Hey everyone, I hope you're having a great week!
Peanut butter and chocolate are quite possibly the best pairing ever. They also have the ability to make everything better.
Today I have a treat for you. A gluten free cookie treat that is.
These were inspired by a healthy treat I picked up at a little place called the Farmer's Daughter in Huntsville, Ontario last week. I dropped into the cafe while on my way to Algonquin Park for some great day hiking. I really love going up there to hike and the weather was perfect. We covered about 5.6 km of moderately difficult hiking - the mosquitos were killer! This was the scenic view from the halfway point of the trail.
Just as we stopped a chippy (what I call chipmunks) came right up to me and touched my shoe. We sat down and took out those amazing peanut butter cookies that had chunks of chocolate and peanuts throughout, and tossed the chippy's some peanuts and crumbs. They certainly loved them!
I'm looking forward to doing the Centennial Ridges trail next time, which needs a full day to complete. It's about 11 km in length and is very demanding.
Before we get back to those cookies I have to share a few more photo's I snapped while hiking through the woods.
Now back to that recipe!
These delicious peanut butter cookies are sweetended with unrefined sugar; I used coconut sugar. I would like to try making them with pure maple syrup instead for an even more natural healthy treat, but these flourless cookies are pretty healthy as far as cookies go. They're also very easy to make!
Flourless Peanut Butter Chocolate Chunk Cookies
Prep Time: 8 minutes
Cook Time: 10-12 minutes
Keywords: bake dessert nut butter snack gluten-free grain-free low-carb soy-free peanut butter chocolate cookie
Ingredients (6 large or 12 smaller cookies)
- 1 cup natural peanut butter
- 3/4 cup coconut sugar, muscovado sugar or sucanat
- 1 egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 oz. chocolate chunks
- 1/4 cup unsalted peanuts
Preheat the oven to 350˚ degrees. Line two baking sheets with parchment paper (if you don't have parchment paper, lightly grease the baking sheets).
In a large bowl or stand mixer fitted with a paddle attachment stir together first 5 ingredients. Stir in chocolate and peanuts until they are evenly combined.
Drop the dough by rounded tablespoonful (or form into 6 - 12 cookies) onto your prepared baking sheets. Bake the cookies until they're barely set and just beginning to turn golden, about 10-12 minutes. They will be soft when you remove them from the oven but they will set-up as they cool. Let them cool completely on the pans.
Recipe adapted from Almond Butter Chocolate Chip Cookies
Storage suggestions: These cookies keep well in an air-tight container for a 2-3 days. Freeze for longer-term storage.
Have you ever wondered how to make a really moist banana muffin that's both vegan and gluten-free? I certainly have. I actually started this recipe a few weeks ago. All I have to say is - a super dense muffin...not so good.
I didn't think what I had in mind could be done, but this recipe had definte potential so I didn't want to give up on it.
After tweaking a few of the ingredients I found just what I was looking for. The texture was light and the muffins were very fluffly and soft. Score! The added bonus is they aren't sickeningly sweet either.
To make these gluten free I used oat flour which I ground from gluten-free oats in my food processor. In my opinion the oat flour+mashed banana really are the stars here. It keeps these muffins nice and moist.
Even if you aren't vegan or gluten intolerant, you will love these! Whether it's for breakfast or a quick snack.
You can sink your teeth into these hearty wholesome banana muffins anytime. Incredibly moist and out of this world good!
Banana Bread Muffins
Cook Time: 20 minutes
Keywords: bake bread breakfast snack gluten-free vegan soy-free vegetarian banana oat flour cinnamon chocolate muffins
Ingredients (1 dozen)
- 1 3/4 cup gluten-free oat flour
- 1/2 pure cane sugar, muscovado sugar or sucanat
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 1/2 cup unsweetened almond milk, or 2% milk
- 1/2 cup sunflower seed oil
- 1 cup mashed ripe banana (2-3 bananas)
- 1/3 cup chopped dark chocolate
Preheat your oven to 400˚F. Line a muffin tin with with paper liners.
In a large bowl, mix together flour, sugar, baking powder, cinnamon, xanthan gum, and salt; set aside. In a second bowl mix together the milk and oil. Add the wet ingredients to the dry ingredient mixture and mix well. The batter will be fairly thick. Gently, fold in the mashed banana then let the batter rest for 10 minutes.
Evenly divide the batter between 12 muffin cups to about two-thirds of the way full. Top each muffin evenly with chopped dark chocolate. Bake for 20 minutes or until muffins are golden and a toothpick or knife inserted in the middle of a muffin comes out clean. No wet batter should be present.
Now for something I'm really excited about that I just had to share. Please excuse me while I freak out!
This week I got a lovely surprise. You see a few months ago I was contacted by the editor of a great magazine called Low Sugar Living. She was writing me to ask if I would like to be printed + featured for my recipes in their next issue! Well this week the magazine hit the shelves!
In the magazine are two of my own recipes along with my own photography!
You can find it on newstands and in most places that sell magazines, especially Chapters book stores if you live in Canada. Or if you'd like to buy it online you can get it here --> Low Sugar Living Magazine.
Have a wonderful Thursday!