the perfect little snack
So excited to announce I am collaborating with Missfits Nutrition to create some recipes incorporating their vegan protein range. Since turning Vegan I have tried my fair share of vegan whey, and I can honestly say there are only a few that don’t taste like soil. And Missfits is one of them! They come in large or small pouches meaning you can get your protein on the go.
Vegan whey’s seem to be a lot kinder on the stomach and so much easier to digest, which was one my main reasons for turning to a plant based diet. Missfits have 4 flavours in their vegan multi-tasker range being Chocolate, Vanilla, Coffee and Mixed Berry Flavour.
So I went for the coffee flavour first, as I was intrigued. And pleasantly surprised! The combination of coffee and walnuts is a popular one. The flavours work so well together.
These soft baked cookies are free from dairy, egg and gluten (if you use GF oats or try buckwheat flakes if you’re intolerant to GF oats like my coeliac mum!). They are a perfect healthy snack or pre/post workout bite. These beauties can be whipped together in no time. The almond butter and dates works as the perfect binder.
Makes 20 cookies
takes approx. 25 minutes
For the cookies
175g dates (soaked in boiling water for 10 minutes)
3 scoops of Missfits Multitasker Protein in Coffee flavour
140g almond butter
50ml maple syrup
100g of oats (use GF if required)
For the chocolate drizzle
1 tablespoon of cacao powder
2 tablespoons of coconut oil (melted)
1. Preheat oven to 180°C/350°F, and line a baking tray with greaseproof paper.
2. In a food processor, blitz your dates until a paste is formed. You might need to scrape down the sides a couple of times.
3. Next add your almond butter, maple syrup, protein powder, walnuts and oats. Blitz until combined.
4. Empty your mixture between two pieces of baking paper and roll with a rolling pin until a few mm thin, then using a cookie cutter cut out your cookies. I managed to cut out 20, with a bit left over (which I ate raw whilst the cookies baked. Protein ball recipe pending!)
5. Bake in oven for 12 minutes before delicately flipping them over and baking on the other side for a further 4 minutes.
6. Leave to cool before combining your melted coconut oil and cacao powder and drizzling over the cookies.
Store in an airtight container.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats