Ingredients
- 1 cup almond flour
- 1 scoop PE Science Vanilla Protein Powder Whey/Casein blend
- 1 cup crushed pineapple thoroughly drained and pressed dry
Method
- Drain the crushed pineapple and press between paper towels until very dry.
- Mix almond flour, protein powder, and dried pineapple in a bowl until a dough forms.
- Scoop into 8 balls, place on a lined baking sheet, and flatten slightly.
- Bake at 350°F (175°C) for 10-12 minutes.
- Let cookies cool completely on the pan to firm up before handling.
Nutrition
Notes
These 3-ingredient pineapple protein cookies are soft, chewy, and made with almond flour, vanilla protein powder, and well-drained crushed pineapple. They are simple, tropical, naturally gluten-free, and easy to prep in minutes.
These 3-ingredient pineapple protein cookies are soft, chewy, and made with almond flour, vanilla protein powder, and well-drained crushed pineapple. They are simple, tropical, naturally gluten-free, and easy to prep in minutes.
PINEAPPLE TIP: Drain the crushed pineapple well and press it between paper towels until it is damp but not dripping. Too much juice will make the cookies soggy and hard to shape.
DOUGH TIP: If the dough is too sticky to scoop or shape, add 1 to 2 tablespoons more almond flour until it becomes easier to handle.
PROTEIN POWDER TIP: Use a vanilla protein powder you actually like the flavor of. A whey/casein blend usually gives a softer cookie texture, while some protein powders may bake drier.
COOLING TIP: Let the cookies cool completely on the baking sheet before moving them. They will be soft when they first come out of the oven and firm up as they cool.
STORAGE TIP: Store the cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.