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Vanilla Protein Cookies with Chocolate Salted Caramel by Reflex Nutrition


For the Cookies
  • 80g Oat or Rice Flour
  • ¼ tsp Gluten Free Baking Powder
  • Pinch Salt
  • 30g Vanilla Reflex Pea Protein
  • 1 Egg(s) (Free Range) (Large)
  • 30g Coconut Oil
For the Filling
  • 80g Dates
  • 2-3 tbsp Boiling Water
  • Pinch Salt
  • 10g Cocoa Reflex Pea Protein


  1. Preheat the oven to 160°C (320°F/Gas Mark 3)
  2. Remove the stones from the dates. Place in a bowl, add the boiling water and cover for 10 minutes to soften.
  3. In another bowl mix together the flour, baking powder, salt, vanilla pea protein, egg, and coconut oil. Roll mix into 8 even balls.
  4. Grease a tray lined with baking parchment and flatten out each ball. Bake for 5-10mins or until golden. Allow to cool on a wire rack.
  5. Meanwhile blend up the dates, water, salt and cocoa pea protein into a paste.

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