Coconut Vanilla Protein Matcha Cookies

Ingredients

Directions

1. First, make a flax “egg” by mixing the 2 tablespoons of flaxseed with 6 tablespoons of water and letting sit in the fridge for 15 minutes until a thick consistency is formed.
2. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
3. Melt the coconut oil in a bowl and combine it with the vanilla extract and flax egg. Whisk together with an electric mixer, whisk, or fork.
4. In a separate bowl, combine the remaining dry ingredients.
5. Add the dry ingredient mixture to the wet ingredients and mix together until the dough forms a dry paste consistency. The dough should be on the dry side, but not too dry that it doesn’t stick together.
6. Roll dough into 1.5 inch balls.
7. Bake for 8-11 minutes or until the edge touching the pan turns golden brown.
8. Remove from oven and let cool for a few minutes before pressing cookies flat. (Ora Tip: The lid to the protein powder works perfectly for this!)
9. Move cookies to a cooling rack to cool completely.
10. Store in a reusable airtight container or enjoy straight from the rack!