Super Barley Almond Butter Cookie Cup

Super Barley Almond Butter Cookie Cup

  • Approx. 20 cups

  • 20 min prep time

  • 30 - 45 min cook time

Almond butter layer Ingredients

  • 1/2 cup almond butter (or peanut butter, if you prefer)
  • 3/4 cup quick oats
  • 1/4 cup BARLEYMAX Super Barley Toasted Flakes
  • 1/3 cup vanilla protein powder
  • 1/4 cup milk of choice
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • Sprinkle of salt

Choc layer Ingredients

  • 1/3 cup dark chocolate chips, squares or buttons
  • 2-3 tsp coconut oil, as needed
  • Flaky salt
Toasted Flake 300g

Toasted Flake 300g

$12.90
Regular price
Added to Cart! View cart or continue shopping.
  1. In bowl, mix together the almond butter, oats, vanilla protein powder, milk, honey, vanilla and salt.
  2. In a silicone mini muffin try (or metal tray with liners), distribute the almond mixture and press down until flat. I used the back of a measuring cup to press down which sped up the process.
  3. In a microwave safe bowl, melt the chocolate in 20-30 second intervals, stirring regularly. Add coconut oil to thin out the melted chocolate if needed (this will depend on the chocolate you’re using). 
  4. Distribute the chocolate over each peanut cup and use the back of a spoon to coat the surface. Sprinkle with flaky salt. Place in the freezer for at least 1 hour before removing the peanut cups from the muffin tray. Enjoy! 

Note: keep these in the fridge so they don’t melt.

 
Super Barley Almond Butter Cookie Cup

More recipes

Elevate your inbox

Receive special offers and a first look at new products.