INGREDIENTS

• 10 gluten-free Weet-Bix
• 170 g Greek yoghurt
• 1/4 cup Happy Way Organic Cacao Powder
• 1 tsp natural peanut butter
• 40 g dark chocolate chips
• 1/3 cup unsweetened almond milk
• 2 egg whites
• 1/4 cup sugar-free maple syrup
• 2 scoops (60 g) Happy Way Triple Choc Fudge Whey Protein Powder
• 1/4 cup Natvia
• 1 tsp vanilla bean paste
• 1 1/2 tbsp coconut oil, melted
• 1 tsp coconut flour
• Pinch Himalayan pink salt
• Pinch baking powder

METHOD

1. Pre-heat the oven to 180°C.
2. Break up the Weet-Bix in a large mixing bowl until very fine.
3. Add all the dry ingredients and combine well then add all the remaining wet ingredients.
4. Roll into 10 balls, flattening slightly into a cookie shape, then place on a lined baking tray.
5. Spray lightly with coconut oil and bake for 10-15 minutes.
6. The cookies will still feel quite soft when taken out of the oven but will harden as they cool. Enjoy!