Choccy Cookies
25 mins
More effort
serves 10
Preparation Time: 10 mins
Cooking Time: 15 mins
WillPowders
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- 120g Almond Flour
- 1 tsp Baking Powder
- 1 tbsp of Milk
- 6 large scoops (tbsp) of Chocolate Protein Powder
- 2 large scoops of Cocoa Powder
- 200g of Butternut Squash
- 80g of Dark Chocolate Chips (optional)
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Method
- Boil a pan of water and add your butternut squash. Boil until softened.
- In a blender, whizz your softened butternut squash for a smooth consistency. Allow to cool.
- Pop your butternut squash into a bowl and add your milk, almond flour, baking powder, cocoa powder and protein powder. 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.
- Lastly, mix in the chocolate chips.
- Chill the mixture for at least 30 minutes.
- When ready to bake, preheat the oven to 180 degrees or 160 degrees fan.
- 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.
- 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.
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