High-protein cocoa cookies with skyr and cacao nibs

High-protein cocoa cookies made from skyr, cocoa and defatted almond flour with cacao nibs, rolled in coconut sugar. Snacks with 20 g protein per serving (5 cookies).

At a glance

• Serves 6
• Prep time: 35 min
• Cooking time: 24 min
• Total time: 59 min
• Calories: 281 kcal per serving
• Protein: 20 g
• Fat: 10 g
• Carbs: 24 g

Ingredients

• 150g skyr
• 1 egg
• 30g butter
• 80g coconut sugar
• 70g spelt flour
• 110g defatted almond flour
• 40g whey protein powder
• 30g cocoa powder
• 20g cacao nibs
• ½ tsp bicarbonate of soda
• 1 pinch of salt

Method

You’ll need: oven · baking tray

1. Stir the skyr, egg, soft butter and three quarters of the coconut sugar until smooth.
2. Mix the spelt flour, almond flour, protein powder, cocoa, bicarbonate of soda and salt, stir them in and fold in the cacao nibs. Chill the dough for 20 minutes.
3. Preheat the oven to 175 °C (155 °C fan). Grind the remaining coconut sugar finely.
4. Shape 30 balls, roll them in the ground coconut sugar and place them on two baking trays lined with baking paper.
5. Bake the cookies one tray at a time at 175 °C for 11 to 12 minutes each, until the tops crack, then leave them to firm up on the tray.

Good to know

Crackled outside, soft inside like a brownie: these cocoa cookies are quick to roll. Cacao nibs add crunch and taste of dark chocolate, with nothing added to them. Five cookies make a serving.

Swaps

Cacao nibs → chopped hazelnuts. Skyr → low-fat quark. Spelt flour → oat flour. Coconut sugar → maple sugar.

Cooking tips

Use a plain whey protein without sweeteners, otherwise the dough tastes artificial. Take the cookies out of the oven while they are still soft in the middle.

Storage

Keeps for 5 days in a tin somewhere cool.

Allergens

Contains gluten (spelt), almonds, milk (skyr, butter, protein powder) and egg. Cocoa contains a little caffeine.