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Almond Butter Protein Cookies

March 19, 2018


 So, this recipe is a funny story.


Apparently I wrote this a few years ago. To be honest, I come up with hundreds of recipes and often I forget to write them down. It's a habit I get from my dad.


Anyhow, I go visit my mom and sister one afternoon and I can just smell this amazing aroma of cookies wafting through the house. My sister makes us a cup of tea and offers me a biscuit, telling me it's one of my recipes.


I don't believe her, because if I had developed something this good I would have written it down.


So, now I give you OUR recipe, conceptualised by me and perfected by my her.


I suggest you make double, because you will finish these in at least a week.


(We may or may not finished an entire back in 36 hours).


And peaking of my sister, she's just launched her new health and running Instagram page called @runningwithchi. Check her out for some serious motivation and nourishing recipes!



A L M O N D  B U T T E R  P R O T E I N  C O O K I E S 

Serves 18


1 cup gluten free oats

1/2 cup xylitol

1/4 cup coconut oil

1 egg (can sub for a chia or flax egg if vegan), lightly whisked

1/2 cup almond butter

40g protein powder of choice (we used a natural vanilla whey protein)

2 Tbsp coconut flour

1 Tbsp desiccated coconut 

1 tsp ground cinnamon, optional

2 blocks dark chocolate, roughly chopped, optional

1 tsp ground cinnamon, optional



1. Preheat oven to 180 degrees C and line or grease a baking tray.

2. Place oats, xylitol and coconut oil into a saucepan and cook on a low heat until coconut oil has melted and xylitol has dissolved. Remove from the heat and allow to cook.

3. Once the mixture has cooled, add the rest of the ingredients and still to combine.

4. Bake for 10 minutes then remove from the oven to cool completely.

5. Enjoy with a cup of tea, coffee or skinny hot chocolate!




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