To make 15 Protein Cookies (Choc, Almond & Cranberry), you’ll need: Contents of this pack 1/2 cup warm water 100g flaked almonds 40g dried cranberries, chopped 120g butter/ coconut oil, melted 100g PBCo. Sugar Free Choc Chips PREPARE – Preheat a fan-forced oven to 160°C and line a flat tray with baking paper. MIX – Combine all dry ingredients in a bowl. Add melted butter and warm water. Work with the back of a spoon to combine. Mixture will be crumbly but hold together when rolled into a ball. ROLL – Take a heaped teaspoon of mix, roll into a ball, flatten and shape the edges. Place on lined tray and repeat for the remaining cookies. BAKE – Place cookies in preheated oven and bake for 15 minutes or until golden brown. Remove from oven, let cool for 10 mins then enjoy! STORAGE – Cookies must be stored in the fridge (1-4°C ) for up to 5 days, or freezer (-18°C ) for up to 3 months., but enjoy at room temperature. Store dry mix in a cool, dry place away from light.

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Do not consume if you are allergic to any of the ingredients.

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