Recipes
Coffee Coconut Protein Cookies
Method Preheat the oven to 180C/160C fan. Make the flax egg by mixing 1 tbsp flaxseed with 3 tbsp water in a small bowl. Put aside for 5 minutes. Mix all of the dry ingredients in a large bowl. Add the melted coconut oil, vanilla extract, milk and flax egg. Mix to combine. Using an ice cream scoop separate the mixture into 9 and arrange onto a baking tray lined with parchment paper. Press each cookie down to form a round disc. Bake for 20 minutes, until golden brown.
Serves: / Prep time:
Ingredients:
1 scoop of Coffee Coconut + MCTs Clean Lean Protein
30g ground almonds
80g oat flour – oats blended into a flour.
60g brown sugar
1/4 tsp salt
1/2 tsp baking powder
1 tbsp flaxseed + 3 tbsp water (flax egg)
4 tbsp melted coconut oil
2 tbsp plant based milk
1/2 tsp vanilla extract/paste