Chocolate Toffee Caramel Cookie
Ingredients
- 5g Scoop of chocolate caramel whey (also works with vegan protein)
- a few drops of toffee flavour drop
- 2 tbsp coconut flour
- 1/2 tsp baking powder
- tsp vanilla extract
- 1 egg (or flax egg if vegan)
- 1/2 tsp cinnamon
- 1 tbsp tahini or peanut butter
- 2 tbsp almond milk
- 2 tbsp vegan chocolate chips
Preparation
Preheat the oven to 180oc
Combine all the ingredients in a food processor except for the chocolate chips and blitz until a dough is formed (if too dry add more almond milk)
Fold in the chocolate chips to the dough mixture
Roll little balls of the dough in your hands and place on a baking tray lined with baking paper
Bake in the oven for around 10 minutes or until crispy
Store in an airtight container
