Name: Choccy Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10
Ingredients: 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)

1 min read

Choccy Cookies

Zero sugar choccy cookies which are high in protein and keto friendly.

Ingredients:

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)

Products needed:

Instructions:

1. Boil a pan of water and add your butternut squash. Boil until softened.
2. In a blender, whizz your softened butternut squash for a smooth consistency. Allow to cool.
3. 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.
4. Lastly, mix in the chocolate chips.
5. Chill the mixture for at least 30 minutes.
6. When ready to bake, preheat the oven to 180 degrees or 160 degrees fan.
7. 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.
8. 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.