No-bake Chocolate Protein Cookies

Gluten-free | Sugar-free | Dairy-free | Grain-free | Nut-free option |100% Plant based

Makes 12 cookies

Why it’s delicious

When I was designing these cookies, I was struck by how healthy they are and how they would benefit not just those watching their weight and improving their health but also how good they are for athletes and those that work out regularly. 

These cookies contain buckwheat puffs, the seed from the buckwheat plant that has been air-popped to give them a popcorn-like texture. Buckwheat puffs are a complete plant-based protein containing all 9 essential amino acids our bodies require to build and repair muscle and tissue. They are also a prebiotic-resistant starch that feeds our healthy probiotic gut bacteria. 

Helpful hints and tips

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

I use my Sweet As Fibre Syrup as a refined sugar substitute in this recipe due to its natural sweetness. My fibre syrup is a low-calorie prebiotic fibre made from 100% pure chicory. Feel free to use your own fibre syrup, but read the labels. Many companies lace their syrups with malt extract and stevia to make them sweeter. If your fibre syrup isn't golden, it probably isn't 100% pure. Click here if you would like to purchase my Sweet As Fibre Syrup.    

Ingredients

• 120 g (4.2 oz) nut or seed butter, warmed slightly if very thick
• 30 g (1 oz) coconut oil, melted
• 30g (1.7 oz) Pure as Inulin Powder
• 25 g (0.8 oz) raw cacao powder 
• 20 g (0.7 oz) or 2 cups of buckwheat puffs or quinoa flakes
• OR
• 160 g (5.6 oz) or 2 cups of rolled oats 
• 3 tbsp Sweet As Fibre Syrup

Method

1. Stir together the nut or seed butter, coconut oil,  inulin powder and raw cacao till combined. 
2. Add this mixture to the buckwheat puffs along with the fibre syrup, and using gloved or very clean hands, mix and squish the ingredients with your fingers until very well combined. 
3. Roll the mixture into golf ball-sized portions, then flatten slightly to form a thick cookie. You will be able to make 10-12 cookies. 
4. Allow the cookies to rest in the fridge for 30 minutes to firm up a little before consuming. 
5. These cookies will keep for up to 2 weeks stored in an airtight container in the fridge. They Can also be frozen for up to 3 months.