chocolate protein cookies

These chocolate protein cookies are packed with protein and good fats, so they make a great quick breakfast or snack. My boyfriend eats a few of them for breakfast most weekdays because he never has much time in the mornings. Ideally, we would all make the time to sit down to a nice relaxed breakfast, but this isn't always possible. That's why I keep some of these cookies on hand: I think a couple of these is better than no breakfast at all (which, for some, can lead to overeating later in the day). 

I use Mayvers Hazelnut & Cacao Spread (which is just hazelnuts blended with cacao powder) to make these, and I add a few extra tablespoons of cacao powder to make the cookies a bit more chocolatey. But adjust the amount of cacao powder to suit your taste. 

ingredients

• 2 cups raw cashews
• 2 cups shredded coconut
• ? cup Mayvers Hazelnut & Cacao Spread (or plain hazelnut butter or another nut butter)
• � cup raw virgin coconut oil, softened
• � cup rice malt syrup *
• 1 egg
• � cup plain protein powder
• 2-3 tbsp raw cacao powder (or more if you like things quite chocolatey) **
• 1 tbsp chia seeds
• Pinch of salt 

preparation

1. Preheat your oven to 170�C and line a baking tray with baking paper.

2. Pulse the cashews and shredded coconut in a food processor until you get fine crumbs. If you don't have a food processor, you can place the nuts and coconut in a plastic bag and bash with a rolling pin or other object until nicely smashed. I sometimes take this option if I've had a bad day and want to release some anger (seriously).

3. Combine the Hazelnut & Cacao Spread (or nut butter), coconut oil and rice malt syrup in a large bowl, then beat in the egg until well combined.

4. Stir through the cashews and coconut, protein powder, cacao powder, chia seeds and salt.

5. Roll the mixture into balls and press into cookie shapes, then place on the lined tray. Bake in the preheated oven for 8-10 minutes or until slightly browned around the edges. 

Makes about 25 cookies.

I store the cookies in a sealed jar in the fridge. They are fine at room temperature, but I think they stay fresher in the fridge. They have a harder texture straight from the fridge, so if you'd like them softer, let them come to room temperature before eating.

* I use rice malt syrup because it's fructose-free. You could substitute raw honey if you prefer.

** If you're using plain nut butter instead of the Hazelnut & Cacao Spread, you'll need to add at least 2 to 3 tablespoons of cacao powder to get a chocolate flavour.