Preheat the oven to 375 degrees.
In a large mixing bowl, combine the espresso powder, cocoa powder, baking flour, oats, baking soda, baking powder, neat egg, sea salt, and swerve together.
Stir in the cashew milk, vanilla, applesauce, and peanut butter.
(if it's too runny, add more oats)
Mix in the chocolate chips.
On a greased baking sheet, add 1/4 cup sized scoops of the dough about an inch apart, and use your fingers to shape into cookies.
Bake 16-18 minutes.
Once they are cooled, microwave the peanut butter and coconut oil together for twenty seconds.
Stir the mixture until a liquid texture forms. Allow the liquid to thicken for about ten minutes before drizzling over the cookies.
Set aside for about thirty minutes to let the drizzle harden.
You can store these in the fridge, or out on the counter!
Recipe Makes 26 Cookies
Per Cookie: 175 Calories, 17g Carbs, 4g Fiber, 8g Fat, 2g Sugar, 5g Protein
Perfect post workout!