Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

Peanut Butter Cookies with Flax and Chia

This is a re-work of my mom's old peanut butter cookie recipe that I've made my whole life.  I took out the white flour and "shortening" and used real butter and all "real" ingredients.  I hope you enjoy them!


Peanut Butter Cookies with Flax and Chia
Makes about 10 large cookies

Pre-heat the oven to 375F.  Line baking sheets with parchment paper, and set them aside.

In a mixing bowl with an electric mixer, beat on medium-low speed, scraping the bowl frequently, until light:

1/2 cup peanut butter (I use Krema brand)
1/2 cup butter (I use Kerrygold brand)

Add and continue beating:

1/2 cup coconut sugar
1/3 cup xylitol

Add and continue beating until the mixture is light and fluffy, about 2 minutes:

2 eggs

Add a bit at a time while continuing to mix until fully incorporated:

1/2 cup almond flour (ground almonds)
1/4 cup ground coconut (shredded would work, but would change the texture)
1/4 cup ground flax seed meal
1/4 cup chia seeds

Using a scoop or 1/4 cup measure, scoop the cookies onto the prepared baking sheet, leaving about 2" between each cookie.  I was able to get 5 cookies onto my large cookie sheet.  They will spread a lot.   Gently press the tops with a fork.  Bake them for 13 to 15 minutes at 375F.  Remove the cookies from the oven when they are just under-done.  Leave them on the baking sheet for about 5 minutes, so they will continue baking.  Transfer them to a surface prepared with paper towels covered with waxed paper to cool.  Store covered in the refrigerator for best results.  

Enjoy!

Raw Coconut Pecan Balls

Raw Coconut Pecan Balls

This simple recipe is packed with superfoods.  Enjoy a treat and give your body some powerhouse foods.  What's not to like??  I've read a number of articles on many websites that recommend folks eat 2 tablespoons of virgin coconut oil daily.  Here's one way to make it easier to get it in.  Enjoy!

Raw Coconut Pecan Balls
makes about 20 treats

In a bowl with an electric mixer, cream 1/2 cup coconut oil.

Add and combine well:

2 tablespoons ground flaxseed meal + 1/4 cup water, combine and let gel a few minutes
3 packets stevia based sweetener
2 tablespoons coconut sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon Real sea salt

Add, mixing well:

1 cup shredded unsweetened coconut

Then:

1/2 cup broken pecan pieces.

Drop by tablespoon size scoops and chill until ready to serve.  Garnish with cinnamon and stevia, if desired.  Enjoy!

Note:  1/3 cup unsweetened carob chips can be added at the same time as the pecans.  They'll need more care in scooping, but it's worth it :)

Low Carb Key Lime Cheesecake Bars

Low Carb Key Lime Cheesecake Bars 

Low Carb Key Lime Cheesecake Bars

Oh baby, are these good!  The ingredients are all low glycemic, but there's some serious yumminess going on here with these Low Carb Key Lime Cheesecake Bars.


Low Carb Key Lime Cheesecake Bars
Makes about 16 bar cookies

Preheat the oven to 350F.  Spray an 8"x8"x2" baking pan with olive oil spray and set it aside.

In a mixing bowl with an electric mixer, beat 1/3 cup softened butter until it is light.  Add 1/3 cup coconut sugar and beat it until it is combined.

Add all at once and mix until the dough cleans the bowl:

3/4 cup almond flour
2 tablespoons ground flax seeds
2 tablespoons coconut flour

Press the dough into the prepared pan and bake it for about 15 minute, until the crust is becoming golden.  Allow the bars to cool for about 20 minutes before proceeding to the next step.

In a mixing bowl with an electric mixer, cream together:

1 - 8 ounce package cream cheese
1/4 cup Stevia in the Raw, measurable
2 tablespoons coconut sugar

Add, and continue mixing until the mixture is smooth:

2 tablespoons lime juice
2 tablespoons plain yogurt
1 egg
1 teaspoon vanilla extract
1/8 teaspoon Real Sea Salt

Spread the cream cheese mixture over the cooled crust.  Bake the bars at 350F for about 25 to 30 minutes.  Allow them to rest in the oven with the heat turned off for 20 minutes before removing them from the oven.  Cool them completely before slicing into bars and serving.

Enjoy!

Golden Coconut Pecan Cookies -- Low carb deliciousness!

Golden Coconut Pecan Cookies

This is a simple paleo friendly, reduced carb cookie recipe that is really delicious and easy to make.

Golden Coconut Pecan Cookies

Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

2/3 cup coconut sugar
2/3 cup Stevia in the Raw, measurable (or other low glycemic sugar replacement)

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Add, continuing to mix:

1 cup unsweetened shredded coconut
3/4 cup almond flour
1/4 cup ground flax seed

Finally, stir in: 

1/3 cup pecan pieces


Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10-13 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  Store covered with waxed paper or paper towels between the layers. 

Enjoy!

Super Foods Cookies -- Cranberry and Oatmeal (Oatmeal Raisin)

Super Foods Cookies

These cookies are practically all fiber and healthy fats.  Loaded with flax, chia and coconut, they pack a powerful punch nutritionally, yet they are delicious!

Super Foods Cookies
Makes about 30 cookies

Pre-heat oven to 375F.  Line a baking sheet with parchment paper, and set it aside.

In a cup, measure 1 teaspoon chia seeds and 3 tablespoons hot water.  Allow this to sit and gel for about 10 minutes.  When it is ready, it will be very jelly-like.  It won't be watery any more.

In a mixing bowl with an electric mixer, beat until light:

1/4 cup coconut oil, solid (chill if necessary)
1/4 cup chia jelly (see paragraph above)

Add and mix well:

1/2 cup coconut sugar
1/2 cup Stevia in the Raw (measurable stevia product) or 1/2 cup other natural sweetener

Add and beat until mixed:

1 egg
1 teaspoon vanilla extract (I make my own)

Add and mix until combined:

1/2 cup ground flax seed meal
1/2 cup ground coconut (I just grind up unsweetened coconut shreds with my food processor)
1/3 cup ground almonds (almond flour)
2 tablespoons potato flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon

Add and mix until combined:

1 cup rolled oats
1/3 cup dried, unsweetened cranberries (or raisins, or chocolate chips or nuts...)

Scoop by tablespoonfuls onto the parchment lined baking sheet, leaving about 1 1/2" between each cookie.  Flatten them lightly with fingers or palm.  Bake them at 375F for about 12 minutes or until they are just becoming golden.

While they are baking, place some paper towels on a work surface.  Remove the cookies from the baking sheet immediately when they are finished baking, and cool them on the paper towels.  Store them covered in the refrigerator.

Enjoy!