These cookies are so full of flavor, you won’t even miss the carbs. Chocolate, peanut butter, almond, coconut and vanilla flavors come together in this no-fuss, sweet treat.
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Ingredients
Cookie
3/4 cup raw almonds, ground into a meal or use almond flour
2 tablespoons peanut butter
2 tablespoons of coconut flour
1 1/2 tablespoons coconut oil
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
Pinch of sea salt, to taste
Chocolate
3 tablespoons coconut oil, melted
1 tablespoon agave nectar
2 tablespoons cocoa powder
Pinch of sea salt, to taste
Directions
Cookie
- Add almonds into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
- Add the peanut butter, coconut oil, cinnamon, vanilla and salt into the bowl. Stir until combined – almost a dough ball consistency.
- Line a muffin tin with paper liners. Portion the dough into each muffin cup and press down until even and smooth.
Chocolate
- Whisk the coconut oil, agave nectar and cocoa powder until no clumps remain. Spoon the chocolate topping over the dough mixture in each cup distributing evenly. Sprinkle salt over chocolate topping.
- Freeze muffin tin in a flat area for 30 minutes or until firm. Serve and enjoy immediately or keep in the freezer until ready to serve.
Nutrition information (per serving)
Makes 12 servings
Serving size = 1 cookie
Calories: 117
Carbs: 5 g
Fiber: 2 g
Fat: 11 g
Protein: 3 g
