Homemade Chocolate Coconut Protein Biscuits Recipe

In a bowl, combine the oats, Hydra 6® Protein Powder and 2 eggs and mix until it forms a smooth mix

With your hands, sprinkle half the coconut flour into the mixture, working the mixture to form a dough

Once the dough is formed, transfer it onto a clean surface and use the remaining coconut flour to help you roll out the dough

Using a medium circular cutter, cut out 8 biscuits

Before baking, take half of the Reload® Flapjack Bar and break it up into small pieces. Evenly disperse the flapjack pieces over the biscuits and firmly press them into the dough

Place the biscuits on a parchment lined tray and bake for between 10-15 minutes at 180°C, until they start to brown on the outside

Just before the biscuits are ready to be taken out the oven, place the Grenade Milk Chocolate Carb Killa® Spread in a bowl and microwave for 10-20 seconds or until it's at a runny consistency

Take the biscuits out of the oven and place on a wired rack to cool

When the biscuits are cool, top them with a drizzle of spread and crumble up the other half of the Reload® Flapjack to sprinkle on top

Make yourself a cuppa and enjoy your masterpiece!

If these cookies have kick-started your sugar cravings, head over to our blog to check out a host of delicious, protein-packed recipes.