I.love.cookies! I have such a sweet tooth. I’m the type of person that loves a biscuit with my tea, especially after dinner! All my brain thinks about is chocolate and biscuits until I fall asleep! I have come across 2 instagrams and blogs that I love at the moment, Krumble and Chocolate Covered Katie.
I read through the Protein Cookie Bomb recipe on Krumble and realised I didn’t have all of the ingredients, so tried to substitute for some I had at home already. I also doubled her recipe, because every time I make buscuits or muffins at home they are gone in a day! So, if you don’t want a big batch, you can half everything in the below recipe. My recipe made about 40 palm sized cookies:
2 cups coconut flour
1-2 scoops of vanilla protein powder
2 cups almond meal (ground almonds)
2 cups oat flour (ground oats)
4 teaspoons baking soda
Pinch of Pink Sea Salt
1 tablespoon Chia Seeds
4 tablespoons of date paste (dates ground with a splash of water. I find hot water works best)
1 cup blended silken tofu (it was supposed to be coconut oil but I didn’t have any at home! You could also use un-sweetned apple sauce)
2 teaspoons vanilla extract
1 teaspoon stevia
1 and 1/2 cups almond milk
200g 70-80% dark chocolate broken into small pieces
Pre-heat oven to 160 degrees and line a baking tray
Mix together all dry ingredients in a large bowl
In a separate bowl, mix together all wet ingredients well.
Add wet ingredients to dry ingredients and mix very well. I found my mixture to be a little dry, probably because I didn’t use the coconut oil from Krumble’s recipe, so I added a splash or 2 of water until I got what I felt was the right dough-consistency.
Make the mixture into small balls, and place on the baking tray(s) squashing them down as you go.
Cook in the oven for 15 mins or until slightly brown
Take out of the oven and let them cool on the baking tray so they go extra crunchy on the bottom!