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.

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

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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.

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

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Is there anything else you need to know?

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I’m thinking not.

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🙂

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
Author: 
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.
Ingredients
  • 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
Instructions
  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!

 MANGIA!!!

Paleo Coconut Cream Pies

As a child, I had no worries in the world.

I’m pretty sure I had no idea what the word stress meant and that wasn’t an actual reality for me until about 9th grade.

Responsibility usually sets in deep in high school.

Summers were absolutely care-free. My life was filled with pop-tarts, hop-scotch and wall ball games, playing barbies, singing to Wilson Phillips and the Spice Girls, running on the hot pavement without shoes on, slipping slides made of my dad’s old garage tarp, and tons of swimming.

Life was so simple.

The one thing I miss so much about my summers as a child were the ice cream sandwiches that were always available on those hot summer days.

They were usually Blue Bell ice cream sandwiches with a chocolate sandwich cookie and vanilla filling.

But we all know what is going on in the Blue Bell department right now…I’d rather not replicated anything of theirs because I feel like it will jinx my hopes of Blue Bell restocking the ice cream coolers at the store.

Sometimes my sister and I would get crafty and freeze Little Debbie Oatmeal Cream Pies.

It’s amazing what a freezer can do to your favorite sweet treat.

Today we are making a cool summer time treat that is reminiscent of oatmeal cream pies.

But even better…they are coconut cream pies.

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Imagine a chewy coconut cookie sandwiched with a cool, creamy coconut whipped cream filling.

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Oh yes.

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It’s totally adult.

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It totally brings out the kid in you.

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It’s paleo

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and vegan

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and all that other good stuff.

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Seriously, you’d never even know.

Paleo Coconut Cream Pies
Author: 
Recipe type: Cookies, Dessert
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
A chewy cookie sandwich stuffed with coconut whipped cream, sweetened with pureed dates and chock full of coconut! Gluten-free, paleo, nut-free option, grain-free, vegan.
Ingredients
  • For the cookies:
  • 10 Medjool dates, pitted, soaked in water overnight and drained
  • 1 T. ground flaxseed meal
  • 3 T. water
  • 1 c. coconut cashew butter ( I made mine homemade, you can use your favorite store bought nut/seed butter or for a nut-free option use coconut butter, slightly melted)
  • 2 t. pure vanilla extract
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. salt
  • 1 c. unsweetened shredded coconut
  • For the filling:
  • 1 carton of full-fat coconut milk ( I used So Delicious brand), refrigerated overnight
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates in a large food processor and process until smooth.
  3. In a small mixing bowl, combine the flaxseed meal and water, let sit for 5 minutes to thicken.
  4. In a large mixing bowl, combine the coconut cashew butter, ⅓ cup of the pureed dates, flaxseed mixture, vanilla, cinnamon, baking soda, and salt. Mix until smooth.
  5. Fold in the coconut.
  6. Drop the cookie batter by heaping tablespoons onto the prepared cookie sheet. Slightly flatten the top of each cookie using your fingers.
  7. Bake for 10-12 minutes or until slightly golden.
  8. Let the cookies cool completely before filling.
  9. For the filling, combine all ingredients in a large mixing bowl until smooth and fluffy.
  10. Place one to two teaspoons of the filling onto one cookie and sandwich with another cookie.
  11. Wrap the sandwiches in plastic wrap, freezer or refrigerate and enjoy!

MANGIA!!!

Peach Pineapple Cobbler

 You know what I love about summer?

Family time.

This weekend I got to spend time with my family that was in town from Az.

My cousin is getting married in October so we were celebrating all weekend with family time at the bay, that consisted of laughing, drinking, and a little bocce ball.

We also got together for a couple shower in celebration for the big day.

It was full of fun and relaxation.

Oh, last week I made this cobbler.

With pineapple and peaches.

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Mmmmmmm summertime.

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This cobbler crust is too die for, plus look at all that bubbly fresh fruit!

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The only sad thing about this is that Bluebell is still shut down, so

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ice cream is pretty much nonexistent in my world right now.

Peach Pineapple Cobbler
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Fresh sweet peaches and tangy pineapple come together in the perfect summer dessert topped with a crisp coconut flour crust. Gluten-free, grain-free, paleo, vegan, nut-free.
Ingredients
  • For the filling:
  • 5 large, ripe, white flesh peaches, cored and diced
  • ¾ c. fresh pineapple, diced
  • ¼ c. date puree (you could also use maple syrup)
  • For the topping:
  • ¼ c. coconut flour
  • ¼ c. arrowroot flour
  • ¼ c. hemp hearts
  • ¼ c. date puree (you could also use maple syrup)
  • 1 c. unsweetened, vanilla coconut milk
  • 1 T. pure vanilla extract
  • 1 t. baking powder
  • ¼ t. salt
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the fruit and date puree.
  3. Place the fruit mixture in the prepared baking dish.
  4. In a large mixing bowl, combine all of the topping ingredients until a thick, even mixture forms.
  5. Spread the topping mixture evenly over the fruit mixture.
  6. Bake for 35-40 minutes, or until the crust is lightly browned and the fruit is bubbling up from under the crust.
  7. Let cool slightly and enjoy with you favorite ice cream!
Notes
To make date puree, place 12 pitted Medjool dates in a small bowl and cover with water. Soak overnight. Place the dates and soaking water in a large food processor and process until smooth.

MANGIA!!!

Coconut Butter Chocolate Chip Blondies

Sometimes you can count on your family 100%.

I can rely on my immediate family 100%.

However, my extended family has their sketchy, unfaithful, stab you in the back group that I have let irk me for years!

No more!

I mean, I love my family to death.

But seriously, if you chat w/ me on the phone and say you can’t wait to see me when you get in town after being gone for a year, then you come in months early, tell everyone else, and manage to hang out w/ your friends and not even call your own blood…sorry don’t have time.

Thank goodness I can rant to you guys.

I mean, what are we…in the 2nd grade?

No, I didn’t even act like that when I was little or like…ever.

So, I’ve got some Fredo’s in my fam (um, Godfather ref).

I’m sure y’all have some too.

What’s even worse is I’m not surprised, actually expected it, and have been dealing with this crap my entire life.

Thank God for dessert.

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Oh, and chocolate chips.

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And I share these blondies w/ all you wonderful people.

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Because we have a mutual “I got yo’ back” relationship.

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I mean, you know if you needed me, I would come running w/ these blondies.

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You knowwwww it.

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I would never throw these in your face like I want to with a particular family member right now.

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You would never be so busy to not freaking answer the damn phone or even call me back.

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I mean, next time, I’ll just make an appointment with your secretary.

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Oh ya, I forgot…I don’t give a sh*t.

 

Coconut Butter Chocolate Chip Blondies
Author: 
Recipe type: Dessert, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Rich chocolate chip blondies sweetened w/ bananas and made w/ creamy coconut butter for a nut-free, vegan, paleo treat!
Ingredients
  • 2 large, very ripe bananas, mashed
  • ½ c. slightly melted coconut butter
  • ⅓ c. pure maple syrup
  • 2 t. pure vanilla extract
  • ¼ t. baking soda
  • ¼ t. baking powder
  • ½ t. fine sea salt
  • ¼ c. coconut flour
  • ½ c. vegan chocolate chips or dark chocolate chips made without any additives or milk
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8×8 in. square baking pan with cooking spray. Set aside.
  2. Put every thing except the chocolate chips in a food processor and process on high until a smooth batter forms. (Side note: best thing about this stuff is that it’s vegan, totally eat some of it raw…delish!)
  3. Fold in the chocolate chips.
  4. Spread batter evenly into the prepared pan.
  5. Bake for 30-35 minutes or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool completely, cut into even squares, and enjoy!
  7. Don’t forget a tall glass of almond milk goes amazingly well with these!

MANGIA!!!

Oatmeal Cookie Granola

Hi there.

How goes it?

I am currently on a two week break from school before what is going to be known as the busiest summer of my life ensues.

I’m not even kidding.

In the meantime, I am getting a head start on some of my summer class work and prepping for my internship.

I’m an overachiever.

I know.

It’s just me.

I can’t not be busy, ya know?

I’m sure you are telling me to rack up some miles on my Netflix, throw those text books in the trash, and sleep until I can’t sleep anymore.

I hear ya.

At least we have snacks.

Let me tell you about this granola.

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It tastes like an oatmeal cookie.

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Yes, it’s genius, I know.

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Now, I’m about to get real dietitian on y’all right now. Besides being packed with oats, pecans, raisins, and sweetened w/ date puree, I added a fun little spin.

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I used almond flour in the granola batter.

Oh yes.

It give an extra nutty, extra crunchy factor to the granola.

Plus, almond flour is super nutritious.

Almond flour is high in protein, packed with antioxidants, heart healthy, and nutrient dense.

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Ummmmm…hi, you want this.

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While almond flour is filled with healthy monounsaturated fats, let’s not go overboard people…portion control is essential to being bikini ready for summer.

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For more fun facts and delicious and NUTritious (see what I did there?) almond flour recipes, head on over and check out this page.

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🙂

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Plus, this recipe is vegan and gluten-free. I know you love me 😉

Oatmeal Cookie Granola
Author: 
Recipe type: Granola, Breafast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Granola with all the flavors of oatmeal cookies! Gluten-free, vegan.
Ingredients
  • ¾ c. gluten-free rolled oats
  • ¼ c. almond flour
  • ¼ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • ½ t. pure vanilla extract
  • ⅓ c. date puree (see notes)
  • 2 T. tahini
  • 2 T. melted coconut butter
  • ½ c. raisins
  • ½ c. raw pecan halves
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, almond flour, stevia, cinnamon, and sea salt.
  3. Stir in the vanilla, date puree, tahini, and coconut butter until a crumbly cookie dough forms.
  4. Fold in the raisins and pecans.
  5. Distribute the granola evenly onto the baking sheet.
  6. Bake for 25-35 minutes, stirring every 10 minutes to prevent burning. I also rotated the tray at the half minute mark once during baking.
  7. Let cool slightly and enjoy with your favorite yogurt, on top of ice cream, or with coconut milk!
Notes
To make the date puree, soak 6 pitted, Medjool dates in water overnight.
Blend the water and dates in a blender on high until smooth.

MANGIA!!!