Working out makes me hungry! This is especially true after a good run on a Sunday morning. These cookies are full of protein, healthy fats and carbohydrates, which is exactly what you need during or after a tough workout.
approx. 35 min
6 large cookies
100 grams pecans, chopped
50 grams oats
30 grams chickpea flour (or another flour of your choosing)
1 tsp aluminum-free baking powder
1 tsp vanilla powder
1 pinch cinnamon
1 tbsp plant-based protein powder (optional)
2 pinches sea salt
55 grams dried mulberries (or raisins, goji berries)
2 tbsp sesame seeds
Preheat the oven to 180°C. Toast the pecans in warm frying pan for a minute or two. Then grind the nuts in a food processor or blender for about a minute, add the oats and flour and blend until combined. Make sure you don’t blend the mixture too much or the nuts will begin to release their oil. Spoon the mixture into a large bowl and add the baking powder, cinnamon and vanilla. If you’re using it, add the protein powder now as well. Beat the eggs separately and add them to the mixture. Combine well and stir until a sticky dough is formed. Return the mixture to the blender and add the mulberries and sesame seeds and process until the mixture is finely blended.
To make the cookies, take two tablespoons of the dough in your hand, roll the dough into a ball and flatten this ball using your hand on the parchment paper-lined baking sheet. Repeat until all the dough has been used, leaving about 3cm between the cookies. Bake in the preheated oven for about 20 minutes, until the cookies are golden brown and fully cooked.
Remove the cookies from the oven and allow to cool for 10 minutes. They can be stored in the fridge if you’re able to keep your hands off them!
Pictures: Allerhande - Anne Timmer
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!