Oh how I love Angela Liddon. She’s a pioneer of vegan eating/blogging and I’ve followed her forever. Her first cookbook was my road map when I started my vegan journey. Her second cookbook has dropped & I cannot express how much I’ve been enjoying it. I highly recommend it. This was my first recipe I’ve had an opportunity to make & everyone who has tested them gives them 5 stars! Winner. I did tweak a bit to lower the sugar but otherwise, just perfection. A great staple to have for weekly snacking/lunches or dessert.
1 tablespoon of flax seed meal (I used a chia seed/flax seed meal combo)
3 tablespoon of water
1/2 cup shredded coconut
1/2 cup rolled oats
1/4 cup of coconut sugar
1 teaspoon of baking powder
1/2 teaspoon of sea salt
1/4 cup of vegan chocolate chips (I used Lilly’s)
1/2 cup of peanut butter (creamy)
1 teaspoon of vanilla extract
2 tablespoons of maple syrup
Preheat your oven to 350 degrees. Line your baking sheet with parchment or a Silpat liner. Prepare your flax egg by mixing the flax meal and water in a small bowl. Let that sit for 3-4 minutes until it congeals a bit.
Into a stand mixer with the paddle attached, add coconut, oats, sugar, powder & salt. Blend to combine. Then add your peanut butter, vanilla and syrup. Mix for about 1 minute. Then add your chocolate chip. Some may remain on the bottom of your bowl – simply press them into the dough as you scoop it out. Scoop the dough out with a mini scooper and place on your prepared pan. Press down slightly to flatten out a bit. Bake for 12 minutes or until golden. Remove from the oven and let cool completely to allow to firm up. Serve or store in an airtight container.
I shared my feelings on getting back to running on my Instagram if you follow me. Did my most mileage post root repair surgery on my Meniscus today :).
Sunday: 20 cycling trail miles
Monday: 8 outdoor running miles
Tuesday: Traveling for a client
Wednesday: 60 m elliptical/70 m treadmill/weights upper and lower body/abs
Thursday: 9.09 outdoor running miles
— Knead to Cook