Prepare the flaxseed egg by mixing the flaxseed with the water in a small bowl. Set this bowl aside. Line a baking sheet that can fit into a refrigerator (or two) with parchment paper. In a mixing bowl, combine together the peanut butter and the unsweetened cocoa powder. Next, in a microwave safe bowl, melt the butter. Then use a fork or whisk to blend the sweetener with the melted butter. Once blended, combine this with the peanut butter and the cocoa powder in the mixing bowl. Then stir in the flaxseed egg followed by the coconut and pecans.
Use a cookie scoop to scoop out individual cookies, rolling the cookies into ball and then flattening each ball onto the prepared baking sheet. Refrigerate the cookies until hard (about 45 minutes).
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.- see post for alternatives
Please see recipe post for further details on this recipe.
Nutritional Information is only an estimate and can vary especially with ingredients that are used.See thesugarfreediva.com for details on this recipe.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!