Protein Mini Egg Cookies MACROS KCAL 269 FAT 19g CARBS 17g PROTEIN 8g INGREDIENTS 50g coconut oil ,melted 85g almond butter 100g maple syrup 1/2 tsp vanilla extract 110g ground almonds 1 scoop Smart Plant Protein, salted caramel 1/4 tsp salt 1/4 tsp bicarbonate soda 50g chocolate chunks 80g mini eggs (or vegan alternative) METHOD To a bowl, add the coconut oil, almond butter, maple syrup and vanilla extract. Beat together until fully combined. Add the ground almonds, protein powder, salt, bicarbonate of soda and chocolate chunks and fold together until combined. Place in the fridge for 30 minutes. Meanwhile, preheat the oven to 180°c and line a large baking sheet with parchment paper. Once the dough has chilled, roll into 10 even sized balls and place spaced out onto the prepared baking sheet. Press 2 to 3 mini eggs into the top of each cookie. Bake for 9-12 minutes until golden on the outside. Allow cookies to cool on the tray as they all harden as they cool.
