Two Point Chocolate Chip Cookies

INGREDIENTS:

• 1 cup KODIAK CAKES PROTEIN PANCAKE POWER CAKES, FLAPJACK AND WAFFLE BAKING MIX
• 3 Tbsp Land O’ Lakes light butter made with canola oil, softened
• 1/4 cup zero point brown sugar substitute ( I use LAKANTO GOLDEN MONKFRUIT SWEETENER)
• 1 Tbsp white sugar substitute ( I use LAKANTO MONKFRUIT CLASSIC)
• 2 large egg whites
• dash of salt
• 1/2 tsp vanilla extract
• 48 GHIRARDELLI MILK CHOCOLATE CHIPS or 4 Tbsp milk chocolate chips

DIRECTIONS:

1. Preheat your oven to 375 degrees.  Line a cookie sheets with parchment paper.
2. In a large mixing bowl, cream together the two sugar substitutes and softened butter. Stir until thoroughly combined (I use a fork as my whisk).
3. Whisk in the egg and vanilla extract until smooth.
4. Add KODIAK CAKES PROTEIN PANCAKE POWER CAKES, FLAPJACK AND WAFFLE BAKING MIX and a dash of salt, stir until fully combined and a smooth dough is formed.  Fold in the chocolate chips.
5. Drop the dough by 1 rounded tablespoon onto cookie sheet, about 2 inches apart.  The dough will make 12 cookies.
6. Cook for 8-10 minutes or until edges are lightly golden.

SERVINGS: MAKES 12 COOKIES

GREEN: 2 Smart Points for 1 cookie or 2 cookies for 5 SmartPoints

BLUE: 2 Smart Points for 1 cookie or 2 cookies for 5 SmartPoints

PURPLE: 2 Smart Points for 1 cookie or 2 cookies for 5 SmartPoints