Coconut and Almond Butter Protein Cookies

Gluten free cookies using coconut flour always hit the fibre macros! Inspired by Hannah Grant's 'athlete pie' which I actually think is an adaptation of a pie I saw Ina Garten make once... (an American Delia Smith to you and me in the UK)... just with a few less inclusions.

If you have more time you can replace the apple sauce with grated apples that have sat in a little lemon juice but most apple sauce thats around 20g carbs per 100g of sauce is fine.

35g coconut flour

30g vanilla, banana or unflavoured whey

35g almond butter

60g apple sauce (smooth) or 1 banana mashed

1/2 tsp baking powder

Handful of inclusions - diced dark chocolate, gelatine based marshmallows, diced nuts or dried fruit.

Preheat oven to 170C and prepare a baking sheet with greaseproof paper.

Combine coconut flour, protein powder, almond butter, applesauce and baking soda in a bowl and mix very well until combined. Finally, fold in any inclusions if you’re using them.

Divide the mixture evenly in two piles and press to desired thickness. If their thinner they’ll cook faster, thicker they’ll take longer but have a doughier centre.

Bake for 10-12 minutes until edges have flecks of char and feel soft but dense to press. Allow to fully cool before eating.

Makes two big thick cookies that can be used as a meal or divide into 4 for a more delicate option.

Per cookie if divided in two:

Cals: 283

P: 21 C:22 F:12 Fibre: 10g