Almond butter snickerdoodle cookies

With the super high temps this summer, we’re finding ourselves relying more and more on easy, no-bake recipes. We really love this one from our friend @naturallynuttynadia because besides never having to turn the oven on, these yummy treats can be enjoyed right out of the freezer! Iced water is good and all, but cooling down with these Almond Butter Snickerdoodle Delights is our new favorite summertime trick. Try it out and post your homemade #munkpackmoments so we can follow along!

– 1 Munk Pack Snickerdoodle Protein Cookie

– 1/4 cup raw almond butter

–  Coconut flour to desired texture

–  1/4 cup pure maple syrup

–  2 tbsp Cocoa Bar In A Jar (optional)

–  Raspberries (optional)

To make, blend the protein cookie along with 2 tbsp pure maple syrup until a sticky dough forms. Then, add in just enough coconut flour so the dough is no longer sticky. Next,  press the dough into muffin tins, and set into freezer for about 20 minutes. Meanwhile, mix 1/4 cup almond butter with 2 tbsp pure maple syrup. Then, add coconut flour until it will no longer run (mixture should be sticky). Press mixture into the muffins tins once the 20 minutes are up. Freeze for another 20 minutes, and add a drizzle of Cocoa Bar In A Jar And a raspberry to each one. Lastly, put the muffin tins back Into the freezer for 1-2 hours. ENJOY!