In a large mixing bowl, add your dry ingredients. In a separate mixing bowl, add your nut/seed butter and sticky sweetener and set aside.
Mix your dry ingredients to ensure they are fully combined. If you are using protein powder, add it here.
Melt your nut/seed butter with your sticky sweetener and pour into the dry mixture. Mix until a thick batter remains. Using a tablespoon, add milk of choice until a thick and creamy consistency remains. If using chocolate chips, stir through here and refrigerate.
Once edible egg-free cookie dough has chilled, divide into single serve portions.
To make the Peanut Butter Coconut Cookie Pita Chips
Preheat the oven to 350 degrees Fahrenheit. Line a large baking tray with parchment paper and grease lightly. Set aside.
Cut the Flatout wrap into squares and lay out evenly. Spray the triangles lightly with more cooking spray. Bake for 10-12 minutes, or until just golden brown. Remove from oven and allow to cool completely.
Once pita chips are cooled, prepare your powdered peanut butter/peanut butter and drizzle over the pita chips. Crumble your cookie and pour over the pita chips. Finally, drizzle your melted coconut butter over the pita chips and let firm up.
If you use protein powder, you'll likely need more milk of choice. Continue adding it into the batter, one tablespoon at a time.For a gooey, creamy cookie dough, add a little milk of choice prior to eating. For a thicker cookie dough, enjoy directly from the fridge.Healthy Edible Egg-Free Breakfast Cookie Dough should be kept refrigerated but is also freezer friendly. Pita Chips can be kept in an airtight container for up to 5 days.