serves
18-20 cookies
prep time
10-15mins
cooking time
15mins
protein
7.7g
fat
6.5g
carbs
20g
calories
178
| COOKIES: | |
|---|---|
| 50g | Dairy-free yoghurt |
| 60g | Almond butter |
| 80g | Maple syrup |
| 40g | Coconut sugar |
| 2 Tsp | Vanilla essence |
| 75g | Salted Caramel Premium Almond Protein |
| 80g | Gluten-free plain flour |
| ½ Tsp | Bicarb |
| 30g | Choc Chips |
| FILLING: | |
|---|---|
| 75g | Coconut yoghurt |
| 10g | Maple Syrup |
| 20g | Deluxe Chocolate Premium Almond Protein |
| 10g | Cacao powder |
- Preheat oven to 170 and line a cookie tray with baking paper.
- Add the yoghurt, nut butter, maple syrup and vanilla to a large bowl and whisk until smooth. Add the protein, flour, bicarb and choc chips and mix until combined.
- Divide the batter into approx. 18-20 cookies. Flatten out slightly into desired size. Place in the oven to bake for 15min or until golden. Set aside to cool.
-
To make the filling, add the yoghurt and maple syrup to a medium bowl and whisk together. Add the protein and cacao powder and mix until smooth.
-
Pair up the cookies and add a generous spoonful of filling to the bottom of one cookie. Sandwich it together with the other cookie from its pair and enjoy!!
