This delicious cookie recipe has the perfect blend of dried fruit, almonds and spices; a healthy dose of protein; and less than 90 calories per cookie. The main sweetener is agave nectar, also called agave syrup—this can be found in the syrup isle of grocery stores like Whole Food or Capers. It is a low glycemic sweetener, so is much healthier than traditional sugar.
The dough needs to cool in refrigerator prior to baking, so there is no need to preheat oven.
2 ½ cups whole wheat flour
½ cup unflavoured whey protein powder (or other preferred protein powder)
2 tsp baking powder
¼ tsp ground cloves
¼ tsp ground cinnamon
½ tsp nutmeg
1/8 tsp ground cardamom
¼ tsp sea salt
½ cup olive oil
½ cup agave nectar (or honey)
4 egg whites
½ cup unsulfured blackstrap molasses
½ cup applesauce
1 tbsp vanilla
2 tbsp plain low-fat yoghurt
1 cup raisins
½ cup dried unsweetened cranberries
1 cup unsalted, raw silvered almonds
- In a large mixing bowl, sift together all dry ingredients and spices.
- In small mixing bowl, cream together olive oil and agave nectar until smooth.
- In separate bowl, beat egg whites until fluffy, then add to olive oil mixture and mix thoroughly.
- Add molasses, applesauce, vanilla and yogurt and mix well again.
- Add wet mixture to dry ingredients and still until the dough forms a ball.
- Add raisins, cranberries, and almonds. Mix well. (You may need to coat hands in olive oil to mix properly).
- Wrap dough in plastic wrap (or put in bowl) and place in refrigerator for an hour or two.
- Once dough is cool, preheat oven to 350°.
- Make small balls with dough. Place on cookie sheets and press down with a fork. Bake for 10 minutes
Measuring Up 