Greek · Dessert
Honey Walnut Crescent Cookies
These Greek-inspired crescents swap the usual butter-laden shortbread base for a whey-and-Greek-yogurt dough, keeping the honeyed walnut flavour of the original while landing at over 20g protein a serving.
$1
12 minsPrep
14 minsCook
36 minsTotal
EasyLevel
Nutrition per serving
223Calories
17.3gProtein
10gFat
18.1gCarbs
8.1gSugar
2.6gFiber
176mgSodium
3mgChol
1.4gSat Fat
185mgPotassium
112mgCalcium
1mgIron
0.2mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Ouzo
local
Greek Coffee (Elliniko)
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet with parchment.
2
In a bowl, whisk the whey protein isolate, oat flour, almond flour, baking powder and cinnamon together.
3
In a separate bowl, mix the Greek yogurt, 10g honey, egg white and vanilla extract until smooth.
4
Fold the wet mixture into the dry ingredients along with the chopped walnuts until a soft, slightly sticky dough forms.
5
Divide the dough into 4 equal pieces (about 27g each) and roll each into a small log, tapering the ends, then curve into a crescent shape on the lined tray.
6
Bake for 13-15 minutes until the edges are just golden and the crescents feel set to the touch.
7
Transfer to a wire rack and cool for 10 minutes.
8
Drizzle the remaining 6g honey over the cooled crescents just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz24g whey protein isolate
- 1.1 oz30g strained, full-fat greek yogurt
- 0.8 oz22g oat flour
- 0.5 oz14g almond flour
- 0.5 oz14g finely chopped walnut
- 0.4 oz10g honey
- 5/85/8 egg whites, lightly beaten (20g)
- 0.1 oz2g baking powder
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 0.2 oz6g drizzled honey
