Mini Cookie Bites

Servings: 13     Calories: 36      Carbs: 4g     Protein: 1g    Fat: 1g

Ingredients:

½ cup oats (use gluten-free oats if you prefer)

1 scoop protein powder

15 Ghirardelli dark chocolate chips, broken in half

1 flax egg (1 tablespoon ground flaxseed + 2 tablespoons water)

1 tablespoon arrowroot powder

1 tablespoon coconut flour

1 tablespoon banana

1 teaspoon baking powder

2 Stevia packets

4 tablespoons unsweetened coconut milk

5 raspberries

Instructions:

1. Preheat oven to 400 degrees. Spray baking sheet with non-stick cooking spray then set aside.
2. Add all ingredients to a small mixing bowl and begin mashing with a fork.
3. Once mixture reaches a dough-like consistency, spoon onto baking sheet with a tablespoon (to ensure equal sizes).
4. Bake for 10-12 minutes or until cookies begin to brown.
5. Enjoy!

*You can make these into larger cookies by making each cookie 2 tablespoons instead of 1.

Want help with plant-based cooking techniques, ingredient substitutions or setting up your plant-based pantry?

Buy our ebook Green Zone Plant-Based Cooking Guide for only $14.95!