Dry Ingredients

• 1.5 Scoops FlavCity Chocolate Protein Smoothie
• 2 cups almond flour
• 1/2 cup tapioca starch
• 2 teaspoons baking powder
• 1/4 teaspoon unrefined salt
• 1/2 cup chocolate chips

Wet Ingredients

• 2 sticks butter, softened and at room temperature
• 1/2 cup coconut sugar
• 1 teaspoon vanilla extract
• 2 eggs

• Add all the dry ingredients (except the chocolate chips) to a large bowl and whisk to mix well. Set aside.
• For the wet ingredients, add the butter, sugar, and vanilla to a medium size bowl and beat on high for two minutes until everything is well incorporated and the mixture is fluffy.
• Add one of the eggs along with 1/2 cup of the dry mixture. Mix on low until combined. Then add the second egg and another 1/2 cup of dry mix. Mix on low until combined again. Then, add the rest of the dry mix and mix on low a final time. Then switch to a spatula to mix the chocolate chips into the batter until they are evenly distributed. Then, let the batter rest in the fridge for at least one hour, or overnight.
• Preheat the oven to 350F and line a sheet tray with parchment paper. Scoop the cookie dough into balls spaced about two inches apart. Then pat each ball so they’re all flattened a bit. Bake for 13 minutes. Remove from the oven and let the cookies cool for a few minutes. Then transfer them to cool completely on a wire rack. Pour a glass of your favorite milk and enjoy!