High-protein hazelnut cookies with quark and cinnamon

High-protein hazelnut cookies made with ground hazelnuts, low-fat quark and defatted almond flour, with cinnamon and coconut sugar. A snack with 22 g protein per serving (5 cookies).

At a glance

• Serves 5
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 315 kcal per serving
• Protein: 23 g
• Fat: 17 g
• Carbs: 15 g

Ingredients

• 150g low-fat quark
• 1 egg
• 50g coconut sugar
• 80g ground hazelnuts
• 110g defatted almond flour
• 30g whey protein powder (unsweetened)
• 25 whole hazelnuts
• 2 tsp cinnamon
• 0.5 tsp baking powder
• 1 pinch of salt

Method

You’ll need: oven · baking tray

1. Preheat the oven to 175 °C (155 °C fan) and line a baking tray with baking paper.
2. Stir together the quark, egg and coconut sugar. Mix the ground hazelnuts, almond flour, protein powder, cinnamon, baking powder and salt and knead them in.
3. With damp hands, shape 25 balls, place them on the tray, press them flat into rounds and push a whole hazelnut into the middle of each.
4. Bake the cookies in the oven at 175 °C for 13 to 15 minutes, until golden brown at the edges.
5. Leave them to cool on a wire rack.

Good to know

Hazelnut and cinnamon taste like Advent. These cookies are ready in 35 minutes, with no rolling out. Five of them make a serving with over 20 g protein.

Swaps

Ground hazelnuts → ground almonds. Coconut sugar → maple sugar. Low-fat quark → skyr. Cinnamon → gingerbread spice.

Cooking tips

Use an unflavoured, unsweetened whey protein, otherwise the dough tastes artificial. With damp hands, the dough won't stick.

Storage

Keeps for 1 week in a tin somewhere cool.

Allergens

Contains hazelnuts, almonds, milk (quark, protein powder) and egg; no gluten-containing grains.