Grain-Free Chocolate Heart Cookies

Ingredients

3⁄4 cups Bob's Red Mill Coconut Flour

1 teaspoon Baking Powder

1⁄4 cup Cocoa Powder

1⁄3 cup Coconut Sugar

1⁄4 cup Bob's Red Mill Pea Protein Powder (or sub your favorite vanilla protein powder)

1⁄2 teaspoon Sea Salt

1⁄2 cup M&Ms

2 tablespoons Melted Coconut Oil (to add later when ready to bake --- does not go in jar)

3 Eggs (to add later when ready to bake --- does not go in jar)

1⁄2 cup Silk Chocolate Cashewmilk (to add later when ready to bake --- does not go in jar)

The recipe above is for EACH JAR. So if you're making 4 jars, repeat through the ingredients and layers 4 times.
The little note you need to include with each jar should say: "When ready to bake, add 2 tbsp melted coconut oil, 3 eggs, and 1/2 cup chocolate cashewmilk. Bake for 15 min at 350 degrees."

TO ASSEMBLE THE JARS:
Assemble your jar in the order listed (to keep the colors in nice layers):

Bottom layer: coconut flour
Next: 1 tsp baking powder + 1/4 cup cocoa powder
Next: 1/3 cup coconut sugar
Next: 1/4 cup pea protein powder + 1/2 tsp sea salt
Last: 1/2 cup M&Ms (or sub dairy-free chocolate chips to keep it dairy-free and paleo)

TO BAKE THE COOKIES:

Preheat oven to 350 degrees.
Empty out the jar into a large mixing bowl. Add in the coconut oil, eggs, and cashewmilk. Stir until thoroughly combined.
Roll out dough between two pieces of parchment paper. It's too sticky to roll without the paper.
I used heart valentine cookie cutters, but you can use whatever cut outs you want... or even roll small balls with your hands.
Bake for 15 minutes, or until lightly browned and not super mushy.
Allow to cool / harden before you devour them.
OPTIONAL (I added one last step --- and partially dipped them in melted chocolate chips and pink sugar. They're good plain or embellished, so it's up to you!)