Chocolate Carmel Protein Cookies

Ingredients:

Cookie Layer:

• 1 1/2 scoops Snickerdoodle Select Protein Powder
• 1/2 cup Almond Flour
• 2 tbsp Oat Flour plus more for dusting
• 2 tbsp Coconut Sugar (or sweetener of choice)
• 1/4 cup Milk of Choice
• 2 tbsp Coconut Oil
• 1/4 tsp Vanilla Extract 

Caramel Layer:

• 6-8 pitted Medjool Dates
• 1 tbsp Natural Peanut Butter
• 1-2 tbsp Warm Water

Chocolate Layer:

• 2 tbsp Chocolate Chips (melted)

Directions:

1. Pre-heat oven to 177°C.
2. Mix all dry ingredients for the cookie layer together and then add wet and mix until well combined.
3. Roll dough into a ball and dust with oat flour, then transfer to a sheet of parchment paper and roll dough out until its 1/4 inch thick.
4. Use a cookie cutter to make cookie shapes. Re-roll leftover dough and repeat until all dough is used.
5. Bake cookies for 6-7 minutes or until golden brown.
6. While cookies are baking, prepare the caramel layer by adding all caramel ingredients into a food processor or blender. Pulse until smooth, stopping to scrape the sides when needed. 
7. Once your cookies have cooled, spread a layer of caramel over each one and set aside. 
8. In a double boiler or microwave, melt chocolate. Spoon a thin layer of chocolate over each caramel-coated cookie. 
9. Place cookies in the freezer for 5 minutes to firm up chocolate, then enjoy or store at room temperature or in the fridge.

NUTRITION FACTS:

Calories: 115
Fat: 6g
Carbs: 12g
Protein: 5g