Step 1

COOKIES: In a large bowl combine the 1/2 cup almond butter, 1/2 cup pure maple syrup, 2/3 cups + 1 tablespoon Kodiak mix, 1 scoop protein powder, 1/2 teaspoon vanilla extract, 1 tablespoon ground cinnamon, and 1/8 teaspoon fine sea salt. Mix well with a hand mixer or a wooden spoon.

Step 2

SCOOP: Use a 1-inch cookie scoop to measure out the dough; you should get around 40 balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.

Step 3

FORM: Press the balls flat and form into a small cookie shape. Place on a parchment paper- lined tray.

Step 4

OPTIONAL WHITE CHOCOLATE DRIZZLE: In a small bowl combine the 1/4 cup white chocolate chips and 1/2 teaspoon coconut oil (measure when melted). Microwave in bursts of 15 seconds, until melted and smooth. Stir in the 1/16 teaspoon ground cinnamon. Transfer to a small bag and cut a tiny tip off the end corner. Pipe a swirl on top of all the cookies.

Step 5

STORAGE: Allow the white chocolate to harden at room temperature. Then cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.