Salted Caramel & Choc Hazelnut Spread filled Protein Cookies

As you know I love my baking, I am only sad I haven't had loads time recently to get into the kitchen! So, naturally the first available moment I had I got in there and create these mouth watering gooey, chewy cookies.

I get a lot of questions asking what are good things to snack on if you have a sweet tooth or cravings or post workout on the go. SO with that in mind I combined some of my favourite things - Salted Caramel and Chocolate Hazel Nut Spread!

Also, I will admit, I don't usually enjoy pea protein so I was a little apprehensive, Nutristrength have completely turned that upside down - not only does it taste AMAZING on its own and smell incredible  (seriously, I am not joking here) you can also bake with it and it blends so well, so far I have made these and pancakes! Hats off to you guys and thank you for opening my eyes to a great tasting protein thats also healthy (especially for someone who suffers with a temperamental tummy due to my Cystic Fibrosis!)

Ingredients

  • ½ cup butter (or dairy free butter)
  • 3 scoops of whey (I used Nutristrength
  • 2 eggs
  • ¼ tsp salt
  • ¾ tsp baking powder
  • 100g milk or dark chocolate chips (optional)
  • flaky salt/ fleur de sel/ maldon salt, for sprinkling
  • Approx ½ cup Jim Jams Chocolate Hazelnut Spread
  • 1/4 cup Salted Caramel (My recipe coming soon) or sneaky trick if you have any left over chocolate caramels from Christmas thrown them in!
  • Line a baking tray with parchment paper. Preheat your oven to 350 degrees F (180 degrees C)

Method

  1. In a medium saucepan, melt the butter. Take off the heat, add eggs, protein powder, salt and baking powder and stir until well combined. Lastly stir in the chocolate chips. Then of course taste test the recipe, this is the best part! The mixture needs to be dough like so if its not, add in more protein powder OR add in a little coconut, almond or spelt flour to bulk it out.
  2. Take 1 heaped tbsp of dough, use your finger make a large indentation the centre of the dough; fill the indentation with a small blob of Jim Jams (like ½ tsp ish), and top it up with salted caramel. Top with a flattened tablespoon of dough, and seal the edges.
  3. Sprinkle with fleur de sel and bake for 8-10 minutes. Then this is the important part, resist trying them and let them cool for 30 minutes - 1 hour as this will ensure they are chewy!!

I hope you love them as much as I do - I am so looking forward to you trying these yourself

Please tag me in any photos - I love seeing them.

Sophie xx