Dipped Protein Cookies

Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper.

Place the rolled oats in a food processor and pulse until powdery. Add the protein powder, cocoa powder, swerve, baking soda and salt. Pulse a few times to combine.

Add the almond milk and coconut oil and pulse into a dough. Remove half of the dough from the food processor. Add the vanilla extract to half of the dough, pulse to combine. Remove the dough from the food processor, and add the first half of the dough back in. Add the peppermint and pulse to combine.

For each dough ball: Roll and press 12 cookie dough balls onto the prepared baking sheet. Use a piece of plastic wrap as a barrier on top of the cookie balls and then press down with the bottom of a glass to flatten into a thin cookie. Remove the plastic and bake in the preheated oven for 12 minutes.

Using a double boiler, separately melt the Lily’s chips. Half dip each of the peppermint cookie into the melted white chocolate and sprinkle with crushed peppermint candies. Half dip each of the chocolate cookies into the melted dark chocolate and sprinkle with flaked sea salt. Place back onto the parchment paper-lined baking sheet. Chill for 10 minutes before serving. Enjoy!