| 18 | 24 | 155 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 14 min | 52 |
| 2 cup | Rolled oats, dry |
| 1 cup | Stevia sweetener, powder |
| 1/2 cup | Coconut, shredded, unsweetened |
| 1 1/2 cup | Oat flour |
| 2 tsp | Cinnamon |
| 1/4 tsp | Salt |
| 2 cup | Peanut butter, smooth |
| 1/2 cup | Coconut oil |
| 2 1/2 tbsp | Xylitol |
| 4 tbsp | Flaxseed meal (ground) (mixed with water to make flax eggs) |
| 12 tbsp | Water, filtered |
| 3/4 cup | Carob chocolate chips |
| 1 cup | Peanuts, roasted (crushed (salt free)) |
| 1 tsp | Flaxseed meal (ground) |
| 3 tsp | Water, filtered |
| 3 date(s) | Dates (minced) |
| 1/4 cup | Pumpkin seeds (pepitas) (ground) |
| 1 tbsp | Sunflower seed butter |
Preheat oven to 350
Combine flax and watemix dry ingredients in a large mixing bowl. Add together liquids in another
Makes 52
bake 12-13 min
Preheat oven to 350
Line baking sheet iwth parchment paper.
Mix together in mixing bowl, create balls evenly spaced out in rows, about 1" diameter
Flatten cookies with a fork and round corners gently with your fingers to make them smooth.
Cook in oven, roughly 12-15 min. I pulled mine out and brushed on some coconut oil about halfway through.
| Grain | 0.3 |
| Meat Alternative | 0.4 |
