Makes 10 cookies
If you like protein bars, you’ll be a fan of these soft cookies stocked with whey protein. They’re soft and chewy, with the decided punch of coffee in the mix. Coffee beans are, in fact, edible once roasted. (Taste one sometime!) You can reduce the ground coffee by half for a less assertive flavor.
¾ cup sunflower butter
⅓ cup vanilla whey protein powder
2 tablespoons coconut or almond flour
2 tablespoons agave nectar
1 tablespoon dark brown sugar
1 tablespoon finely ground coffee, preferably an espresso grind
½ teaspoon vanilla extract
¼ teaspoon table salt, optional
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioners’ sugar
1. Line 10 cups of a standard muffin tin with paper liners.
2. Put the sunflower butter, protein powder, coconut flour, agave nectar, brown sugar, coffee, vanilla, and salt, if using, in a food processor. Cover and process until the mixture forms a coherent ball.
3. Uncover the food processor. Scrape down and remove the blade. Form the mixture into 10 balls, each about the size of a ping-pong ball.
4. Mix the cocoa powder and confectioners’ sugar in a small bowl.
5. Roll each ball in the cocoa mixture, then drop into a prepared muffin cup. Press down to flatten into a cookie. Cover and store in the fridge for at least 1 hour or up to 1 week.