These super simple cookies are great for a post-workout snack or afternoon pick-me-up.
They are vegan and soy-free with so much flavour!
The best part is that they don’t require any baking and prep time is no more than 15 minutes.
1/2 cup coconut flour
1/2 cup oats
1/4 cup nut butter
1/2 cup almond milk
1/4 cup honey
1/2 cup wild blueberries
1 bar dark chocolate (80% or more) – for vegan dark chocolate, I like Endangered Species Chocolate
Mix Core Moringa Plant Protein, coconut flour and oats in a large bowl until well combined.
Add nut butter, almond milk and honey and continue mixing.
If the mixture seems too dry, add more almond milk. If it seems to wet, add more coconut flour.
Stir-in blueberries and give one last mix to ensure they are evenly dispersed.
Form mixture into golf-sized balls and place on a plate or tray.
Press down on each to form cookie shape and place to the side while you melt the dark chocolate.
This can be done on the stove top with a double boiler or in the microwave.
Coat the top of each cookie with a generous drizzle of dark chocolate.
Lastly, place cookies in the freezer for about 30 minutes to set then enjoy!
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