NUTRITION

SERVINGS

INGREDIENTS

2 tbsp Almond butter

1.5 scoop Vanilla protein powder

1 large Egg

1 tbsp Unsweetened shredded coconut

1 tbsp Monk fruit sweetener

0.25 tsp Baking powder

0.25 tsp Sea salt

0.5 tsp Vanilla extract

PREPARATION

• 1

  Preheat your oven to 350°F and line a baking sheet with parchment paper.

• 2

  In a medium mixing bowl, whisk the egg until the yolk and white are fully combined.

• 3

  Add the almond butter, vanilla extract, and monk fruit sweetener, stirring until the mixture is smooth.

• 4

  Incorporate the vanilla protein powder, baking powder, and sea salt, mixing until a thick dough forms.

• 5

  Fold in the shredded coconut to distribute the flakes evenly throughout the dough.

• 6

  Divide the dough into three large portions and place them on the prepared baking sheet.

• 7

  Press each mound down with a fork to create a crosshatch pattern and flatten slightly.

• 8

  Bake for 10 to 12 minutes until the edges are golden brown and the cookies feel firm to the touch.

• 9

  Let the cookies cool on the baking sheet for at least 5 minutes to allow them to set completely.