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DIFFICULTY: EASY
TOTAL TIME: 10 MINUTES
SERVES: 16 COOKIES
MACROS PER COOKIE:
CALORIES | FAT | CARBS | PROTEIN | SUGAR |
250 | 14.5G | 18.8G | 13.4 | 11.4G |
WITH PEANUT BUTTER PROTEIN “COOKIE DOUGH” DIPPED IN DARK CHOCOLATE TOPPED WITH MINI CHOCOLATE CHIPS AND MALDON SEA SALT
INGREDIENTS:
- 32 GF MINI PRETZELS
- 1 CUP PEANUT BUTTER
- 1 CUP PROTEIN POWDER
- ⅓ CUP COCONUT SUGAR
- ½ TSP SEA SALT
- 1 TSP VANILLA
- ½ CUP ALMOND FLOUR
- 1 CUP DARK CHOCOLATE CHIPS
- ⅓ CUP MINI DARK CHOCOLATE CHIPS
- ½ TSP MALDON SEA SALT *FOR TOPPING*
DIRECTIONS:
- IN A LARGE MIXING BOWL, MIX TOGETHER PEANUT BUTTER, PROTEIN POWDER, COCONUT SUGAR, VANILLA EXTRACT, AND SEA SALT. MIX TOGETHER WITH HANDS, ADD ADDITIONAL ALMOND FLOUR IF THE MIXTURE IS TOO WET.
- PLACE A SMALL BOWL OVER A SAUCEPAN FILLED WITH WATER. HEAT UP THE WATER AND MELT THE DARK CHOCOLATE OVER THE SAUCEPAN ON A LOWER HEAT.
- ROLL THE PEANUT BUTTER MIX INTO SMALL BITE SIZED BALLS. TAKE TWO PRETZELS AND MAKE INTO A MINI SANDWICH BY SQUISHING THE PB DOUGH IN BETWEEN. DIP HALF OF THE COOKIE INTO THE MELTED CHOCOLATE AND PLACE ON A SHEET OF PARCHMENT PAPER.
- WHILE THE CHOCOLATE IS STILL MELTED, SPRINKLE EACH COOKIE WITH MINI CHOCOLATE CHIPS AND MALDON SEA SALT.
- PLACE COOKIES ON A SHEET TRAY LINED WITH PARCHMENT PAPER IN THE FRIDGE FOR THIRTY MINUTES. THEN THEY ARE READY TO EAT!