Chocolate KetoBrownie Cookies

• 2 Keto Brownie bars - chopped (Chocolate Almond Crunch)
• 1/4 Cup Coconut Flour
• 1/4 Cup Collagen Peptides
• 1/2 Cup Paleo Baking Flour
• 1/4 Cashew Butter (or nut butter of choice)
• 1 Tbls. Stevia 
• 1 Tbls. Unsweetened Cocoa Powder
• 1/4 Cup Grass Fed Butter (softened) - could also use ghee or coconut oil 
• 1 Egg
• 1 tsp. Pure Vanilla Extract
• 1 Tbls. Unsweetened Vanilla Almond Milk 
• 1 tsp. Baking Soda
• 1/4 tsp. salt

Servings: 9 Large Cookies 
Per Cookie:

• Fat: 8.5g 
• Net Carbs: 4g
• Sugar: <1g
• Protein: 6.5g

1. Pre-heat oven to 350'
2. Mix egg, vanilla, stevia, almond milk and cashew butter in a bowl then add softened butter and mix well again.
3. In a separate bowl add flours, collagen, cocoa powder, baking soda and salt and whisk to blend
4. Mix wet and dry ingredients together and add chopped KetoBrownie's then fold into batter (leave some of the brownie pieces to top cookies later)
5. Line baking sheet with parchment paper and drop batter by the tablespoon onto sheet pan and press into cookie shape gently (makes 9 cookies)
6. Bake for 10-12 minutes, take out of the oven and place a couple brownie pieces into top of warm cookie. Let cookies cool before taking of the sheet tray.