Recipe By Debbie Zimmerman with PhytoFit
3/4 cup of natural almond butter
1-1/2 cups date sugar
2 tablespoons ground flax seeds
1/2 cup warm water
2 tsp vanilla extract
1 cup whole wheat flour
1 cup oat flour (or ground oats)
1 tsp baking soda
12 oz plant-based chocolate chips (vegan)
Preheat the oven to 350˚F. Place ground flax seeds and water in a bowl; put to the side for 10 minutes. (This is a flax egg.)
Mix natural almond butter and date sugar in a large bowl. Add flax eggs and vanilla; blend thoroughly.
In a separate bowl, combine wheat and oat flour along with baking soda. Blend well.
Gradually blend the flour mixture with the almond butter mixture until well combined.
Add vegan chocolate chips. Mix well
Using a 1/4 cup ice cream server, scoop out cookie dough onto a parchment-line cookie sheet. Bake for 15-18 minutes until lightly brown.
Debbie is the founder of PhytoFit, LLC; her mission is to teach the benefits of a whole food, plant-based lifestyle for optimal health and wellbeing.
From the corporate client to individuals, Debbie motivates her audience to make lifestyle modifications to prevent and reverse chronic diseases.
Learn more at PhytoFit, LLC | Lakeland, FL (phyto-fit.life)