I have to admit I was skeptical of this recipe as I plopped very gooey blobs of this cookie dough onto the cookie sheet, BUT THEY TURNED OUT SO GOOD!!!
This peanut butter cookie recipe has NO BUTTER, and NO FLOUR, and still turns into a perfectly textured, very delicious treat! It does have a lot of peanut butter and some brown sugar, so it’s definitely not perfectly healthy but it is a better option for sure.
I mean look at the perfect cookie! MMMM! I didn’t put chocolate chips in it, but I’m sure you could add that if you wanted to. Below is a picture of the dough. It is very gooey and even hard to shape into balls and put on the cookie sheet. But don’t be discouraged, they’ll turn out beautifully. Give this recipe a try! 🙂
1 cup creamy or chunky peanut butter
2/3 cup packed dark brown sugar
1 1/2 teaspoons vanilla
2 large eggs
2/3 cup rolled oats (gluten-free if desired)
1 teaspoon baking soda
Preheat oven to 350 degrees F
In small bowl mix together the oats and baking soda; set aside.
In a large bowl beat peanut butter, brown sugar, eggs and vanilla, I just used a fork to get it nice and mixed up. Mix in dry ingredients
Roll cookies into 2 inch dough balls and place onto cookie sheet 2 inches apart – this step is tricky because the dough is so sticky, do your best!
Bake cookies for 8-10 minutes and remove right when the cookies start to turn golden brown. Don’t overcook! The cookies may look a little underdone, but they will continue to cook once you remove them from the oven. Cool for 2 minutes on the cookie sheet then transfer to a wire rack to cool completely.
This recipe is so delicious, and pretty easy! A must-try recipe for a cold, cozy night when you’re in the mood for some homemade Mexican food! Healthy Chicken Enchilada Skillet Ingredients: 2-3 Cooked Chicken Breasts (Boiled, BBQ, or baked) 1 … Continue reading →
This is one of the three amazing recipes I tried this weekend and it is INCREDIBLE! Perfect paired with a pumpkin spice latte, or pumpkin flavored coffee (they have this at Trader Joe’s right now!!!). Top it off with reading your favorite book and you have a delightful, relaxing (and tasty!) Sunday morning 🙂
Originally posted by ambitious kitchen. If you do not already follow her, do yourself a favor and do it right now! Every recipe of hers I have tried – both healthy things and treats – has been unreal!
PUMPKIN GINGERSNAP COFFEE CAKE
1 cup unsalted butter 3 cups flour 3 tsp baking powder 1 1/4 cup brown sugar 1/2 tsp salt 3 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1 cup almond milk (you can also use skim, 2% or whole) 2 eggs 1 egg yolk 1 tsp vanilla 1 cup canned pumpkin (not pumpkin puree) 3 Tbsp plain greek yogurt or sour cream For topping: 2 cups gingersnap cookies 1/2 cup of flour 1/2 tsp cinnamon 2/3 cup brown sugar 1/2 cup (1 stick) cold unsalted butter, cut into chunks pinch of salt 1 1/4 cup chopped pecans
Preheat oven to 375 degrees F. Grease a 9×13 baking pan.
To make the streusel:
Smash the gingersnaps until they resemble fine crumbs; you should end up with about 3/4 cup of crumbs. In a large bowl, combine the flour, crumbs, brown sugar, cinnamon and salt. Add the cold butter pieces to the bowl and cut with a pastry cutter or rub together with your fingers until the mixture resembles a crumble texture. Stir in the pecans and set aside.
To make the batter:
Brown the butter: Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Remove from heat and immediately transfer the butter to a bowl to prevent burning.
In a medium bowl whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, and ginger.
In a separate large bowl, whisk the milk, eggs, yolk, and vanilla together until combined. Whisk in the brown butter until combined. Fold in the pumpkin and yogurt. Gently stir in the flour mixture. The batter will be thick.
Spread half of the batter in the prepared pan. Generously sprinkle half of the streusel over the batter. Drop the remaining batter all over the streusel and gently spread it with a spatula. Sprinkle the remaining streusel on top. Bake about 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Those of you that know me or have followed me for a bit, know that I LOVE fruit! YUM! So it’s no wonder I piled the fruit onto my plate this morning 🙂
Besides the fruit, I ate two scrumptious little chicken breakfast sausages and a bowl of oatmeal. This is no ordinary bowl of oatmeal though… I added chia seeds, flax seed, toasted almonds, cinnamon, and a bit of brown sugar. SO GOOD! Give it a try someday.
These are seriously so delicious!! They are in my healthy section, although they really should be referred to as a healthy treat 🙂 I put it in this section because it definitely is a MUCH healthier version that your traditional banana bread recipes which are usually loaded with butter and sugar. This recipe uses greek yogurt, bananas, egg whites, and less sugar…AND THEY TASTE AMAZING!! Enjoy!