Coco Pop Crunch Cookies

Coco Pop Crunch Cookies

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Ingredients

60g butter

40g light brown sugar

30g egg

1 tsp vanilla paste

1/2 tsp coffee oil

70g cake flour, sifted

20g natural almond meal

60g coco pop (2 small boxes)

75g mini semi sweet chocolate chips

Directions

– whisk egg, vanilla paste and coffee oil together

– cream butter and sugar together. add in egg and whisk to blend well

– add in flour and almond meal. mix well, then fold in coco pop and chocolate chips. be gentle when mixing so you do not end up crushing the coco pop

– use an ice cream scoop (mine is 3cm in diameter) and scoop balls of dough onto baking sheet. bake in preheated oven of 160 degrees C and bake for 18-20 mins