We have teamed up with recipe developer Krystal (check out her other recipes) to bring you these tasty grain free cookies using our protein powder & the super tasty Fourth & Heart's Chocolate Ghee.

Reverse Oreo Cookies

Servings: 20 sandwich cookies

Ingredients for the cookies:

• 2c almond flour
• 1/4c ICONIC Vanilla Bean Protein Powder
• 1 tbsp coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 2-4 drops liquid stevia
• 4 tbsp Fourth & Heart Chocti ghee
• 1 tbsp melted coconut oil 
• 1 egg

Ingredients for the chocolate center:

• Original Chocti Chocolate Ghee (Melted)

How to make the cookies

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Place all ingredients for the cookies in a food processor in the order in which they are listed and pulse until your dough is formed.
3. Once the dough has formed roll it into a ball and place in your fridge for about 8-10 minutes.
4. Take your dough out of the fridge and roll out with a rolling pin to try to make it pretty thin. Use a small round cookie cutter ( I used the top of a small jar to cut out mine)
5. Place each of your rounds about 1inch from each other on your baking pan and bake at 350F for about 15-18 mins.
6. Let the cookies cool. Meanwhile melt your chocti until a good consistency.
7. Once the cookies have cooled place a little of the melted chocti on one cookie and then place another cookie on top to make a cookie sandwich.
8. Enjoy!