Ingredients
- 1/2 cup almond butter
- 5 tablespoons coconut sugar
- 1 tablespoon coconut oil
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 egg
- 6 tablespoons chocolate protein powder
- 1 teaspoon cornstarch
- 1 teaspoon cocoa powder
- Pinch of salt
- 3 tablespoons semi-sweet chocolate morsels divided
- 1/4 cup coconut flakes
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the almond butter in a large, microwave-safe bowl. Microwave until smooth and melted, about 1 minute and 30 seconds.
- Add the coconut sugar, oil, egg yolk, and vanilla. Beat with an electric hand mixer until all ingredients are well mixed and the batter thickens.
- Add the whole egg and beat again until the batter becomes smooth.
- Add the protein powder, cornstarch, cocoa powder, and pinch of salt. Stir until batter is smooth and sticky but a little thinner than typical cookie dough. Stir in 2 tablespoons of the chocolate chips.
- Put the bowl in the freezer for 10 minutes to make the dough easier to work with.
- Spread the coconut flakes out on a shallow, sided plate. Remove the cookie dough from the freezer.
- Shape the dough into 14 tablespoon-sized balls. Roll just the tops and sides of each ball in the coconut flakes and place them on the prepared baking sheet. Use a fork to flatten the cookies to about 1/3-inch thickness. Press the remaining 1 tablespoon of chocolate chips into the cookies.
- Freeze the shaped cookies for 25-30 minutes, until they feel hard.
- Bake until the tops are just set, about 11-13 minutes—they'll firm up more as they cool. Let cookies cool completely on the baking sheet.
- Remove from baking sheet and serve immediately.