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.
So I LOVE the holidays and fall! I love making treats, getting cozy by a fireplace, holiday decorations and all that comes with the months of October, November, and December. My apartment is now officially “fall decorated out” complete with huge orange daisies 🙂 To top it off I made these deliciously healthy festive bars! I changed it slightly, but the original recipe is from Ambitious Kitchen, my FAVORITE food blog to follow. This is a must try for the month of October, they make a perfect breakfast and/or dessert!
I stole this pic from Ambitious Kitchen 🙂
2 1/2 cups oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves (optional)
1 cup canned pumpkin
2 teaspoons pure vanilla extract
1/2 cup unsweetened applesauce (I just put one core-free apple in the blender)
1/2 cup brown sugar
1 coconut oil
1/3 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray or coconut oil.
Make oat flour: Place oatmeal into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour.
Place the oat flour in a medium bowl. Whisk in baking powder, baking soda, salt and spices; set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until just combined.
Add 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
Bake for 15-25 minutes or until knife inserted into center comes out clean or with just a few crumbs attached. Once finished baking, cool 10 minutes on wire rack. EAT!
These are my current guilty pleasure! I’ve made them several times and each time they are an absolute hit! If I can control myself and not scarf down the entire batch immediately (haha :)) then they make a great treat to bring to any gathering. Buttery pretzel crust, perfectly gooey brownies, and a chocolate frosting sprinkled with more salty pretzels… how could it not be amazing?!?
Here’s the recipe, beware this is dangerously delicious stuff! (PS: By no means is this a healthy recipe, but sometimes we all have to indulge) YUM!!
2 squares (1 oz each) unsweetened chocolate, melted
1 teaspoon vanilla
2 to 3 tablespoons milk
1/2 cup crushed pretzels
Pre-heat the oven to 350 degrees; mix the crust ingredients in a big bowl and then press into a 13″x9″ pan, cook for 8 minutes and then let cool while you do step two.
Mix all brownie ingredients, and then pour it over the cooled crust. Bake again for about 25 minutes, right until you stick a knife or toothpick in and it comes out clean. Don’t over-cook! Let cool for about 15-20 minutes
Meanwhile make the frosting. Beat everything together except the milk. When mixed, add the milk one tablespoon at a time until it is the desired consistency (I usually use 2 TBS).
Pour/Spread the frosting over the top of the brownies and then sprinkle the rest of the pretzels on top. ENJOY!!!!
Wow…You have to try this! For a healthy dessert I wanted to do something creative with my fresh pickled peaches, so I threw together a few ingredients and ended up with something sooooo delicious! Those of you who know me know I LOVE fruit, so I seriously think I could eat this every day and not get sick of it 🙂 Check out below for the super easy, 4-ingredient recipe! Kids, friends, significant others, everyone will love it (not to mention it is a great source of vitamin C, vitamin A, iron, magnesium, and fiber!)
2 peaches, cut in half and pitted
2 Tbsp Brown Sugar (can use honey for even healthier option)
1.5 Tbsp Butter melted (can also use coconut oil for healthier version)
Steps: 1) Melt butter (or coconut oil) and mix in brown sugar (or honey). 2) Coat the open face of each peach half with the “syrup”, then place each half open face down in a glass pan. Drizzle left over “syrup” on top. 3) Cook in oven at 400 degrees for about 20mins – until soft when poked with a fork. 4) Pull out of oven and add raspberries (kind of stir them into the brown sugar mixture so they get warm and tasty! Let cool 5-10mins, scoop into a bowl and serve! MMMMMmmmm