Coffee Coconut Protein Cookies

Method   Preheat the oven to 180C/160C fan. Make the flax egg by mixing 1 tbsp flaxseed with 3 tbsp water in a small bowl. Put aside for 5 minutes. Mix all of the dry ingredients in a large bowl.  Add the melted coconut oil, vanilla extract, milk and flax egg. Mix to combine. Using an ice cream scoop separate the mixture into 9 and arrange onto a baking tray lined with parchment paper. Press each cookie down to form a round disc.  Bake for 20 minutes, until golden brown.