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150 g (1/2 cup) Madame Labriski date puree
100 g (1/3 cup) nonfat plain yogourt
1 egg
1 to 2 teaspoons (5 to 10 ml) pure almond extract, to taste
1/2 teaspoon (2 ml) baking soda
1 teaspoon (5 ml) baking powder
Pinch of salt
100 g (1 cup) quick-cooking rolled oats
50 g (1/2 cup) undiluted powdered skim milk
50 g (1/2 cup) almond flour
200 g (2 cups) unsweetened shredded coconut
100 g (1/2 cup) 75 % cocoa content dark chocolate chips (optional)
150 g (1/2 cup) Madame Labriski date puree
100 g (1/3 cup) nonfat plain yogourt
1 egg
1 to 2 teaspoons (5 to 10 ml) pure almond extract, to taste
1/2 teaspoon (2 ml) baking soda
1 teaspoon (5 ml) baking powder
Pinch of salt
100 g (1 cup) quick-cooking rolled oats
50 g (1/2 cup) undiluted powdered skim milk
50 g (1/2 cup) almond flour
200 g (2 cups) unsweetened shredded coconut
100 g (1/2 cup) 75 % cocoa content dark chocolate chips (optional)
Preheat the oven to 350°F (180°C).
In a bowl, combine the following ingredients: date puree, yogourt and the egg.
Add the almond extract, the baking soda and powder and the salt, and stir well. Wait for the light frothing to occur (just for fun), then mix well.
Mix in the quick-cooking rolled oats, undiluted powdered skim milk, almond flour, unsweetened shredded coconut and chocolate chips until combined.
Line a baking sheet with parchment paper or a silicone mat – otherwise, everything will stick.
Drop spoonfuls of dough to create beautifully round energy cookies.
Bake for about 12 minutes. Yum, it smells so good!
This recipe is one of the top 10 Madame Labriski energy cookies. These workout-recovery cookies are a source of protein and of joy, and were created to salute the efforts of the athletes who take part in the Quebec Winter Carnival festivities. These energy cookies are a pure delight to munch after working out, or whenever you’re feeling hungry!
SOURCE OF FIBERS, PROTEINS… AND JOY!
Yes, always.
Yes. Almond powder, ground almonds, almond flour… they’re pretty much the same thing. Almond flour is available at supermarkets but the almonds are ground more finely. That being said, when a recipe calls for almond flour, you can easily use ground almonds instead.
You can always substitute one type of nut powder for another type of nut powder or even powdered seeds (sesame seed or sunflower seed powder). You can also replace almond powder with organic tiger nut powder. (Tiger nuts are a tuber.)
It depends on the recipe. When I use milk powder, it’s often a central ingredient in the recipe. Leaving it out is a bit like taking away its very essence. I use it to add protein and give it a nice smooth creamy texture. Without the milk powder, you need to adjust the entire recipe. You can use soy milk powder and you’ll get good results but the texture won’t be the same. It may therefore be best to just try another recipe.
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