Macadamia Protein Balls, Chocolate Crinkle Cookies and Pistachio Cookies

Macadamia protein balls

1. Place coconut into mixing bowl and blend 30 sec/speed 8.

1. Scrape down sides of mixing bowl with spatula then blend for a further 15 sec/speed 8.

1. Add coconut oil and blend 30 sec/speed 7. Transfer into a sealable container and store in a cool, dark place until ready to use. Clean and dry mixing bowl.

1. Place macadamias and chia seeds into mixing bowl and mill 10 sec/speed 9. Scrape down sides of mixing bowl with spatula.

1. Add dates, vanilla extract and 50 g of the reserved coconut butter and combine 15 sec/speed 9.

1. Form mixture into small balls (approx. 16), then roll in desiccated coconut or chia seeds to coat. Place into refrigerator for 30 minutes to set. Serve immediately or transfer to a sealable container and store in refrigerator until ready to serve.

Chocolate Crinkle Cookies

1. In the bowl, place the butter and chocolate. Melt for 3 min/60°C/speed 1.

1. Add the eggs, sugar, and vanilla seeds. Mix for 15 sec/speed 5. Scrape down the sides of the bowl with a spatula.

1. Add the flour, baking powder, and salt. Mix for 20 sec/speed 5. On a floured work surface, shape the dough into a ball. Place it in a bowl, cover with plastic wrap, and refrigerate for 1.5 hours.

1. Preheat the oven to 170°C.

1. Shape the dough into small balls using your hands. Dip one side of each ball into powdered sugar so that only one side is coated. Place the cookies on a baking sheet lined with parchment paper and bake for 12 minutes. Allow them to cool on a wire rack.

Pistachio Cookies

1. Line a baking tray (30 x 40 cm) with parchment paper and set aside. Place the rice and sugar into the mixing bowl and grind for 1 min/speed 10. Scrape down the sides of the bowl with a spatula.

1. Add the flour and butter, then mix for 5 sec/speed 5. Afterward, run the Dough program/40 sec.

1. Add the pistachios and dried cranberries, then run the Turbo program for 1.0 sec/6-7 times, until coarsely chopped and evenly combined.

1. Transfer the dough to a lightly floured work surface and shape it into a log (30 cm long). Wrap it in plastic wrap and place it in the freezer for 1 hour. Clean the mixing bowl.

1. Preheat the oven to 150°C.

1. Remove from the freezer and slice into round discs (approximately 1 cm thick) using a sharp knife. Transfer to the prepared baking tray and bake for about 20-30 minutes (150°C) or until the cookies are lightly golden. Allow to cool after baking.

1. Place the white chocolate in the mixing bowl and chop for 5 sec/speed 8. Then melt for 3 min 30 sec/60°C/speed 1.

1. Dip each cookie into the melted chocolate and let them set in the refrigerator until the chocolate hardens.