Ingredients
The following ingredients have 4 Servings
- 1 1/2 cup gluten-free oat flour OR almond flour
- 1/4 cup coconut flour
- 2 tablespoon cocoa powder
- 1 scoop chocolate protein powder (optional)
- pinch sea salt
- Granulated sweetener of choice*
- 1/2 teaspoon peppermint extract
- 1/2 cup drippy almond or cashew butter (can sub for any nut or seed or soy nut butter)
- 1/4 cup maple syrup OR brown rice syrup
- Milk of choice**
- 1/2-1 cup mixed chocolate chips (divided)
Instruction
- In a large mixing bowl, combine your flour(s), protein powder (if using it), cocoa powder, salt and granulated sweetener and set aside.
- In a microwave safe bowl or stovetop, melt your nut butter with the maple syrup. Once combined together, whisk your mint extract (or vanilla extract) before pouring into the dry mixture.
- Mix together until a crumbly texture remains. Using a tablespoon, add milk of choice until a thick batter is formed. Add half the chocolate chips, reserving the rest to top the cookies. If batter is too thin, add an extra spoonful of flour. If it's too thick, add a dash more milk.
- Using your hands, form into small balls and place on a large plate or cookie sheet. Press each ball into a cookie shape, topping with a few chocolate chips. Refrigerate for at least 10 minutes, or until firm.
