These cookies make a great portable breakfast when you don't have time to eat at home. They also do well as a snack. I like to sandwich some nut butter between two of them for a healthy macaron-ish experience. They're packed with protein and good fats, so they'll keep you going for a while.
The cookies are an adapted version of Get Real Living's coconut & flax protein bars, available here. I made them fructose-free, changed up the nuts and seeds to suit what I had on hand, and made them in cookie format because I didn't have the baking dish necessary to make bars. So have a play with what you've got.
- 1 tbsp ground flaxseed
- 1� tbsp water
- ? cup raw virgin coconut oil
- � cup nut butter made with 100% nuts (I like peanut or almond butter)
- � cup rice malt syrup *
- 1 egg
- 2 cups desiccated coconut
- 1� cups finely chopped almonds
- ? cup raw sunflower seeds
- � cup plain protein powder
- 1 tbsp chia seeds
- 2 tsp ground cinnamon
- Pinch of salt
preparation
1. Preheat your oven to 170�C and line a baking tray with baking paper.
2. Stir the flaxseed and water together in the bottom of a large bowl.
3. Place the bowl in some hot water in the sink, then stir in the coconut oil, peanut butter and rice malt syrup until all melted together. (If your coconut oil is liquid, you won't need to place the bowl in hot water).
4. Take the bowl out of the sink and beat in the egg.
5. Stir through the desiccated coconut, chopped almonds, sunflower seeds, protein powder, chia seeds, cinnamon and salt.
6. Press the mixture into little patties and place on the tray. They won't spread when baking, so you can place them quite close together. Bake in the preheated oven for about 10 minutes or until slightly browned.
Makes about 30 cookies.
* I use rice malt syrup because it's fructose-free. You could substitute raw honey or pure maple syrup.
NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.
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