The recipe makes 12 servings.
Ingredients:
2 scoops HLTH Code Chocolate
1 cup (100 g) almond flour
¼ cup (60 g) smooth almond butter or peanut butter
⅓ cup (80 g) beet purée
1 medium egg
¼ cup (45 g) monk fruit sweetener
2 Ttbsp (28 g) coconut oil, melted
½ tsp baking powder
Pinch of salt
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
In a medium-sized mixing bowl, whisk together almond flour, HLTH Code Chocolate, baking powder, and salt.
In another bowl, whisk the beet purée, egg, almond butter, coconut oil, and sweetener.
Stir the dry ingredients into the wet until a thick cookie dough forms.
Scoop about 1 Ttablespoon per cookie, form balls, and gently flatten.
Bake for about 15 minutes, until set around the edges yet still soft at the center.
Let cool completely to firm before serving.
Nutritional breakdown Recipe makes 12 servings.
155 Calories
7g Protein
11.5g Fat
3g Fiber
6g Total Carbs
3g NET Carbs
