No Bake Cranberry Almond Cookies

SERVING SIZE: 1 cookie

YIELDS: 12 servings

– 75g vanilla whey
– 30g coconut flour
– 20g quick oats
– 50g mashed banana
– 45g sukrin gold syrup
– 8g almond extract
– 10g cranberries
– Stevia/Splenda to taste
– water to consistency

*To make this recipe vegan, simply sub vegan protein powder.

1. Combine all ingredients in a large mixing bowl except for water. Stir for 1-2 minutes.
2. Add water VERY slowly (1 tbsp at a time)  as you begin to form the dough. You must be extremely careful with this step because if you add too much water, the cookies will become sticky.
3. As dough forms, use your hand to kneed it and mix it until the dough is completely formed.
4. Shape into 12 cookies and set in the refrigerator for an hour. Enjoy the Cookies! Keep refrigerated and covered for freshness.

Note: If you make a mistake and add too much water, just add a little more whey to get the dough dry again. Just make sure you account for the added whey in your tracking app.