Hayl's Kitchen

1 Preheat oven to 350°F.
2 In a bowl combine oat flour, chocolate protein powder and black cocoa.
3 Add in almond butter, milk and vanilla and mix to form dough ball.Add more milk if too dry, oat flour if too wet.
4 Roll dough into ball using hands.Place in fridge for about 15 min to chill.
5 Place parchment paper on work surface, place dough on, cover with another piece of parchment paper.
6 Use rolling pin and roll into sheet about ⅛” thick.Use small circle cookie cutter or spice jar lid (about 2” wide) and cut out circles.
7 Transfer to parchment lined baking sheet.Repeat with leftover dough until all is used up. You should have 28 circles.
8 Bake for 8-10 minutes.
9 Let cool on baking sheet 2-3 minutes; Then transfer to cooling rack to cool and harden.
Filling:
1 LET COOKIES COOL FIRST.
2 Mix butter and protein powder in a bowl.
3 Add yogurt and mix to form frosting consistency.Add milk if too thick, protein powder if too thin.
Assemble:
1 Place about 2 tsp filling on one cookie, cover with another cookie and smush down.