240
Calories
9G
FAT
4G
carbs
30G
protein
Ingredients
- 1 Scoop PBCC
- 1/4 Cup Almond Flour
- 1 Egg
- 1/2 TSP Baking Powder
- Cool Whip- for frosting
Directions
Set oven to 350
In a bowl, combine all ingredients minus cool whip
Cover cookie sheet with parchment paper and cook for 8 minutes or until top is golden brown
Remove and let cool, top with cool whip