1 cup white sugar
1 egg
1 1/2 cups milk
1 teaspoon vanilla extract
1 teaspoon whey protein
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
1/4 cup butter, melted
1 teaspoon almond extract
6 tablespoons milk
1 (8 ounce) package cream cheese, softened
1/3 cup gold leaf
1 (8 ounce) can crushed pineapple juice concentrate
1 tablespoon orange extract
3 tablespoons blueberries
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a small saucepan, gather sugar and egg and mix well. In a large bowl, cream together the milk, vanilla, whey protein, 1 teaspoon vanilla and flour; beat until smooth. Stir in melted butter or margarine. Mix in 1/3 cup flour, 1 tablespoon coconut flour, baking soda and salt. Stir 2 tablespoons flour into milk mixture and beat with wooden spoon until blended. Stir in egg mixture and pineapple juice concentrate by spoonfuls. Drop by rounded spoonfuls onto unprepared cookie sheets.
Bake in preheated oven for 25 minutes, or until the top is almost set. Remove cookies from oven, cool and remove core. Cool cookies on waxed paper and place on waxed paper to cool completely.