2 tbsp vanilla yogurt
2 tbsp coconut oil, melted
½ tsp vanilla extract
¼ cup of coconut sugar
1 cup of almond flour
½ cup oat flour
1 tsp baking powder
½ cup chocolate chips
½ cup Base Culture Chocolate Espresso Almond Butter
2 tbsp maple syrup
Preheat oven to 350F and prepare baking sweets.
in a large bowl, add egg, yogurt, coconut oil, vanilla and coconut sugar.
add almond flour, oat flour and baking powder. fold in chocolate chips.
roll into balls to place onto baking sheet, slightly flatten. add more chocolate chips on top if desired. bake for 16 mins!
allow to cool for 15 minutes before spreading 2 tbsp nut butter filling onto one cookie. top with another cookie and repeat with remaining batch. serve immediately or store in an airtight container for up to 3 days, fridge for 5 days or freezer for 2 weeks!
PREP TIME: 20 mins
COOK TIME: 16 mins
SERVING SIZE: Makes 2-4 servings