Frosted Chocolate Chunk Wafers

     I have a story to tell, listen up!  Have you ever started out making something in the kitchen only to end up with a different animal!?  Such was my cookie case.... Soooo, FYI, ... too much Butter makes a flat cookie but a perfect wafer... and I'll take it.  #lemonade   Each of these incredible mistakes are 75 calories, 9g carbs, 7.5g fiber, 1.5g net carbs, 4g protein and 6g fat.  The next time you are whipping up a storm and things don't go as planned, just relax and lean into it.  You never know what new creation awaits!  ;)  #yourewelcome

Ingredients for 21 Cookies~
4 Tablespoons Butter, softened to room temperature
1/2 cup Lakanto Golden Monk Fruit~use code Paige20 at checkout
1 Extra Large Egg
1/2 cup Almond Flour
1/2 cup Oats, grind to powder in blender/magic bullet
2 scoops unflavored Vital Proteins Collagen Peptides
1 teaspoon Baking Powder
1 teaspoon Lite Salt
Dash Cinnamon
Dash Vanilla
1oz ChocZero Dark Chocolate Almond Bark, chopped to bits
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2 Tablespoons Butter, softened to room temperature
2oz/4 Tablespoons reduced fat Cream Cheese, softened
6 scoops unflavored Vital Proteins Collagen Peptides
1/3 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout
Dash Vanilla Extract
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1oz ChocZero Dark Chocolate Almond Bark, chopped to bits

     Cream together Butter and Sweetener in first set of ingredients, continue to add ingredients while mixing together, stir in last ingredient of chopped Chocolate.  Drop by Tablespoon on silpat lined cookie sheet, bake at 375 for 10-12 minutes.  Meanwhile, mix together second set of ingredients, this will make 3/4 cup, but you will only be using 7 Tablespoons, store left over in fridge.  When cookies have cooled, frost each cookie with one teaspoon Frosting.  Crumble last ounce of Chocolate and sprinkle on top while Frosting still wet.  Enjoy my beast that turned into a beauty!  :)