Cookies Ingredients
1 flax egg (1 TBSP Bob’s Red Mill Organic Ground Flaxseed Meal + 3 TBSP WARM water- let sit for 10 min to gel)⠀
1 cup Almond Flour⠀
1/2 cup Coconut Flour⠀
1/4 cup maple syrup⠀
1⁄2 cup peanut butter (or sub any nut butter)⠀
1/3 cup unsweetened applesauce⠀

1 cup pitted and packed dates (soaked in hot water first)⠀
1/4 cup coconut milk⠀
2 TBSP creamy peanut butter⠀
2 TBSP unsweetened shredded coconut⠀

Directions ⠀
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.⠀
2. Combine in a bowl the flax egg and rest of the cookie ingredients.⠀
(Fold and mix well to combine until you have a thick though.)⠀
3. Scoop out 1 TBSP of the dough with a cookie scoop and roll into balls with your hands. Arrange balls on prepared baking sheet.⠀
4. Use your thump or the back of a spoon to gently make a little pit into cookies.⠀
Bake cookies for 8-10 minutes, until golden brown underneath. (Cookies will be tender when removed from the oven but will firm up as they cool.- Do not overcook)⠀
5. While cookies are baking, make the date caramel. Add drained dates to a food processor with coconut milk and peanut butter. Blend until smooth and creamy, scraping down the sides as needed to recombine. Add more peanut butter or coconut milk to get the blades moving, if necessary.⠀
6. When cookies are cooled, add a spoonful of date caramel into the center thumbprint of each cookie.⠀
7. Sprinkle with shredded coconut and serve immediately.⠀
Store leftover cookies in the fridge for 5-7 days and freeze for longterm storage.⠀

*For peanut-free cookies, sub any nut butter of your choice for the peanut butter. ⠀
**To make these cookies nut-free, try subbing oat flour for the almond flour and sunflower seed butter for the peanut butter.⠀

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