Crunchy meets chocolatey meets HEALTHY with these peanut butter cookie crisps!!! Feed your sweet tooth with none of the guilt and even play around with the toppings to satisfy your cravings. Maybe dip them into your favorite jam for some PBJ action! (Vegan, gluten free, and dairy free) . Recipe byPrint
½ cup almond flour
½ cup coconut flour
¼ cup GF oats
1 tsp ground flax seeds
½ tsp cinnamon
Dash of ginger
1/3 cup Power Fuel NuttZo
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
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
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 9×13 baking dish with parchment paper and flatten the 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).