This recipe uses a completely new cookie-making formula, something you may not even have thought of!

We all know that you can make some really delicious protein cookies, but hand-on-heart, these will be some of the best protein cookies you’ll EVER make, honestly. You’re going to love them!

Big talk, we know. But we’re confident we can back it up with these unreal recipe:

Ingredients

1 tbsp coconut oil
1/8 cup unflavoured pea protein powder
2 tbsp coconut sugar
1 tbsp peanut butter
1 tbsp boabob powder
2 tbsp almond milk

Directions

1. Mix all of the above ingredients in a box until you get a sort of oily dough. You can use a food processor for this job too.

2. Divide your mix into five small ‘balls’ and place them on a non-stick cookie pan or a pan lined with some baking parchment. Flatten them with a cookie stamp if you have one!

3. Bake the cookies at 180 C (356 F) for about 15 minutes or until they brown all over Now, here’s a REALLY important part: The cookies WILL BE SOFT when you take them out of the oven. Soft like you-won’t-be-able-to-pick-them-up-with-your hands soft. Let them cool completely though because, as they cool, they’ll harden up. This is because the coconut oil, which liquified when heated, sets as it cools and helps ‘solidify’ the cookies as it were.

4. Notice the crunch when you bite into the cookies. Good, right?

Macros per cookie: 61kcals, 5g carbs, 3g protein and 3g fat.

Note: Coconut sugar was used to make this. Coconut sugar is interesting. It’s has a low-glycemic index, a pretty decent macro profile, and it tastes really nice when baked. It’s not great eaten solo though – e.g. mixed into a pudding etc. It’s unbelievable! And lends a fantastic crunchiness to cookies.