Quality Natural Ingredients
Lupin flour, faba protein, erythritol, flax meal, coconut flour, almond meal, kibbled sunflower, bicarb soda, natural flavour, vanilla bean powder, cinnamon, salt, monk fruit.
CONTAINS LUPIN AND TREE NUTS.May contain milk, egg and sesame.
Made with love in Sydney, Australia
To make 15 Protein Cookies (Choc, Almond & Cranberry), you’ll need:
Contents of this pack1/2 cup warm water100g flaked almonds40g dried cranberries, chopped120g butter/ coconut oil, melted100g PBCo. Sugar Free Choc Chips
PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
MIX – Combine all dry ingredients in a bowl. Add melted butter and warm water. Work with the back of a spoon to combine. Mixture will be crumbly but hold together when rolled into a ball.
ROLL – Take a heaped teaspoon of mix, roll into a ball, flatten and shape the edges. Place on lined tray and repeat for the remaining cookies.
BAKE – Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven, let cool for 10 mins then enjoy!
STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months., but enjoy at room temperature. Store dry mix in a cool, dry place away from light.
What protein do we use in our Protein Cookie Mix?
We use Australian Faba Protein and we love it! Not just because it's one of the only Australian plant proteins available, but also for its silky smooth texture, with NO GRITTINESS!!! This has resulted in a delicious, less “proteiny” tasting cookie with great macros.