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Protein Jam Drops

Serves: 12 Prep: 5 minutes Cook: 15 minutes


1 cup almond meal

⅓ cup gluten-free flour

2 tsp arrowroot flour

¼ cup coconut oil, melted

2 tbs maple syrup

1 egg

2 tsp vanilla extract

Pinch Salt


50g frozen raspberries

1 scoop Wild Berry Noway Juicy


  1. Preheat the oven to 180C and line a baking tray with baking paper.
  2. For the jam: In a small saucepan on low heat place raspberries and allow to melt slightly, add Noway Juicy, and stir to combine until a sticky jam-like consistency forms. Remove from heat and set aside.
  3. Combine all cookie ingredients together in a separate mixing bowl.
  4. Spoon 1 tbs of mixture into a ball and push your thumb into the middle to create a well. Place ½ – 1 tsp of jam into each cookie.
  5. Bake for 10-12 minutes or until golden.
  6. Allow cooling on the tray for 5 minutes then transfer to a wire rack to cool completely.


Macros Per Serving :

Calories: 141

Carbs: 6g

Fat: 10g

Protein: 4g