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!