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Servings 0

Ingredients
  

  • 1 1/2 cups nut butter I like cashew butter, but you can use almond, peanut, macadamia, etc
  • 2-3 tablespoons cococnut flour
  • 2 tablespoons choczero sugar-free vanilla syrup or maple syrup for paleo
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt if nut butter is unsalted
  • 1/4 cup choczero baking chips or dark chocolate chips for paleo

Instructions
 

  • In a food processor, combine nut butter, 2 tablespoons of coconut flour, syrup, vanilla, and salt.
  • Pulse until combined. The mixture should start to form into a ball. If it's not at this stage yet, add another tablespoon of coconut flour.
  • Taste mixture, and adjust sweetener if necessary.
  • Remove from food processor and stir in chocolate chips.
  • Roll out small balls of cookie dough and place on a parchment-lined baking sheet.
  • Freeze the cookie dough balls for 30 minutes.
  • In the meantime, prepare the melted chocolate by setting up a double boiler or a glass bowl on top of a pot of simmering water.
  • Slowly melt chocolate until shiny. Drop each cooke dough ball in the chocolate, coat, and then remove with 2 forks. Transfer back to the parchment-lined baking sheet and let cool in the fridge.
  • Store in an airtight container and enjoy for 7-10 days (if they last this long).
Tried this recipe?Let us know how it was!