HEALTHY PEANUT BUTTER AND COCONUT SNACK COOKIES
Easy healthy snack cookies that are perfect for meal prepping!
Cookies for snack time? Yes, please! These healthy cookies are packed with protein, fiber and healthy fats. They make the perfect midday treat, and my fave mid-afternoon pick-me-up! Plus, they’re super easy to throw in your bag or lunch box to take with you wherever you go! These cookies make an amazing snack if you’re trying to lose weight, get into better shape, or get healthier.
This recipe is plant-based as well as dairy-free, and gluten-free. It’s packed with healthy plant-based protein, good whole carbs, healthy fats and lots of fiber. This recipe serves 3, but you can easily double the ingredients to make even more cookies for the week!
I hope you love this smoothie recipe as much as I do!
THIS RECIPE IS VEGAN/PLANT-BASED, DAIRY-FREE, GLUTEN-FREE, AND REFINED SUGAR-FREE.
(SERVES 3/ROUGHLY 300 CAL PER SERVING)
This recipe is actually from my ebook Fast Weight Loss Meal Prep For Women.
Get even more healthy weight-loss meal prep recipes and weekly meal prep eating plans (here).
-1/4 cup *peanut butter (I like to use an unsweetened, unsalted one)
-2 teaspoons chia seeds
-2 tablespoons water
-2 tablespoons *coconut sugar
-2 tablespoons desiccated coconut
-1/2 teaspoon cinnamon
-Small pinch sea salt
(Makes 12 cookies, 4 cookies per serving/roughly 200 cal per serving)
*see alternatives & suggestions below
WHAT YOU’LL NEED (TO STORE YOUR SNACKS):
-3 x small reusable ziplock bags/airtight containers to store cookies
-Preheat your oven to 360°F/180°C.
-Line a baking tray with a baking sheet.
-In a small bowl, mix 2 teaspoons of chia seeds together with 2 tablespoons of water. Let the chia seeds soak for 5 minutes until its consistency becomes gel-like.
-To a mixing bowl, measure out 1/4 cup of peanut butter, 2 tablespoons of desiccated coconut, 2 tablespoons
of coconut sugar and 1/2 teaspoon of cinnamon.
-Add a very small pinch of sea salt before mixing everything together.
-Once the chia seeds have soaked and have a gel-like consistency, add them to the rest of the ingredients before mixing again.
-Take a tablespoon amount of the cookie batter at a time, and roll it between your palms to make a small cookie dough ball and add it to the tray.
-Keep doing this until all of the batter has been used up, dividing the batter to make 3 equal servings of cookies. This recipe usually makes 4 cookies per serving and about 12 cookies in total.
-Once the baking tray has been filled with cookie dough balls, gently press each one down onto the tray with the back of a fork (this will mould each one into a perfect cookie shape).
-Bake in the oven for 10 to 15 minutes.
-When the cookies are ready, leave to cool and set fully before removing from the tray.
-Once the cookies have cooled fully, you can store them between 3 small reusable ziplock bags or 3 airtight containers.
-Tightly seal the reusable ziplock bags (or cover the containers with airtight lids).
-Store the cookies in the fridge.
-At snack time, simply grab the cookies from the fridge (you can pack them in your lunch box in the morning, or snack on them at home) and enjoy!
ALTERNATIVES & SUGGESTIONS
*PEANUT BUTTER (NUT-FREE OPTION): Peanut butter is the most important ingredient in this recipe, but there are some great pea- nut-free and nut-free butters out there that can make great alternatives. If you have a peanut allergy, but you’re still able to have tree nuts, you can use any other tree nut butter you prefer (for example: almond butter, cashew butter, or hazelnut butter). If you cannot eat peanuts or tree nuts, you can try a seed butter like sun- flower seed butter (try the Sun Butter brand), or a 5 seed butter made entirely from various seeds (try the brand Beyond The Equator). You could even use a nut-free and seed-free soy butter as a substitute (try the brand Don’t Go Nuts). I do not recommend using tahini made from sesame seeds as it has a very strong, savory flavor. Calorie reference: 1 tablespoon of peanut butter is roughly 100 calories, use 1 tablespoon or a 100 calorie serving size of your chosen peanut-free/nut- free substitute.
*COCONUT SUGAR: I prefer to use coconut sugar because it contains more nutrients than a lot of other sugars and sugar substitutes, but you can use any granulated sugar you like. However, I don’t recommend using honey or syrup in this recipe, as it will change the texture.
Recipe by Liezl Jayne Strydom / Photos by Rob Williams and Liezl Jayne Strydom / Photos Edited by Ross Charnock for liezljayne.com
*This recipe is from the Fast Weight Loss Meal Prep For Women ebook