Cake Recipes
Yield: 24-30 Cookies
Recipe Via: @christinimalk
1 Foodstirs Organic Chocolate Chippy Cookie Mix
3/4 Cup Gluten Free Rolled Oats
1/3 HEAPING Cup Organic Goji Berries
3/4 Cup Organic Roasted, Salted Almonds, semi-chopped
1/4 Cup Pumpkin Seeds
1/2 Cup Vanilla Almond Butter
3 TB Organic Coconut Oil
4 TB Organic Almond Milk
3/4 CUP Unsweetened Shredded Coconut (topping)
*For extra crunch & protein, you can use up to 1 cup of almonds!
Directions:
Pre-heat the oven to 350 degrees.
Mix the dry ingredients together in a medium bowl - Foodstirs Organic Chocolate Chippy Cookie Mix, Rolled Oats, Goji Berries, Almonds, and Pumpkin Seeds.
Mix the wet ingredients in a separate medium bowl - Almond Butter, Coconut Oil, and Almond Milk.
Slowly add the dry ingredients into the wet ingredients, mixing until well combined.
Form 1/8 CUP balls of dough and roll in shredded coconut for coating.
Place balls on a parchment paper lined cookie sheet and bake for approximately 15-17 minutes (depending on your oven and desired consistency). Coconut may start to brown at the end, FYI.
Allow cookies to set for about 5 minutes before moving them to a cooling rack. The longer you let me cool, the firmer they become (a good 15 minutes).
