Crunchy Protein Cookies

These cookies are a great snack to have handy at work. They are full of protein and can satisfy cravings for something sweet. 

One of the ingredients is optional, but lends a crunchy texture plus the added benefit of flavonoids to the cookies. That ingredient is buckwheat groats. I like to soak these, sprout them, and then dehydrate them. You can also use a conventional oven to dry them out until they’re crunchy.  Just have the temperature as low as it goes, and leave them in there for a day spread evenly on a tray. Check at regular intervals. Alternatively you could lightly toast them before adding them to the mix. They are a delicious addition to salads or cereals. 


1/2 cup of any raw nuts, chopped roughly

1/2 cup pea protein (vanilla flavour is good)

1/2 cup sprouted, dehydrated buckwheat groats

1 1/2 cups dessicated coconut

1/3 cup maple syrup

1/4 cup dairy free milk

1 1/2 tsp ground cinnamon

2 tbsp coconut oil


  • Mix all of the above
  • Form into 10 balls
  • Gently flatten into biscuits 
  • Cook at 150 degrees fan assisted for around 15 minutes
  • Cool on a rack before eating

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