Coconut Monster Cookies

Servings: approximately 2 dozen cookies
Preparation Time: 30–35 minutes

Ingredients:

• 3 eggs
• 1 1/2 cups whole sugar
• 1 tablespoon organic molasses
• 1 teaspoon Himalayan Pink Salt
• 1/2 teaspoon organic vanilla extract
• 1 1/2 cups organic peanut butter
• 1/2 cup Tropical Traditions Gold Label Virgin Coconut Oil
• 1 cup chocolate chips
• 1 cup Tropical Traditions Shredded Coconut
• 2 teaspoons baking soda
• 3 cups rolled oats

Directions:

Preheat oven to 350 degrees F.

In a very large mixing bowl, combine eggs, sugar, and molasses. Mix well. Add the salt, vanilla, peanut butter, and coconut oil. Mix well. Stir in the chocolate chips, shredded coconut, baking soda, and oatmeal.

Drop by tablespoons 2 inches apart onto greased cookie sheets.

Bake for 8 to 10 minutes, being careful not to overbake them.

Store in an airtight container once cooled.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here!

Peanut Butter and Chocolate Chip Oat Bars

Servings: 16
Preparation Time: +/- 30 minutes

Ingredients:

Oat Mixture:

• 2 cups organic quick rolled oats (gluten-free, if needed)
• 1/2 cups almond flour
• 1/2 cup coconut oil, melted
• 1/4 cup granulated sugar
• 2 flax eggs (2 tablespoons ground flax + 4 tablespoon water)
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 1/2 cup chocolate chips

Middle Layer Mixture:

• 1/2 cup organic peanut butter
• 2 tablespoons maple syrup (or other liquid sweetener)
• 1 tablespoon coconut oil, melted
• 1/2 cup chocolate chips

Directions:

Prepare the oat mixture:

Put all ingredients for the oat mixture into a medium-sized bowl and stir well until completely combined and blended well. Set aside.

Prepare the middle layer:

Mix the peanut butter, maple syrup, and coconut oil in a small bowl and stir well until completely combined and blended well. Set aside.

Assembly:

Preheat oven to 350 degrees F.

Take 1/2 of the oat mixture and press firmly into the bottom of an 8 x 8-inch glass dish.

Place 5 large dollops of the peanut butter mixture on top of the oat mixture (one in each corner and one in the middle for easy distribution). Spread the peanut butter mixture on the top evenly. Sprinkle the 1/2 cup of chocolate chips on top of the peanut butter mixture.

Take the other 1/2 of the oat mixture, spoon it evenly over the peanut butter/chocolate chip mixture, and press it down firmly.

Bake for approximately 20–25 minutes or until the top becomes a golden color (Don’t overcook.). Let them cool completely before cutting and serving.

Store in the refrigerator, and they will become firmer after being in the refrigerator for about 30 minutes.

Enjoy!

Recipe and photo submitted by Karielyn, New Orleans, LA. Submit your recipe here!

Banana, Cacao Muffins

Servings: 10 large muffins
Preparation Time: 25 minutes

Ingredients:

Dry:

• 150 grams (1 1/4 cups) whole wheat pastry flour
• 42 grams (7 1/2 tablespoons) cacao powder (or regular cocoa)
• 48 grams (1/4 cup) whole sugar
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt

Wet I:

• 4 egg whites
• 240 grams banana (about 2 medium/large)
• 4 ounces (1/2 cup) plain, Greek yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon stevia extract

Wet II:

• 60 grams chocolate chips
• 42 grams (3 tablespoons) coconut oil

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, whisk together the dry ingredients.

In another large bowl, whisk together the Wet I ingredients.

Heat the Wet II ingredients until smooth.

Pour the Wet II mixture into the Wet I mixture and stir until combined.

Pour the wet mixture into the dry mixture and stir until combined.

Grease a muffin pan and fill each muffin tin 3/4 deep (the batter made 10 large muffins for me). Bake for 35+ minutes or until a toothpick comes out clean.

Recipe and photo submitted by Jessica, AZ.

Submit your recipe here!