# What you'll need:
→ Dry Ingredients
01 - 1 cup almond flour (120 g)
02 - 1 cup oat flour (120 g)
03 - 1 scoop vanilla protein powder (30 g)
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/4 cup melted coconut oil or unsalted butter (60 ml)
07 - 1/3 cup maple syrup or honey (80 ml)
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 (50 g, optional)
→ Glaze
13 - 3/4 cup powdered sugar (90 g)
14 - 1 to 2 tablespoons milk, dairy or plant-based (15–30 ml)
15 - 1/4 teaspoon vanilla extract
16 - Festive nonpareils or sprinkles
# How to make it:
01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Whisk together almond flour, oat flour, vanilla protein powder, baking powder, and salt in a large bowl.
03 - In a separate bowl, blend melted coconut oil or unsalted butter, maple syrup or honey, egg, vanilla extract, almond extract, and lemon zest until smooth.
04 - Add wet mixture to dry ingredients and stir until a soft dough forms.
05 - Gently fold in mini chocolate chips or dried fruit if using.
06 - Scoop rounded tablespoons of dough and roll into balls; place them evenly spaced on the prepared baking sheet.
07 - Bake for 10 to 12 minutes until lightly golden. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
08 - Whisk powdered sugar, milk, and vanilla extract until smooth. Dip cooled cookie balls in the glaze, then top with sprinkles. Let glaze set before serving.
