Ingredients
- 1/4 cup plus 1 tbsp almond flour
- 2 tbsp creamy peanut butter, may substitute with almond or cashew butter
- 2-3 tbsp maple syrup, to taste
- 1/4 cup
Gluten free cornflakes , crushed - Handful of chocolate chips
Instructions
Prepare the Dry Ingredients
- : In a small bowl, crush the cornflakes until they resemble coarse crumbs. Add the almond flour and mix well to combine.
Add the Wet Ingredients:
- Stir in the creamy peanut butter and maple syrup. Mix until all ingredients are well incorporated and form a cohesive dough.
Incorporate the Chocolate Chips:
- Gently fold in a handful of chocolate chips, ensuring they are evenly distributed throughout the dough.
Chill and Enjoy:
- Refrigerate the cookie dough for five minutes to firm up. Once chilled, your single-serve Butterfinger cookie dough is ready to be enjoyed!
Tried this recipe?Let us know how it was!