Thank you for making me giggle "That is all...carry on!" 😂
We are so pleased that you enjoyed our Protein Cookie Mix. Its a great base for any flavour combo you choose. Thanks for your feedback, be sure to check out our recipes pages for more cookie recipes. Cheers, Jo
I really like the cookies but I do add extra butter as the first batch I found a little dry.
Thanks for your feedback, we really appreciate it.
We are sorry to hear that you found your first batch of the cookies a little dry. We receive many positive reviews from people who love the flavour and texture of the recipe on the back of the packet, but of course, individual tastes do vary. We're happy to hear that you are enjoying our cookies with the added touch of extra butter. :D if you are after some recipe ideas, check out the link below - https://theproteinbreadco.com.au/high-protein-low-carb-recipes/?category=&cuisine=564&sort=&content-search=
These plant based protein cookies make a great pre- or post-workout snack or breakfast to power you through the day, and are perfect for vegetarians and low carb, high protein diets.
To make 5 jumbo chunky choc cookies, or 10 regular-sized cookies, you’ll need:
175g of Plant Based Protein Cookie Mix (½ packet)
50g dark chocolate, chopped
60g walnuts (or your favourite nuts), chopped
40g melted butter or coconut oil (3 tbsp)
1 large egg (or egg replacer)
60mL milk of choice (¼ cup)
Note – Each packet makes 2 batches, and this recipe uses only half a packet to make 5 jumbo cookies (or 10 regular-sized cookies).
Prepare – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper.
Mix – Place all dry ingredients into a large bowl and combine. In a separate bowl, whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry mix and combine well. Cookie mixture should be crumbly but hold together when rolled into a ball.
Roll – Take a heaped tablespoon of mix, or half if you’re making smaller cookies, roll into a ball then flatten and shape the edges. Place on your lined baking tray. Repeat process for all remaining cookies.
Bake – Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
Storage – Cookies 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.
Some of our favourite Plant Based Protein Cookie recipes are;
Some of our favourite feedback on our Plant Based Protein Cookie Mix:
Brooke A. ⭐️⭐️⭐️⭐️⭐️ “The cookies are SO GOOD – Super easy and delicious and I don’t have to feel guilty about my mid-morning snack!”
Emma ⭐️⭐️⭐️⭐️⭐️ “O.M.G – These cookies are absolutely delicious and are so simple and quick to make- I think the most time I spent was chopping the dark chocolate (Lindt 90%) and the macadamia’s (FYI- an AMAZING combination!).”
Morgan H. ⭐️⭐️⭐️⭐️⭐️ – “Yummmm – I’ve brought a couple of products off the website and the cookies are by far my favourite 🙌”
CONTAINS LUPIN AND ALMOND.May contain traces of other nuts, milk and sesame.
Made with love in Sydney, Australia
Servings per package: 10 jumbo cookies
Serving size: 88 g (1 jumbo cookie)
Qty per serve 88 g^
Qty per 100 g cookie^
Qty per 100 g Dry Mix
1545 kJ (368 Cal)
1796 kJ (428 Cal)
1727 kJ (411 Cal)
^Nutritional values are averages only and are subject to seasonal variation. The above values relate to the product when prepared as directed using unsweetened almond milk, butter and lindt 90% cocoa chocolate.