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by Jo Power |

These protein cookies are out of this world!

The cookie is crunchy and delicious, packed with dried coconut as well as our Coconut Daily Protein. And the salted caramel topping? It's a super easy burnt rice malt syrup with a hint of sea salt. 


Salted Caramel Coconut Crunch Protein Cookies 
makes 8 cookies

½ cup desiccated coconut 
¼ cup whole wheat flour 
2 tablespoons almond or peanut butter 
1 scoop Coconut Activated Nutrients Daily Protein powder 
1 tablespoon rice malt syrup 
¼ teaspoon salt 
1 tablespoon melted coconut oil

1. Preheat oven to 170C/350F 
2. Blitz all ingredients in your food processor 
3. Roll into 8 balls and bake for 5 minutes 
4. When they’re done, gently press each cookie down with a fork and allow to cool before topping with burnt rice malt and sea salt

Burnt Rice Malt Caramel

¼ cup rice malt syrup 
1 teaspoon almond milk, coconut milk or any milk you fancy 
Sea salt (to sprinkle over the cookies)

1. Heat rice malt syrup in a small saucepan over medium-high heat 
2. When the syrup starts to bubble, keep a close eye on it and when it starts turning a darker colour, turn off the heat and stir in the milk 
3. Drizzle over cookies and sprinkle on flakes of sea salt