Healthy Edible Cookie Dough (V, GF, Low Sugar)

How to make it

1. Combine flax and boiling water. Set aside for 5 minutes to dissolve.

2. In a mini food processor, combined cashew butter, sweetener, maple syrup.

3. Add in flax egg and vanilla

4. Add in flours, sea salt, baking soda.

5. Sprinkle in mini chocolate chips and stir until combined. Store in fridge for 3-4 days.

What you’ll need

1/2 Tbsp ground flax dissolved in 1 Tbsp water

1/4 Cup + 2 Tbsps Cashew Butter

1 Tbsp Swerve Sugar Free Brown Sugar (or stevia)

2 Tbsps Maple Syrup

1 tsp vanilla extract

2 Tbsps coconut flour

1/4 cup almond flour

1/2 tsp sea salt

1/2 tsp baking soda

2 Tbsps mini chocolate chips (dairy free)

Chocolate Peanut Butter Crunch Bars with Fleur de Sel

How to make it

1. Line an 8x8 pan with parchment paper.

2. In a saucepan over medium heat combine peanut butter, sugar and rice syrup.

3. Once melted down, stir in rice crisp cereal.

4. Spread into prepared pan, and smooth out with a spatula.

5. Place in fridge for 1hr.

6. In a microwave safe bowl, add 1 cup dairy free chocolate chips and coconut oil.

7. Melt in microwave on 30 second intervals, stirring in between.

8. Once almost melted (90%), sprinkle in a few more chocolate chips to temper. Stir until the heat of the chocolate melts them into a smooth consistency.

9. Pour over peanut butter base and spread with a spatula.

10. While still melted, sprinkle on flaked sea salt.

11. Let cool before cutting into.

What you’ll Need

1/2 Cup smooth peanut butter

1/3 Cup coconut sugar

1/3 Cup brown rice syrup

3 Cups Rice Krispie cereal

1 Cup dairy free chocolate chunks

1/2 Tbsp coconut oil

Fleur de Sel

Nutty for Brownies (Vegan, GF )

“Nuts for these totally vegan brownies!”

What you’ll need

1 1/2 Tbsp ground flax + 3 tbsp water

3/4 Cup natural peanut butter

1/4 Cup maple syrup

3 Tbsp Sugar

3 Tbsp Stevia

1 tsp vanilla

1 Tbsp unsweetened almond milk

1/2 cup cocoa powder

2 Tbsp corn starch

1/4 tsp baking powder

1/2 tsp sea salt

Optional: Chopped pecans or slivered almonds + Vegan chocolate chunks.

How to Make it

1. Preheat oven to 350F and line an 8X8 pan with parchment paper.

2. Combined flax + water and let sit for 5 min (this is your flax egg).

3. Cream together peanut butter and sugars.

4. Mix in flax egg, vanilla, and almond milk.

5. In a small bowl, combined dry ingredients.

6. Fold in dry ingredients and any optional mix ins.

7. Spread (mixture should be thick) into prepared pan. Top with more nuts and chocolate chips if desired.

8. Bake for 20-25 minutes (until a toothpick inserted comes out clean).

9. Let cool and cut into 16 squares.

10. Optional - top with coconut yogurt and melted peanut butter.

Double Chocolate Oreo Cookies

“Just try not to eat the dough... I dare you.”

what you’ll need

1/2 Cup Vegetable Shortening or Vegan Butter

1/2 Cup lightly packed brown sugar

1/4 cup munk fruit sweetner

1Tbsp ground flax + 3 Tbsp water

1 tsp vanilla

3/4 Cup all purpose flour

1/4 Cup cocoa powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp cinnamon

1/2 cup dairy free chocolate chips (ie. Made Good or EnjoyLife)

3 - 4 Crushed Oreos

How to make it

“These may just be almond milk’s favourite cookie!”

1. Preheat oven to 350F.

2. Combine flax + water in a small dish and let sit for ~5 minutes (this is your flax egg)

3. Cream together vegetable shortening and sugars in a large bowl.

4. Mix in vanilla + flax egg.

5. In a small bowl combine dry ingredients, and fold into wet mixture.

6. Add in crushed oreos and vegan chocolate chunks.

7. Scoop onto cookie sheet lined with parchment paper or a silicon mat.

8. Bake for 8-12 minutes (depending on size).