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| Joanne Salerno

Apricot Almond Protein Cookie

Our Apricot Almond Protein Cookie was inspired by the flavours of an Apricot Coconut Slice – remember them? This cookie is perfect for a snack or brekkie on the go. Each cookie has 15g protein and is vegan-friendly.

6 large cookies

1/2 packet (175g) of Plant Based Protein Cookie Mix 1/3 cup shredded coconut (40g) 1/2 cup chopped dried apricot (50g) 1/3 cup chopped almonds (40g) 1 teaspoon vanilla essence, extract or paste 2 Chia 'Eggs' 1/3 cup coconut oil, melted (80ml)

Preheat a fan-forced oven to 160°C and line a flat tray with baking paper. Make the chia 'eggs' 15 minutes ahead of time. Check out How to make a chia egg replacement. Once it has set it should be gel-like and thick. Place all dry ingredients (cookie mix, coconut, dried apricots and almonds in a large bowl and combine. Add the melted coconut oil, vanilla essence and the chia 'eggs' into the dry mix and combine well. The cookie mixture should be crumbly but will hold together when rolled into a ball. Take a heaped tablespoonful of the mix, roll into a ball, then flatten and shape the edges. Place onto a lined baking tray. Repeat process for the remaining 5 cookies. Place cookies in a preheated oven and bake for 20-25 minutes or until golden brown. Remove from oven and transfer to a cooling rack. --Notes You can use 2 x real eggs in place of Chia 'Eggs'. You can also use Orgran No Egg Replacer. Check out How to use an Egg Replacer. You can swap out any nuts or seeds with what you prefer.