Ingredients
1 cup oat flour
3 Tbsp. unsweetened cocoa powder, divided use
¼ tsp. sea salt (or Himalayan salt)
1 scoop Café Latte Whey Shakeology
¼ cup all-natural smooth almond butter
2 Tbsp. honey (or pure maple syrup)
3 to 4 Tbsp. unsweetened almond milk (or low-fat milk)
Instructions
1. Combine oat flour, 2 Tbsp. cocoa powder, salt, and Shakeology; mix well.
Add almond butter and honey; mix well. (Mixture will be dry and crumbly.)
Add almond milk 1 Tbsp. at a time until a thick dough forms; mix well with clean hands or a rubber spatula.
Roll mixture into twelve balls, each about 1-inch in size. Roll balls into remaining 1 Tbsp. cocoa powder.
Flatten each slightly so that it is shaped like a traditional cookie.
Refrigerate for a firmer cookie, or eat immediately for a softer cookie.
Store refrigerated in an airtight container for up to 3 days.
Original of the video here
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