REBBL dark chocolate or vanilla protein
1 and 3/4 cups almond flour
1/4 cup protein powder of choice
1/4 cup almond butter
1/4 cup coconut sugar
2 tablespoons REBBL
2 tablespoons coconut oil
2 teaspoons vanilla extract
1 and 1/2 teaspoon baking powder
1/2 cup chocolate chunks
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a food processor (or by hand) combine all the ingredients for the cookies (except the chocolate chunks) and blend until smooth. Then stir in the chocolate chinks by hand.
- Use a small ice-cream scoop and scoop batter onto the cookie tray, forming the cookies. It should make 14 cookies. Sprinkle with sea salt flakes (optional).
- Bake on 350F for 12 minutes or until golden brown.