Ditch the ordinary Anzac cookie recipes and go for this healthier version. These cookies are high in protein, soft, chewy and topped with luscious guilt-free protein icing. Made with VPA® WPI in coconut or vanilla flavour.
Author:
Charlotte Ryan
Ingredients
1/4 cup almond meal
1/2 cup oats
1/2 cup desiccated coconut (you can use shredded coconut however preferably blend it first)
1/4 cup maple syrup (sugar free or regular maple syrup)
1/4 cup coconut oil
2 tbsp hot water
Directions
Mix almond meal, oats, coconut, protein powder and baking soda in a bowl.
Combine maple syrup, oil and hot water in a bowl.
Make a well in the dry ingredients and stir through wet ingredients until combined.
Gently roll into balls, position evenly on baking tray and press flat.
To make frosting: Mix 1 scoop protein with 1/2 cup Greek yoghurt. Stir until combined. Gently drizzle on top of biscuits and leave biscuits in fridge to cool or enjoy with a huge dollop on top.
