Blend. Mix. Bake.
Ingredients
- 500 g (about 2 cups) egg whites
- 200 g (about 13–15) dried figs
- 180 g (about 1½ cups) peanut butter powder
- 180 g (about 1½ cups) almond flour
- 130 g (about 1 cup) ground rolled oats
- 200 g (about 1 cup) semisweet chocolate chips
- 180 g (about 1 cup) dried cranberries
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or reusable silicone baking mats.
- Blend. Blend the egg whites and dried figs until smooth.
- Mix. In a large bowl, combine the peanut butter powder, almond flour, ground oats, chocolate chips, dried cranberries and baking powder.
- Combine. Pour the egg-white and fig mixture into the dry ingredients. Stir until evenly combined.
- Shape. Divide the dough into cookies and place on the prepared baking sheets. Flatten slightly; these cookies don’t spread much during baking.
- Bake for about 12 minutes, or until set.
- Let cool before serving.
A Few More Reasons to Make Them
Easy. Blend, mix and bake.
Protein from everyday ingredients. Egg whites, peanuts, almonds and oats provide the protein.
Reduced fat. Substantially lower in fat than a typical peanut butter cookie, while peanuts, almonds and chocolate still provide richness and flavor.
No cholesterol. Made without cholesterol-containing ingredients.
Easy to make gluten-free. Use certified gluten-free oats.