# Ingredients:
→ Dry Ingredients
01 - 1 cup almond flour
02 - 1 cup oat flour
03 - 1 scoop vanilla protein powder
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/4 cup melted coconut oil or unsalted butter
07 - 1/3 cup maple syrup or honey
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1/2 teaspoon almond extract
11 - Zest of 1 lemon
→ Add-Ins
12 - 1/3 cup mini dark chocolate chips or chopped dried fruit (optional)
→ Glaze
13 - 3/4 cup powdered sugar
14 - 1 to 2 tablespoons milk (dairy or plant-based)
15 - 1/4 teaspoon vanilla extract
16 - Festive nonpareils or sprinkles
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk almond flour, oat flour, protein powder, baking powder, and salt together in a large bowl until combined.
03 - In a separate bowl, blend melted coconut oil or butter, maple syrup or honey, egg, vanilla extract, almond extract, and lemon zest until uniform.
04 - Pour wet mixture into dry ingredients and stir until a soft dough forms.
05 - Gently fold in mini chocolate chips or dried fruit, if desired.
06 - Scoop rounded tablespoons of dough and roll into balls. Arrange on prepared baking sheet.
07 - Bake for 10 to 12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth. Dip cooled cookie balls into glaze, then top with sprinkles. Allow glaze to set before serving.
