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VEGAN SWIRL SHORTBREAD COOKIES

 

Ingredients

 

Chocolate cookie dough: 

80g self-raising flour
4 scoops (40g) Chocolate Vegan Blend/Protein
60g sugar alternative (eg. stevia or xylitol)
5tbsp (60g) melted coconut oil
1/4tsp baking soda
Pinch of salt
Salted Caramel cookie dough
80g self-raising flour
4 scoops (40g) Salted Caramel Vegan Blend/Protein
60g sugar alternative (eg. stevia or xylitol)
5tbsp (60g) melted coconut oil
1/4tsp baking soda
Pinch of salt
 

Method

 

Preheat oven to 175C and line two baking sheets with parchment paper. In a large bowl combine the ingredients for the chocolate cookie dough and mix until a smooth dough forms.

Wrap the dough in cling film and refrigerate whilst you prepare the salted caramel cookie dough. 

Once you have made the salted caramel dough, also refrigerate for approximately 5 minutes. Remove doughs from the fridge and shape each half equally into 10 balls (leaving you with 20 in total).

Sandwich together one ball of each flavour and roll until the doughs bind. Press with the palm of your hand into a round cookie shape and place on a baking sheet.

Leave space between cookies as they will spread slightly when baking. Repeat with remaining cookie dough and cook in the oven for 15 minutes.

Leave to cool and harden up on the baking trays before touching and transferring to a wire rack.

Nutritional Info

 
220kcal
6.5g protein
24g carbs
0.5g sugar
0.9g fibre
13g fat
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