Raspberry Brownie Cookies

May 21, 2019Recipe by Caitlyn L. R. Armour

25 grams (2 scoops) Chocolate Protein Powder 
1/2 cup coconut flour
1 cup almond flour
1 teaspoon tapioca starch
4 tablespoon cacao powder
1/2 teaspoon baking powder
1/2 cup coconut sugar
Pinch salt
3/4 cup your favorite milk
1/2 cup coconut yoghurt
1/2 cup coconut oil, melted
1 teaspoon vanilla essence
1 egg
1/2 cup freeze dried raspberries, crumbled, and more for topping

  1. Preheat oven to 180 C fan bake and line a tray with baking paper.
  2. In a bowl combine all of the dry ingredients. 
  3. In a separate bowl whisk together the milk, yoghurt, coconut oil and vanilla essence. 
  4. Add the wet ingredients to the dry and mix until combined, then fold in the egg.
  5. Make tablespoon sized balls of the mixture and press them down with the back of a fork on the tray to form cookies. Top with freeze dried raspberries. 
  6. Bake for 10-12 minutes. You want the cookies firm but chewy in the centre.

About the author

This recipe was created for Two Islands by Caitlyn L. R. Armour of @caitlilarose