Posted on by Macro Mike

Mini Melting Cookie Cakes

Created by: @sammybeasley1

Here is something a little more winter appropriate for you! Mini-melting biscoff and chocolate cookie cakes with our Premium Salted Caramel Almond Protein. Soft but crunchy cookie cakes complete with chocolate chips, melting chocolate ooze and more biscoff drizzle! The perfect treat to dig into during these chilly winter nights. Now who would like a spoon?



  • 1 1/2cups / Self-raising flour, gf
  • 1/2cup / Macro Mike Salted Caramel Premium Plant Protein⠀
  • 1/3cup / Vegan butter⠀
  • 1/4cup / Granulated sweetener
  • 1/2cup / Brown coconut sugar
  • 1/4cup / Almond milk⠀
  • 1tsp / Vanilla⠀
  • 1/4cup / Chocolate chips, dark⠀


  • 4 / Dark chocolate squares
  • 2tbsp / Biscoff spread⠀


Lightly grease two 10cm springform tins with oil and preheat your oven to 180 degrees.
Melt your butter in the microwave and add to a bowl with sugar, vanilla, and almond milk, mix to combine. Add the remaining ingredients and mix with your hands until it forms a wet dough.
Divide the mixture into two and split in half again. Press 1/2 of your mixture into the bottom of your tin, flatten to a disc shape and scoop biscoff spread in the middle of the dough; top with 2 x pieces of chocolate.
Cover with the remaining cookie dough and extra choc chips. Repeat for the second cookie cake.
Transfer to the oven and cook for 15-18 minutes or until golden. Allow to cool for a few minutes before serving.

goodies in this recipe!!

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