Mix together all ingredients in a medium mixing bowl. Taste and adjust if needed with more stevia, salt or cinnamon. (If mixture is too wet, add a little extra flax until you get a cookie dough consistency.)
Use a cookie scoop to drop 10 dough balls on a large plate or baking sheet lined with parchment. Flatten with a flat measuring cup.
Freeze cookies until hardened (30-60 minutes).
To make the icing:
Stir together all ingredients in a small bowl. Melt gently if your oil is too firm.
Spread about 1/4 to 1/2 tsp icing onto each cookie.
When the icing starts to firm up, garnish with coconut shreds for "sprinkles." Chill cookies to harden icing completely.
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Featured Products: I used homemade almond butter, made by blending 2 cups dry roasted almonds in a food processor for 5-10 minutes until smooth.Or use this Almond Butter: here on AmazonGround Flaxseed from ALDI. (I do not recommend "Golden" flax because the flavor is too overpowering. Also it must be ground into a flour)Vanilla Stevia Drops here on AmazonCashew Butter: here on AmazonTo store: Keep frozen in an airtight container for 1 month. Thaw on the counter for 1 minute. Must be kept chilled to hold shape.Macros: Calories 131 Fat 11g Total Carb 5g Fiber 3g NET Carbs 2g Protein 5g
Copyright Emily Spain, Pretty Pies. Iced N'Oatmeal Protein Cookies (Keto, Paleo, Vegan) https://prettypies.com/oatmeal-protein-cookies/ August 24, 2018