|Coconut Flour||1 Tbsp|
|Isopure Zero Carb Vanilla Cream Powder||1 Scoop|
|Vanilla Extract||1 Tsp|
|Splend™ Liquid Sweetener (Splenda Zero™ is a trademark of Heartland Consumer Products LLC)||2 Tsps (30g)|
|Unsweetened Vanilla Almond Milk||1 Tbsp|
|Mini Semi Sweetened Chocolate Chips||1/2 Tbsp|
-Add all ingredients (except for half of the chocolate chips) to a small bowl and mix until crumbly
-Next use your hands to form a ball of dough
-*Note - your dough should be slightly sticky not wet, if it’s wet add a little more protein until it becomes more “doughy”
-Coat work surface with a little baking spray and roll out the cookie - add the rest of yourchocolate chips at this point
-Either refrigerate for at least 30 minutes or microwave for 10 seconds and let sit for 5 minutesso cookie can set.
Because culinary technique may vary, the nutritional information provided for this recipe is estimated and should not be construed as a guarantee.