Makes 20-24 small cookies

Ingredients

3 cups confectioners’ sugar
3/4 cup cocoa powder
1/2 teaspoon fine salt
3/4 cup semi-sweet chocolate chips
1 cup slivered almonds, toasted and chopped
3/4 cup unsweetened shredded coconut
4 egg whites at room temperature

Directions

1. Preheat oven 325 degrees Fahrenheit. Line baking sheet with parchment paper.
2. Toast almonds in a dry pan over low heat, about 3 minutes. Coarsely chop them.
3. Mix sugar, cocoa powder, salt, chocolate chips, toasted, chopped almonds, and unsweetened shredded coconut until combined.
4. Add egg whites. Blend until moistened.
5. Drop cookie dough 2 inches apart on prepared sheet using a cookie scoop.
6. Bake for 16 to 18 minutes. Rotate sheet halfway through baking time. Cookies should look dry.
7. Cool completely.

Ingredients

1 cup natural peanut butter
2 very ripe bananas, mashed (about 1 cup mashed)
1 teaspoon baking soda
1 teaspoon vanilla extract
3 whole eggs
1/2 teaspoon sea salt
1/4 cup honey
1 teaspoon cinnamon

Choose one optional add-in: 1/2 cup chocolate chips, 1 cup fresh raspberries, 1/2 cup dried raisins or cherries, 1 sliced banana

Directions

1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
2. Mix all ingredients together in a medium bowl until very smooth. Fold in optional add-in.
3. Using an ice cream scoop, divide batter evenly into muffin cups.
4. Bake for 15 minutes. Muffins should be firm.
5. Cool for 15 minutes before removing from pan.

Makes 12 muffins.