Here’s the holiday cookie recipe to reach for when you crave fudgy chocolatey goodness.
And as you’d expect from me, it’s filled with protein, fiber and you won’t find any pesky sugar. Enjoy!
1⅓ cups rolled oats
¼ teaspoon sea salt
½ cup Coconut Oil OR Butter
1 cup granular Swerve
½ cup brown Swerve
3 tablespoons granular Swerve
1 cup Swerve Confectioners Style
Place the rolled oats in a food processor and pulse until powdery. Add the protein powder, cocoa powder, baking soda and salt. Pulse a few times to combine.
Cream the butter and add in the swerve. Add the egg and vanilla and mix until fully combined. Add in the dry ingredients. Chill for 2 hours.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the granulated swerve and powdered swerve in separate shallow bowls. Roll the dough into 1 ½ Tablespoon scoops of dough. Roll in the granulated swerve and then in the powdered swerve. Place on the prepared pan 3 inches apart.
Bake in the preheated oven for 12 minutes. If by minute 9 the cookies haven’t crinkled then remove and bang the cookie pan on the counter 2-3 times. Cool and enjoy!