1 cup creamy almond butter: Make sure it's the natural kind with only almonds as the ingredients!
1 tbsp melted coconut oil
1/2 cup coconut sugar
1 tsp vanilla essence
1/3 cup unsweetened cocoa powder
2 scoops vegan choc protein: I used Naked Harvest's! Use code GENE for 15% off!
1/4 cup almond meal
3/4 tsp baking soda
1/2 tsp salt
1/3 cup vegan dark and white choc chips
How to make:
Line a baking tray with baking paper
In a medium bowl, combine almond butter, coconut sugar, coconut oil, vanilla and eggs. Whisk until smooth.
Add in the cocoa powder, almond meal, baking soda, salt and protein. Mix until there are no lumps. Fold through the choc chips.
Place the mixture in the fridge for 5-10 minutes until set and able to pick up and mould without being too sticky.
While the mixture is setting preheat your oven to 180 degrees celsius.
Using a cookie scoop or a tablespoon, place small balls of the mixture on the baking paper around 3 inches apart. Flatten with the palm of your hand until an inch thick.
Bake in the oven for 8 - 10 minute or until lighter and golden in colour.
Cool for 10 minutes before eating and enjoy!
The mixture will be sticky before setting in the fridge, make sure you don't skip the setting step.
Don't over bake as the cookies will come out dry.
Be sure to allow them to cool before eating as this is the step that truly allows them to harden and form into cookies!
If you do decide to try this recipe (which I highly recommended, as it's delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!
Lots of love and happy cookie making! Gené xx