Honey Peanut Butter Cookies

Honey Peanut Butter Cookies

Frequently, I get mistaken for someone who does not like dessert or sweet things because I’m healthy.  I either try to convince them that I do very much like my dessert despite the ‘yeah right’ look in their eye or I just smile politely and think ‘if they only knew’.  Why has the universe convinced everyone that healthy eaters are poor deprived souls with an anti-dessert movement?  Tis not so. These Healthy Honey Peanut Butter Cookies would have anyone singing praises for desserts! By now, you should know my husband is my guinea pig.  He knows it.  I know it.  It’s a mutual agreement!  I thrive off the challenge of sneaking health into my recipes.  I’m always plotting my next recipe with some hidden health benefit and hoping to knock it out of the park on the very first try. To be honest, I usually have to bake something a few times before I hear the magical phrase, ‘babe… this is REALLY good!’  Not this time.  As soon as my healthy honey peanut butter cookies were pulled from the oven, he downed at least 4.  They are chewy, soft, sweet and nutty.  Everything you dream a peanut butter cookie to be. I really love Bob’s Red Mill Whole Wheat Pastry Flour.  I know, I know.  I keep mentioning it.  But have you tasted it’s fluffy goodness in my Banana Zucchini Muffins or Morning Glory Muffins? I’m not getting paid for my opinion… I seriously just love the flour.  It’s finely ground whole wheat flour which results in light, fluffy baked goods. I actually got the idea for this healthy peanut butter cookie recipe from the back of the...
Honey Cornbread Muffins

Honey Cornbread Muffins

I had my second child a couple months ago and have loved focusing on my family and adjusting to a new normal.  Although, our new normal during these last couple months has consisted of eating out a lot or cooking previously prepared frozen meals.  I have definitely craved more kitchen time creating healthy, delicious food.  Since it’s more than chilly outside, I’m obsessed with soups like my Chicken Tortellini Soup and my Simple Turkey Chili (which just won a chili cook off!).  And there’s nothing like enjoying some sweet, honey cornbread as a side dish.     Cornbread can be tricking when figuring out the right consistency.  I like mine to be light and fluffy but still have the cornmeal texture.  If you haven’t heard my rant about whole wheat pastry flour yet, prepare yourself.  I’m officially addicted!  It has all the nutritional benefits of whole wheat, but doesn’t leave your baked goods dense and heavy.  It creates perfect fluffy breads, muffins, waffles, and whatever else you love to bake.  You will love it guaranteed.  Try it out in my Multigrain Waffles or my Banana Muffins.  Let me know how much you love it after using it in these honey cornbread muffins.  Enjoy, my friends!    Print Honey Cornbread Muffins Ingredients 1 cup yellow cornmeal 2 cup whole wheat pastry flour 1 Tbs flaxseed meal 1 Tbs baking powder 1 tsp salt 2 eggs lightly beaten 1 cup honey 2/3 olive oil 1/2 cup almond or coconut milk Instructions Preheat oven to 375 degrees F. Into a large bowl, mix the cornmeal, flour, flaxseed meal, baking powder, and salt. In another...
Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

I originally shared this addicting recipe at What’s Cooking with Ruthie. I’m addicted to these cookies.  I probably should enlist in some type of recovery program because it’s becoming a problem.  I can’t live without them!  I make two dozen of these every Sunday and by Monday afternoon they’re gone.  AND let’s just say I’m not freely sharing them.   I first fell in love with my flourless Peanut Butter Chocolate Chip Cookie Bites.  Then my addiction just snowballed out of control when I created these Flourless Peanut Butter Cookies!  Let me share a little secret with you… come closer.  A  LITTLE closer.  These cookies are not only flourless, but they are also sugar-free and vegan (no milk or eggs).  They are full of protein and fiber and are OH so tasty.  A healthy AND tasty cookie?  Trust me, my friends.  I wouldn’t lead you astray.   Print Flourless Peanut Butter Cookies Ingredients 1/2 cup honey or agave 4 tsp pure vanilla extract 2 tsp baking powder 2 15 oz cans chickpeas or garbanzo beans, rinsed well 1 cup natural or freshly ground CHUNKY peanut butter Instructions Preheat oven to 375°F. In a food processor or blender, add honey, vanilla, baking powder, and garbanzo beans. Blend for about 2 minutes until smooth. Make sure to scrape the sides and top and process again until they’re combined. Move contents to a medium-sized bowl. Stir in chunky peanut butter. Mix well. The mixture will be very thick and sticky. With wet hands, form into 1 1/2 inch balls. Place onto baking sheet. Press down slightly with a fork making a crisscrossed pattern....
Chocolate Chip Peanut Butter Cookies

Chocolate Chip Peanut Butter Cookies

Okay, I know what you’re going to say.  ‘Garbanzo beans?  In cookies?!?!  This girl has lost it.’  Don’t judge these chocolate chip cookies by their ingredients!  They are soft, sweet, chewy and gooey despite having no sugar, no eggs, dairy-free and gluten-free.  I’m seriously addicted to them!  The last 2 dozen went straight from the oven and into my belly.  Poor guys.  They never stood a chance!     Since I make these almost on a weekly basis, there are a few tricks I’ve learned.  First, you must have a quality blender like my beloved Vitamix!   People have had success with a Ninja or Blendtec… but I’m partial to my Vitamix.  The garbanzo beans will chunky if you do not use a great blender.  I have lots of recipes where I’ll keep you busy with that awesome blender of yours.       Be sure to place ingredients into your blender according to this order: honey, vanilla, baking powder, and then garbanzo beans.  The honey and vanilla should cover the blades which will make it easier to blend.  After blending, the cookie batter should be really thick and sticky.  I then add the peanut butter which makes the dough even thicker.  Since my Vitamix has a tamper, I use the tamper to mix in the peanut butter by repeatedly pushing the batter up and down until mixed well.  I do the same technique with the chocolate chips.        Don’t skip on using an all natural peanut butter like Adam’s All Natural PB.   When shopping for a peanut butter, turn over the jar and read the...
Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies

 Don’t judge these chocolate chip cookies by their ingredients!  They are soft, sweet, chewy and gooey despite having no sugar, no eggs, and being gluten-free.  I’m seriously addicted to them!  The last 2 dozen made it straight from the oven and into my belly.  Poor guys.  They never stood a chance!         Since I make these almost on a weekly basis, there are a few tricks I’ve learned.  First, you must have a quality blender like my beloved Vitamix!   The garbanzo beans will chunky if you do not use a great blender.  Also, put the honey and vanilla at the bottom of the blender before the garbanzo beans.  This will make it easier to blend.     Also, you need natural peanut butter like Adam’s All Natural PB where the only ingredient is peanuts.  Other peanut butters will make your cookies really oily.  Don’t even try with regular peanut butter!  You can also freshly grind peanuts at most grocery stores and make your own peanut butter.         I also have fallen in love with Lagrima pure vanilla.  I use to purchase pure vanilla at Costco until I was introduced to what ‘true and pure’ vanilla really tastes like.  I was skeptical this vanilla made that big of an impact, but after adding it to these gluten-free chocolate chip cookies and several other recipes, I’m a believer!  It’s worth the investment.  Well, my friends, I’m off to finish the last couple remaining cookies.  I’m proud that I refrained myself enough to finish this post.   PrintPeanut Butter Chocolate Chip Cookie Dough Bites Yield: 2 dozen...

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