INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
COOKIES
Step 1
Preheat the oven to 325ºF and line a large baking sheet with a silicone mat.
Step 2
In a large bowl, beat together the almond butter and Swerve until well combined. Beat in the egg, egg yolk, and vanilla extract.
Step 3
Add the collagen, cocoa powder, baking powder, and salt and beat until well combined.
Step 4
Roll the dough into 12 balls, each about 1 ½ inches in diameter, and place on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.
Step 5
Bake 12 to 14 minutes, until puffed and set around the edges. Remove and let cool completely on the baking sheet.
MINT FROSTING
Step 1
In a medium bowl, beat the cream cheese and butter until well combined and smooth, then beat in the Swerve Confectioners.
Step 2
Beat in the mint extract and food coloring until well combined. Spread over the cooled cookies.
CHOCOLATE GLAZE
Step 1
In a medium microwave-safe bowl, combine the Swerve chocolate chips and heavy cream. Heat on high in short bursts (about 20 seconds), stirring in between.
Step 2
Once melted and smooth, spoon over the mint frosting, allowing the frosting to peak through.
Step 3
Refrigerate 20 to 30 minutes to set the chocolate.
