Twitter and Instagram, as always, is the reason I came across Beki Vallance’s wonderful blog packed full of protein-rich, creative treats. After following her motivational tweets and drool-inducing Instagram photos for a while and also striking up plenty of health food and fitness related chatter, we decided to club together and share a recipe on each of our blogs.
Beki’s recipes are easy to follow, beautifully photographed and incorporate ingredients I regularly use so it was only natural that our creative brains fitted each others’ ethos. It was a pleasure for Revallance to host my Banana & Pecan Protein Loaf with Chocolate Frosting recipe…
…And it’s with reciprocated excitement that below is her delicious sounding creation – take it away, Beki!
Cashew & Coconut Protein Cookies
If you read my blog then you will know that I am a nut butter addict, just like Pamela. My cupboards are bursting with different flavoured nut butters and I really wanted to try and create a delicious protein cookie using one of my many nut butters and without using oats. I bought Quinoa Flakes when I visited Wholefoods in London and I haven’t used oats since. They are an amazing gluten free alternative to oats and now I use them in everything! This is a perfect combination. And I promise you, if you make this recipe the final product will not disappoint.
It’s the first time I’ve made these cookies and they turned out beautifully They were crisp around the edges and gooey in the middle, the drizzled chocolate gave it a slight bitterness that worked really well with the creamy and sweet cashew flavour.
Let’s get baking!
Ingredients:
Biscuits –
- 100g Hognuts Coconut & Cashew Butter
- 110g Meridian Cashew Butter
- 45g Organic Quinoa Flakes
- 1 tbsp Coconut Flour
- 1 tbsp Coconut Flakes
- 25g Vanilla Whey Protein Powder
- 70g Biona Organic Maple Agave Syrup
- 1 tsp Vanilla Essence
- 1 Egg
Topping –
- 1 Square 85% Lindt Dark Chocolate
- Coconut Flakes
Method:
(Makes 10 cookies)
- Preheat the oven to 180 degrees and line a baking tray with parchment.
- Mix all the ingredients together in a large mixing bowl.
- Once all the ingredients are combined, take a small handful of the dough and roll into a ball.
- Once you’ve rolled out 10 dough balls, press down with your thumb in the middle to flatten it out slightly.
- Place in the oven for 12-15 minutes or until they start to turn a beautiful golden brown colour.
- Whilst your cookies are cooling, melt your square of dark chocolate. Sprinkle a couple of pieces of coconut flakes in the middle of your cookie and drizzle the dark chocolate over the top.
- Let the chocolate set & store them in an air tight container and consume within 4-5 days.
Make sure you follow Beki on Twitter and Instagram for more healthy foodie updates – her posts are sure to make you drool!