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A protein treat to make and enjoy this Mothers Day. With a beautifully soft cookie dough centre, studded with delicious White & Strawberry Lindt balls! 💕⁣

INGREDIENTS
  • 55g Almond Flour ⁣
  • 2 Scoops of Vanilla Critical Whey⁣
  • 40g Sweetener⁣
  • 1/2 tsp Baking Powder ⁣
  • 6 tbsp Almond Milk ⁣
  • 1/2 tbsp White Chocolate Flavo Drops
  • 3 tbsp melted Coconut Oil⁣
  • 3 White Lindt & 3 Strawberry Lindt Balls cut in half. ⁣
  • Pink Icing ⁣

 

METHOD
  1. Preheat oven to 180°C. Line and grease a square baking tray with baking paper.⁣
  2. In a mixing bowl, mix the dry ingredients together until evenly combined with no lumps. ⁣
  3. Stir in the wet ingredients, then fold in the Lindt balls halfway saving a few for topping. The dough should be soft, slightly wet, but not crumbly. If crumbly, add more almond milk 1 tsp at a time until it reaches the perfect texture.⁣
  4. With your hands roll the dough into a ball then flatten the mixture into the baking tray. Add the remaining Lindt balls on top of the slab and push down. ⁣
  5. Bake for 15 minutes or until the sides and top are slightly golden brown. The cookie will be extremely soft and that's normal. ⁣
  6. Remove the cookie and leave to cool for 20 minutes, it will harden when cooling down. Once cool drizzle with icing and allow to set! ⁣

 

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