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Make the flax eggs and place in refrigerator.
In a large mixing bowl, combine cashew butter, coconut oil and apple butter. Microwave 30 seconds until cashew butter is pliable and coconut oil is melted.
Mix in Vega One French Vanilla Shake. Add flax eggs and remaining ingredients.
Place in refrigerator for 30 minutes.
Get a cookie sheet and cover with parchment paper and spray with non-stick spray for good measure.
On a plastic cutting board, spray cutting board with non-stick cooking spray. If you do not have a plastic cutting board, put down a sheet of parchament paper and spray it with non-stick spray.
After dough has been in the fridge for 30 minutes. Dump the dough on the area you just prepared with the non-stick spray. Lightly wet your hands and press down on the dough, working it to a 1/4 to 1/2 inch sheet. You may have to wet hands a few times to get this.
Once desired consistency is reached, cut out trees from dough. To ensure a clean cut, you should press down firmly then turn the cookie cutter from left to right a few times. The non-stick spray will make removing the trees a breeze.
Place cookie dough cut outs on the parchament paper. The scraps from the first batch can be combined and rolled out again in the same manner as before. You may want to reapply the non-stick spray. Get as many cookies as possible from the dough.
Place cookie sheet in the fridge for 15 minutes as the oven preheats. Preheat oven to 350 F.
Bake cookies 12-15 minutes until edges begin to brown and the cookie is set and no longer looks wet in the center.
Allow to cool for at least 15 minutes.
In a small mixing bowl, add coconut butter and almond milk.
Microwave for 30-40 seconds so coconut butter is no longer hardened by the almond milk.
Stir in remaining ingredients and place in fridge for at least 15 minutes to harden.
Amount Per Serving. See serving size in recipe.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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