Flaxseed, sunflower and pumpkin seed protein cookies
40g date (or agave) syrup
20g unflavoured pea protein powder
50g almond butter
35g Linwoods Milled Organic Flaxseed, Sunflower & Pumpkin Seeds
30-50 ml almond milk (enough to bind the truffles)
10g dark chocolate chips (or walnuts)
1.In a bowl, mix all ingredients together, except for the milk, using a spatula or spoon.
2.Add the milk gradually until you get a soft batter that you can shape with your hands.
3.Divide batter into four medium-sized balls – or six small ones – and flatten them down onto a nonstick baking tray to form your cookies.
4.Bake at 160 C for about 10 minutes or until the top has started to browned but the cookies are still soft inside
5.Allow them to cool completely before eating.