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If you like chocolate chip cookies and milk, you have to try this Cookie Crisp copycat cereal!
Ingredients:
1 cup unsalted butter (room temp)
½ tsp. stevia liquid
½ cup maple syrup
1 teaspoon vanilla extract
1 egg
2 cups almond flour
½ teaspoon baking soda
½ teaspoon tapioca flour
½ teaspoon pink himalayan sea salt
1 ¼ cup mini chocolate chips
Instructions:
In a large mixing bowl, beat together the butter, stevia liquid and maple syrup until creamy.
Add in the vanilla extract and egg. Beat until fully mixed.
In a separate bowl, whisk together the flour, baking soda, tapioca flour and pink himalayan sea salt.
Add the dry ingredients to the wet ingredients and beat just until combined. Do not over-mix!
Stir in 1 cup of the mini chocolate chips.
Line two baking sheets with parchment paper- Using a 1-teaspoon sized measuring spoon, scoop cookies. Each cookie should be about the size of 1 teaspoon. Shape cookies into round balls. Bake at 350ºF for 10 minutes.
Serve with almond milk and enjoy!
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