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Homemade Chocolate Coconut Protein Biscuits Recipe

Who doesn't love a good biscuit? If you're anything like us, you'll have eaten your way through more packets than you'd like to admit (usually in one sitting)! Good news! Team Grenade® Ambassador Chloe Ashford has cooked up a super simple cookie recipe that will curb your cravings while also providing you with 14g of protein! Win! Give these a go and tag us in your photos over on Instagram: @grenadeofficial. We'd love to see your take on these delicious cookies!

Method

1.

In a bowl, combine the oats, Hydra 6® Protein Powder and 2 eggs and mix until it forms a smooth mix

2.

With your hands, sprinkle half the coconut flour into the mixture, working the mixture to form a dough

3.

Once the dough is formed, transfer it onto a clean surface and use the remaining coconut flour to help you roll out the dough

4.

Using a medium circular cutter, cut out 8 biscuits

5.

Before baking, take half of the Reload® Flapjack Bar and break it up into small pieces. Evenly disperse the flapjack pieces over the biscuits and firmly press them into the dough

6.

Place the biscuits on a parchment lined tray and bake for between 10-15 minutes at 180°C, until they start to brown on the outside

7.

Just before the biscuits are ready to be taken out the oven, place the Grenade Milk Chocolate Carb Killa® Spread in a bowl and microwave for 10-20 seconds or until it's at a runny consistency

8.

Take the biscuits out of the oven and place on a wired rack to cool

9.

When the biscuits are cool, top them with a drizzle of spread and crumble up the other half of the Reload® Flapjack to sprinkle on top

10.

Make yourself a cuppa and enjoy your masterpiece!

If these cookies have kick-started your sugar cravings, head over to our blog to check out a host of delicious, protein-packed recipes.

Nutritional Values

Typical Per Serving
Macros (makes 8)
per cookie
cals
153
carbs
12g
fat
5g
protein
14g

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