Funfetti Cookie Bites

Keto Funfetti Cookie Bites Low Carb, GlutenFree, …

WEBOct 28, 2020 · First Step: Heat your oven to 350 degrees. Line a baking sheet with parchment paper. Second Step: Add the almond flour, butter, …

1. Preheat oven to 350.
2. Combine the dough ingredients (except the sprinkles) in the food processor and process until a ball of dough forms. This takes 2-3 minutes at high speed. Add the sprinkles and pulse just until they are evenly distributed.
3. Press into an 8x10 inch rectangle, 1/2 thick, on a parchment-lined baking sheet. Cut into 1/2 inch squares. Separate the cookies. (Make sure to look up at my photos to see this step by step!)
4. Bake for 8-10 minutes or until lightly browned around the edges. Cool completely.

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How to Make Clean Eating Funfetti Cookie Dough Bites …

WEBMay 22, 2020 · Instructions. In a food processor or coffee grinder, blend the rolled oats into flour. Combine ground oats, with honey, maple syrup, …

1. In a food processor or coffee grinder, blend the rolled oats into flour.
2. Combine ground oats, with honey, maple syrup, nut butter, cinnamon and vanilla. Mix well.
3. Roll the cookie dough mixture into small balls, then roll in the rainbow sprinkles. (If sprinkles do not stick well you can roll each ball in a little water, then in the sprinkles.)
4. Store in the refrigerator to set for approximately 1 hr.

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Quick and Easy Funfetti Shortbread Bites {Eggfree}

WEBApr 6, 2020 · Refrigerate the shortbread for 30 minutes (or up to 24 hours). Preheat the oven to 375 degrees F. Using a long knife or bench scraper, …

1. Line half sheet pans with parchment paper. Don't grease. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment (or with a handheld mixer or in a food processor), combine the butter, granulated sugar, and powdered sugar, and mix until well-combined. Add the salt and vanilla and mix.
3. Add the flour (read the note below first!) and cornstarch and mix until about half of the dry ingredients are combind. Add the sprinkles and mix until evenly combined and no dry streaks remain. Try not to over mix.
4. On one of the parchment-lined baking sheets, press the shortbread into a 1/4-inch (or slightly thicker) rectangle. Press additional sprinkles on top of the dough, if desired. Refrigerate the shortbread for 30 minutes (or up to 24 hours).

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