Ingredients  

For the Cookies
¾ cup oat flour

1 scoop Ascent Mocha Cold Brew Whey Protein powder

¾ cup medjool dates, pitted (or dried prunes)

¾ cup almond butter

1 ½ teaspoons pure vanilla extract

⅛ teaspoon kosher salt

¼ cup mini chocolate chips or cocoa nibs

For the Chocolate Drizzle (optional)
3 Tablespoons unsweetened cocoa powder

2 Tablespoons coconut oil, melted

1 teaspoon maple syrup

Directions

1. To a food processor, add oat flour, Ascent Mocha Cold Brew Whey Protein powder, and dates. Blend until dates are finely chopped, 30 seconds - 1 minute.
2. Add almond butter and salt. Blend until a dough forms and comes together.
3. Remove dough from the food processor and use a spatula to fold in chocolate chips.
4. Scoop out roughly 2 Tablespoons dough and form into a round.
5. Transfer cookie to a baking sheet lined with parchment paper or wax paper. Slightly flatten the cookie using the palm of your hand.
6. Repeat process with remaining dough.
7. For the optional drizzle: To a small bowl add all ingredients. Whisk until smooth.
8. Transfer mixture to a plastic bag and cut one of the ends to create a piping bag. Drizzle the chocolate over the cookies.
9. Place cookies in the freezer for 10 minutes. Enjoy chilled.
   

Notes

• Cookies can be kept in the refrigerator for 1 week, or in the freezer for 1 month.