Made with the flaxseed egg replacer, these were kind of strong, but work fine if you want the Omega 3s. Made with the Ener-G Egg Replacer, these were fabulous!
- ¼ c coconut flour
- ¼ c cacao powder
- ¼ tsp celtic sea salt
- ¼ tsp baking soda
- Egg Replacer equal to 4 eggs (Ener-G brand, or flaxseed and water)
- 1/3 c honey
Pulse together dry ingredients in a food processor.
Pulse in wet ingredients.
Line a muffin pan with paper liners and scoop ¼ cup into each
Bake at 350°F for 15-18 minutes.
Cool and serve.