Chewy Peanut Butter Cacao Brownies

 Sometimes I just get these ideas in my head.

But then, snap, they are gone in an instant.

It’s almost like when you are dreaming and wake up and say to yourself, “Wow, that was a pretty crazy dream, I better remember that,” but then you have forgotten it by the time you wake up in the morning.

Luckily, I have gotten better at making notes of my ideas.

This one was a pretty good idea.

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 Then again, I’m 100% positive that peanut butter and chocolate are a great idea.

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Smash-bang brownie!

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These brownies were a total shot in the dark.

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They turned out super chewy on the inside, with a slightly crisp top.

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Plus, they are completely flour-less.

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Oh, and I added a thin glaze of coconut butter.

Mhhhhhm

Chewy Peanut Butter Cacao Brownies
Author: 
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
A dense, flour-less, chewy peanut butter cacao brownies made without flour! Gluten-free, grain-free, refined sugar-free.
Ingredients
  • 8 oz. bag cacao nibs
  • 1 c. smooth peanut butter, (I used all-natural)
  • 1 large egg
  • 1 t. pure vanilla extract
  • ¼ c. pure maple syrup
  • ½ t. salt
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Place the cacao nibs in a large food processor and process on high until a cacao like flour forms.
  3. In a large mixing bowl, combine the peanut butter, egg, vanilla, maple syrup, and salt until smooth.
  4. Stir in the cacao flour until combined.
  5. Spread the brownie mixture into the prepared pan and bake for 20-25 minutes.
  6. Cut into squares and serve!

MANGIA!!!

Caramel Stuffed Peanut Butter Cookies

I have one week left until I go back to school.

This holiday break has been crazy…family, food, fun, relaxation, etc.

I have really caught up on eating sugary things and watching my favorite real housewives seasons on Hulu.

It reminds me why I have absolutely no tolerance or time for drama.

Life is way too short.

Back to that sugar situation…cookies have been involved.

Peanut Butter ones.

A couple of month’s ago I was sent a gluten-free goodie package with these lovely (no pun intended) caramels from the Lovely Caramel Co.

Seriously. These things are amazing…soft, chewy, and oh, gluten-free!

Win, win, win, win, win.

So, I thought why not smash bang some caramel up into a chocolate chip peanut butter cookie.

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Ummmmmm…we can’t go wrong.

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This is a serious cookie.

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For reaaaalz.

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Crispy edges,

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chocolatey chips,

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with a chewy, caramel center.

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This is pretty serious business, y’all.

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I think we can all sleep well tonight.

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Let’s toast to sugary sweets

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with peanut butter, chocolate, and caramel

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in the new year. 🙂

 

 

Caramel Stuffed Peanut Butter Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Peanut butter cookies stuffed w/ chocolate chips and a gooey, caramel center. Gluten-free, refined sugar-free, flour-less.
Ingredients
  • 1 c. crunchy peanut butter (you can also use creamy, no big deal 🙂 )
  • 1 c. coconut sugar
  • 1 large egg
  • 1 T. coconut flour, optional
  • ½ c. dark chocolate chips
  • 12 chewy caramel candies (I used Lovely brand, which is vegan, gluten-free, non-GMO)
Instructions
  1. Preheat the oven to 350 degrees F. Line a large baking sheet w/ parchment paper.
  2. In a large mixing bowl, combine the peanut butter, coconut sugar, and egg until smooth.
  3. Stir in the coconut flour.
  4. Fold in the chocolate chips.
  5. Use a small cookie scoop to distribute the cookie dough onto the prepared baking sheet.
  6. Place 1 caramel on top of the cookie dough and gently press down.
  7. Use the small cookie scoop to top the caramel with another ball of cookie dough.
  8. Bake for 12-15 minutes, or until the cookies have slightly spread and the bottoms are golden brown.
Notes
Using coconut flour is optional. I use it to prevent the cookies from spreading out too much, giving them a firmer shape.

 

Flour-less Double Chocolate Chip Pecan Cookies

Sometimes when life hands you chocolate chips…

you make cookies.

My sweet tooth is overwhelming.

You’d think I’d have some sense to save my sweet tooth for Christmas desserts.

But who am I kidding? I like my cookies.

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Plus, you can indulge in these babies without feeling 100% guilty.

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They are flour-less, gluten-free, paleo, and contain no refined sugars.

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Stuffed with chocolate chips and pecans?

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Mhhhhhm.

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🙂

 

Flour-less Double Chocolate Chip Pecan Cookies
Author: 
Recipe type: Cookies
Cuisine: American
 
Chewy center, with crispy edges, chock full of dark chocolate and pecans, these cookies are to die for! Gluten-free, paleo, refined sugar free.
Ingredients
  • 1½ c. dark chocolate chips, melted
  • ¼ c. pecan butter (you could also use another nut butter of your choice)
  • 1 large egg
  • ⅔ c. coconut sugar
  • 2 T. unsweetened cocoa powder
  • ½ t. baking powder
  • ½ t. sea salt
  • 1 c. raw, chopped pecans
  • ½ c. dark chocolate chips
Instructions
  1. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the melted chocolate, pecan butter, egg, and coconut sugar until smooth.
  3. Stir in the cocoa powder, baking powder, and sea salt.
  4. Fold in the pecans and chocolate chips.
  5. Chill the dough for 1 hour. Preheat the oven to 350 degrees F.
  6. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  7. Use the palm of your hand to flatten the top of each cookie.
  8. Bake for 10-12 minutes or until firm.
  9. Let cool slightly, then devour.

MANGIA!!!

Good for You

Y’all…I’m pretty sure I out did myself on this one.

Get ready.

I’m about to blow your mind.

My intention was to bring these goodies to work with me, but then I would have gotten hate mail for weeks.

As a personal trainer, it’s not necessarily okay to eat something chocolate in front of your clients.

Buuuuuut…you can always eat them in the break room 🙂

Plus, these are totally healthier-ish muffins for you.

No, really.

I put veggies in em’.

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Just pretend that those chocolate chips aren’t even there right now.

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And since those chocolate chips don’t exist, then technically these muffins are calorie-free.

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Plus, these are completely flour-less.

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Annnnnnnd they have good for you ingredients(es) in them like

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cashew & coconut butters + chia seeds!

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I mean, chia seeds? These have got to be healthy!

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Plus, you need those chocolate chips for good measure.

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Just go with me on this one, okay?

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Oh, and extra coconut butter is always a good idea.

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ALWAYS!

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🙂

Flour-less Chocolate Chip Zucchini Banana Muffins
Author: 
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Tender, fluffy, melt in your mouth muffins stuffed w/ zucchini, sweet banana, and mini chocolate chips. Gluten-free, paleo, grain-free, nut-free option.
Ingredients
  • 1 small very ripe banana, mashed
  • ½ c. slightly melted coconut butter
  • ½ c. cashew butter (use more coconut butter if you want a nut-free muffin 🙂 )
  • ½ c. granulated stevia
  • ¼ c. unsweetened, vanilla, coconut milk
  • 1 t. apple cider vinegar
  • 1 t. pure vanilla extract
  • 1 large egg, at room temperature
  • ½ T. chia seeds
  • ½ t. baking soda
  • ¼ t. salt
  • ½ of a large zucchini, grated, about ½ c.
  • ¼ c. vegan mini chocolate chips, I used Enjoy Life brand
Instructions
  1. Preheat the oven to 350 degrees F. Grease a muffin pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the banana, coconut butter, cashew butter, coconut milk, apple cider vinegar, vanilla, egg, chia seeds, baking soda, and salt until smooth.
  3. Fold in the grated zucchini and chocolate chips.
  4. Fill each muffin cup ½ full with batter.
  5. Bake for 18-20 minutes, or until a toothpick inserted into the center of each muffin comes out clean.
  6. Let cool slightly, remove from the pan and devour with a large glass of coconut milk.

MANGIA!!!

Cookies or Brownies?

Here I go again.

Peanut butter is definitely back in full-force around here.

I can’t even explain how major this recipe is.

It’s just…INSANE!

Oh, and it’s gluten-free & flour-less.

So, obviously it just hassssss to be calorie-free 😉

If only there was a brownie/cookie that was calorie free.

I think I dreamt about food last night because I woke up with drool on the side of my face.

Seriously?

It must have been pizza.

I am a sucker for thin crust.

Wait, what…? Back to brownies..errr…cookies.

Brownies +

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peanut butter cookies

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= peanut butter cookie brownies.

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Say what now?

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This is pretty much the greatest combo possible.

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Rich, fudgy, chocolate chip brownies

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topped with a crisp, chewy, peanut butter cookie dough.

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Plus, there are extra chocolate chips on top.

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 Plus, I’m pretty sure I should call these sky-high peanut butter cookie brownies.

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I’m pretty sure my co-workers probably hate me for bringing these in yesterday.

IMG_0494Well…love/hate me. 😉

 

Peanut Butter Cookie Brownies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Fudgey, gooey, brownies topped with a crisp peanut butter cookie layer and stuffed w/ chocolate chips. Gluten-free, flour-less.
Ingredients
  • For the brownies:
  • ½ c. creamy peanut butter
  • 2 T. pure maple syrup
  • 3 T. coconut sugar
  • 1 t. pure vanilla extract
  • ½ c. unsweetened applesauce
  • 1 large egg
  • 5 T. certified gluten-free oat flour
  • ¼ c. cocoa powder
  • ¼ t. baking soda
  • ½ t. baking powder
  • ⅛ t. sea salt
  • ½ c. dark chocolate chips
  • For the cookies:
  • 1 c. creamy peanut butter
  • 1 c. coconut sugar
  • 1 large egg
  • ½ c. dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan with cooking spray.
  2. For the brownie layer, in a large mixing bowl, combine the peanut butter, maple syrup, coconut sugar, vanilla, applesauce, and egg until smooth.
  3. Stir in the oat flour, cocoa powder, baking soda, baking powder, and salt.
  4. Fold in the chocolate chips.
  5. Pour the batter into the prepared pan.
  6. For the cookie layer, in a large mixing bowl, combine the peanut butter, coconut sugar, and egg until smooth.
  7. Drop the peanut butter cookie layer over the brownie layer, the cookie dough will spread during the baking process, but you can use your fingers to spread the dough out a bit before baking.
  8. Top the cookie layer with an even coating of the chocolate chips.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  10. Let cool slightly, cut into squares and serve.

MANGIA!!!