Peanut Butter, Pretzel & Chocolate Chip Cookie

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These bad boys were too good to be true. Thank goodness I shipped the hub off to work with the remainder, or else the combination of me at home alone writing a post about them would have not ended well – hellooo belly ache!

Honestly, this is such a simple cookie recipe and I’m kind of unsure why I haven’t thought about making these sooner! Plus it contains literally all of my fave indulgences smashed into a nugget of a cookie, hello heaven!

Get your tastebuds ready…

  1. Preheat oven to 350degrees & prep 2 cookie sheets with either a Chico Chef or parchment paper
  2. In a large bowl add 1/2C Earth balance soy butter at room temp (to get the perfect consistency I opted for the defrost button on the microwave for 30seconds) & stir in 3/4C coconut sugar til combined
  3. Mix in 3/4C creamy peanut butter, 1 egg & 1t vanilla extract – then, slowly mix in 1/2t baking powder & 1.25C flour
  4. Once dough is formed fold in 3/4C chocolate chips & 3/4C crushed pretzels
  5. Chill dough for 30minutes in fridge
  6. After 30minutes form 24 balls (about the size of 1 heaping tablespoon), place on prepped sheets & press down slightly (bottom of cup with a little non-stick spray on it works best)
  7. Bake for 8-10minutes (they may still be doughy when you take them out but that’s fine), remove & let cool on wire rack

Enjoy these scrumptious treats! They will last up to a bit over a week if stored in tupperware or else freeze them up so you can enjoy these treats for even longer!

Nutritional Info Per Cookie (Makes 24): 170 calories – 10 grams of fat – 18 carbs – 3.5 grams of protein

Continue reading for ingredient list & original recipe…

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Coconut Macaroons (& my love of Chico Chef)

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Before I talk about this recipe I just need to give a shout out to Chico Chef! In the past, I have used similar products, but typically after a handful of uses they seem to get to flimsy, fall apart or become discolored…but not this bad boy! I was lucky enough to find Chico Chef one day while browsing the ever so lovely Amazon (seriously, what would we do without Amazon)!

I can not rave enough about how easy it is to bake with the Chico Chef. No spray oil needed – just plop whatever it is your lil’ heart desires onto the silicon mat & bake away! Oh, and did I mention that barely ANY cleaning is needed? Wipe the surface off with a damp cloth & voila, ready to be used again!

Okay…enough about how one product has simply changed my life in the kitchen. On to discuss these ever so tasty coconut macaroons drizzled with dark chocolate, YUM!

  1. Preheat oven to 350degrees
  2. In a bowl add in: 1C unsweetened shredded coconut, 1T coconut flour, 1/2C + 2T lite canned coconut milk, 3T maple syrup, 1packet stevia, 1/4t vanilla extract & dash of salt (~ 1/8t) – stir til well combined
  3. Microwave for 3minutes
  4. Grab a cookie sheet, lay the Chico Chef down – scoop mixture directly onto Chico Chef using a tablespoon to measure and shape each macaroon (should make ~12)
  5. Stick in oven for 20-30minutes (until some of the coconut turns golden brown)

Remove from oven & let cool…I spruced these up with a dark chocolate drizzle & a scoop of chocolate coconut ice cream – yep, amazing! If you want to do the same, continue reading for the rest of the recipe!

Nutritional Info Per Macaroon w Drizzle (Makes 12): 75 calories – 5.5 grams of fat – 6 carbs – 1gram of protein

Continue reading for chocolate recipe, ingredient list & original recipe…

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