Spiced Christmas Cookies Recipe

• 1 scoop (30g) WPC in Vanilla WPC with extra cinnamon and cranberries
• 1 teaspoon of zero/low calorie sweetener
• 1 cup quick oats
• ¾ cup wholemeal plain flour
• 1 ½ teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 tablespoon coconut oil or unsalted butter – melted
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ cup maple syrup or rice malt syrup
• ¼ cup milk of choice
• ½ cup dried cranberries,
• 3 tablespoons chopped dark chocolate – optional

1. Step 1: Preheat oven to 160 degrees and line a baking tray.
2. Step 2: Combine WPC, zero/low-calorie sweetener, oats, flour, baking powder, cinnamon and salt in a medium bowl.
3. Step 3: In a separate bowl, mix coconut oil, egg and vanilla extract. Then stir through maple syrup and milk.
4. Step 4: Gradually add the wet ingredients to the dry ingredients and combine.
5. Step 5: Fold through the cranberries and 2 tablespoons of the chopped dark chocolate.
6. Step 6: Place the dough in the fridge to chill for 30 minutes.
7. Step 7: Remove from fridge and spoon the cookie dough into 15 rounded scoops on the prepared tray. Flatten to the desired thickness and width using a spatula.
8. Step 8: Bake cookies for 9-12 minutes or until golden brown.
9. Step 9: Cool for 10 minutes before transferring to a wire rack.
10. Step 10: Consume immediately or store in an airtight container for up to 5 days.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!