Spider Web Protein Cookies
- 1 cup almond flour
- ¼ cup Paleovalley Bone Broth Protein
- 3 tablespoons coconut oil
- ¼ cup coconut sugar
- 1 egg
- 3 Tablespoons almond or cashew butter
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- ½ cup or 1 large bar of dark chocolate chips or squares
- 1 can full-fat coconut milk
- 1 tablespoon raw honey or maple syrup
- Food processor
- Large bowl
- Small bowl
- Double boiler or pot for melting chocolate
- Small plastic Ziploc baggie
Preheat oven to 350ºF.
Use a non-stick baking pan or line a baking pan with parchment paper.
In a large bowl, mix coconut oil, vanilla, and coconut sugar thoroughly.
Add the egg and almond or cashew butter and whisk again.
Add this to a food processor along with your Bone Broth Protein Powder, baking soda, and almond flour.
Pulse until a thick dough forms.
Using your hands, place small balls of cookie dough on your baking sheet, evenly spaced.
Place in oven and bake for 10-15 minutes.
While the cookies are baking, melt your dark chocolate chips or squares in a double boiler or small stovetop pan.
Once the cookies are finished, remove from oven and let cool for 15 minutes.
Once cool, spoon melted chocolate on top of the cookies in an even layer. Once you have finished, let cool for a few minutes until semi-hard.
Follow the instructions below to complete your spider web pattern with coconut cream.
Chill one can of coconut cream in the fridge overnight.
When you’re ready to make the web frosting, remove the can, open it, and scoop out only the hardened top portion of the coconut cream in the can into a bowl.
Whisk this until a slight whip forms, then add 1 tablespoon raw honey or maple syrup. Whisk until combined.
Add the whip to your plastic baggie and seal.
Using scissors, cut off a tiny corner of the plastic baggie: just enough to squeeze a thin line of frosting out.
Squeeze this over the chocolate topping of your cookies in a web shape (look up the shape you like the most and follow it).
Let chill in the fridge for 10 minutes to harden.