Ingredients:

  • 1/2 cup (115g) Greek Yogurt (0% or 2% fat)
  • 2 scoops (60g) Protein Powder (Whey/Casein blend)
  • 3/4 cup (72g) Heat-Treated Almond Flour
  • 2 tbsp (30ml) Maple syrup or honey
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1/4 cup (45g) Mini Dark Chocolate Chips
  • 1 tsp Refined Coconut Oil

Instructions:

  1. In a medium glass mixing bowl, whisk the Greek yogurt, liquid sweetener, and vanilla extract until the mixture is completely homogenous and no streaks remain.
  2. Sift the protein powder and almond flour into the yogurt mixture to ensure no lumps are present.
  3. Use a silicone spatula to gently fold the dry profile into the wet base until a moldable dough forms.
  4. Fold in the mini chocolate chips and a pinch of sea salt, ensuring even distribution throughout the dough.
  5. Divide the dough into 10 equal portions and shape into disks on a baking sheet lined with parchment paper.
  6. Melt the remaining chocolate with coconut oil and drizzle over the cookies, then chill in the refrigerator for 30 minutes to set the texture.