​SERVING: Approx. 3 DOZEN                                                               PREP TIME: 25 MIN
COOK TIME: 8 – 9 MIN
 
Ingredients:
2/3 Cup            Unsweetened Apple Sauce
½ Cup Honey
1 Egg
1 Tbsp Vanilla
½ Cup Whole Wheat Flour
½ Cup Coconut Flour
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
½ tsp Cinnamon
1 ½ Cup Dry Oats
¾ Cup Dried Cranberries or Raisins
½ Cup Mini Semi-Sweet Chocolate Chip
 
Directions:

1. Preheat oven to 375° F.
2. Cream together apple sauce and honey. Add egg and vanilla and blend.
3. In a separate bowl, combine whole wheat and coconut flour, baking powder, salt, baking soda and cinnamon. Add to apple sauce mixture and mix together.
4. Add oats and cranberries or raisins and chocolate chips and stir just until oats are coated with cookie batter.
5. Let batter firm up slightly in the fridge for at least 15 min.
6. Spoon out heaping teaspoons of batter and roll into balls onto a greased or parchment-lined baking sheet. Flatten each cookie slightly with the palm of your hand and bake for 8 to 9 minutes, until cookies start to brown around the edges.  
7. Cookies will keep up to a week in an airtight container.

Buon Appetito!

YIELD: APPROX 2 DOZEN                                                                PREP TIME: 10 MIN
REFRIGERATION TIME: MIN 1 – 2 HOURS
 
Ingredients:
1 ¼ Cup Organic Natural Peanut Butter
¼ Cup Honey
1 Cup Dry Oatmeal
½ Cup Ground Flax Seeds
½ Wheat Germ or substitute Chocolate / Vanilla Protein Powder
½ Cup shredded unsweetened coconut
1 Tbsp Vanilla Extract
½ Cup Semi-Sweet Chocolate Chips
 
Note: Depending on the moisture content of the peanut butter you may need to add an additional ¼ cup of dry oatmeal or 1 tbsp of peanut butter.
 
Directions:

1. Place all ingredients into a bowl and mix together thoroughly with a spoon.
2. The mixture should be soft and slightly moist but not sticky to the touch. You can add additional oatmeal if the mix is too wet. If the mix is on the crumbly side add an additional 1 tbsp of peanut butter.
3. Scoop a tablespoon size of the mixture into the palm of your hand and roll it into a ball.
4. Place in a container and refrigerate for at least an hour for the protein balls to become firm.
5. Keep Refrigerated.