Ingredients
- 1½ cups gluten-free oat flour
- ¼ cup coconut flour
- 1 scoop vanilla protein powder (32 to 33 grams)
- ¼ cup plus 2 tablespoons nut butter of choice (peanut, almond, cashew, sunflower seed)
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup (or more) milk of choice Chocolate chips of choice
Instructions
- In a large mixing bowl, combine your dry ingredients and set aside.
- In a microwave-safe bowl or on the stovetop, melt your nut butter together with the maple syrup until combined. Stir in the vanilla extract and pour the nut butter mixture into the dry mixture. Add your milk of choice, one tablespoon at a time, until a very thick batter is formed.
- Using your hands, form into small balls, and place on a lined plate. Press each ball into a cookie shape and add chocolate chips, if using, on top. Refrigerate for at least 20 minutes to firm up.