Mint Choc Cookies

Step 1:

Boil a pan of water and add your butternut squash. Boil until softened.

Step 2:

In a blender, whizz your softened butternut squash for a smooth consistency. Allow to cool.

Step 3:

Pop your almond flour, baking powder, protein powder and cocoa powder in a mixer or bowl (if you're hand mixing).

Step 4:

Add your butternut squash and milk and combine. You are looking for quite a gooey texture, but you need to be able to shape your cookies, so add a bit more almond flour if your mixture is too wet.

Step 5:

Lastly, mix in the chocolate chips.

Step 6:

Chill the mixture for at least 30 minutes.

Step 7:

When ready to bake, preheat the oven to 180 degrees or 160 degrees fan.

Step 8:

Using a small cookie scoop or the large end of your WillPowders' Scoop drop the cookies onto two lined baking sheet and evenly space your dough.

Step 9:

Bake for 12-15 minutes or until  golden brown and lightly set. DO NOT OVERBAKE! Allow the cookies to cool a little before transferring to a wire rack.

• 120g Almond Flour
• 1 tsp Baking Powder
• 1 tbsp of Milk
• 6 large scoops (tbsp) of Mint Choc Protein Powder
• 2 large scoops of Cocoa Powder
• 200g of Butternut Squash
• 80g of Dark Chocolate Chips (optional)