Fudgy Chewy Protein Cookies with Beetroot
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Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the mashed avocado, cottage cheese, eggs, erythritol, and vanilla extract. Mix until smooth and creamy.
- 3
In another bowl, whisk together the cocoa powder, hemp protein powder, almond flour, super greens powder (if using), baking powder, and salt.
- 4
Gradually add the dry mixture to the avocado mixture, stirring until fully combined. Gently fold in the grated beetroot and any chocolate chips, if using.
- 5
Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 1-2 inches apart.
- 6
Bake for 10-12 minutes or until the edges are set. The centers may look slightly underbaked for that perfect fudgy texture.
- 7
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enhance your fudgy, protein-packed cookies by including grated beetroot, adding visual appeal and earthy sweetness without compromising on taste.
Nutritional Insights: Grated beetroot offers natural sweetness, fiber, and a range of vitamins and minerals, making these cookies even more nutritious.
