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Homemade Chocolate Coconut Protein Cookie Recipe

Who doesn't love a good biscuit? If you're anything like us, you'll have eaten your way through more packets than you'd like to admit (usually in one sitting)! Good news! Team Grenade® Ambassador Chloe Ashford has cooked up a super simple cookie recipe that will curb your cravings while also providing you with 14g of protein! Win! Give these a go and tag us in your photos over on Instagram: @grenadeofficial. We'd love to see your take on these delicious cookies!

Method

1.

In a bowl, combine the oats, Protein Powder, and 2 eggs and mix until it forms a smooth mix

2.

With your hands, sprinkle half the coconut flour into the mixture, working the mixture to form a dough

3.

Once the dough is formed, transfer it onto a clean surface and use the remaining coconut flour to help you roll out the dough

4.

Using a medium circular cutter, cut out 8 biscuits

5.

Before baking, take half of the Flapjack and break it up into small pieces. Evenly disperse the flapjack pieces over the biscuits and firmly press them into the dough

6.

Place the biscuits on a parchment lined tray and bake for between 10-15 minutes at 180°C, until they start to brown on the outside

7.

Just before the biscuits are ready to be taken out the oven, place the Grenade Milk Chocolate Carb Killa® Spread in a bowl and microwave for 10-20 seconds or until it's at a runny consistency

8.

Take the biscuits out of the oven and place on a wired rack to cool

9.

When the biscuits are cool, top them with a drizzle of spread and crumble up the other half of the Flapjack to sprinkle on top

10.

Make yourself a cuppa and enjoy your masterpiece!

If these cookies have kick-started your sugar cravings, head over to our blog to check out a host of delicious, protein-packed recipes.

Nutritional Values

Typical Per Serving
Macros (makes 8)
per cookie
cals
153
carbs
12g
fat
5g
protein
14g

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