Flourless Peanut Butter Brownie Cookies
• 1 large egg
• 1 cup (250g) honey roasted peanut butter, at room temperature
• 1/3 cup (67g) light or dark brown sugar, lightly packed2
• 1 teaspoon baking soda
• 1/4 cup (21g) unsweetened cocoa powder (Dutch-process can be used)
• 1/2 teaspoon vanilla extract
• 3/4 cup peanut butter chips
• Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk the egg until beaten. Mix in the peanut butter, then the brown sugar, baking soda, and cocoa powder. Mix everything together very well, then mix in the vanilla extract. Finally, fold in the peanut butter chips until combined.
• Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Bake two batches – 6-7 cookies on each baking sheet each. Gently press down on the dough mounds with the back of a spoon. If you find the cookie dough balls are a little oily from your peanut butter– mine usually are– blot each with a paper towel.
• Bake for 9-10 minutes. The cookies will look very soft– that’s ok! For crispier cookies, bake up to 11-12 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Sometimes I press a couple more peanut butter chips into the tops of each cookie immediately after coming out of the oven. This is optional and only for looks!
• Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
Honey Nut Bars (Gluten Free, Paleo)
Skip the snack isle and store-bought fruit and nut bars and reach for this homemade treat instead. When you combine nuts, honey, cacao, and a little bit of love, you will be wondering why you ever settled for processed food in the first place. From a mid-day snack to an evening treat, these Honey Nut Bars are sure to brighten your day with a gentle sweetness and wholesome makeup. Not only is this a Paleo approved desert, but it’s gluten free too! Your body will thank you later, but for now get started making your new favorite recipe.
• 1½ cups almond flour
• 7 tablespoons coconut oil, melted
• 1 tablespoon raw honey
• pinch of salt
• 1 cup raw almonds
• ½ cup raw cashews
• ½ cup raw macadamia nuts
• ⅓ cup raw cacao nibs
• 3 tablespoons raw honey
• 3 tablespoons butter
• 2 tablespoons coconut milk, full fat
• 2 teaspoons vanilla extract
• ¼ teaspoon ground cinnamon
• mix the ingredients for the crust and press the dough into the bottom of an 8×8-inch pan lined with parchment paper
• heat the honey, butter and coconut milk in a saucepan over medium heat until the butter melts, stirring frequently
• remove from heat and mix in the vanilla extract and ground cinnamon
• add the nuts and cacao nibs to the honey mixture and stir together until fully coated
• refrigerate mixture for 20 minutes, stirring once after 10 minutes
• spread the nut mixture evenly on top of the crust and bake at 350°F for 20 minutes or until nuts start to turn brown on the edges allow pan to cool on a wire rack and refrigerate until set
For more fun, delicious, and amazing paleo recipes take a look at the recipe section of my blog! Happy eating!