Chocolaty, sticky, gooey and sweet deliciousness with hidden nutrition inside.
These are so good, I promise no one will mind the mess!
What you’ll need:
2 oz. of your favorite allergy-friendly cookies (we used 5 Jo-Sef’s square cookies)
1 tablespoon ground flax seeds
1 tablespoon coconut
1 tablespoon ground nuts (optional)
2 tablespoons of chocolate syrup
Toppings: Sprinkles, chocolate crunchies, coconut, Enjoy Life granola
Gallon-sized Ziploc bags for crushing cookies, bowls and spoons for mixing ingredients and plates or cute take-home containers for the finished masterpieces.
1. Lay out the toppings in different plates. Place the cookies in a Ziploc bag and have your child crush them into fine crumbs with their fist.
2. Pour the crumbs into a bowl and then add the flax, coconut, and nuts (if using). Mix well. Add the chocolate syrup and stir to combine.
3. Take about a palmful of the mixture and form it into a ball and then roll it in one of the toppings. (If it’s too dry add more chocolate syrup, too wet add some more flax seed.)
4. Repeat till you finish up all of the mixture.
Note: If you don’t have any chocolate syrup on hand, you can substitute it with 2 teaspoons of cocoa powder, 1 tablespoon of agave nectar or maple syrup and enough water just to make the mixture wet enough for rolling. Start by adding 1 teaspoon of water at a time.
Now, you can watch Maya show you how to make them!