ALMOND CHOCOLATE CHIP PROTIEN COOKIE
WHAT YOU NEED
2 cups of finely ground almond meal flour
1/4 teaspoon aluminum free baking soda
1/4 teaspoon sea salt
1/3 cup coconut oil, softened
1/4 cup of unpasteurized raw honey, maple syrup, or coconut nectar
1 tablespoon pure vanilla extract
1 tablespoon canned full fat coconut milk
1 scoop of Sunwarrior raw protein (optional)
1 /4 cup or raw cacao nibs or chocolate chips
Preheat the oven to 350 degrees. In a medium mixing bowl, combine the dry ingredients; almond flour, baking soda, sea salt and Sunwarrior.
In a separate bowl, combine the liquid ingredients. Add the dry ingredients to the liquid ingredients. Once well combined mix in the cacao nibs or
chocolate chips. Line a rimmed baking sheet with parchment paper. For each cookie, drop 1 generous tablespoon of dough onto the prepared cookie
sheet, leaving about two inches of space in between each cookie. You can leave the dough unflattened for a more chewy cookie or flatten with slightly
moistened fingers for a bit firmer texture. Bake for 10 to 12 minutes in the preheated oven, or until cookies are golden brown at the edges.
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.