Skinny Chocolate Dipped Cookies

Ingredients

• ¾ cups Cocoa Almond Butter, I Used Justin's
• 1 cup Nonfat Vanilla Yogurt
• ¼ cups Coconut Milk (I Used Vanilla Flavored, But Regular Milk Works Too)
• ¾ cups Brown Sugar
• ¼ cups Sugar
• 1 whole Egg
• ¾ cups Whole Wheat Pastry Flour
• ½ cups Cocoa Powder
• 1 teaspoon Baking Powder
• ¼ teaspoons Sea Salt
• ½ cups Chocolate Chips
• ½ cups White Chocolate Chips, Melted
• ½ cups Sprinkles, Chopped Nuts, Or Dried Fruit, If Desired

Preparation Instructions

Preheat oven to 350 F. Ling a baking sheet with a Silpat mat or parchment paper. Set aside.

In a large bowl cream almond butter and yogurt together. Add in milk, both sugars and egg. Combine well.

In a separate bowl combine flour, cocoa, baking powder, and salt. Add this slowly into the wet mixture until fully combined. Fold in the regular (not the white) chocolate chips.

Drop dough by small tablespoons full onto cookie sheet, spacing them at least an inch apart. Bake for 6-8 minutes until edges of cookies are firm to the touch. Remove pan from the oven and allow the cookies to sit for a minute or two. Then remove cookies from sheet, and let them cool on a wire rack.

While cookies are cooling, melt the white chocolate chips in the top of a double boiler, or in the microwave for 30 second increments.

Once cookies are almost cooled, dip one end into the white chocolate, and then dip into sprinkles. Enjoy with a big tall glass of ice cold milk.