Almond Whey Protein Biscuits

I usually like to post four to five new recipes a week on Protein Pow but I’ve posted a lot less than that these past few weeks. I’ll tell you why that is: it’s because I’ve  been busy pouring truckloads of wizardry into the Protein Pow Holiday Recipes ebook. It’s now available HERE and it’s packed full of absolutely-insane recipes for pumpkin protein pies, protein cookies, pumpkin mince pies, holiday protein bars, turkey stuffing, chocolate tress and oh :-D Lots of protein POW goodness to ensure you guys get through this holiday period with a POW! Right now though – because it’s Sunday and all Sundays call for a new post – I’d like to give you a recipe for Almond Protein Biscuits. They’re super easy, quick to make, and absolutely scrumptious – especially alongside a good old double espresso.

Ingredients:

1/4 cup ground almonds
1/8 cup coconut flour
1/4 cup vanilla whey protein powder (I used APS’ grass-fed vanilla whey but whatever whey you have handy will work)
3 tablespoons light tahini (read Note 1 for more on this)
1 tablespoon dark agave syrup (read Note 2 for subs)
1/4 cup water
1/2 teaspoon maple extract (see Note 3)

Directions:

Mix everything together until you get a thick dough that you can shake with your hands. If it’s too crumbly, add a bit more water until you get them just right. Once a dough has formed, divide this into four balls and flatted them out on a nonstick cookie tray. Bake them at 190 C (374F) for about 15-20 minutes or until they’ve cooked through. That’s it

Macros per biscuit (out of 4):

144kcals
12g protein
3g carbs
9g fiber

Note 1: I absolutely LOVE using light tahini (i.e. sesame seed paste) in cookies, biscuits, and cheesecake bases. There’s something wonderful about the way its subtle saltiness combines with the sweetness of the rest of the ingredients. If, however, you don’t like tahini for some reason, you can always sub it for a thick almond butter or a thick cashew nut butter.

Note 2: If you don’t have or if you have something against agave, you can use regular honey on here. I know both agave AND honey are pretty high in sugar but they both work really well here as they bind all the ingredients together and do the job really well!

Note 3: I used this maple extract
for some extra flavor. It’s totally optional though. You can either omit it or just sub it with orange zest of some cinnamon or lemon zest!

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