This recipe is sure to bring back lunchbox memories, but this time these biccies are actually good for you.
Preheat a fan-forced oven to 180 degrees Celsius.
In a mixing bowl, combine the almond butter and coconut sugar using an electric mixer until fully combined and creamy.
Add in the almond milk and maple syrup and mix through. Then add the flour, protein powder, oats and chia. Fold through carefully until just combined, and then mix with the electric mixer until fully mixed through.
Take a small handful of cookie mixture (approx. 1 tbsp) and roll into a ball. Press down lightly on a lined baking tray and then repeat until you have no mixture left.
Bake for 15 – 20 minutes, or until slightly browned. Allow to cool fully before assembling into a sandwich.
Refrigerate the coconut cream overnight.
Remove can from the fridge and open, being careful not to agitate the can. The contents will have split into two parts – a thick white cream and some clear coconut water. The part you need, the cream, will be at the top of the can. Carefully scoop the cream out into a mixing bowl, being mindful to leave all the coconut water behind.
Add the maple syrup to the mixing bowl with the coconut cream and mix through on high speed with an electric mixer until light and fluffy.
Take a small saucepan and place it on medium/low heat. Add in the blueberries and allow to simmer for several minutes. When they start to give off liquid, add in the chia seeds and rice malt syrup and cook for a further 10 minutes.
Allow to cool before serving.
Take a cookie and spoon some coyo on.
Add on a dollop of blueberry jam and then top with another cookie!
Recipe Create by our August Box recipe developer Rebecca Young