Mothers Day Cookie Slab
A protein treat to make and enjoy this Mothers Day. With a beautifully soft cookie dough centre, studded with delicious White & Strawberry Lindt balls! šā£
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INGREDIENTS
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INGREDIENTS
- 55g Almond Flour ā£
- 2 Scoops ofĀ Vanilla Critical Wheyā£
- 40g Sweetenerā£
- 1/2 tsp Baking Powder ā£
- 6 tbsp Almond Milk ā£
- 1/2 tbspĀ White Chocolate Flavo Drops ā£
- 3 tbsp melted Coconut Oilā£
- 3 White Lindt & 3 Strawberry Lindt Balls cut in half. ā£
- Pink Icing ā£
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- Preheat oven to 180Ā°C. Line and grease a square baking tray with baking paper.ā£
- In a mixing bowl, mix the dry ingredients together until evenly combined with no lumps. ā£
- 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.ā£
- 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. ā£
- Bake for 15 minutes or until the sides and top are slightly golden brown. The cookie will be extremely soft and that's normal. ā£
- 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! ā£
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