Cookies so good you won't believe they're healthy.
30 Minutes 13 Servings 114 Total Calories


Cookie layer:

1 1/2 scoops Snickerdoodle Select Protein
1/2 cup almond flour
2 Tbsp oat flour plus more for dusting
2 Tbsp coconut sugar (or sweetener of choice)
1/4 cup almond milk or milk of choice
2 Tbsp coconut oil
1/4 tsp. vanilla extract 

Caramel layer:
6-8 pitted medjool dates
1 Tbsp natural peanut butter
1-2 Tbsp warm water


Chocolate layer:
2 Tbsp chocolate chips (melted)


  1. Pre-heat oven to 350°F
  2. Mix all dry ingredients for the cookie layer together and then add wet and mix until well combined.
  3. Roll dough into a ball and dust with oat flour, then transfer to a sheet of parchment paper and roll dough out until its 1/4 inch thick.
  4. Use a cookie cutter to make cookie shapes. Re-roll leftover dough and repeat until all dough is used.
  5. Bake cookies for 6-7 minutes or until golden brown.
  6. While cookies are baking, prepare the caramel layer by adding all caramel ingredients into a food processor or blender. Pulse until smooth, stopping to scrape the sides when needed. 
  7. Once your cookies have cooled, spread a layer of caramel over each one and set aside. 
  8. In a double boiler or microwave, melt chocolate. Spoon a thin layer of chocolate over each caramel-coated cookie. 
  9. Place cookies in the freezer for 5 minutes to firm up chocolate, then enjoy or store at room temperature or in the fridge.

Nutrition Facts

Servings per recipe  13
Calories  114
Total Fat  6g
Total Carbs  12g
Protein  5g