60g Vanilla Level-1 (or protein of your choice)
40g PB Cookie Butter Powder
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
4g Zero Cal Sweetener of your choice
6g Baking Soda
100g Plain Nonfat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Eggs
30g Mini Chocolate Chips
1. Preheat your oven to 350 degrees F. Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix, then add your wet ingredients and mix some more. Add the batter to your freezer for 10 minutes to thicken up, then fold in your mini chocolate chips.
2. Line an oven safe pan with parchment paper leaving enough room for 12-13 cookies. Take your cookie scooper and add 12 cookie dough balls to the pan, then add the pan to your oven for 6 minutes. This is extremely important because the cooking time is essential.
3. Once they’re done, take your pan out of the oven and with a spatula, carefully transport your cookies to a cooling rack. Let them cool and firm up for 1-2 hours and enjoy!