Ingredients
- 2 tablespoons chocolate whey protein powder grass-fed, if possible
- 1 tablespoon + 1 teaspoon cocoa powder
- ⅛ teaspoon salt
- ½ teaspoon baking powder
- ½ cup crunchy almond butter
- 3 tablespoons honey
- ¼ teaspoon vanilla extract
- 1 large egg
- ¼ cup dark chocolate roughly chopped
Instructions
- Lightly grease two 4-ounce ramekins with coconut oil. Preheat your oven to 350℉.
- In a small bowl, stir together the protein powder, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, beat together the almond butter, honey, vanilla, and egg using an electric hand mixer on high speed. Beat until the almond butter begins to absorb the liquid ingredients and thicken, about 1 minute.
- Pour the protein powder mixture and the chopped chocolate into the almond butter mixture, and stir until well combined. Your batter will be wet and sticky.
- Divide the batter evenly between the 2 prepared ramekins, and spread out evenly. They should be about ¾ of the way full.
- Bake until the cookies have risen significantly, the edges have just begun to darken, and the top feels firm and slightly crunchy, about 20 minutes.
- Let cool for 5-10 minutes (depending how long you can wait!), and serve the cookies in the ramekins.