¼ cup vanilla Greek yogurt (or plain if you prefer)
1 cup dark chocolate chips
Instructions
Preheat oven to 350 degrees F.
Prep (2) baking sheets with parchment paper; set aside.
In a large bowl mix almond butter, oats, salt, baking soda, brown sugar and Greek yogurt together with an electric mixer set on low speed until well combined.
Using a cookie scoop or tablespoon portion out individual balls of dough and place 2 inches apart on baking sheets.
Bake for 8 minutes or until edges are just beginning to brown. Allow to cool on pan for at least 5 minutes before transferring to a wire rack to finish cooling. They will firm up when cooled completely.
Once cooled completely melt chocolate in a microwave safe bowl in 30-second intervals until completely melted, dip one half of each cookie into chocolate and place on a sheet of wax paper to set.
Serve & enjoy!
Store cookies in an airtight container.
Recipe by How to Have it All at https://www.howtohaveitall.net/chocolate-dipped-almond-butter-cookies-recipe/