Protein Cookies

1. In a deep bowl, pour almond flour, coconut chips, instant oat flakes.

2. Here we pour sugar and a little baking soda. Mix all dry ingredients thoroughly.

3. Honey is melted in a microwave oven or in a water bath, it should be liquid. Coconut oil should also be melted to a liquid state.

4. Add honey and butter to the dry ingredients. Mix thoroughly. If the mass crumbles, you can add a little water (quite a bit, literally one tablespoon). It is better to interfere with your hands, as if rubbing.

5. The finished dough should be sticky, otherwise it will crumble and the cookies will be impossible to form.

6. Using a wet tablespoon, spread the dough on a baking sheet, keeping a distance of about three centimeters.

7. Preheat the oven to 180 degrees. We send the baking sheet into the oven, bake the cookies for 20-25 minutes.

8. We are not in a hurry to remove the finished cookies from the baking sheet. We give it time to cool down and harden, only after that we carefully remove it with a spatula.

9. Pour coconut sugar into a bowl, pour protein, cocoa powder here. Coconut oil is melted to a liquid state, then poured to dry ingredients.

10. The resulting mass is whipped with a hand whisk, adding milk. Milk should not be poured all at once, but in parts. The finished cream should have a soft consistency and keep its shape well. Therefore, you do not need to overdo it with the liquid, but pour a little, bringing the cream to the desired consistency.

11. We transfer the cream into a pastry bag, choose a curly nozzle. We put a little cream on each half of the cookie, cover with the other half, press lightly.

After cooking, the cookies can be served immediately on the table. It is necessary to store such pastries in the refrigerator, in an airtight container with a tightly closed lid. Otherwise, the cookies will quickly lose their crispy feature.

Help yourself and treat your loved ones!