These colourful M&M protein cookies are a guaranteed winner with the little ones (and let's be honest, the adults too), because who doesn't love a chewy 'choc chip' cookie, especially when they are this good for you! So quick and easy to make and at only 2.3g carbs per cookie, its the perfect baking activity for with the kiddies these school holidays.
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- Prep 5 MINS
- Cook 20 MINS
- Yields 12 cookies
1/2 pack (175g) Plant Based Protein Cookie Mix
60 ml milk of choice (¼ cup)
40 g melted butter or coconut oil (3 tbsp)
1 whole egg
50 g mini M&Ms
Vegan Egg ReplacerAUD$ 5.95
Plant Based Protein Cookies (350g)AUD$ 14.00
1To make 12 mini M&M protein cookies;
2Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
3In a bowl, whisk all wet ingredients together. Add 175g of cookie mix and combine well. Fold in M&Ms and do not over mix them as the colours will run into the mixture. Cookie mixture should be crumbly but hold together when rolled into a ball.
4Take a tablespoon of mix, roll into a ball then flatten and shape the edges. Place on your lined baking tray. Repeat process for all remaining cookies.
5Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
6Cookies can be stored in a sealed container on the bench for 2 days, in the fridge (1-4°C) for up to 5 days, or in the freezer (-18°C) for up to 3 months.