1 cup unsweetened nut butter almond, cashew, or peanut butter (260 g)
½ cup coconut sugar 75 g
1 tsp. vanilla extract
⅔ cup vanilla whey protein (powder packed) (85 g, weight will vary based on brand)
½ tsp. baking soda
½ tsp. sea salt
1/2 cup sugar free chocolate chips
Directions
Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
Combine all ingredients except chocolate chips in a large mixing bowl. Whisk together. The protein powder combined with the nut butter will begin to get thick.
Once the dough is thick, transition to using a rubber spatula to stir the dough until it becomes an even color with no streaks of dry ingredients.
With a spatula, fold in the chocolate chips. Stir to evenly distribute.
Use a 1-ounce cookie scoop to divide the dough (about 2 tablespoons of dough per cookie). Roll the scoops of cookie dough between clean hands until a smooth ball forms. Place the ball on the lined baking sheet, leaving about 1 inch between each cookie. Do not flatten.
