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These Protein Cookie Cakes are high in protein, extremely filling, easy to transport and perfect for resilient dipping into a cold glass of milk! Dip me, again!

 

Ingredients (makes roughly 15 cookie cakes):

150g lighter butter

70g brown sugar

10g stevia

2 teaspoons of vanilla extract

1 large egg

125g plain flour

100g chocolate whey protein

½ teaspoon of bicarbonate soda

¼ teaspoon of sea salt

35g 90% dark chocolate

 

Directions:

Pre heat fan oven to 180 degrees (200 degrees/gas mark 6).

Add the sugar, stevia and butter to a mixing bowl and beat until combined and smooth.

Add the egg and vanilla extract, again beating until smooth.

Add the flour, soda, whey and salt to a bowl. Mix together and then place into a sieve. Sieve the mixture into the mixing bowl and combine until the mixture is smooth and creamy.

Line 1-2 baking trays with non-stick grease proof baking paper, and then create your cookies with either a heaped teaspoon or tablespoon. Simply ensure you flatten and round the cookie dough to your preferred shape and a consistent thickness.

Bake in the oven for 7-9 mins for a softer cookie, and 8-10 minutes for a slightly crispier cookie.

Remove, sprinkle broken dark chocolate on top.

Serve with a glass of milk.

 

Nutritional information:

Calories: 2,208

Protein: 102g

Fat: 122g

Carbs: 183g

 

 

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