These Small Batch Protein Almond Croissant Cookies are super decadent despite being gluten free, butter free, and high in protein! They are crispy and chewy and are packed with almond croissant flavours and decadent white chocolate chips. These cookies are reminiscent of traditional almond croissants and are soon to be your favourite high protein cookie recipe.
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Why you will love these Protein Almond Croissant Cookies
These Protein Almond Croissant Cookies are not only high in protein, gluten free, and are lower in calories than their traditional counterpart, they certainly don’t taste like it. They are the ultimate chewy and crispy delectable cookie that encompass the irresistible flavours of an almond croissant.
Topped with flaked almonds for an extra crunch, these cookies are a true delight for almond lovers. Each bite is an explosion of flavors and textures, bringing together the deliciousness of an almond croissant with the convenience of a delicious protein cookie.
The best thing about this cookie recipe is that it doesn’t require and fancy ingredients, only pantry staples (with the exception of stevia & sugar free chocolate chips) and it comes together in literally 15 minutes!
Additionally they have less than half the sugar of a normal cookie, and are much lower calorie, without a compromisation of taste and texture.
Whether enjoyed with a cup of coffee at breakfast, or as a healthier sweet treat any time of the day, these Protein Almond Croissant Cookies are sure to become a favorite and will definitely replace all your protein bars.
Macros
Per Cookie (6):
Calories: 170
Carbohydrates: 9g
Protein: 9g
Fat: 10g
Ingredients and Substitutions for Protein Almond Croissant Cookies
Almond Butter- Replaces the need for butter or oil and adds to the almond taste.
Egg yolk- In small batch cookies I prefer to use an egg yolk versus a whole egg as it results in a chewier cookie, if you want a cakier cookie feel free to use a whole egg. Can substitute for 30g extra Almond Butter.
Milk- any milk will work. This recipe uses a light & high protein cows milk, you could use fairlife, soy milk or any plant based milk.
Vanilla Extract- flavour.
Almond Extract- essential for that almond croissant flavour.
Protein Powder – Replaces the need for flour and it adds protein and flavour without adding extra sweeteners. If you do not want to use protein I would suggest using equal parts oats. My go to protein for this recipe is CARAMELISED BISCUIT PREMIUM ALMOND PROTEIN from MacroMike. use my code amb-eliyaeats to save 10%. (I am a proud MacroMike ambassador!). Strongly recommend a vegan protein as it is thicker and is closer to flour (texture wise) than whey protein.
Almond Butter powder- I use almond butter powder from macromike, can substitute for almond meal, protein powder or oat flour.
Brown Sugar- This recipe uses a small amount of brown sugar to help with texture and chewiness, you can keep it sugar free and use only sugar free granulated sweetener but the texture will not be the same.
Sugar free granulated sweetener- Like stevia or natvia. This is optional, you can replace with equal parts normal sugar, honey or maple syrup. You can even omit it completely as the protein powder usually adds great sweetness and flavour- I use Natvia.
Baking Soda- NOT baking powder. Using Baking Soda results in a chewier cookie whilst baking powder results in a cakier/light & airy cookie.
Salt- Just a dash.
Sugar Free White Chocolate Chips- I use the noshu brand, can sub for any white chocolate chips or chunks
Flaked Almonds- To add on top.
Monkfruit Icing Sugar- I use this monkfruit icing sugar to dust but you can use normal icing sugar.
Baking Tips
- Use room temperature ingredients: This is essential to ensure less air bubbles in the batter. This is because the colder the ingredients are the more lumps that form, resulting in excess mixing and more air bubbles. Less mixing means a thinner, chewy/crispy cookie
- Mix by hand: This is essential, using an electric mixer or hand mixer will add too much air into the batter, you just want to mix the ingredients until just combined.
- Only mix until just combined: The more you mix, the more air bubbles form, resulting in a more cakier/thicker cookie.
- Tap the baking tray on your countertop after taking the cookies out of the oven: This helps the cookies deflate and set once out of the oven. Also helps with achieving that crinkle cut look. I would strongly suggest you try this out!
- Leave to cool: Let the cookies cool on the baking pan/sheet for 10-20 minutes before digging in. This is because its still in the cooking process and once cooled it will have a better cripsier/chewy texture.
How to store Protein Almond Croissant Cookies
Store cooked cookies at room temperature in a airtight container or cookie jar for 5-7 days.
OR store in the freezer for 3-6 months.
Protein Almond Croissant Cookies- GF, low calorie
Ingredients
- 60 g almond butter runny, all natural 100% almonds
- 1 egg yolk room temp
- 1-2 tbsp milk any milk will work, skim, soy, almond etc.
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 30 g brown sugar can sub for white sugar
- 30 g zero calorie granulated sweetener natvia, stevia or monkfruit. See notes*
- 30 g almond butter powder sub for almond flour, oat flour or protein powder
- 30 g protein powder see notes for exact brand
- 1/4 tsp baking soda
- 30 g sugar free white chocolate chips can sub for normal white chocolate chips
- 15 g flaked almonds
- monkfruit icing sugar for dusting, sub for normal icing sugar
Instructions
- Pre-heat oven to 180c or 356 F.
- Mix the almond butter, egg yolk, milk, extracts ans sugars until well combined.
- Sift the almond butter powder and protein powder into the mix, add the baking soda, salt and chocolate chips and mix until a thick batter forms. If it is too dry add an extra tbsp of milk.
- Scoop into 6 equal sized balls, or 8-9 smaller sized cookie dough balls. Dip into a small bowl or plate with filled with the almond flakes. Flatten slightly on the baking tray.
- Bake in the oven for 10 minutes then tap the baking tray on your countertop after taking the cookies out of the oven: This helps the cookies deflate and set once out of the oven. Also helps with achieving that crinkle cut look.
- Let the cookies cool on the tray for 10-20 minutes before dusting with monkfruit icing sugar and enjoy!
