Roll 1–1.5 tbsp portions of dough into balls and flatten slightly into discs.
- Place a whole almond in the center of each disc and gently fold edges to “hug” the almond.
- Arrange on prepared sheet about 2 inches apart.
- Bake for 8–10 minutes until edges are golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For vegan cookies, use plant-based protein and dairy-free ingredients.
- Swap almond butter for sunflower seed butter and almonds for pumpkin seeds to make nut-free.
- Bake slightly longer for a crispier texture.
- These freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
