Looking for some biscuits to enjoy as a snack, but don’t want all the usual butter and sugar that comes with them? Try these protein-packed shortbread biscuits!
These Choc Chip Shortbread cookies can make a great present or a delicious snack – use a small glass jar with some ribbon to make a lovely homemade gift, or have them on hand for when friends pop over unexpectedly!
We used 70% Cocoa Dark Chocolate which does still have a little sugar in. But if you’re looking for an alternative, you could use raw cacao nibs. Either way, they make a delicious chocolatey biscuit without all the usual sugar and fat!
By Luke Hopkins Snack
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- Yields 24 servings
Ingredients
100g Protein Pancake Mix
200g PBCo. Almond Flour
2 eggs
110g quality butter (not margarine)
2 teaspoon vanilla essence
100g PBCo. Sugar-Free Choc-Chips (or your favourite chocolate)
Equipment
1 Large mixing bowl
1 Lined baking tray
An oven
Suggestions:
If you love nuts as much as us, try adding 50g of chopped walnuts for an even chunkier, nuttier, tasty cookie!
Directions
1Preheat the oven to 175 degrees celsius.
2In a large bowl, combine all ingredients.
3Roll mix into 2cm balls and place on a baking tray lined with non-stick baking paper.
4Using a fork, lightly press down on each cookie to flatten them (baking tip: if fork gets sticky, dip in water between cookies).
5Bake for 10 to 15 minutes or until golden brown on top.
6Remove from oven and immediately place on cooling rack (if you leave on hot tray they will continue to cook and burn on the bottom).
7Enjoy as a light snack with some coffee, or go old school and have a glass of milk!
