Ingredients

The following ingredients have 1 Servings
  • 1 scoop vanilla protein powder (32-34 grams)
  • 3 tablespoon coconut flour
  • 1/8 teaspoon sea salt
  • 2 tablespoon cashew butter (can sub for any nut butter, but cashew is best)
  • 1 tablespoon sticky sweetener of choice
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon natural butter extract (optional)
  • 2 tablespoon milk of choice (* See notes)
  • 1 tablespoon macadamia nuts (chopped)
  • 1 tablespoon white chocolate chips (dairy free, if necessary)

Instruction

  • Preheat the oven to 350 degrees. Line a cookie sheet or baking tray with grease proof paper and set aside.
  • In a small mixing bowl, combine your coconut flour with your protein powder and sea salt and mix until there are no clumps.
  • In a small microwave safe bowl or stovetop, melt your nut butter with maple syrup until combined. Stir in your vanilla extract and butter extract. Pour the wet mixture in with the dry mixture and mix until a crumbly texture remains. Using a tablespoon at a time, add dairy free milk until a thick batter is formed. Stir through the macadamia nuts and white chocolate chips (NOT for paleo option).
  • Form the batter into a ball and transfer to the lined cookie sheet. Press firmly and spread out into a cookie shape. Top with extra chips and nuts and bake for 8-12 minutes- 8 minutes for extra soft and chewy or 12 or so for a firmer cookie.
  • Remove from oven and allow to cool before digging in!