Chocolate frosted cookies are the perfect solution when you’re in need of a chocolate fix. Packed with protein, these cookies are guaranteed to be a hit!
Created by Charlotte Helena
For The Cookies:
- 45g Oats
- 50g Chocolate Impact Whey
- 3 Tbsp. Cashew Butter
- 3 Tbsp. Cacao Powder
- Handful Almonds- Roughly Chopped
- Handful Dark/Raw Chocolate (Roughly Chopped)
- 1.5 Tbsp. Coconut Oil
- Almond Milk
For The Frosting:
- 2 Tbsp. Cashew Butter
- 1. Heaped Tbsp. Cacao Powder
- 2 Tbsp. Honey/Agave/Maple Syrup
#1 Preheat your oven to 180°C and line a tray with baking paper.
#2 Add the protein powder, oats, cashew butter, cacao and coconut oil into a food processor and blend until everything is well combined.
#3 Add a splash of almond milk and blend again to create a sticky, dough-like mixture. You can always add in more nut butter or coconut oil if the ingredients aren’t holding together.
#4 Stir through the chopped almonds and chocolate and mould the dough into small cookies.
#5 Place the cookies onto the baking tray and cook in the oven for around 11 minutes.
#6 Transfer onto a wire wrack and allow to cool.
#7 To make the frosting, mix the cashew butter, sweetener of choice and cacao powder until smooth and creamy.
#8 Add a dash of almond milk if needed, to create a thinner consistency.
#9 Spread the frosting over the cookies and garnish with some cacao nibs.