INGREDIENTS
- 120g plain flour
- 15g cacao powder
- 30g Happy Way’s Choc Mint Protein Powder
- 40g caster sugar
- 1/4 tsp salt
- 1/4 tsp baking powder
- 45g coconut oil, melted
- 40ml milk of choice
- 100g dark chocolate
METHOD
- Preheat oven to 175°C and line a baking tray with parchment paper.
- In a large bowl, combine the flavour, cacao powder, protein powder, sugar, salt and baking powder.
- Pour in the melted coconut oil and milk, stirring as you go, until a firm but pliable dough forms. Gather the dough into a ball. Place it between two sheets of parchment paper and gently roll it out to about 6 mm thickness.
- Use a round cutter or a glass to cut circles. Place them spaced out on the prepared tray. Collect the leftover dough, re-roll, and cut more cookies until all dough is used. You should get around 20-25 cookies.
- Bake for 11-13 minutes, or until the cookies feel firm to touch. Transfer to a wire rack to cool completely.
- Melt the chocolate chips in short bursts (about 15 seconds) in the microwave, stirring well between intervals. Using a fork or your fingers, dip each cookie into the melted chocolate. Let excess drip off, then place on parchment paper or a wire rack to set.
- Freeze the dipped cookies for 10-15 minutes so the chocolate hardens. Keep the cookies refrigerated for up to a week, or freeze for longer storage up to 3 months.
Recipe created by @madeby.mandy
