Apricot And Raspberry Cookies
Makes: 25 cookiesCalories: 65Difficulty Level: ModeratePreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes
Ingredients
For Base:
- 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey in Vanilla
- 250g dried apricots
- 2 tablespoon almond spread
- 2 tablespoons coconut oil – melted
- 1/2 cup desiccated coconut
- 1 tablespoon honey
For Raspberry Syrup:
- 100g raspberries
- 1/4 teaspoon gelatin powder
- 1/2 teaspon of zero/low-calorie sweetener
- 1/4 teaspoon vanilla essence
Instructions
- Step 1: Place all base ingredients in a blender and process until well combined.
- Step 2: Add an extra 1/2 tablespoon of almond spread if the mixture is too dry.
- Step 3: Shape into cookies and press your thumb gently into the center to create a well (the sides may crack a bit, that’s okay).
- Step 4: Heat raspberries in the microwave for 30 seconds or until soft. Stir in gelatin, vanilla and zero/low-calorie sweetener.
- Step 5: Place a small dollop of raspberry mix into the well in the cookies.
- Step 6: Best stored in the fridge for up to one week.
Nutritional Information
per serve (20g)/per 100g
Energy (Kj): 266/1280 | Protein: 3.1/15 | Fat (g): 3/14 | Fat.Sat (g): 1.8/8.7 | Carb (g): 4.9/23.7 | Sugar (g): 4.8/22.9 | Sodium (mg): 9/42
Nicole Frain is a food scientist, personal trainer and a professional international cyclist.
She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!
More about Nicole Frain
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