Ingredients
Scale
For the Chocolate Chip Cookies
- 1 cup almond butter, drippy (EXTREMELY important!)
- 1/2 cup plant based protein powder, vanilla
- 1/3 cup coconut palm sugar
- 1 egg, large
- 3 tablespoons dairy-free chocolate chips, mini
For the Brownie Cookies
- 1 cup almond butter, drippy (EXTREMELY important)
- 1/2 cup plant based protein powder, chocolate
- 2 tablespoons cocoa powder
- 1/3 cup coconut palm sugar
- 1 egg, large
Instructions
- First, preheat oven to 350ºF and line 2 baking sheets with parchment paper.
- In one medium-size bowl, place all ingredients for the chocolate chip cookie side and mix until your consistency is like cookie dough. Depending on the thickness of your almond butter, you may need to add a few more tablespoons of protein powder OR add in some water.
- In a second medium-size bowl, place all ingredients for the brownie side and mix until your consistency is like cookie dough. Again, depending on the thickness of you almond butter, you may need to add a few more tablespoons of protein powder OR add in some water.
- Spoon out 1 tablespoons of each dough into your palms and roll into a ball, swirling the flavors together. Flatten between your palms and place on a baking sheet.
- Bake at 350ºF for 10-12 minutes or until the edges begin to turn golden brown.
- Let cool for 10-15 minutes so that the cookies can firm up a bit.
- Store in a ziplock bag in the FREEZER for best results (so that they can harden even more).
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookies
- Calories: 184
- Fat: 12g
- Carbohydrates: 14g
- Protein: 7g