turtle protein cookies (Edit recipe)

miso “buttercream” protein frosting

1. to a food processor, add cottage cheese & vanilla extract.
2. once pureed, add remaining ingredients & blend until fluffy.
3. refrigerate until cookie is completely cooled.

cookie

1. to a saucepan, add fat of choice & melt over medium heat (to brown butter, stir butter occasionally & cook for an additional 8-10 minutes to brown).
2. transfer fat to a bowl; allow to cool.
3. add nut butter, monk fruit, egg, & vanilla extract melted fat; mix together using a hand mixer.
4. in a separate bowl, mix together almond flour, coconut flour, cacao powder, protein powder, baking soda, & salt, then mix into wet ingredients.
5. fold in chocolate caramel chips & pecans.
6. place cookie dough in refrigerator for 30 minutes.
7. preheat oven to 350.
8. using a cookie scoop (size of choice), scoop out cookies onto a baking sheet.
9. using a small measuring spoon, press an indention into each cookie, then bake for 9-10 minutes.
10. once finished cooking, press down on indention again, then use a round object to get cookies into more of a circle shape.
11. allow to cool completely, then add a scoop of miso caramel “buttercream” protein frosting to each cookie.
12. press a pecan half in the center.
13. melt chocolate caramel chips, then drizzle on top of each bite (I melted the chocolate, then added to a small zip lock bag. then cut a tiny hole in the corner & pipe onto each bite).
14. sprinkle a little salt on top, then allow to harden.
15. refrigerate or freeze for storing.