If you often get a pesky chocolate craving at night or in the day these chocolate nut protein cookies are perfect whey to satisfy that sweet tooth!
If you’ve tried our delicious protein raisin cookies, you’ll love these double chocolate nut protein cookies even more… trust me they’re to die for!
- Servings
- 12 cookies
To enjoy an amazingly soft chocolate nut protein cookie you’ll need:
Ingredients
- 200 g sweet potato
- 3 scoops Impact Whey Protein Chocolate Nut Flavour (you could alternatively try chocolate orange, toffee or another flavour)
- 1 egg (whisked)
- 25 g coconut oil (melted)
- 50 g peanut butter
- 25 g honey
- 10 Toffee FlavDrops
- 20 g unsweetened cocoa powder
- 1/8 tsp. cinnamon
- 25 g chopped nuts (we used Brazil nuts and Hazelnuts)
- 2 tbsp. dark chocolate chips
It may seem like a lot of ingredients but this recipe is so straight forward you’ll be mixing up a batch of these cookies every weekend!
Instructions
Peirce your sweet potatoes and bake in the oven for around 30-40 minutes at 200 degrees Celsius. To speed up this process, you can microwave the potato for 5 minutes beforehand.
Once the sweet potato is cooked, lower down your oven temperature to 150 degrees Celsius.
Once baked, allow your potato to cook, remove the skin and mash in a bowl.
To your mashed potato, add all your wet ingredients: the melted oil, whisked egg, tablespoon of honey, FlavdDrops and 3 tablespoons of peanut butter. Mix in well.
Now add your dry ingredients; the protein powder, cinnamon, baking powder, cocoa powder, nuts and chocolate chips.
Once all mixed in you will have quite a batter mix that is a bit thicker than cake mix.
Onto a tray (you’ll probably need two) add spoonfuls of the mixture into round cookie shapes.
Don’t worry if it looks a bit runnier than what you expect, this mixture is not like cookie dough.
Remove your chocolate nut cookies, allow to cool and enjoy this deliciously soft little treats!
