Description
Gluten Free, Dairy Free, Vegan, Refined Sugar Free
Crunchy meets chocolatey meets HEALTHY with these peanut butter cookie crisps made with NuttZo Organic Power Fuel. Feed your sweet tooth with none of the guilt and play around with the toppings to satisfy your cravings.
Ingredients
Scale
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup gluten free oats
- 1 tsp ground flax seeds
- 1/2 tsp cinnamon
- Dash of ginger
- 1/3 cup NuttZo Organic Power Fuel
- 1 vegan egg – 1 tbsp ground flax seeds + 3 tbsp water
- 1-2 tsp Stevia
- Dairy free dark melting chocolate
- 1 tbsp coconut oil – melted
- Unsweetened coconut shreds
Instructions
- Preheat oven to 350 degrees.
- Make vegan egg by mixing ground flax seeds and water together in a cup and setting aside to let thicken.
- Combine dry ingredients together in a mixing bowl (including both flours, oats, additional flax seeds, cinnamon, ginger, and stevia).
- In a separate bowl, combine wet ingredients (NuttZo and vegan egg).
- Add dry ingredients to wet.
- Your dough will be a sandy texture – don’t be afraid to get your hands dirty to roll it into a ball!
- Line a 13×9 baking dish with parchment paper and flatten dough until it is about ¼- ½ inch thick.
- Bake until golden – about 35-40 minutes.
- Drizzle with chocolate and coconut shreds.
- Use coconut oil to make chocolate thinner if you cannot drizzle melted alone.
Notes
Check out my Amazon store to see the flours/chocolate/sweetener/nut butter brands I used and recommend!
Nutrition
- Serving Size: 1/12 pan