These nut butter cookies are simple to make and take care of that sweet tooth without the guilt. They are packed with protein and healthy fats to keep your blood sugar stable and your energy going. These cookies make for a great snack. They can be stored in the freezer for easy access whenever you want one. Bon Appétit!
1 Cup Unsweetened Nut Butter (I used a mix of sunflower butter and almond butter)
¾ Cup Coconut Flour
½-1 tsp Stevia Glycerite or Stevia Powder
1 tsp Vanilla Extract
Pinch Sea Salt
2 tbsp coconut oil + 1 tbsp for melted chocolate (3 tbsp total)
1 Scoop Collagen Powder, optional
1 ½ Cups Lilly Chocolate Chips
Mix all the ingredients in a mixing bowl. (Leave out 1 tbsp of coconut oil for melting the Chocolate Chips for later.)
Prepare a plate or dish with parchment paper for the freezer. Form golf ball size cookies and flatten the top with your hands. Freeze the cookies for about 1 hour until frozen.
Melt the chocolate with a double broiler. Remove melted chocolate and add 1 tbsp of coconut oil. Dip each frozen cookie in the melted chocolate and place back onto the parchment paper. Place the cookies back into the freezer to harden. Best enjoyed thawed out for 10 minutes out of the freezer! You can store them in the refrigerator too.
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