Ingredients

– ¾ cup oat flour
– ¾ cup all-purpose flour
– 1 cup chocolate whey protein powder
– 2 tsp baking soda
– 1 tsp salt
– 30 grams Provardo® Chocolate, crushed
– 2 eggs or egg replacer
– ¼ cup Greek yogurt or applesauce
– ¼ cup coconut oil, melted
– ¼ erythritol
– 5 drops liquid stevia (optional)
– ½ cup almond milk or other non-dairy milk
– ¼ cup Provardo® chocolate chunks
Optional: extra chocolate for drizzling on top

DIRECTIONS

Preheat oven to 175°C.

Prepare baking sheets that are greased or lined with parchment paper.

Combine all dry ingredients, except chocolate chunks, in a medium bowl and sift together.

In a large bowl, mix together all wet ingredients.

Add the dry ingredients to the wet ingredients until a large dough forms.

If the dough will not form a large ball, use the almond milk in small amounts at a time to allow the dough to come together otherwise you might not need it at all, just depends on your flour.

Add in chocolate chunks and mix thoroughly.

Roll dough into balls and press them down flat onto your baking sheet.

Bake each batch for 8-12 minutes or until the tops of the cookies are slightly firm.

Allow cooling slightly before drizzling on melted chocolate if you desire.

Store in an airtight container for 3-5 days.