serves
15
prep time
10-15mins
cooking time
10mins
protein
5.3g
fat
6.2g
carbs
16.9g
calories
150 (when made into 15 cookies)
| Topping: | |
| 70g | Almond Butter |
| 60g | Maple Syrup |
| 60g | Coconut sugar |
| 20ml | Vanilla essence |
| 40g | Salted Caramel Premium Almond Protein |
| 20g | Almond Protein Instant Coffee |
| 50g | Gluten-Free Plain flour |
| 60g | Chocolate chunks |
| ½ tsp | Baking powder |
-
Preheat oven to 175 and line 1-2 trays with baking paper.
-
Add the almond butter, syrup, sugar, vanilla, and almond milk to a medium bowl and whisk until smooth. Add the protein, coffee, flour, half of the chocolate, and baking powder and mix again until a soft and slightly sticky dough has formed.
-
Divide the dough into 10-15 balls and place onto the tray/s (being sure to leave a decent amount of space between them).
-
Press the balls down into desired thickness, top with the remaining chocolate, then place in the oven to bake for 10mins or until golden.
- Leave to cool for 5mins then enjoy!!
Featured in this recipe
Salted Caramel Premium Almond Protein (400g Bag)
Sale price$52.95
Vanilla Buttercream
