Coconut Protein Cookies

By michellecresta

Can use 2 cups coconut shreds if you do not have/want sunflower seeds.
Can use any other kind of nut or seed
You can use any flavored or unflavored protein powder to change up the flavor.
You can put the coconut whipped cream recipe in between to make an incredible coconut cookie sandwich!

Ingredients

• Optional Ingredients:
• 1.5 cups of shredded coconut flakes
• 1/2 cup of sunflower seeds
• 1/2 cup of high-quality protein powder
• 1/4 cup of honey
• 1 teaspoon of vanilla
• 1 teaspoon of cinnamon
• 2 tablespoons of coconut oil
• 1/8 cup of water
• Coconut Whipped Cream
• 2 cans of full-fat organic coconut milk
• 1/8 tsp of vanilla extract
• 5-10 drops of liquid stevia
• 1/2 tsp of cinnamon
• 3 tbsps of raw honey or another alternative natural sweetener

Details

Adapted from theheartysoul.com

Preparation

Step 1

Preheat oven to 300 degrees F.
Roughly chop sunflower seeds or other nuts you may wish to use in the blender until broken up into chunks.
Place all ingredients into a bowl and stir together, if you notice that it is too crumbly than try adding in another tablespoon of coconut oil and possibly more water.
Scoop cookies onto a cookie tray.
Gently press the cookies down to flatten.
Makes about 18 cookies.
Bake for about 15 minutes.

Coconut Whipped Cream Instructions

Put the coconut milk can in the refrigerator for at least 24 hours to chill. If you enjoy this recipe, then it is a good idea to keep a few cans in the fridge at all times so you always have it available.
Put a mixing bowl in the freezer to chill it for about 1 hour before making this recipe.
Open the can and scoop out the solid white coconut cream, you can discarb the leftover water or use it for something else.
Beat the cream with an electrical hand mixer until it is fully smooth. Add in vanilla and your preferred sweetener to your desired taste.
Put the whipped cream in the refrigerator until you are ready to use it. It will firm when chilled but will soften at room temperature.