1 stick butter, soft
⅛ tsp monk fruit powder
½ cup almond flour
¼ cup coconut flour
1 tbsp arrowroot flour
1 tsp baking soda
1 ½ tsp baking powder
¼ tsp sea salt
½ tsp xanthan gum(optional)
½ Midnight Coconut bar, chopped
Instructions:-In a stand mixer with paddle attachment, beat butter and monk fruit.
-Add egg and scrape down sides to ensure all is incorporated.
-In another bowl, mix together all other ingredients.
-Slowly add dry mixture to butter mixture.
-Scoop onto cookie sheet and bake at 375 degrees for 10 minutes.
-Yields 8 cookies.
This is an interesting combo, but you won't believe how insanely good these are!!!
½ cup cashew butter
½ cup maple sugar
½ tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla
¾ cup oat flour
Beat together butter and sugar.
Incorporate the egg and vanilla until uniform mixture.
In seperate bowl, whisk together all dry ingredients and slowly add to the butter mixture.
Once dough is formed, spread flat on a parchment lined baking sheet and bake at 325 for 10-15 minutes or until just browned and the center doesn’t jiggle.
Let cool completely, then with the rim of a glass, carefully punch out cookies.
1 can unsalted chickpeas
4 tbsp melted coconut oil
5 tbsp cocoa powder
3 tbsp melted 100%
4 tbsp maple syrup
1 tsp vanilla
¼ tsp salt
1 tsp cold brew coffee(optional)
2 tbsp waterInstructions:
Place everything in food processor and blend until completely smooth.
Spread 1 tbsp of hummus on a cookie and sandwich it with another one, eat right away or store in an airtight container in the fridge!