Easy Peanut Butter- Craving Kicker- Cookies

I was craving chocolate and just about every dessert I've ever eaten in my life this afternoon.  I decided to stop torturing myself on Pinterest and get up and make something before my next errand ends in a Dairy Queen drive through!  They turned out great and now I feel satisfied and NOT guilty. :)

Mix all Ingredients together:

1 cup peanut butter

1/4 cup brown sugar

1/2 cup whole rolled oats

1/4 cup cocoa powder

1/2 tsp vanilla

1 egg

Pinch salt

Spoon onto baking sheet. Bake at 350 for 10 minutes or until crisp on the edges.  Makes 1 dozen cookies.

Wow! The Best Chocolate Chip Paleo Cookie, EVER!

One of the best ways I've found of staying on the path of sugar free - wheat free is finding ways to recreate your favorite foods Paleo style. This cookie is so very very good, I can't even do it justice in a description! I have made my friend Michele's recipe from HillBunkerFarms.com a few times now and it's perfect as is, but as I do with every recipe, I also add to it and mix it up a bit, too. I will share both recipes and promise you no matter which one you try, you will love it!

Michele's Original Heavenly Paleo Cookie:

1 cup natural almond butter
1/4 cup raw honey (Hillbunker Farm honey is the best :)
1 egg
1/2 tsp salt
1/2 tsp baking soda
1/4 cup chocolate chops or nibs

Mix all the ingredients together, then fold in the chocolate chips. Drop on baking sheet lined with aluminum foil. Bake at 350° for 10 minutes. Remove from the oven and let stand 10 more minutes on the baking sheet to set. Enjoy!

Shelli's 'I have trouble following directions' peanut and almond butter cookies:

1 cup natural almond butter
1/2 cup natural peanut butter
1/4 cup raw honey (Hillbunker Wild Honey of course :)
1/4 cup milled flax seed
2 eggs
1/2 tsp salt
1/2 tsp baking soda
1/4 cup dried cranberries
1/4 cup chocolate chips

Follow Michele's directions adding the extra ingredients and enjoy!

Peanut Butter Oatmeal Banana Chocolate Vegan Cookies

Today I decided to try a sugar, wheat, and egg free cookie. What!?!?! Is that even possible....yeah and just because I can, I dipped them in chocolate :). Notice the picture at the end: the twins little hands kept grabbing more as I tried taking the picture. When I go near the fridge I hear "Please! Please! Please!" Like mini seagulls at the beach begging for bread! I think they were worth the effort :)

Cookie Ingredients:
2 mashed bananas
1 cup whole rolled oats
1/2 cup ground milled flax seed
1/3 cup natural peanut butter

Blend the ingredients and spoon onto a cookie sheet. Bake at 350 for 15 minutes. Remove from pan and cool in the fridge. I sliced mine in half so they would be small enough to pop into your mouth after coated in chocolate.

Chocolate coating:

1/2 cup coconut oil
1/4 cup cocoa powder
2 Tbsp honey
Dash cinnamon

Melt oil, stir in rest if ingredients, dip cookie balls into chocolate and sit on waxed paper. Place in fridge to harden and store in container in fridge.

Sugar free, No bake, Double Chocolate Cookies

I was really craving cookies the other day so I decided to try making a no bake, no sugar, no flour version. I have never done it so I was a bit skeptical. The result was a cookie that tasted like a double chocolate chip cookie from Subway! I couldn't believe it! I even made my own chips, which honestly made took the cookie from good to fabulous!

Homemade sugar free chips:

1/3 cup coconut oil
2 Tbsp cocoa powder
1 tsp milk or cream
1 tsp honey
Dash salt

Melt the oil, whisk in the rest of ingredients, spread in small dish lined with waxed paper and place in the fridge/freezer.

Cookie ingredients:

1/2 cup almonds
1/2 cup pecans
2 Tbsp almond milk
1/2 cup milled flax seed
1 Tbsp coconut oil
2 Tbsp honey
1 Tbsp cocoa powder
1/4 cup dried cranberries or cherries (optional)
1 tsp vanilla

Blend nuts, milk and oil until smooth. Fold in rest of ingredients one at a time.

Take chocolate out of the freezer, slice into small pieces with pizza cutter and stir into batter.

Spoon small balls of dough onto a cookie sheet and put into fridge to harden. Store in airtight container.

You can substitute the flax for oats or flours, add coconut or peanut butter, the combinations are limitless!