Protein Twix Cookie🍫

Say hello to your new all-time favorite dessert…




Yep, you read that right.


We turned your favorite childhood candy into a protein-packed dessert.


It’s easy to make and store for an indulgent anytime treat.


WATCH the step-by-step tutorial here:


Here’s what you’ll need:

✳️ Ingredients:

-1 Cup Almond Flour (SUB: Coconut flour)
-1 Scoop of Thrive Elite Vanilla Protein
-1/4 Cup Coconut Oil
-1 TSP of Vanilla Extract
-3 TBSP of Lakanto Maple Syrup (sugar-free, monk fruit syrup)
-1/8 TSP of Salt

-1/2 Cup Cashew Butter (SUB: for your fave nut or seed butter)
-1/4 Cup Coconut Oil
-1 TSP Vanilla Extract
-1/4 Cup Lakanto Maple Syrup (sugar-free, monk fruit syrup)
-Dash of salt

-1/2 Cup Of Lily’s Dark Chocolate Chips
-1 TBSP of Coconut Oil

❇️ Directions:
1️⃣ Preheat oven to 350 degrees F.
2️⃣ Combine all ingredients. Line a cookie sheet with parchment paper and use a cookie scooper to scoop each cookie.
3️⃣ Flatten each cookie before baking
4️⃣ Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

1️⃣Combine cashew butter, coconut oil, vanilla, Lakanto maple syrup, and salt in a saucepan over the stove on medium-low heat and heat until completely liquified, whisking together, about 2-3 minutes.
2️⃣Remove from burner and let cool completely.

1️⃣ Melt chocolate and coconut oil in microwave until fully melted, stir occasionally.

1️⃣ Once shortbread & caramel have completely cooled, pour caramel sauce over each shortbread cookie. Then let it cool in the refrigerator for 2-3 hours.
2️⃣Remove from refrigerator and pour chocolate over the top, spreading out evenly. Sprinkle salt on top (optional)
3️⃣Once it’s chilled, then remove from the baking and ENJOY!


Cheers to making health simple and delicious!🍪


❤️ ~ Jay