28 April, 2018

White Choc Macadamia Protein Cookies

Comments : 2 Posted in : #healthymumma, Baking, Biscuits & Cookies, C4K Bariatric Kitchen, Gluten Free, High Protein, Refined Sugar Free, Snack: Sweet, When Holly Met Percy on April 28, 2018 by : C4Kkitchen

White Choc Macadamia Protein Cookies

Makes: 15 cookies

Ingredients:

• 200g cashew butter
• 2 scoops (60g) vanilla protein powder
• 1 egg
• 1/2 cup chopped macadamia nuts
• 1/2 cup white chocolate chips
• 2 tablespoons high protein milk

Method:

• Preheat the oven to 180 degrees Celsius and line a tray with baking paper
• Place all ingredients except the milk into a large bowl and mix until well combined
• Gradually add the milk until the mixture balls together into a dough like consistency (the amount of milk may vary depending on the type of cashew butter used)
• Roll the dough into 15 even sized balls and place on the baking tray with 4-5cm between each dough ball
• Lightly spray the tip of a fork with cooking spray and press down onto each dough ball to slightly flatten
• Bake for 15 minutes, remove from the oven and allow to sit on the tray for a further 10 minutes until transferring to a wire rack to cool completely.

Nutritional Value per Cookie:

• Calories: 132
• Total fat: 10.5g
• Total carbohydrates: 5g
• Total sugar: 0.5g
• Protein: 6g

Recipe Notes:

• Store in an air tight container for up to 7 days……if they last that long!!

• This recipe is freezer friendly to be consumed within 6 months

• Protein powder used in the recipe is Protein Supplies Australia WPI Fast Release protein powders

• You can buy online from www.proteinsuppliesaustralia.com.au

• Use the Discount code holly10 at checkout to get a 10% discount

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.