Samoa Cookie Protein Bites (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1/2 cup unsweetened shredded coconut
02 -
2/3 cup smooth cashew butter
03 -
1/4 cup pure maple syrup
04 -
1 teaspoon pure vanilla extract
05 -
1/2 teaspoon almond extract
→ Dry Mix
06 -
1/3 cup finely ground almond flour
07 -
1/4 cup ground flaxseed meal
08 -
2 scoops collagen peptides or plain protein powder
→ Mix-ins
09 -
1/2 cup mini dark chocolate chips
# Instructions:
01 -
Heat your oven to 400°F and line a baking sheet with parchment paper. Spread the shredded coconut evenly on the sheet and toast for 7-9 minutes until it becomes beautifully golden brown. Remove and let it cool completely.
02 -
In a medium mixing bowl, combine half of your toasted coconut with the cashew butter, maple syrup, vanilla extract, and almond extract. Stir everything together until well blended.
03 -
Add the almond flour, flaxseed meal, and protein powder to your wet mixture. Mix thoroughly until everything is completely incorporated and forms a cohesive dough.
04 -
Gently fold in the mini chocolate chips, distributing them evenly throughout the mixture.
05 -
Using a small cookie scoop or your hands, roll the mixture into bite-sized balls. Sprinkle the remaining toasted coconut over each bite, pressing gently to help it stick. Serve immediately or store in the refrigerator.
# Notes:
01 -
These protein-packed bites taste just like your favorite Girl Scout cookies but with wholesome ingredients that will keep you satisfied for hours.
02 -
Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
03 -
Feel free to substitute the cashew butter with almond butter or sunflower seed butter if preferred.