Makes 12
Prep time: 25 minutes
Macros per serve:
Protein - 3.8g
Carbohydrates - 20g
Fats - 8.3g
Ingredients
1/3 C butter, softened
2 tbsp coconut sugar
2 eggs
2 tbsp maple syrup
1 tsp vanilla extract
1 C gluten free flour
¾ C oat flour
¼ C + 1 tbsp desiccated coconut (plus extra for decorating)
3 tbsp True Protein WPC80 in Raw Coconut
2 tsp baking powder
4 tbsp strawberry jam
Method
1. Preheat your oven to 180°C and line a baking tray with baking paper
2. Whisk the butter and sugar until pale and creamy
3. Whisk in the eggs, maple syrup and vanilla
4. Add the dry ingredients and use a spatula to combine
5. Take 1 tbsp of the mixture, roll it into a ball and place it on the lined tray. Use your fingers to make an indent in the centre (Tip: wet your hands to stop the dough from sticking)
6. Fill with the strawberry jam and sprinkle the outside with some extra coconut
7. Place in the oven for 12-14 minutes or until lightly golden
