It’s mid June, which means I am more than ready to roast some S’mores over an open fire. Until I get a weekend off to go camping I’m staying on track with my nutrition and enjoying a slice of my Low Carb S’mores Bars. Have you […]
Tag: Cookies & Little Treats
I’m not a big fan of using prepackaged products (even if they are all natural) because obviously, I like to bake my own food. But every once in a while I find a product that I LOVE so much that I can’t stop using it and […]
Sometimes I have absolutely no idea what to write about my recipes. I don’t want to bore you guys with some silly story. I mean, lets be honest, the important part is the recipe and how to make it; not a bunch of jibber jabber about what inspired me to create them. Anyway, I really just think the name speaks for itself. Am I right?
I will add that I made these bars using garbanzo beans and baked them for only 5 minutes to give it more of the undercooked cookie dough taste. You would never know!!!
Enjoy these bad boys!
- 1 box Low Sodium Garbanzo Beans (or a can but I prefer the boxed one from Target)
- 2 tbsp. Cake Batter Coconut Butter Nikki’s Coconut Butter (or plain coconut butter will work)
- 2 Scoops Vanilla Protein Powder Quest Nutrition Enter my giveaway for free Quest products
- 1/4 Cup Oat Flour
- 1/4 Cup Oats
- 2 tbsp. Agave/Honey
- 1 tbsp. Vanilla Extract
- 1 tbsp. Almond Milk
- Enjoy Life Chocolate Chips for Sprinkling
Wash the beans well and remove skins. You can remove the skins by rubbing the beans between your hands. It’s time consuming but totally worth it! Pulse the garbanzo beans in a food processor or blender until smooth or as smooth as they will get. Add remaining ingredients (except chips) and pulse until you have a sticky dough. Press dough evenly into an 8×8 inch baking pan lined with parchment paper. Sprinkle with chocolate chips and bake at 350F for 5 minutes. Let cool completely and cut into bars. Store in an airtight containing in the fridge.
For as long as I have been baking healthy, recreating a good sugar cookie has been one of the hardest recipes I’ve tried to develop. I’ve had plenty of failed attempts that just end in a dry cookie. Who wants that? Getting a cookie chewy, soft, perfect and still […]
I recently asked my Instagram followers what they wanted to see me bake more of and their responses consisted mostly of simple ‘No Bakes’ and ‘Cookies and Cream’ anything. Most of my fudge recipes use flavored coconut butter and while yes, it’s delicious; I understand that getting a […]
I have been feeling extra sassy lately and these Cookie Dough Bars couldn’t represent my current state any better–deliciously soft chocolate chip cookie dough center, stuffed with a white chocolate (yes, white chocolate) peanut butter cups and topped with a light layer of chocolate coconut butter! Then I took it one step further and sandwiched a tablespoon of almond butter between two layers of these ridiculous monsters. You guys, this is real life and it’s just too short not to dunk everything in nut butter.
If you are a regular “whole food” baker/cook, I recommend using Vitacost.com for all of your health food needs. I was able to get almost everything here in one big haul and it was delivered within two days. Sometimes the next day if you order before 11am! Get $10 off your order of $60 or more with this coupon code: http://goo.gl/Xox0hU
- 3/4 Cup Oat Flour
- 1/4 Cup Coconut Flour
- 1/4 Cup Powdered Peanut Butter
- 2 tbsp. Coconut Sugar
- 1/4 Cup Natural Peanut Butter
- 3 tbsp. Cake Batter Coconut Butter Nikki’s Coconut Butter (regular coconut butter plus sweetener of choice will work)
- 3-4 tbsp. Water
- 1 tbsp. Mini Enjoy Life or All Natural Chocolate Chips
- 1 tsp. Vanilla Extract
- 1 Package Justin’s White Chocolate Peanut Butter Cup
- 2 tbsp. Dark Chocolate Coconut Butter Nikki’s Coconut Butter (can be subbed for melted chocolate chips)
Using a fork, mix all ingredients together except peanut butter cups, chips and dark chocolate coconut butter. Once everything is well combined, fold in chocolate chips. Roll the dough into a ball and cut in half. Press one half into a loaf pan lined with parchment paper and place the peanut butter cups into the dough. Add remaining dough on top and press flat into the pan. Pour melted dark chocolate coconut butter on top and spread evenly. Place in freezer an hour to harden. Cut into bars and enjoy. (Store in fridge or cool area)
I stole a little dough from the batter to make these balls, just because.
I had this nice little intro I was planning on writing before this recipe but then I realized it doesn’t matter. The point of this post is that I made HEALTHY OREOS and they are sinfully delicious. They are made with all natural ingredients and they […]
I recently discovered Nikki’s Coconut Butter–and I am obsessed! I love it so much I actually contemplated changing my blog name to “Coconut Butter Plus Chocolate” I mean, that’s how amazing this stuff is! Much like peanut butter you can spread it on anything. You can cook with […]
When I was a kid I remember going to the grocery store with my mom and we would always stop by the bakery so she could get my sister and I chocolate thumbprint cookies. They were magical and delicious. It was the cookie of my childhood. Now it seems like forever since I’ve heard anyone talk about a thumbprint cookie. I almost forgot they existed, until my mom mention a story that triggered my memory. I knew right then that my entire day would be spent trying to recreate the cookie from my past–a healthy version, of course!
Recipe makes 6 delicious-mouth watering-dangerously healthy cookies! For paleo use almond butter.
I got almost all of my ingredients from VitaCost.com
- 1/4 Cup Natural Peanut Butter
- 3 tbsp Coconut Flour
- 2 tbsp Coconut Sugar
- 1 tbsp Ground Flax
- 1 egg (Eliminate for vegan and double flax mixed with water)
- 1/2 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 Cup Dark Chocolate Chips (Enjoy life for vegan)
- 1 tsp Coconut Oil
- Sea Salt for sprinkling
- Sprinkles for rolling (optional but necessary)
Mix coconut flour, flax, sugar and baking powder together. Add peanut butter, vanilla and egg. Once everything is mixed together, use a cookie scoop to make 6 balls and roll them in sprinkles. Place balls on a baking sheet lined with parchment paper and press them down using the back of the cookie scoop, your thumb, a spoon or a melon baller–they all work perfectly. Bake for 7-8 minutes at 350f. While cookies are baking, melt chocolate chips and coconut oil. I used a small glass bowl over a smaller pot of boiling water. Fill your cookies with chocolate and let cool and enjoy!