These cookies are so easy to make and will not give you a blood sugar spike as they are super high in protein, and good fat and very low in carbs. They are gluten free and great for kids too. As always I make a double batch and freeze half.
300 g Full fat cottage cheese
2 tbsp Coconut oil (melted)
2 tbsp Maple syrup
2 tsp Vanilla extract
180 g Almond flour
A pinch of sea salt
1 Handful of wild blueberries
1
1. Blend the cottage cheese, maple syrup and melted coconut oil together in a blend until smooth.
2. In a bowl, sift the almond flour and add the salt.
3. Add the wet mix to the flour and gently fold through.
4. Gently fold in the berries to the mix.
5. Using a spoon or ice-cream scoop, make 14 cookies on your baking sheet
6. Bake for 30-35 minutes at 180c.
