- 76g Butter, Softened
- 5g Coconut Sugar
- 2 Eggs
- 15g Maple Syrup
- 1 Tsp Vanilla Extract
- 130g Gluten Free Flour
- 95g Oat Flour
- 25g Desiccated Coconut
- 15g True Protein WPC80 in Raw Coconut
- 5g Baking Powder
- 20g Strawberry Jam
Preheat your oven to 180°C and line a baking tray with baking paper.
Whisk the butter and sugar until pale and creamy.
Whisk in the eggs, maple syrup and vanilla.
Add the dry ingredients and use a spatula to combine.
Take 1 tbsp of the mixture, roll it into a ball and place it on the lined tray. Use your fingers to make an indent in the centre (Tip: wet your hands to stop the dough from sticking).
Fill with the strawberry jam and sprinkle the outside with some extra coconut.
Place in the oven for 12-14 minutes or until lightly golden.
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