Chocolate-Maple Protein Cookies

Moist ingredients

2 eggs

1 banana, mashed with a fork

3 tbsp. (45 ml) of chocolate protein powder

1/3 cup (85 ml) of unsweetened almond milk

1/4 cup (60 ml) of virgin camelina oil Signé caméline

Dry ingredients

1 cup (250 ml) of whole wheat flour (or oat flour or white flour)

1 tbsp. (15 ml) of cocoa

1 tbsp, (15 ml) of instant coffee

2 tbsp. (30 ml) of roasted camelina seeds Signé caméline

1 tsp. (5 ml) of salt

Icing

1/2 cup (125 ml) 2% cottage cheese

1/4 cup (60 ml) maple syrup

1. Preheat the oven to 400 °F (200 °C).
2. In a bowl, put all the moist ingredients. Whisk for 3 minutes to obtain a homogeneous preparation. Put aside.
3. In another bowl, put all the dry ingredients. Mix well.
4. Stir half of the dry ingredients into the moist ingredients. Mix gently. Repeat the operation with the second half to obtain a homogeneous mixture.
5. On a baking sheet lined with parchment paper, divide the mixture into 8 cookies. Bake for 12 minutes.
6. In a blender, add all the ingredients for the icing and puree until smooth.
7. Once out of the oven, allow the cookies to temper for 5 minutes before adding the icing.

Piece of advice : to portion your cookies efficiently (and avoid messing up the kitchen), use an ice cream scoop ! With this trick, you will save time and your cookies will all be the same size !