Everything but the kitchen sink flourless cookies

October 30, 2018


1 cup PB using PB2 powder
1/2 cup packed organic dark brown sugar (or maple syrup)
1 teaspoon vanilla extract
2 flax meal eggs (1Tbsp flaxmeal + 3 tbsp water= 1 flaxmeal egg)
1 Tbsp Chia seeds
3/4 cup rolled oats (gluten-free if desired)
1/2 teaspoon baking soda
1/2 cup chocolate chips, dairy free if desired
1 teaspoon salt
1-2 Tbsp walnuts pieces
1-2 Tbsp pecan pieces
1/4 c shredded coconut

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

  2. In small bowl mix together dry ingredients; set aside.

  3. In a large bowl mix together wet ingredients until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips and nuts

  4. Scoop about 2 tbs of dough onto a spoon and PLOP cookies down on top parchment paper lined cookie sheets,

  5. Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.

  6. Cool for a few minutes then EAT THE DAMN COOKIE!










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