Foodie Friday: Maple Almond Butter + Macadamia Nut Cookies {Gluten Free, Vegan}


Maple Almond Butter Macadamia Nut Cookies {Gluten Free, Vegan} @FitFoodieMama

Welcome back to our weekly Foodie Friday link up! I’m linking up with Emily from Whatever Floats Your Oats, Esther from Chocolate Runner Girl, Farrah from Fairyburger and Cassandra from Powered by BLING to create awesome healthy recipes each week!  Also, make sure you hop around to check out all the amazing recipes in this link up and feel free to add your recipes as well! 

As you’re reading this I am making my way down to Alexandria, VA for a family wedding.  Not only am I excited about this because it means a weekend away sans children (HOORAY) but it also means that I get to meet Sue from This Mama Runs for Cupcakes for the first time in the flesh! 

If you haven’t familiarized yourself with Sue’s blog yet then you need to do so! She always all sorts of awesome information about races, running, running tips, and running gear along with occasional mouth watering (healthy) desserts! I cannot wait to meet up with her and naturally, we plan on going for a sunrise run! She’s promised to give me a running tour of D.C. and I CANNOT WAIT! Yes, I abused the exclamation point in that paragraph but it’s because I’m FREAKING EXCITED! 

Speaking of desserts and excitement, today’s Foodie Friday theme is COOKIES and I’ve whipped up these super simple and scrumptious Maple Almond Butter Macadamia Nut Cookies.  Made with just a few ingredients, including Skoop B Strong protein powder, they’re perfect for breakfast, an afternoon snack and of course, dessert! 

Maple Macadamia NutMaple Almond Butter Macadamia Nut Cookies {Gluten Free, Vegan}

 


Recipe

Ingredients:

  • 1/2 cup certified gluten free rolled oats
  • 1/2 maple almond butter (I used Justin’s)
  • 2 tbsp apple sauce
  • Sprinkle of sea salt 
  • 1 20 gram scoop of Skoop Viva-Nilla B Strong
  • 1/4 cup dry roasted macadamia nuts 
  • 3/4 tsp baking soda 
You might also like:  Broccoli Rabe & Sun-Dried Tomato Spaghetti Squash Bake {GF, Vegan}

Directions:

  1. Preheat oven to 350 degrees. 
  2. Mix all ingredients in a bowl together.
  3. Line baking sheet with parchment paper.
  4. Roll into tablespoon size balls (maybe a wee bigger) then flatten a little bit. 
  5. Place on lined baking sheet making sure to leave a some room between each.
  6. Bake for approximately 10 minutes. 
  7. Remove and let cool!

Makes 12 cookies! 😀 


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Don’t forget to linkup below if you have a recipe to share that you’ve been loving lately and make sure to join us again next week as we fire up the grill and turn up the heat! :) 

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About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

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