Choccy Cookies

• 120g Almond Flour
• 1 tsp Baking Powder
• 1 tbsp of Milk
• 6 large scoops (tbsp) of Chocolate Protein Powder
• 2 large scoops of Cocoa Powder
• 200g of Butternut Squash
• 80g of Dark Chocolate Chips (optional)

Step 1

Boil a pan of water and add your butternut squash. Boil until softened.

Step 2

In a blender, whizz your softened butternut squash for a smooth consistency. Allow to cool.

Step 3

Pop your butternut squash into a bowl and add your milk, almond flour, baking powder, cocoa powder and protein powder. You are looking for quite a gooey texture, but you need to be able to shape your cookies, so add a bit more almond flour if your mixture is too wet.

Step 4

Lastly, mix in the chocolate chips.

Step 5

Chill the mixture for at least 30 minutes.

Step 6

When ready to bake, preheat the oven to 180 degrees or 160 degrees fan.

Step 7

Using a small cookie scoop or the large end of your WillPowders Scoop drop the cookies onto two lined baking sheet and evenly space your dough.

Step 8

Bake for 12-15 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Allow the cookies to cool a little before transferring to a wire rack.