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 Unsweetened
- 1/2 cup Medjool Date Syrup *
- 2 Tbsp Almond Milk
- 1 whole Vanilla Protein Powder 1 Scoop
Vanilla Icing
- 2 whole Coconut Cream Cans
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1 whole Artificial Dye-Free Food Coloring Color kitchen foods brand
- 1 Tbsp Carnival Sprinkles - India Tree
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