Flower Cookie Pops | Low Sugar Recipe

Ingredients

• 1 cup unsalted butter
• 1 cup Splenda® Granulated Sweetener
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ½ cups almond flour
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• Rainbow sprinkles or hundreds and thousands, for decoration
• Equipment needed: 32 (10cm) oven-safe cake pop sticks