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1952

Calories

114g

FAT

212g

carbs

65g

protein

Ingredients

1 cup gluten free all purpose flour
1 scoop protein vanilla bean
1/2 cup peanut butter
1/2 cup sugar free maple syrup
1 tsp vanilla extract
1/4 cup Lily’s dark chocolate chips
Coating: 3/4 cup Lily’s dark chocolate chips
1tbsp coconut butter

Directions

In a large bowl combine all ingredients and mix till dough forms! Then fold in the chocolate chips. Let the dough sit in the fridge for 10-15 minutes and then roll the dough into the balls then place back in the fridge and leave them in for up to 2 hours. After it’s been chilled in the fridge take them out and set them aside while you make the chocolate coating. For the chocolate coating melt the chocolate chips with the coconut butter and then take your cookie dough balls and dip them into the melted chocolate till the entire cookie dough ball is covered with the chocolate place on parchment paper be sure to spray with non stick spray to avoid sticking and then repeat till all of them are covered. Then place back in the fridge till the chocolate has hardened! Once hardened then Enjoy! Keep stored in fridge!

From the kitchen of: Gail Och