Ingredients
- 1 1/2 cup Almond Flour
- 1/4 cup Coconut Flour
- 2 Tbsp Coconut Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 cup Cashew Butter
- 1/2 cup Pure Maple Syrup
- 2 Tbsp Almond Milk
- 1/3 cup Vanilla Protein Powder
Vanilla Icing
- 2 5 oz cans Coconut Cream just the thick part; not the lquid
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 pinch Artificial Dye-Free Food Coloring I like Color kitchen foods brand
- 1 Tbsp Dye-free sprinkles
Instructions
- Combine dough ingredients together
- Press into 8x8 pan
- Prepare icing by whipping ingredients together, and adding 1 packet of naturally colored dye. I used color kitchen foods brands
- Spread your icing layer overtop sugar cookie layer
- Top with dye free sprinkles
- Refrigerate for 30 min
- Slice and enjoy!
- Keep stored in the fridge