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One packet of Protein Cookie mix makes…
10 jumbo cookies!
So how do they taste?
A delicious chewy base that you can add your favourite ingredients to, these Protein Cookies are made with wholesome nuts and seeds with a hint of warming cinnamon and vanilla.
Lupin flour, rice protein, kibbled sunflower, natural sweeteners (xylitol, stevia (steviol glycosides)), coconut flour, vanilla bean powder, almond meal, sodium bicarbonate, cinnamon, salt.
Please note new ingredients list and nutritional panel.
CONTAINS LUPIN AND ALMOND.
May contain traces of other nuts, milk and sesame.
Made with love in Australia from natural Australian Ingredients.
To make 5 jumbo chunky choc cookies, you'll need:
• 1/2 this packet of mix (175 g)
• 50 g dark chocolate, chopped
• 60 g walnuts (or your favourite nuts), chopped
• 40 g melted butter or coconut oil (3 Tbsp)
• 1 large egg
• 1/4 cup milk of choice (60 ml)
Preheat a fan forced oven to 160°C and line a flat tray with baking paper.
Place all dry ingredients in a large bowl and combine. In a separate bowl whisk together milk, eggs & melted butter/oil. Pour wet ingredients into the dry and combine well. Cookie mixture should be crumbly but hold together when rolled into a ball.
Take a heaped 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.
Place cookies in preheated oven and bake for 20 minutes or until golden brown. Remove from oven and transfer cookies to a cooling rack.
Cookies can be stored in a sealed container on 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.