1. Preheat oven to 350. Coat 2 baking sheets with cooking spray.
2. In a medium bowl, combine flour, cocoa powder, flaxseed, baking soda, baking powder, salt and protein powder. Set aside.
3.
In another bowl, whisk together coconut oil, brown sugar and agave
nectar until fluffy. Add egg and vanilla and beat to combine.
4.
Add wet ingredients to the dry ingredients and stir to combine, then
stir in coconut flakes, cherries, wheat germ (if using) and hemp seeds
(if using) plus 1-2 tablespoons water, until dough forms a ball.
5. Roll cookies into balls (about 2 tablespoons for each) and place on the baking sheets 2 inches apart.
6. Bake for 9 minutes, cool on the cookie sheet for 1 minute then transfer to a rack to cool completely.
Chocolate Coconut Breakfast Cookies
Makes 18 cookies
All you need:
1 cup all-purpose flour
1/2 cup cocoa powder
1/4 cup ground flaxseed
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 scoops protein powder (chocolate or vanilla work fine)
1/2 cup coconut oil, room temperature
1/2 cup brown sugar
1/4 cup agave nectar
1 egg
1 teaspoon vanilla extract
2 tablespoons coconut flakes
1/4 cup dried cherries
2 tablespoons wheat germ (optional)
2 tablespoons hulled hemp seeds (optional)
All you do:
1. Preheat oven to 350. Coat 2 baking sheets with cooking spray.
2. In a medium bowl, combine flour, cocoa powder, flaxseed, baking soda, baking powder, salt and protein powder. Set aside.
3. In another bowl, whisk together coconut oil, brown sugar and agave nectar until fluffy. Add egg and vanilla and beat to combine.
4. Add wet ingredients to the dry ingredients and stir to combine, then stir in coconut flakes, cherries, wheat germ (if using) and hemp seeds (if using) plus 1-2 tablespoons water, until dough forms a ball.
5. Roll cookies into balls (about 2 tablespoons for each) and place on the baking sheets 2 inches apart.
6. Bake for 9 minutes, cool on the cookie sheet for 1 minute then transfer to a rack to cool completely.