Pink Spice Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1/3 cup coconut flour
2/3 cup unsweetened protein powder
1/2 teaspoon salt
1 and 1/2 cups unsweetened plant-based milk
1/3 cup maple syrup
1/2 cup coconut sugar
2 tablespoons coconut oil, melted
1 tablespoon vanilla extract
2/3 cup mini chocolate chips
Chocolate
1 cup dark chocolate chunks or chips
1 tablespoon coconut oil
large crystal salt for tops 

Makes 12 protein squares

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Instructions

1. Prepare a small 12 square candy mold with coconut oil or use a 9x5” (23x13 cm) loaf pan lined with parchment paper.
2.  In a small bowl, whisk together coconut flour, protein powder and salt.
3.  In a separate bowl, whisk together plant milk, maple syrup, coconut sugar, coconut oil and vanilla until smooth. Add in the flour mixture, stirring until fully incorporated. Fold in chocolate chips.
4.  Pour the crumbly dough into the prepared molds or pan and press firmly across the bottom using a spatula and your fingers to make compact protein bars. Chill for 1 hour or freeze for 20 minutes.
Chocolate
5.  Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Stir to combine into a glossy smooth chocolate coating.
6.  Remove pan or candy mold from freezer. If using pan, slice into 12 even sized bars. If using candy mold, you should have 12 squares.
7.  With your fingers hold each frozen bar and dip into melted chocolate to coat the bottom. Turn upside down on sheet to let set. Place back in freezer for 10 minutes. Repeat dipping into melted chocolate on the top side of the bar until coated on all sides. Sprinkle large crystal salt on tops before chocolate sets.
8.  Store in an airtight container up to 1 week in the refrigerator or 2 months in the freezer.

Photos by Milkshake Creative

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