Sugarfree Coconut Chocolate Chip Cookie Balls

No Dairy, wheat or sugar... Makes 28 cookie balls. I've listed the breakdown below per ingredient. That way when I make them again with a different alternative flour, I can switch it out quickly.

I made this up in Wichita while visiting my sister. Using the ingredients she had on hand + the Lily dark chocolate chips I bought. These are made with Stevia and So, SO good.

Ingredient                  Cal       Fat           Carb      Prot  

3 T coconut oil         390        45              0             0         

1/3 c coconut            140        12              6            1         

1 T flax seed               80        7.5            4.5         2.5       

2.5 T chia seed          150         9             13           5          

3/4 c. tapioca flour    50            0            39            0

1/2 c. old fash oats     150        3             27            5

1 oz (28 g) chips        100        8            16            2

(Lily's dark choc.)      1010      84.5      66.5        15.5

flavorings: almond extract - 1/4 tsp  and opt. 1/2 tsp salt

Instructions:  melt coconut oil in microwave. Add almond extract and oats next. Blend well. Then add all other ingredients. Roll into balls. Place on waxed paper in a glass pan with a lid. Double layer works; just place another waxed paper between them so they don't stick.

Place in fridge or freezer until solid. Will keep up to 2 months. Enjoy! 

Bran Muffins by Mandy T.

Notes from Mandy: 

*You can bake them fresh or keep the batter in the fridge. Note that the batter will discolor on top when kept in the fridge but it does not effect the cooked muffin. I typically place some Saran Wrap directly on top of the batter to help it discolor less

*Check at 18 minutes due to oven temperature variations

*Makes approximately 48 muffins

PS- if you don’t have the box of big shredded wheat biscuits, you can cook up some cream of wheat and use it as a replacement.