• If you wish to heat treat your flour before using it for food safety, follow the instructions below in the notes.

Make the Cookie Dough Base:

• Add the butter, brown sugar, nut butter and vanilla into a mixing bowl and beat until combine.
• Then add the flour, protein powder and salt and mix on low until all ingredients are incorporated. Mixture will seem dry, that is normal. It should take a few minutes to mix and the dough should stick together when pressed down. If needed, you can add a tsp of milk or syrup at a time until you reach cookie dough consistency. 
• Line a small dish with two pieces of parchment paper (I used a 10-inch bread pan). Add the cookie dough and press down so that it is all stuck together and even across the top. You can do this with your hands or a piece of parchment paper (spray either with cooking spray to prevent sticking).

To Make the Topping:

• Place the chocolate chips and coconut oil into a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
• Pour the chocolate over the top of the dough, spreading so that it covers the dough evenly. Then place the pretzels across the top. Press gently into the chocolate so it molds to the chocolate when frozen. 
• Sprinkle with flake salt if desired. Freeze for at least 1 hour. Cut into 8 large pieces or 15 mini pieces and enjoy!