Friday 3 November 2017




    • 2 ounces chopped dark chocolate (70% or greater) or cacao nibs
    • 2 cups rolled oats
    • 1 cup shredded unsweetened coconut
    • 1/4 cup ground chia seeds
    • 1/4 cup unsweetened raisins
    • 2 tablespoons maca powder
    • 2 tablespoons brewer’s yeast
    • 1 teaspoon ground cinnamon
    • 2 bananas
    • 1/4 cup natural unsalted peanut butter
    • 1/4 cube pure maple syrup
    • 1 teaspoon vanilla extract


    1. Preheat oven to 350ºF. In a medium bowl, mix together chocolate, oats, coconut, chia, raisins, maca, yeast and cinnamon. In a separate bowl, with an electric mixer on medium, blend bananas, peanut butter, maple syrup and vanilla until smooth; pour over dry ingredients and stir with a spoon to combine.
    2. Using a large cookie scoop (about ¼ cup), scoop dough onto a large parchment-lined baking sheet. Moisten fingers and flatten cookies slightly. Bake for 20 minutes, or until golden. Cool on the sheet and then transfer to an airtight container to store in the fridge until ready to serve, up to 1 week.
    3. Serving Size: 1 cookie Calories: 228Carbohydrate Content: 29 gFat Content: 11 gFiber Content: 6 gProtein Content: 5 gSaturated Fat Content: 5 g Sodium Content: 9 mgSugar Content: 12 gPolyunsaturated Fat Content: 2 g

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