1/2 cup agave
2 tsp. vanilla
1/3 cup creamy peanut butter
1/4 cup psyllium husks (you can substitute with wheat germ or oat bran too.)
2 tbsp. chia seeds
1 cup quick-cooking oats
1 tbsp. unsweetened cocoa powder
Combine all ingredients together in a large mixing bowl, using a wooden spoon.
Spoon 20-24 small balls of dough onto a parchment-lined cookie sheet and place the cookie sheet in the freezer for at least 45 minutes.
Remove sheet from freezer and transfer the cookies from the parchment to a Tupperware dish with a good fitting lid. The best way to remove them from the parchment is to get a good grip and twist slightly.
Store in the freezer (if you have any left over to store – don’t say I didn’t warn you!).
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