Easy Peanut Butter Cookies {grain-free}

Company coming last minute? Sweet tooth craving? Need a dessert for a party?

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I have juuuust the cookie for you. 

Tonight company stopped by our apartment last minute. Within minutes of finding out they were coming, I took out a bowl and made a batch of my go-to peanut butter cookies. No flour, no butter and just 6 ingredients.

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I prefer all-natural peanut butter (just peanuts!), but you can use good ol' JIF as well. 

All you need is a bowl and wooden spoon...

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Easy Grain-Free Peanut Butter Cookies

(Makes 18-20 cookies) 

  • 1 cup natural peanut butter (I prefer to use chunky peanut butter)
  • 1 cup brown sugar (you can also reduce this to 3/4 cup)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt (use 3/4 tsp if your peanut butter is salt-free)
  • 1 teaspoon baking soda

Directions: 

  1. In a large bowl, mix the peanut butter and sugar until fully combined and smooth. 
  2. Add in the rest of the ingredients and mix until smooth and fully combined. You can let it chill in the refrigerator to thicken if it seems too thin. 
  3. Pour about 1/4 cup white sugar into a small bowl. Using a cookie scoop, scoop balls of dough and roll in the white sugar to coat. Place on a cooking sheet lined with parchment paper and bake for about 9-10 minutes at 375 degrees, rotating sheets halfway through baking. 
  4. Take out when they are golden around the edges and let them cool 5-10 minutes on the sheet pan. Remove cookies and let cool completely on a wire rack. Serve or package up. 

 

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How is it already Monday tomorrow?!... 

Cookie Dough Bites {grain-free, vegan}

Soooo, I made these bites. 

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And then I made them again.

And now, I can't stop making them...

Soooo, you should all probably experience these as well! 

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I like to use one of my favorite almond flours -  Almond Pro. It's a high protein almond flour made with one ingredient - almonds

These bites are made with all good stuff - with a hit of dark chocolate to make them feel like a treat. The vanilla extract with the chocolate creates a chocolate chip cookie dough-like feeling and flavor. That is, without the butter, flour or eggs. 

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These are easy, fun and my new favorite treat... 

Cookie Dough Bites

(Makes 18-20 bites)

  • 10 large Medjool dates, pitted
  • 3/4 cup cashews
  • 3 heaping Tablespoons natural almond butter (I prefer unsalted & crunchy)
  • 1/4 cup almond flour, plus extra for rolling the bites in
  • 1/2 tsp. pure vanilla extract
  • pinch of sea salt
  • 1/4 to 1/2 cup dark chocolate chips

Directions: 

  1. In a food processor, blend all of the ingredients except for the dark chocolate chips. 
  2. Once the ingredients are finely blended and coming together, add the chocolate chips and process for a few seconds, just to incorporate the chocolate. (The mixture may appear crumbly but should stick together when you press it into a ball.)
  3. Roll the mixture into walnut-sized balls. Then, roll those balls in the extra almond flour, to lightly coat. 
  4. Store in an air-tight container for up to one week, or you can store in the refrigerator. 
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As always - real food tastes real good. :)

Cacao-Coconut Macaroon Bites {sugar-free, grain-free}

Have you seen the new LARABAR macaroon bites?

Well, there is a chocolate macaroon flavor that I'm currently swooning over...

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Soooo naturally I've been messing around with my own version. Mine is filled with raw cacao powder instead of the LARABAR's chocolate chips to keep the added sugar away.

There's something so fun about a bite you can just pop in your mouth. And even better when it's filled with all natural goodness.

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Food is a bit like our personalities - best when natural and honest. That's when it shines. And there is nothing fake about these little guys!  

Cacao-Coconut Macaroon Bites

(Makes 18-20 bites)

  • 12-14 Medjool dates, pitted
  • 3/4 cup almonds
  • 1/2 cup coconut flakes (unsweetened)
  • 1 heaping Tablespoon raw cacao powder (you can use cocoa powder)
  • 1 Tablespoon coconut flour (plus extra for rolling the balls in)
  • 1/2 tsp. coconut oil
  • pinch of sea salt

Directions: 

  1. In a food processor, place all of the ingredients and blend until combined. 
  2. Note: If the dates are not soft, place dates in very warm water for 5-10 minutes until softened. If the mixture is way to dry after you process it, just add 1/2 teaspoon more coconut oil. 
  3. After you process the mixture, it's okay if the mixture is a bit crumbly. You will press it into balls and it will stick together! 
  4. Roll the mixture into tablespoon-sized balls. Then roll the balls in coconut flour. 
  5. Store in an air-tight container
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Pop 'em like candy. Without the sugar crash... 

Cranberry Sesame Raw Bars {grain-free, sugar-free}

Chad and I took a road trip to Nashville two weekends ago. A chance to just go off the grid and explore a city with no plans.

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We hooked up our bikes and escaped after work on a Friday evening. Saturday and Sunday we spent biking, hiking and exploring the city. 

For me, being active is when I feel the best. Some recharge by resting and lounging - I do by sweating. It calms me and being outside and moving just makes me feel alive. Plus, when exploring a city on foot and by bike - you see so much!  

And we always work up an appetite :) ...

 We biked and hiked in Percy Warner Park - one of our favorites!

We biked and hiked in Percy Warner Park - one of our favorites!

On our last day in Nashville, we grabbed coffee at Bongo Java in East Nashville. I spotted a raw cranberry bar on the counter. It was sweet, nutty and I was reeeally into it. 

I recreated that bar as soon as I got back to St. Louis. So now I don't have to wait until my next trip to Nashville to have it!     

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Cranberry Sesame Raw Bars

  • 8 Medjool dates, pitted
  • 1/2 cup dried cranberries (I prefer Eden Food dried cranberries sweetened with apple juice)
  • 1/2 cup pecans
  • 3/4 - 1 cup almonds (or cashews)
  • 1/4 cup sesame seeds  
  • Pinch of sea salt

Directions: 

  1. In a food processor, process the dates and cranberries until finely chopped. 
  2. Add the rest of the ingredients in the food processor and process until finely ground and beginning to stick together. 
  3. Line a square baking pan with parchment paper or aluminum foil and press the mixture into the pan and smooth out the top. Place the bars in the freezer to harden, about 20-30 minutes, then remove. 
  4. Cut the bars into desired shape and size.  Store in air-tight container. 
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At the coffee shop, these bars were individually wrapped in plastic wrap. Easy to grab and go on the run... my kind of bars!