Holiday Protein Cookie Bombs
24
- 2 ½ cups almond flour
- ⅓ cup Lakanto or Swerve sugar replacement
- 1 egg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup coconut butter
- ¼ cup collagen powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons sugar free sprinkles
- Preheat oven to 300 ℉. Line a baking sheet with parchment paper or a silicone liner.
- Combine all ingredients except sprinkles in a stand mixer until well blended.
- Blend in sprinkles until evenly dispersed in batter.
- Use a small scoop to form cookie bombs and arrange on a sheet pan.
- Bake for 15 minutes. Cool 10 minutes on a cooling rack.
I hope you'll try this recipe!Mention @freshbalancenutrition or tag #freshbalancenutrition!