- 1 Scoop PBC Protein Powder
- 1/4 Cup Almond Flour
- 1 Whole Egg
- 1/8 Cup Chocolate Chips
- Almond Milk (if necessary for consistency)
- 1/4 Packet Sugar Free Vanilla Pudding Mix Enough Water to Make a Paste
In a bowl, combine protein powder, almond flour, egg and stir.
If too sticky add almond milk slowly until you get a batter.
Fold in chocolate chips.
On a sprayed cookie sheet, add dough should yield roughly 3 cookies (macros are for all 3).
Bake at 350 for 7 minutes best to under cook.
While cooking, in a bowl, combine your pudding mix and water (slowly).
Add food coloring if desired.
Store in fridge until cookies are ready to frost.
Only frost once cooled.
Top with sprinkles.