Every now and again I get a strong craving for baked goods. By every now and again I mean every day at 3:00 pm. I usually have some chocolate, but I have been slowly picking away at Easter candy for going on 2 months now and it’s lost it’s novelty. So I adapted my flourless chocolate chip peanut butter cookies to create this delicious blend of rich ingredients. This is so easy and you most likely have all the ingredients you need sitting in your pantry. I know I do at all times.
1 cup creamy nut butter (I used peanut)
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¾ cup chocolate chips
Combine the nut butter, sugar, egg and vanilla until smooth. Next add in the dry ingredients and lastly the chocolate chips. Spoon tablespoon sized balls onto a parchment paper lined sheet. Bake in a 350 degree oven for 8-12 minutes. Definitely stay nearby and watch these cookies. They usually cook fast and differently in every oven.
These cookies are small and easy to eat so they go fast. I have never doubled the recipe but I am sure it would work fine! Let me know what you think.
Yummmm. I think I had about three cookies worth of batter as I licked the spatula, spoon, bowl, food processor and counter clean.
I make a lot of Vegan friendly desserts because I do not tolerate dairy well. Part of vegan baking is accepting the failures. The pumpkin pure has revived me. It adds texture and bounce that mimics eggs and butter, it is spectacular!
So in honor of fall and all things pumpkin, here is my recipe:
½ cup of pumpkin pure
½ cup of creamy peanut butter
¼ cup agave nectar
¾ cup cocoa powder (or cacao)
2 tsp cinnamon
Combine everything in a food processor or vita mix. Set in the refrigerator and allow to set for 10-15 minutes. Use this as an opportunity to clean the kitchen.
Line a baking sheet (or two) and scoop the batter into tablespoon size balls onto the parchment paper.
Bake for 12-15 minutes depending on your oven. I would keep an eye on them.
This recipe makes 18 itty bitty bite size cookies.
It has been a while since my last post. I have been crazy busy trying to keep my clients and my own wellness in check. My plan was to use free hours during “spring break” to get some blogging done, but then i was knocked on my ass by the stomach flu. After not eating for 24 hours I decided to torture myself by scanning Instagram and Pinterest for recipe inspiration. I find it oddly satisfying just to look at food. Dessert is my guilty pleasure, and if you follow my blog you know I try and make it less guilty.
So what did I do my first day back from the flu? Worked my morning clients out, baked a batch of these bad boys then went straight outside to run and get some much needed vitamin D. If I didn’t plan on running as soon as these came out of the oven I probably would have gobbled down a few.
It takes about 10 minutes to prep the batter and load up the baking sheets and about 10 minutes to bake. So you are looking at 20 minutes for perfect cookies. You wont need any butter or flour. The recipe is so simple you will have in memorized after one batch.
1 cup almond butter
1 cup turbinado sugar
2 large eggs
1 cup semisweet chips
½ teaspoon course salt
Just preheat your oven to 350 degrees and combine all ingredients in a large bowl. Line your cookies on a baking sheet with parchment paper. I made my cookies on the smaller side, rolling them into little balls. Bake for about 10 minutes.
I found this recipe on Martha Stewart’s Instagram page. Martha used lightly packed light brown sugar but I wanted to make these as healthy as a I could with what I had. I think the next time through I will try them with some coconut sugar. Enjoy!
Gluten free, dairy free, vegan, full of fiber, guilt free and absolutely delicious. This recipe screams fall without an over powering pumpkin spice flavor. I wish I could say I came up with the genius secret ingredient, but the credit goes to the Purely Twins. The ingredient that makes these bars gooey and flour less is pureed plantain. I had all the necessary ingredients in my pantry, with the exception of a plantain, so chances are you have most of these ingredients already at home! I modified the original recipe just bit. See below:
1 medium ripe plantain
1 cup pumpkin puree
2 tablespoons chia seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon nutmeg
1/4 cup turbido sugar
2 tablespoons coconut oil (1oz), liquid
1/2 cup Enjoy Life Chocolate Chips
Preheat the oven to 350 degrees
Puree the plantain in a blender or food processor
Combine all the dry ingredients in a medium bowl but hold the chocolate chips
Add the plantain, pumpkin and coconut oil to the dry ingredient bowl and mix well with a spatula
Fold in chocolate chips if you so desire
Spread the mixture into an 8×8 baking dish greased with coconut oil and bake for 20-25 minutes
These bars are gooey and decadent, but are best when stored in the refrigerator. They are moist and prone to molding if you leave them out for days at a time. I have a bar recipe similar to this one and I always keep cool or even freeze if I know I cannot gobble them up in less than a week. I usually do not have that problem…
This recipe packed with fiber and makes for a great snack, breakfast or dessert. Feel free to experiment and add your own mix ins. I think pecans or sliced almonds would add a great crunch! If you try anything out, let me know how it goes 🙂