Prep time: 15 minutes + 15 min baking

Nutritional information

choco flavour per 100g/ 292kcal/ 18g protein/ 26g carbs/ 12g fats/

fruit flavour per 100g/ 307kcal/ 9g protein/ 40g carbs/ 12g fats/


Hola!

I’d write something catchy and give you reasons of why and when you should eat these cookies. But nah, I think the pictures convey the message perfectly. It’s cookies time all the time anyway.

I couldn’t decide whether to make chocolate cookies or fruit ones so I made both. The fruit ones don’t contain extra protein so that’s why they’re brighter.

Gluten-sugar-oil-free

 


Ingredients:

1 cup = 250ml

1 cup cornflour (120g)

1 cup Vegan Blend from MyProtein (100g)/ or another 1,5 cup of cornflour

½ cup alternative milk (110g)

1 medium mashed banana (130g)

3 sp peanut butter (60g)

2 tsp cinnamon (3g)

½ tsp baking soda

½ tsp salt

½ squeezed lemon (30g)

1 cup chopped dark chocolate (100g) /or 50g dried apples + 50g dried cranberries + 50g chopped almonds

Preparation:

Mix the lemon juice with baking soda, then stir all the ingredients together to form a dough. Make cookie balls and squeeze them with your hand. Bake for about 10-15 minutes on 180°C.


Note: The cookies are crispy taken straight from the oven but soften over time. Both flavours are great, however I do prefer the protein ones. The texture is just more buttery. Oh and you can obviously add some cocoa and make double chocolate chip cookies!

 

 

Tag me on Instagram #skotveru if you make the cookies so that I can check them out!

Enjoy,

skotveru