The Great Food Blogger Cookie Swap: Chocolate Peanut Butter Cookie Bites

Fah, la, la, la, la.

It’s that time of year again where the cookies come out in full force.

Not just for Christmas, but for a great cause that I am super passionate about.

This is my third year participating in the Great Food Blogger Cookie Swap and all of the proceeds go to Cookies for Kids’ Cancer.

This year I wanted to gift my fellow food bloggers with my favorite combo of all time…peanut butter and chocolate.

Enter my Chocolate Peanut Butter Cookie Bites.


Oh, I threw in a touch of cinnamon for a holiday twist.


Plus, I hear cinnamon speeds up your metabolism, soooo…we can just assume that we are losing weight as we eat these.

These little peanut butter cookie dough balls get dunked in a vat of chocolate.


Plus, the cinnamon flavor adds a nice little holiday spice.


Is there anything else you need to know?


I’m thinking not.



A big shout out to the three lovely lady food bloggers that I received cookies from: Christina at Body Rebooted, Lindsey at Cafe Johnsonia, and Brianna at Flippin’ Delicious. All of your cookies were delicious.

Chocolate Peanut Butter Cookie Bites
Recipe type: Cookies
Cuisine: American
Serves: 12
No bake peanut butter balls spiced with a touch of cinnamon and dipped in a cocoa powder glaze. Gluten-free, dairy-free, vegan.
  • ½ c. natural peanut butter
  • 2 Tbsp. pure maple syrup, divided
  • 2 Tbsp. coconut flour
  • 1 tsp. ground cinnamon, divided
  • 2 Tbsp. coconut oil
  • 2 Tbsp. cocoa powder
  • ¼ tsp. pure vanilla extract
  1. To make the peanut butter balls, combine the peanut butter,1 Tbsp of maple syrup, and ½ tsp. of ground cinnamon until combined.
  2. Stir in the coconut flour until a firm dough forms.
  3. Roll into balls the size of one tablespoon. Place the balls on a large plate and place in the freezer for 20 minutes.
  4. For the chocolate coating, place the coconut oil in a smell bowl and melt in the microwave.
  5. Add in the cocoa powder, remaining 1 Tbsp. of maple syrup, and vanilla until smooth.
  6. Remove the peanut butter balls from the freezer and dip the balls one-by-one into the chocolate coating.
  7. Place the balls back on the plate and place back in the freezer until set.
  8. Devour!


A Paleo/Gluten-Free Mother’s Day Brunch

I’m such a slacker.

Who do I think I am, not posting since Monday?

Geez Chels, get it together.

Because my mom is AWESOME and because she deserves the best…I’m rounding up some of my fave breakfast/brunch recipes for ya.

Your mom is probably pretty stellar too, so she deserves this.

That woman birthed you, drove you to all of your sports games w/ a car packed with your teammates, taught you to shave your legs, and held you in her arms after your first crush in grade school…well, crushed you.

That dumb dumb is somewhere kicking himself  if ya know what I’m saying.

Thanks Mom.

I miss making you breakfast in bed w/ dad and seester for Mother’s day when I was little.

Here’s to all the stuff you did for me, and all my crap that you are still putting up with.

You deserve some savory pancakes…for sure.


Maybe w/ a nice little salad.


But then we get to the good stuff.


Because we need a ton of muffins to soak up all of those mimosas we are going to drink.


Also, lots of coffee cake because


Mother’s Day goes hand in hand w/ coffee cake.

Oh, and pancakes.


Oh, and copy cat recipes that are actually good for you.




BTW, all of these recipes are paleo and/or gluten-free.

That’s pretty awesome.

Just like your mom. 😉


Ciao, 2013!

Wow, what a year it has been!

This year I turned 25 and had my mid-twenties crisis.

Oh, and then I got over it.


da1673b4732611e2876222000a9f0a1b_7This year, I started a new job, working for my younger seester.

6 months later I quit.

What did I learn? Don’t work for family.

This year, I let my skin breathe by going days without make-up.


This is a must-do for every woman…oh, HI THERE PORES! Didn’t know I actually had any.

This year I lost my b.f.f., Annabelle.


Now, I am going to sob my eyes out.

This year I took up smoking cigars.


Just kidding, this year I took up acting like I was smoking cigars for a gimmick at my cousins wedding.

This year I tried new exercise routines, like Barre 3 online.



This year was fueled by caffeine…lots of it.

This year was colorful.


This year was completely and totally in God’s hands.


It is every year.

But this year, this year hit me hard.

I applied to nursing school.

God apparently wasn’t having that for me and steered me in another direction.

In 2014 I will begin my schooling to become a registered dietician, which really is my true passion, besides cooking, baking, and feeding people of course!

This year I traveled to Cali for work.


My favorite getaway destination.

This next year, I plan on taking a me vacation.

Probably back to Cali.

We will see 🙂

This year I have spent more quality time with my parents.


This has just confirmed my further realization that they truly are bad-asses.


This year, I have also become closer and closer to my baby seester, even though she lives in another city.


This year has been amazing to say the least, full of some heart break and trying times, but nothing I couldn’t handle 🙂

Goodbye 2013, hello 2014!

Let’s do this!



Happy Good Friday y’all!

I’m ready to kick this no meat on Friday thing like a bad habit.

Just so you know…I actually stuck to my guns on most Friday’s by opting for tuna, grilled shrimp, or egg dishes like omelets and frittatas.

That is fighting the system right there.

I have “stickittothemanneosis”…definitely 🙂

What can I say? I love me some meat.

Anyway, I bet y’all are about ready to dive head first into some Easter candy, am I right?

Unless you are like me and already have.

Ummmmm hello Jordan almonds! They are just better when eaten around Easter even though you can probably eat them year round’.

I might be making that one up.

I for sure wish that I could get my Reese’s PB Eggs year round’. They are just sooooo much better than the regular cups.

I think there is more peanut butter in that egg.

Gets me every time.

When I was a child, Reese’s PB Eggs were all I wanted to find on the Easter egg hunt. That and of course, money…so I could buy more Reese’s PB Eggs. Duh.

On Sunday I will be celebrating Easter with my Dad’s side of the fam at my aunt and uncle’s casa.

There is going to be tons of shenanigans…including a slip-n-slide, Easter egg hunt, and probably a table covered with Easter desserts.

I will no doubt bring something decadent.

Let’s start this party a couple of days early.

Mixing coconut oil and coconut sugar together is therapeutic.


It’s pretty much like double the coconut smell…they need to make a candle like this. Dear Bath and Body Works…

It just wouldn’t be Easter without neon-colored candy.


These are chocolate covered sunflower seeds I picked up in the bulk section of Central Market.


We went Chelsy style and put them in/on a cookie.


Not just any cookie.


A cookie packed with oats and coconut, made with a dark cacao powder, and spiked with espresso powder for a bit of a kick!


How’s that for your Easter cookie?


I’m pretty sure the Easter bunny would be hippity-hoppit-ing like a light speed jack rabbit all the way across town if you left him some of these out.


That is, if you don’t  devour them  share with friends beforehand.


You are definitely going to need a tall glass of milk with these.


But then again, when do cookies not need milk?


Now I want some Oreo’s…maybe a pizza. Is it Easter yet?


Cacao Oatmeal Espresso Cookies
Recipe type: Dessert, Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 26
  • ½ c. almond flour
  • ½ c. certified gluten-free oat flour
  • 1 c. + 2 T. certified gluten-free rolled oats
  • ¼ c. cacao powder (or unsweetened cocoa powder)
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. fine sea salt
  • 2 t. instant espresso powder
  • ½ c. coconut oil, at room temperature
  • 1 c. raw coconut sugar
  • 2 eggs
  • 1 t. pure Mexican vanilla extract
  • 1 T. unsweetened, vanilla almond milk
  • ½ c. unsweetened, shredded coconut
  • chocolate covered Easter sunflower seeds, for topping
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine all of the dry ingredients.
  3. In a separate mixing bowl, beat the coconut oil and sugar together until creamy.
  4. Add in the eggs and vanilla extract, mixing until smooth.
  5. Add the coconut oil mixture to the flour mixture and combine until a dough begins to form.
  6. If the dough is still dry, add the almond milk to the dough and mix to combine. Fold in the coconut.
  7. Drop the dough by rounded teaspoons onto the prepared baking sheet.
  8. Flatten each cookie with the palm of your hand.
  9. Press 6-7 chocolate covered sunflower seeds into each cookie.
  10. Bake for 10 minutes.





5 Things I am Thankful For:
1. God
2. Family
3. Turkey
4. Stretchy Pants
5. Did I mention stretchy pants? 🙂
Right now I am jamming to some old-school Mariah Carey (Cannon?) and baking off my side dishes.
If you are looking for some fantastic last minute dishes, this is what is on my table:
1. Poblano Cornbread Stuffing by Love and Lemons
Let’s just say I was eating this raw…oops!
No freaking words…wait…coconut milk, creamy, made it gluten free and vegan!
3. Italian Green Beans (secret recipe)
4. Chocolate Pecan Pie (recipe soon) 🙂
5. Two turkeys: one smoked, one baked.