I didn’t have a lot of the ingredients she requested at home, and instead of cheating and using less healthy (and cheaper) options I already had at home, I tried to make this recipe by buying all of the ingredients I didn’t have so that it would be gluten-free refined sugar free, and vegan (the healthiest I could probably make it). This included buying the smallest and cheapest packages I could find at the grocery store for each of the ingredients I didn’t have, which included: peanut butter, coconut sugar, coconut oil, ground flaxseed, vanilla extract, almond flour, baking soda and dairy-free chocolate chips.
When I got to the check-out counter at my local grocery store, I discovered that all of these ingredients would cost me 40$. I know this recipe would cost much less if I used the ingredients I had already at home, and if I make this recipe again I’ll likely stick to the cheaper and arguably less healthy options I typically have in my kitchen. *Note: these conversions are only helpful if you don’t have a problem with consuming eggs and gluten.
Here are the conversions I would use for Kelly’s recipe in the future:
- 1/4 cup of coconut sugar=1/4 cup of refined brown or white sugar
- 1/2 cup of coconut oil= (normally this is a 1:1 ratio for any oil, but since the liquid is partially used to make the flax eggs, I’d add only 1/4 cup of canola or olive oil).
- 2 tbsp of Ground flaxseed=2 eggs
- 1 cup of almond flour= 1 cup of all purpose flour
- 1/2 cup of dairy-free chocolate chips=1/2 cup of regular semi-sweet chocolate chips