Fresh, warm cookies with your favourite cup of tea or coffee sound good? Well, it's going to sound even more heavenly with these red berry and white chocolate cookies...

These protein cookies are delicious and packed with good nutrition. They're vegan, high in protein and a great source of fibre. They contain organic beetroot powder, pea protein, strawberries and raspberries - that contain antioxidants and vitamins such as Vitamin C, Iron & Manganese. 

Serves: 6

Ingredients from Peak Supps®  below:

Ingredients:

• 8g milled flaxseed
• 2 tbsp warm water
• 40g tahini
• 40g nut butter
• 60g sugar
• 1 tsp vanilla extract
• 30ml almond milk
• 65g self-raising flour
• 25g @peaksupps strawberry pea protein powder 
• 10g @peaksupps beetroot powder 
• Handful of raspberries
• 20g vegan white chocolate spread

Method:

1. Preheat oven to 180C fan and line a baking sheet.

2. To make the flax egg, stir the flaxseed into the warm water and place in the fridge for 15mins.

3. In a bowl, mix together the tahini and nut butter. Then cream in the sugar.

4. Beat the flax egg, vanilla extract and almond milk into the tahini mixture.

5. Sieve the flour and beetroot powder into the bowl and gently combine. Also add the protein powder.

6. Divide the mixture into 6 separate balls and gently flatten onto the baking sheet. Crush the raspberries and spread over the cookie dough circles. Spoon on the white chocolate spread.

7. Bake for 10-12mins. Once out of the oven, leave on the baking sheet for a few mins before transferring to a wire cooling rack.

Each cookie: 214 kcal
( 23C / 10F / 8P )

Recipe: @cocoa_and_the_berry 📸

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