Sugar-Free, Diabetic, and Banting Minty Choc Chip Biscuit

INGREDIENTS

1 Cup Pumpkin Seeds, milled in coffee grinder (or use 1 cup Almond Flour as an alternative)

3 Tbsp Desiccated Coconut

2 Tbsp Cocoa

3 Tbsp Xylitol

3 Tbsp Baking Powder

1 tsp Vanilla Essence

6 Tbsp Milk

6 Tbsp Melted Butter

1 Egg

3 roughly chopped Caring Candies Toffee Mint Humbug-flavoured bon bons

3 blocks Caring Candies Sucrose-Free Real Milk Chocolate

DIRECTIONS

Sugarfree Diabetic Banting Low Carb Minty Choc Chip BiscuitCombine all the dry ingredients into a mixing bowl. Whisk Xylitol and butter till creamy. Add egg, vanilla and milk, and whisk into the butter, then add this to the dry ingredients mixture. Scoop Tbsp dollops onto a cookie sheet with enough space for the cookies to spread out. Bake at 180 deg C for 8 minutes