healthy snickers

These quinoa breakfast cookies&nbsp;are a far cry from their sugar and fat laden ancestors. These are sweetened naturally using banana and maple syrup, they are completely flourless AND the only fat comes in the form of flaxseed meal and cashew butter. Basically, they're a snickerdoodle cookie that you can&nbsp;happily eat more than one of.

Snickerdoodle Quinoa Breakfast Cookies

flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)

cashew butter

maple syrup

banana (mashed)

oats

quinoa flakes

baking powder

cinnamon

salt

chia seeds (optional)

coconut sugar + 1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Whisk together the flaxseed meal and water, and set aside.

Beat together cashew butter, syrup and banana in a large bowl. Add flax egg and mix to combine.

Pour in oats, quinoa flakes, baking powder, salt and cinnamon and stir together. Fold in chia seeds (if using).

Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains. Gently flatten them and then sprinkle with the cinnamon coconut sugar

Bake cookies on center rack for 15 - 17 minutes until edges are golden brown. Remove and let cool on the pan for 5 minutes then transfer to a wire rack and cool completely.

Enjoy at room temp or slightly reheated in a microwave.

These Healthy Snickers Bars (sugar-free, vegan, and low-carb / keto) are the perfect healthier version of the super popular delicious caramelly, nougatty chocolate-coated peanutty candy bar.

No Bake Healthy Snickers Bars

unsalted cashews

coconut flour

coconut milk (or other plant-based milk)

low carb sweetener

vanilla extract

coconut oil

almond butter

arrowroot (or cornstarch (use

cashews (or other nuts)

almonds (or other nuts)

coconut milk

sugar-free chocolate chips ((or 70% cocoa dark chocolate

Line a parchment paper on an 8x8 or 7 x 21 pan.

For the nougat layer, add cashews and other remaining ingredients to a food processor or a high-powered blender and blend to a smooth and creamy consistency.

Pour the mixture into the prepared pan and spread out evenly. Place in the fridge to chill for 20-30 minutes.

For the caramel layer, add all the ingredients except cashews and almond to a saucepan and bring the mixture to a boil.

Add a small amount of water to the arrowroot to make a slurry, then add the mixture to the caramel.

Stir with a whisk and simmer for 10 minutes.

Remove from the stove when thick and let cool.

After cooled, mix the cashews and almonds into the caramel, then pour onto the nougat.

Place in fridge or a freezer and let it chill.

For the dipped version, cut the bars into desired size, then after melting the chocolate and coconut oil, coat each bar with the chocolate and let cool. Drizzle with more melted chocolate and top with some crushed cashews

For the non-dipped version, after melting the chocolate and coconut oil, spread the chocolate over the caramel layer, chill, drizzle with more melted chocolate and top with some crushed cashews, then cut into desired size.

Coat each bar with chocolate and then cool it. You can top with drizzled chocolate and some crushed cashews.

Enjoy!

Just like their namesake, these gooey treats are packed with peanuts but use rice malt syrup for a healthier sweet hit.

Healthy Snickers recipe

tbs coconut oil

Medjool dates

(50 grams) raw cacao

(90 grams) desiccated coconut

rice malt syrup

can chickpeas, rinsed, drained

(95 grams) good-quality peanut butter

vanilla bean paste

(225 grams) roasted salted peanuts

unsalted butter

dark chocolate, chopped

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