Protein Sugar Cookies

• 1 cup smooth cashew butter (raw or roasted)
• 1/2 cup Nuzest Clean Lean Protein Smooth Vanilla flavour
• 1/3 cup coconut sugar
• 1/2 tsp aluminium-free baking powder

Wild Strawberry yoghurt icing (optional)

• 1/2 cup natural yoghurt
• 1 scoop Nuzest Clean Lean Protein Wild Strawberry flavour
• 2 tbsp freeze-dried raspberries, crushed

Method

1. Preheat the oven to 180°C (356°F) and line a baking tray with baking paper.
2. Combine the cashew butter, Nuzest Clean Lean Protein Smooth Vanilla flavour, coconut sugar and baking powder in a bowl. Mix until a smooth dough forms.
3. Divide the dough into 12 even portions, roll into balls and gently flatten onto the prepared baking tray.
4. Bake for approximately 12 minutes, or until lightly golden around the edges.
5. Allow the cookies to cool completely on a wire rack before handling or decorating.
6. To make the icing, whisk together the natural yoghurt and Nuzest Clean Lean Protein Wild Strawberry flavour until smooth and creamy.
7. Spoon or spread the icing over the cooled cookies and finish with the crushed freeze-dried raspberries.

Notes

• The cookies will firm up as they cool, so don't skip the cooling time before handling or icing.
• If making ahead, store the icing separately and decorate just before serving, as icing the cookies in advance may soften their texture.
• Store the cookies in an airtight container in the refrigerator.