Homemade Coconut Chocolate Cookies

Chocolate and coconut flakes are the foundation of these Homemade coconut chocolate cookies that replicate the flavors and textures of one of the most popular Scout cookie varieties! Only this recipe is high in protein and low in sugar. Our plant-based Chocolate Peanut Butter Protein Smoothie gives this recipe amazing flavor and packs in the nutrients so both you and your children will be nourished by every bite.

Makes 9-12 cookies

Ingredients

1 cup packed, pitted medjool dates
1 cup coconut flakes
2 scoops FlavCity Plant-Based Chocolate Peanut Butter Protein Smoothie
2 tablespoon almond milk
1 teaspoon vanilla extract
Pinch of sea salt
1 cup chocolate chips

Directions

Preheat the oven to 350F. Pour the coconut out on a baking sheet. Place in the oven for 6 minutes, stirring halfway through. Make sure to remove it as
soon as it’s golden and toasted!
Place the dates, FlavCity Protein Smoothie, almond milk, sea salt, and vanilla extract in a food processor. (You can add the coconut flakes in here if you like them more processed, or wait until the next step.) Process for a minute or so until it becomes paste-like. You may need to stop and separate the mixture if it forms a ball.
Add the coconut and process another few seconds until everything is well combined.
Using a silicone donut or muffin pan, divide the dough evenly into the pan, pressing into the molds firmly. If using a silicone muffin pan then
create a hole in the middle with your finger. Place in the freezer for 2 hours until completely firm.
In a glass bowl, add the chocolate chips. Heat over a double boiler and stir until smooth. Line a baking sheet with parchment paper. Remove the cookies from the silicone pan. Dip each one into the chocolate, enough to cover the bottom and up the sides a little. Then place on the baking sheet.
Drizzle a little more chocolate over the top of each cookie. Then place the baking sheet in the freezer for 30 minutes until solid. Once the chocolate has firmed up, enjoy!