1 ½ cups gluten-free old fashioned oats
1 ½ cups gluten-free pretzels
½ cup shredded, unsweetened coconut
¼ cup ground flax
½ cup Justin’s Maple Almond Butter
½ cup coconut oil
¼ cup maple syrup
Optional: melted dark chocolate chips, for dipping
In the bowl of a food processor, pulse oats and pretzels until finely chopped. Add the coconut, flax, almond butter, coconut oil, and maple syrup. Pulse until combined. Roll mixture into balls and dip one half into melted chocolate, as desired. Refrigerate until ready to enjoy.
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
1 ½ cups gluten-free old fashioned oats
1 ½ cups gluten-free pretzels
½ cup shredded, unsweetened coconut
¼ cup ground flax
½ cup Justin’s Maple Almond Butter
½ cup coconut oil
¼ cup maple syrup
Optional: melted dark chocolate chips, for dipping
In the bowl of a food processor, pulse oats and pretzels until finely chopped. Add the coconut, flax, almond butter, coconut oil, and maple syrup. Pulse until combined. Roll mixture into balls and dip one half into melted chocolate, as desired. Refrigerate until ready to enjoy.
It’s important to eat after exercise. Instead of reaching for a shake, make this Peanut Butter S’mores Protein Fudge instead. Dessert with protein? Yes please!
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
