Crispy Chocolate Protein Cookies

Recipe makes 8 servings


1 cup (96g) almond flour
2 tbsp chopped almonds
3 scoops (234g) HLTH Code Chocolate Macadamia
¼ cup (33g) ground flaxseeds
1/3 cup water
2 tsp coconut oil


Preheat oven to 350F.

Whisk almond flour, ground flaxseeds, and HLTH Code Chocolate Macadamia in a bowl.

Stir in water and coconut oil.

Roll the dough between two pieces of parchment paper to ¼-inch thick.

Remove the top parchment paper and cut out the cookies using a cookie cutter or just cut them into squares with a knife.

Optionally, you can make a pattern on top of the cookies with a fork by sliding the fork across the surface.

Bake the cookies for 25 minutes or until they are firm and crunchy.

Let the cookies cool completely before serving.

Nutritional breakdown per serving (recipe makes 8)

195 Calories
9g Protein
15g Fat
4.2g Fiber
6.6g Total Carbs
2.4g NET Carbs