Ingredients:
½ cup Almond Butter (creamy is best)
¼ cup Maple Syrup
¼ cup Melted Coconut Oil
½ tsp Baking Soda
1.50 tbsp Chocolate Protein (I use Health Warrior Chocolate Superfood Protein Powder)
½ cup Almond Flour
Pink Salt and Vegan Dark Chocolate Chunks for toppings!
Directions:
1
Preheat oven to 350.
2
Mix wet ingredients well. Mix in dry ingredients until a thick cookie dough batter forms.
3
Grease a cookie sheet. Spoon out circles and place on the cookie sheet. Press down with your palm so they flatten slightly - but not too flat. Add on toppings. Try to keep them at least an inch or two apart on the cookie sheet.
4
Place cookie sheet in the fridge to cool for 30 minutes. This helps keep the density of the cookie and prevents them from spreading too much while baking.
5
When chilled, take out and bake for 10 to 12 minutes. Enjoy!!
For more of my cookie recipes check out my Gluten Free White Chocolate Chip Cookies, Banana Peanut Butter Chocolate Chip Cookies, Nut Butter Chocolate Chip Cookies, Loaded GF Oatmeal Cookies, and Vegan Double Chocolate Protein Cookies!
Ingredients
½ cup Almond Butter (creamy is best)
¼ cup Maple Syrup
¼ cup Melted Coconut Oil
½ tsp Baking Soda
1.50 tbsp Chocolate Protein (I use Health Warrior Chocolate Superfood Protein Powder)
½ cup Almond Flour
Pink Salt and Vegan Dark Chocolate Chunks for toppings!
