Ingredients
- 1 1/2 cups Almond Flour
- 1/4 cup Coconut Flour
- 2 Tbsp Granular Monkfruit Sweetener - Or organic cane sugar
- 1 tsp Pure Vanilla Extract
- 1/3 cup Vanilla Protein Powder
- 1/2 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
Frosting
- 1 cup Plain Greek Yogurt
- 8 oz Cream Cheese Full Fat
- 1/4 cup Pure Maple Syrup
- 1 tsp Lemon Juice
- 1/2 tsp Pure Vanilla Extract
- 1 pinch Artificial Dye-Free Food Coloring
Instructions
- Mix dough ingredients together and refrigerate for 20-30 minutes
- Roll into balls and press down into silicone mini muffin tin
- Use a shot glass or something with a small diameter to press down into center of cookie dough to make an indent
- Whip frosting ingredients together until smooth, place in piping bag, and pipe into dough cups
- Top with chocolate eggs. I used Lily's dye free chocolate eggs
- Refrigerate until frosting is firm
- Enjoy!