Foodie Friday: Cookie Recipes!

Skinny Chocolate Peanut Butter Cups

Ingredients

• 1 recipe of healthy chocolate

• 1/2 cup all natural peanut butter

• 1/4 cup coconut oil

• 1/2-1 teaspoon vanilla extract

• Stevia extract, to taste (for me that was 2 little scoops)

Instructions

• Pour 1/2 or all of the chocolate mixture into a mini-muffin pan (depending on whether or not you are doing 2 layers of chocolate).

• Freeze until firm.

• While that is firming up, make the peanut butter filling: Combine the filling ingredients - peanut butter, coconut oil, vanilla and stevia and mix well.

• Using a tablespoon, portion out the peanut butter filling on top of the hardened chocolate.

• Top with more chocolate, if desired.

• Freeze until firm.

• Pop the firm peanut butter cups out of the muffin tin using the edge of a butter knife.

• Store in the refrigerator.

Healthy Avocado Chocolate Cookies

Ingredients

• 100 g. (3/4 cup) avocado flesh (very ripe, but not brown)

• ½ cup (120mL) coconut sugar (*SEE NOTES)

• 1 egg

• ½ cup (120mL) dark cocoa powder

• 50 g. dark chocolate chunks (I used 85% cocoa)

• ½ tsp. baking soda

Instructions

• Preheat oven to 175°C / 350° F.

• In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and coconut sugar until smooth. Add in the egg.

• Mix in the cocoa powder and baking soda.

• Stir in chocolate chunks.

• Using two spoons place dollops of cookie dough in a baking sheet with parchment paper.

• The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.

• Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.

• Cool down. Store in an airtight container in the fridge.

Grain Free Sugar Cookies

Ingredients:

• 1 cup finely-ground almond meal (also known as almond flour. For substitutions, see nutrition link at the end of this recipe.) (75g)

• a little over 1/8 tsp salt (1/8 plus 1/16 tsp)

• 1/8 tsp baking soda

• 2 tbsp pure maple syrup, or stevia to taste (For substitutions, see nutrition link below.) (30g)

• 1 1/2 tbsp coconut or vegetable oil (15g)

• For maple syrup version: up to 2 level teaspoons milk of choice or extra oil, as needed (5-10g). For stevia version: 1 tbsp milk of choice, added with the liquid ingredients. (15g)

• 1 tsp pure vanilla extract

• optional: pure almond extract

Directions:

Combine all liquid ingredients (except milk of choice if using maple syrup version). In a separate bowl, combine dry ingredients and stir very well. Now mix wet into dry and keep stirring, breaking up clumps as you mix—it may seem dry at first, and you can add the extra 2 tsp milk or oil (I did add this when I made the maple syrup version), but do not add any more liquid than the recipe calls for. It will eventually form something that can either be squished into a ball with your hands or put into a plastic bag and smushed from inside the bag (the less-messy option). Roll out dough to cut-out-cookie width, either between sheets of parchment paper or from inside the bag, then cut into shapes. Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below. I store these in a glass container, not fully covered, as I like them crispier.