| 13 | 10 | 165 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 14 |
| 2 tbsp | Flaxseed meal (ground) |
| 2 tbsp | Chia seeds |
| 2 tbsp | Hemp Seeds, hulled |
| 2 tbsp | Almond butter |
| 1/2 cup | Almond flour/meal, Bob's Red Mill |
| 1/3 cup | Greek yogurt, plain, 2% M.F. |
| 4 scoop | Protein Powder, Vega Sport, vanilla |
| 2 tbsp | Walnuts |
| 1/4 tbsp | Xantham Gum |
| 2 tbsp | Almond milk, unsweetened (may need more if too dry) |
| 57 gm | Allulose |
| 71 gm | Lily’s Dark Chocolate Baking Chips |
| 43 gm | Butter, unsalted |
combine all ingredients in a bowl until you get a cookie dough consistency.
Form cookies with the dough and place on a sheet or mold, freeze while you make the chocolate dip.
For the chocolate dip - take chocolate chips and butter and melt then dip each cookie and freeze again till chocolate is hard and then enjoy
stoer in fridge or freezer
| Meat Alternative | 0.3 |
