Vanilla Cake Batter Cookies

8 serves
Prep 15 mins | Bake 20–25 mins | Cool 10 mins

Ingredients

➕ 1 cup Almond Flour
➕ 1 serve Vanilla Cake Batter Protein Powder
➕ 3/4 cup Almond Butter
➕ 1/4 cup Rice Malt Syrup
➕ 1 tsp Vanilla Essence
➕ 1 Chia Egg (1 tbsp Chia Seeds + 3 tbsp Water)
➕ 1/2 tsp Baking Soda
➕ Dash of Plant-Based Milk
➕ 3/4 block Dark Chocolate (roughly chopped)

PLANT PROTEIN - VANILLA CAKE BATTER

~~$49.95~~ $37.46+

SAMPLE PLANT PROTEIN - VANILLA CAKE BATTER

~~$4.95~~ $1.98

Chewy on the inside, golden on the outside—these vanilla-infused cookies bring cake vibes to every bite. Made with wholesome ingredients and a good hit of protein, they’re a snack you can feel good about.

Method

Preheat oven to 170°C. Line a baking tray with baking paper.
In a bowl, mix almond flour, protein powder and baking soda.
In a separate bowl, whisk almond butter, rice malt syrup, chia egg, vanilla and plant milk until smooth.
Combine wet and dry ingredients. Fold in chocolate chunks.
Chill dough for 15–20 mins.
Roll into balls, place 5 cm apart on tray and flatten gently.
Bake for 20–25 mins or until edges are golden.
Cool fully (they’ll firm up). Enjoy with a cuppa!

FAQ - Vanilla Cake Batter Cookies

Yep! You can freeze it in portions for quick-bake cookies later.
Sure can—try peanut butter or tahini for a flavour twist.
They’re soft and chewy inside with a light crisp on the outside.
Absolutely! Kids love them, and they’re full of nourishing goodness.

Yep! You can freeze it in portions for quick-bake cookies later.
They’re soft and chewy inside with a light crisp on the outside.

Sure can—try peanut butter or tahini for a flavour twist.
Absolutely! Kids love them, and they’re full of nourishing goodness.

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