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HEALTHY RECIPES BIG CHIP COOKIES 1 egg 3 tablespoons virgin coconut oil, softened 1/3 cup honey 2 teaspoons vanilla extract 1/2 teaspoon baking soda 2 1/2 cups Wellbee's Almond flour 1/2 cup medium shred coconut 1/2 cup chopped walnuts 1/2 cup raisins -Preheat oven to 325°F. Line a cookie sheet with parchment paper. -In a medium sized bowl, beat egg with fork until frothy. Add coconut oil, honey, and vanilla extract and mix well. Add baking soda and almond flour and mix until combined. Add coconut, walnuts, and raisins. -Form 2-Tablespoon-sized balls about 2 inches apart on the cookie sheet. Tip: Wear rubber gloves when forming balls to avoid stickiness. -Bake for 16-18 minutes or until the bottom of the cookies are golden brown. -Remove cookies from oven, and cool completely. -Optional (for yummy added crispiness): Reduce oven temp. to 170°F. Return cookies to the oven, and bake for 1 1/2 hours.
FRUIT SMOOTHIE 1 ripe banana, with brown spots 1 small ripe papaya 4 ripe apricots 1 or 2 ripe pears 1 ripe mango 8 frozen strawberries (optional) 1/2 cup apple cider (optional) • Combine all ingredients in a blender and blend until smooth. • Serve chilled – you can either use a spoon or a straw, depending on thickness. • Store in a sealed container in refrigerator for 2 to 3 days. Yield: 2 servings. Serve chilled.
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