Tag Archives: Cookie

Healthy Chocolate Chip Peanut Butter Cookies – Paleo, Gluten Free, Dairy Free

Healthy Chocolate Chip Peanut Butter Cookies

chocolate chip peanut butter cookie paleo gluten free dairy free grain free garbanzo beansPaleo, Gluten Free, Dairy Free, Grain Free, 6 ingredient Healthy Chocolate Chip Peanut Butter Cookies! BOOM! Yeah, you read that right. The best part? They are DEE-LICIOUS!!! I’m not even exaggerating, these are THE BEST “healthy” cookie I’ve made thus far.

deliciousBecki, my awesome friend/yoga instructor’s awesome best friend Amber gave me this awesome recipe. Amber Lynch is the Owner and Founder at Urban Herbals and Wellness. She makes real products for real people with real ingredients like herbal mists, teas, body butters, just to name a few. Amber is a certified herbalist and holistic nutrition consultant so I had faith in her recipe even though I couldn’t picture it yet. Now all I want to do is hug her 🙂



I cook for a wonderful family that have 2 awesome kids. One of them is an adorable little girl with a BIG sweet tooth. She can spot a healthy cookie a mile away and she came to sneak another one of THESE cookies!! Victory is mine – muahahhaha!!!


The ONLY thing wrong with this recipe is that it only yielded about 12 – 14 cookies so next time I make these (which will probably be this weekend), I’ll be doubling or tripling this recipe.

chocolate chip peanut butter cookie paleo gluten free dairy free grain free garbanzo beans

These taste exactly like moist, soft peanut butter cookies topped with a few chocolate chips. They are super soft when they come out of the oven so as hard as it is to do, you have to wait for them to cool for a few minutes off of the cookie sheet before diggin’ in so they set up a little.

Healthy Chocolate Chip Peanut Butter Cookies - Paleo, Gluten Free, Dairy Free
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Recipe type: Paleo, Gluten Free, Dairy Free, Grain Free
Serves: 12 - 14 cookies
  • 1¼ cup organic chickpeas (its a little less than a can)
  • ½ cup + 2 Tablespoons organic creamy peanut butter (could probably use any nut butter)
  • ⅓ to ¼ cup of organic honey or maple syrup (I used a ¼ cup of honey and they were plenty sweet. For a vegan cookie, use maple syrup)
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • ¼ cup dairy free chocolate chips (can use regular chocolate chips)
  1. Preheat oven to 350.
  2. Line a baking sheet with parchment paper.
  3. In a food processor (I used a vitamix), put in all ingredients except for chocolate chips and blend until you have a nice sticky dough.
  4. Since it will be so sticky, put the dough in the fridge for about 15 - 20 minutes so it's easier to handle.
  5. Using a tablespoon or melon baller, form into balls and flatten with the back side of the spoon placing them on the cookie sheet. Since there are no eggs, they will not flatten like regular cookies so how you put them in the sheet is how they will turn out.
  6. TIP: I used a tablespoon to make the balls but sprayed it with coconut oil first. That way the dough didn't stick to the spoon.
  7. Place 4 or 5 chocolate chips on each cookie and push them down slightly so they stick to the cookie. I chose not to stir the chips into the batter because it is so thick and sticky. Putting them on top saved me clean up and frustration.
  8. Bake for 14 - 17 minutes. (I baked mine for 16 minutes).
  9. Remove from cookie sheet to cool.
  10. These cookies are super soft and moist so let them cool for at least 5 minutes so they can firm up a bit.


Easy Choco-Coconut No Bake Balls

Easy Choco-Coconut No Bake Balls

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackIf you’ve seen any of my other sweet treat recipes, you know that my motivation is my wonderful husbands sweet tooth. He is a self-admitted sugar addict. But there is no reason for him to go cold turkey on sweet things, I just make sure to have healthy treats in the house for him. No processed sugars, preservatives or chemicals. That makes me feel like a good wife. These babies are dairy free, gluten free, vegan and paleo (if you omit the almonds). WARNING: These balls are highly addictive (don’t say you weren’t warned).

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackI’ve made no sugar added fruit popsicles, healthy chocolate frosty-ish shakes, no-bake coconut drops, just to name a few. All with great success but I like to change it up for some variety. Especially in the summer, I love a great no-bake cookie.

When I found this recipe, I could not wait to try them for myself. I made a couple of tweaks and tada ~ Easy Choco-Coconut No Bake Balls. They whip up really fast too. After combining everything on the stove, I put the mixture in the fridge for about 10 minutes so it firms up and easier to form into balls. These are one of my favorites when I’m craving chocolate.

chocolate coconut balls almond butter vegan paleo dairy free gluten cocoa vanilla easy snackThese are so easy and dee-licious!!! I added a smidge of almond butter and some sliced almond at the end but it’s not necessary. If you are making a true paleo treat, just omit the almond butter and almonds. They are really just add-in’s after the fact and have no effect on the original recipe. So go nuts (or don’t).

Easy Choco-Coconut No Bake Balls
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Recipe type: Snack, Dessert, Vegan, Gluten Free, Dairy Free
Serves: Many
  • ½ cup unsweeteded coconut milk
  • ½ cup unsweetened cocoa powder
  • ½ cup coconut oil
  • 1½ cups coconut sugar
  • 2 cups finely shredded unsweetened coconut
  • 1 cup big flake unsweetened coconut
  • 2 teaspoon vanilla extract
  • Optional:
  • ½ cup chopped walnuts or sliced almonds
  • ¼ - ½ cup almond butter (crunchy or creamy)
  1. In a medium saucepan, combine coconut milk, cocoa powder, coconut oil and coconut sugar. Bring to a boil over medium heat. Boil for 1 minute while consistently stirring, you don't want it to burn.
  2. Remove from heat and mix in the coconut flakes and vanilla. Combine well.
  3. If you are adding optional ingredients, you can do that now. I added sliced almonds and a ¼ cup of creamy almond butter.
  4. Place mixture in the fridge for 10 - 20 minutes so it firms up a little bit.
  5. Once firm enough, roll into 1 inch balls.
  6. You can keep your balls in a bowl in the fridge but they won't last long, they are addicting (don't say you weren't warned).


10-Minute Almond Butter Deliciousness Cookie – Paleo, GF

10-Minute Almond Butter Deliciousness Cookie 

paleo gluten free almond butter raw honey coconut flour cookie healthy

My good friend Tracy, who is gluten sensitive, came over to visit me today and I told her she was going to help me test a new gluten-free cookie. She even took notes lol. I ended up having to include “DELICIOUSNESS” in the title of these because that’s all she could say when she tasted them.

paleo gluten free almond butter raw honey coconut flour cookie healthy

I was initially skeptical about this recipe mainly because the 1 1/2 teaspoons of baking soda and only 2 tablespoons of coconut flour had me scratching my head. How the heck are these going to turn out cookie-ish? Let me tell you, this recipe is PERFECT!

6 ingredients and 15 minutes later and we had delicious paleo, gluten-free COOKIES!

They turned out so soft and chewy and had so much DELICIOUSNESS in them. We were so excited at how these turned out you would’ve thought we found big foot or something. These were SO good, not to mention easy! Hands down the best paleo, gluten-free cookie I’ve ever made.

I’ve made a couple of batches with both creamy almond butter and chunky almond butter and both came out great. The different brands actually had different consistencies. One was thicker and one was more runny but both turned out delicious.

{ I always choose organics whenever available }

10-Minute Almond Butter Deliciousness Cookie - Paleo, GF
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10-Minute Almond Butter Deliciousness Cookie - Paleo, GF
Recipe type: Paleo, Gluten-Free
  • 1 cup almond butter
  • ⅓ cup raw honey
  • 1 large egg
  • 1½ tsp baking soda
  • 2 tbsp coconut flour
  • Optional: ¼ sliced almonds. You can use any nut or even chocolate chips if you want.
  1. Preheat oven 350 degrees.
  2. Line a baking sheet with parchment paper or use a non-stick cooking sheet.
  3. In a medium bowl put almond butter, raw honey, egg and baking soda. Mix everything until combined.
  4. Add 1 tablespoon of the coconut flour and mix well.
  5. Add the other tablespoon of coconut flour and mix well.
  6. Stir in almonds (optional of course).
  7. Drop tablespoon size rounds onto your baking sheet. Flatten the mounds a bit. They will spread a lot so don't place them too close together.
  8. Bake for 10 minutes.
  9. Let sit for 5 or 10 minutes before removing from cookie sheet to let them firm up a little.
  10. Yields: 10 - 15 cookies. I made mine pretty big and I got 10 from the batch.
  11. Lastly, eat and write me a thank you note.


Paleo Coconut Macaroons

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Paleo Coconut Macaroons

When I found this recipe at Empowered Sustenance I was really skeptical about how these macaroons would turn out. I’ve tried other cookie recipes like my Banana Chocolate Chip Cookies and Perfectly Healthy Cookies. While they were good, I’m always on the hunt for better.

I found better! Not just better but BEST! I’m having trouble putting into words how delicious these macaroons are. Lauren at Empowered Sustenance got it right! They are easy, sweet, moist, coconutty and paleo! If you like macaroons, you will LOVE these, paleo or not!

paleo coconut macaroon oil raw honey cinnamon healthy banana vegan cookie oil egg-free vanilla

Baked perfectly for 18 minutes for the first batch. I did 17 minutes for the second batch because the oven was really hot and I didn’t want the bottoms to burn.

paleo coconut macaroon oil raw honey cinnamon healthy banana vegan cookie oil egg-free vanilla

These are deliciously sweet, moist, coconutty and addictive. There is a subtle banana taste but the majority of the flavor is definitely undeniably coconut. I love that something so delicious is also paleo, vegan and dairy free!

paleo coconut macaroon oil raw honey cinnamon healthy banana vegan cookie oil egg-free vanilla

I took this recipe an extra step and dipped a few in a little organic chocolate which does have dairy in it taking them out of the vegan category but the hubby will appreciate it so I just did a few for him. They are perfectly delicious without the chocolate though.

Paleo Coconut Macaroons
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Paleo Coconut Macaroons. These macaroons are also vegan because they are dairy free. Moist and delicious!
Recipe type: Paleo, Vegan
  • **This recipe made 2 dozen**
  • 2 very ripe bananas, mashed until creamy
  • 2 cups finely shredded unsweetened coconut (I bought it at Whole Foods in the bulk section)
  • 4 teaspoons coconut flour
  • ¼ cup coconut oil, melted
  • ¼ cup raw honey or raw maple syrup (I used raw honey)
  • 1 teaspoon vanilla extract, optional but I used it
  • ¾ teaspoon cinnamon
  1. Preheat oven to 350 degrees
  2. In a large bowl mash the ripe bananas with a fork until creamy, try to get all the lumps out.
  3. Add the raw honey and whisk together.
  4. Add the remaining ingredients and mix well until combined well.
  5. Form into tablespoon-size balls and place on a parchment paper lined baking sheet.
  6. Bake for 18-20 minutes, until the bottoms look golden brown. Mine were completely done at 18 minutes.
  7. I reduced the time by a minute for the second batch because the oven was so hot.
  8. Let cool COMPLETELY until removing from the baking sheet, otherwise they will crumble.
  9. ***Optional: Once cooled completely, dip bottoms in melted chocolate and put in the fridge to set***


If you like coconut and healthy treats, you have got to try these. They will not disappoint!

Update: Shortly after posting this recipe the hubby came home and immediately tried them. He’s had 6 since then. He like them with AND without the chocolate. Score!

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Gluten-Free Banana Chocolate Chip Cookie

Gluten-Free Banana Chocolate Chip Cookie

I recently discovered coconut flour and coconut sugar and I’m in love. I wrote a Coconut Flour Flat Bread recipe a while back but they are more like pancakes than flat bread if you ask me.  I also previously wrote a recipe for Healthy Cookies. They are more like breakfast bars, delicious but not the super sweet treat I was craving.

So I did some searching for a chocolate chip cookie using coconut flour and stumbled on this one at Ditch The Wheat.  I made some slight adjustments based on my own experience and suggestions from the lovely folks that commented on this awesome recipe.  Thank you so much for this recipe Carol.

These totally remind me of CHOCOLATE CHIP BANANA BREAD in cookie form.  But there are no added sugars, no preservatives, and are gluten-free.

These will be a regular in our house for sure.  The only real planning involved is having very ripe bananas available.  Seems like when I want them ripe they take forever. Luckily I found this awesome trick for ripening fresh bananas in 1 hour!

coconut flour gluten-free banana bread chocolate chip cookie

Gluten-Free Coconut Flour Banana Bread Chocolate Chip Cookie
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These cookies remind me of chocolate chip banana bread but in cookie form and made using coconut flour making them gluten-free. Score!
Recipe type: Gluten-Free
Serves: Depends on who is eating them
  • 3 very ripe bananas (I weighed out 180 grams of banana)
  • 1 large egg white
  • 2 tbsp extra virgin coconut oil in liquid form (I put my coconut oil in a glass bowl and set it on top of the stove while it was preheating and it melted it completely without heating it up. You don't want to heat it because it will cook the egg white prematurely)
  • 3 tbsp coconut flour, sifted
  • 1 tbsp vanilla extract
  • ½ tsp cream of tartar
  • ⅛ tsp baking soda
  • ⅛ tsp sea salt
  • ¼ cup of mini chocolate chips
  1. Preheat oven to 320.
  2. Grease baking sheet or use a silicone baking mat.
  3. Using a mixture, combine bananas and egg white until blended well.
  4. Slowly add coconut oil (it needs to be liquid form)
  5. Add the coconut flour, coconut sugar, vanilla, cream of tartar, baking soda and sea salt.
  6. Mix until smooth and fold in chocolate chips.
  7. Place spoonful of batter (it will be runny and you'll be asking yourself how these are ever going to end up as cookies).
  8. Smash the spoonfuls down until flat because the "batter" doesn't spread when baking like other cookies.
  9. Bake for 40 minutes and then check the edges. Once they start to brown a little bit, they are done. If they are not browning, check every 3 minutes after the original 40 since every one's oven is different. The thinner and flatter you made the cookie, the faster they will cook obviously.
  10. Transfer to cooling racks and wait. The longer they cool off, the firmer they will get. They were even firmer a whole day later.
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