That’s right, a five ingredient, gluten-free cookie that is PACKED with peanut butter flavor. Big Guy was a little hesitant at first about these cookies because of the two words “gluten” and “free” but I promised him that these would not taste healthy.
They are indulgent and rich and you only need one to tame that sweet tooth that you get post-dinner. They are super simple to make and they’re also freezer friendly. So you better believe I have a stash that I’ve hidden for those nights when I want something sweet but I haven’t gotten around to making anything.
Here’s what you do:
Whisk together 2 cups of coconut sugar with 2 eggs. Add in the vanilla and salt.
Add an entire 16 ounce jar of peanut butter and mix with a spatula. Add in the chocolate chips and stir. Now let the bowl of deliciousness literally “chill out” in the fridge or freezer for at least 15 minutes.
Using a cookie scoop, arrange on a baking sheet covered with parchment paper and bake for 11 to 13 minutes. Allow to cool slightly before removing from the pan. Then allow to cook completely before storing.
Note: These do not spread out like regular cookies. They are more round and almost like cookie bites.
Now where did I stash those cookies…
This may be the easiest recipe with the easiest clean-up I’ve ever posted. I’ve been staring at the bananas in our kitchen since Monday wondering what I want to make with them (the freezer is fully stocked with frozen bananas for smoothies – that’s what usually happens to brown bananas). I researched a few that I had pinned on Pinterest but I wasn’t sold. Then on Wednesday I was browsing Instagram and came across these five ingredient banana muffins. And the best part – they are made in a food processor.
Here’s what you need:
3 ripe bananas
2 cups oats
3/4 cup pitted dates
1 teaspoon baking soda
That’s it! I did add about 1/2 teaspoon of salt and a few shakes of cinnamon (a last minute addition).
Simply add all the ingredients into your food processor and whirl until smooth. If your dates are super hard and/or your food processor isn’t super strong, soak the dates in some warm water for a minute or two before adding them to the processor.
Scoop some batter into a muffin tin and bake at 350 degrees for 18 minutes (anywhere between 15 and 20 minutes).
Your house will smell amazing. And you are done cleaning up before the muffins are done cooking (well, if you have a dish washer).
These muffins have less than 130 calories each and are the perfect snack or breakfast. I recommend pairing with a good smear of nut butter.
Big Guy and I have never really been brunch people. On the weekends we typically eat a light breakfast, light lunch and then have a killer dinner. Until lately.
Over the past several months, I’ve truly started to love Sundays. Gone are the days of complaining about Monday being just around the corner. And gone are the days of not having brunch at home.
I’ve really enjoyed our slow mornings that start without an alarm clock. After waking up, I make coffee, enjoy a cup with a small breakfast and then we go on a walk. After we’ve worked up an appetite, it’s time for brunch. And have I got a deliciously comforting yet incredibly easy brunch dish for you.
Sausage Potato Pie is full of potatoes (I used pre-shredded hashbrowns, oh yes I did), sausage, eggs and cheese. A little milk helps bring it all together along with some spinach for nutrients and any seasoning you desire (I used a Savannah Summer Salt). Simply brown the sausage and then whisk together the eggs, milk and seasonings. Then fold in the potatoes, some of the cheese (we used a smoked gouda), spinach and cooked sausage. Pour into the prepared pie dish, top with more cheese and bake.
Add a mimosa on the side and you’ll really be living.