Ingredients
- 1/2 cup Almond Flour
- 1/2 cup Vanilla Protein Powder
- 1/4 cup Cashew Butter
- 1/4 cup Pure Maple Syrup
- 1/2 Tbsp Coconut Oil Melted
- 1 tsp Pure Vanilla Extract
- 1/4 cup Mini Chocolate Chips Semi-Sweet
Ganache
- 1/4 cup Dark Chocolate Chips
- 1/4 cup Creamy Peanut Butter
- 1 tsp Coconut Oil
Instructions
- Combine cookie dough ingredients together, and fold in chocolate chips
- Press down onto a baking sheet lined with parchment paper
- Melt chocolate chips, coconut oil, and peanut butter together until creamy
- Pour and spread overtop cookie dough
- Top with dyes free chocolate gems and flakey sea salt
- Refrigerate for 2 hours, or freeze at least 45 min
- Slice and enjoy!
- Keep stored in the fridge