Kelly's Kreations: Double Stuffed Chocolate Chip Cookies
Servings: 12
INGREDIENTS:
Cookies:
- 1 bag Simple Mills Gluten free, Chocolate Chip Cookie
- 1 egg
- 1 tsp gluten free vanilla extract
- 2 Tbsp Cashew butter
- 2 Tbsp Coconut Oil
Icing:
- 1/2 C Cashew butter
- 1/8 C Raw Coconut Oil
- 7 Drops liquid Stevia
- Pinch Himalayan Salt
INSTRUCTIONS:
Cookies:
- Preheat oven to 350° F
- Combine egg, 2 Tbsp of cashew butter, 2 Tbsp of coconut oil, and vanilla extract
- Add cookie mix to liquid ingredients and blend well to form a ball in the bottom of the bowl
- Drop dough using a 1 TBSP scoop onto a baking sheet
- Bake for 12-14 minutes until the outside of the cookies begin to brown slightly
- Remove from oven and let cool
Icing:
- Mix all ingredients together
- Spread onto cooled cookies
Fitting to Paleo, Whole 30 and Clean eating lifestyles!
- Gluten free, refined sugar free, low-glycemic, non-GMO, soy free, and grain free
