RECIPE – Double Chocolate Keto Cookie mix made three ways

one product = three different healthy snacks!!

Meet the little Keto cookie that could….. Our Keto double chocolate cookie mix made into three different snacks that are school safe, allergen friendly and totally snack hackable.

If we can find something that works for everyone AND offers variety we consider that a WIN!

Double Chocolate Keto Cookies

This one needs no introduction, as a stand alone cookie it is one of our favourites. Full of ingredients you can feel great about, taste that you love and simplicity in the making.

Keto double chocolate cookies

RECIPE:

Makes 15 Cookies
1 3/4 cups Sprouted Sunflower Seeds ~ finely ground to a flour
1/2 cup water
2 Tbsp Sugar Free Chocolate Chips
2 Tbsp Sprouted Flax
1 Tbsp Cacao Nibs
1/4 cup Erythritol
2 tsp Psyllium
1/2 tsp Sea Salt
1/4 tsp Vanilla Powder
1 Tbsp Sprouted Chia

OR

1 bag KETO U BAKE DOUBLE CHOCOLATE COOKIE mix with 1/2 cup water (no oil needed)

1. Preheat oven to 350
2. Combine ingredients and allow to sit for a couple minutes to bind together
3. Grease cookie sheet or line with parchment paper
4 Scoop, shape and Bake!

Double Chocolate Peanut Butter Granola Bar

Makes 8 Granola bars

Use the above recipe and add the following:

1/4 cup peanut butter (sub for sun butter to make it school safe)
1/4 cup honey – OPTIONAL (recipe will not be KETO if using honey) can sub honey for date paste

1. Preheat oven to 300
2. Combine ingredients and allow to sit for a couple minutes to bind together
3. Grease cookie sheet or line with parchment paper
4. Press mixture onto baking sheet (if using a large cookie sheet this will make thin bars, use half sheet for thicker results), bake for 30 minutes or until fragrant and edges are lightly browning.

Peanut Butter Double Chocolate Bliss Balls

Keto double chocolate peanut butter bliss balls rolled in coconut pieces

Follow recipe for Keto double chocolate cookies

OR

1 bag KETO U BAKE DOUBLE CHOCOLATE COOKIE mix

Add the following to the cookie mix:

1/4 cup peanut butter (sub for sun butter to make it school safe)
1/4 cup pitted dates

1. Add the pitted dates to the food processor pulsing until a sticky ball is formed
2. Combine the remaining ingredients, and add to the date mixture (be sure to break apart date mixture before adding ingredients)
3. Pulse all ingredients together in the food processor and combine well
4 Remove mixture from food processor and scoop out into 1 Tbsp balls. Shape into balls and freeze on cookie tray.

OPTIONAL

Roll balls in cacao powder or shredded coconut

Save the crumbs

Save the crumbs and use as toppings for yogurt or ice cream. You can even crumble the granola bars/cookies to make a Keto double chocolate apple crisp topping!

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