oac Protein Ball Cookie

The same high-protein oac ball you already love, baked into a warm, golden biscuit in under ten minutes. One ingredient, every flavour works, and it keeps all the goodness of the ball you started with. Crisp at the edges, soft in the middle, ready with barely any effort.

We always say an oac ball beats reaching for a biscuit. So this week, a little reminder that you can go one better and actually turn it into one. It's the easiest trick in our kitchen: flatten any oac ball, give it six to eight minutes in a hot oven, and it comes out a warm, freshly baked biscuit, golden at the edges and soft in the middle. The honey caramelises, the chocolate melts, and the whole thing smells like you've been baking all afternoon. Same ball, same goodness, a completely different treat. Every flavour bakes into its own kind of biscuit, so it's worth working your way through the box.

Makes as many as you like, one ball per biscuit

Ready in under 10 minutes

The Method

One ball, one biscuit | 6 to 8 minutes

Ingredients

• Your oac protein balls, any flavour (one ball makes one biscuit)

Method

1. Preheat the oven to 160 to 170°C. A properly preheated oven is the whole secret here, so give it time to come up to temperature. Line a baking tray with parchment.
2. Space the balls out on the tray with a little room between each one, as they spread slightly as they bake.
3. Press each ball down gently with the back of a spoon or the heel of your hand into a thick disc, about 1cm high. This is what gives you that biscuit shape and a crisp edge.
4. Bake for 6 to 8 minutes, depending on how you like them. Pull them at 6 minutes for soft and chewy in the middle, or leave them closer to 8 for a proper crunch all the way through.
5. Leave to cool on the tray for a few minutes. They firm up as they cool, so don't worry if they feel soft straight out of the oven. Best enjoyed slightly warm.

A Biscuit for Every Moment

There's a flavour for every time of day. A few of our favourite ways to enjoy them:

• Crunchy Peanut: a biscuit for breakfast. Kids love this one, and a little jam on top and you're winning.
• White Chocolate and Raspberry: a gorgeous afternoon treat alongside a matcha.
• Dark Cocoa Nib: made for those late-night chocolate cravings.
• Cashew Cranberry: chewy and buttery, lovely with a cup of tea.
• Maple and Toasted Pecan: warm and caramelised, perfect with a coffee.

Ways to Enjoy

• Mini cookies: cut one ball into four, squish each piece down, and bake for a batch of cute little bites.
• Ice cream sandwiches: pop a scoop of your favourite ice cream between two and press gently for a proper treat.
• Lunchbox hero: the kids love one tucked into a lunchbox alongside lunch.
• An evening dunk: dip one into your tea of an evening, the way you would any good biscuit.
• Loaded: spread your favourite topping over the top for extra lusciousness, and a little extra protein too if you reach for nut butter.

Kitchen Tips

• Keep an eye on them from the 5 minute mark. They go from golden to well done quickly, and every oven runs a little differently.
• They will always be softest straight from the oven and set as they cool, so judge the final texture once they've had a couple of minutes to rest.
• Lovely made fresh, but they keep for a day or two in an airtight tin if you want to bake a batch ahead.
• Want to go the extra mile? Cut one ball into four and squish each piece down for four cute mini treats.