1.   Add all the dry ingredients, sweetener, whey protein powder, lupin flour, cocoa powder, baking powder and salt, into a medium sized mixing bowl. Stir well to combine

2.   In a separate small bowl, combine the wet ingredients, almond butter, unsalted butter, eggs and vanilla. Stir until well combined. Add to the bowl with the dry ingredients. Beat until the dough forms

3.   Using a 1 tbsp sized scoop, which is a 0.95 oz or 27 g weight of dough, to scoop the dough, then roll into a ball. Place onto a parchment lined baking sheet. Repeat until all the dough has been used. Place a small square of parchment on top of the ball and press down to form a 2 ½ inch or 6.4 cm flat disk. Place tray in the refrigerator for about 1 hour to chill the dough

4.   Preheat your oven to 350 F or 177 C. Place the cookie sheet in the middle position and bake for 10 minutes exactly. Remove from oven. Let rest 5 minutes and then transfer to a cooling rack. Let cool completely. Cookies will harden to a nice crispy texture if left to air dry overnight. Store in an airtight container in your refrigerator for 7 days, or freeze for several months. Enjoy!