S’mores Cookies (Gluten Free)

Yield: 12-16 cookies

 

Ingredients:

6 Tbsp coconut oil, melted

2 eggs

1/2 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1 tsp baking soda

3 1/2 cup almond flour

1 cup chocolate chips (or chopped chocolate bar)

1/2 cup mini marshmallows

1/2 cup graham crackers, crushed

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, eggs, maple syrup and vanilla until combined.
  3. In a separate bowl, stir together the salt, baking soda and almond flour.
  4. Add the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Fold in the chocolate chips, mini marshmallows and graham cracker crumbs.
  6. Scoop 2 Tbsp sized balls onto a greased sheet pan and bake for 10-12 minutes or until lightly golden.

 

Almond Joy Granola

Yield: 3-4 cups

 

Ingredients:

1/4 cup coconut oil, melted

1/3 cup maple syrup

1/4 cup cocoa powder

1/4 tsp salt

1 tsp almond extract

1 1/2 cup oats

1/3 cup shredded coconut

1/3 cup almonds, chopped

1/3 cup chocolate chips

 

Directions:

  1. In a large bowl combine the coconut oil, maple syrup, cocoa powder, salt and almond extract until smooth.
  2. Add in the oats, coconut, and almonds and toss to coat evenly.
  3. Spread onto a greased baking sheet and bake at 325 for 20-25 minutes, stirring half way through.
  4. Once granola is slightly cooled, sprinkle over the chocolate chips and mix. Allow the granola to cool before storing in an air tight container.

Chickpea Chocolate Chip Cookie Dough

Yield: 6-8 servings

 

Ingredients:

1 can chick peas, drained + rinsed

1/3 cup peanut butter

1/3 cup oats

1/3 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1/2 cup chocolate chips

 

Directions:

  1. Pulse all ingredients besides the chocolate chips in a food processor or blender until smooth.
  2. Stir in chocolate chips until evenly incorporated.
  3. Refrigerate 1-2 hours before serving with fruit, graham crackers or by the spoonful!

Blueberry Crumble Bars

Yield: 10-12 bars

 

Ingredients:

1 cup flour

1 1/2 cup oats

1/3 cup sugar

1/2 tsp salt

1 tsp cinnamon

6 Tbsp butter

1 1/2 cup blueberries (fresh or frozen)

2 Tbsp honey

2 Tbsp cornstarch

 

Directions:

  1. In a bowl, combine the flour, oats, sugar, salt and cinnamon. Cut the butter into small cubes and incorporate into the flour mixture until a crumble begins to form.
  2. In a small sauce pan, heat the blueberries, honey and cornstarch over low heat for 8-10 minutes or until the blueberries have burst and the mixture thickens.
  3. Press 2/3 of the crumble mixture into an 8×8 pan or a loaf pan. Spread the blueberry mixture evenly over the crust layer. Top with the remaining crumble mix and bake at 350 for 30 minutes or until lightly golden.
  4. Cool completely before cutting into squares!

 

Lemon Poppy Seed Bites

Yield: 8-10 balls

 

Ingredients:

1/2 cup oats

1/2 cup raw cashews (or almonds)

1/4 cup almond butter (or other nut butter)

1/4 cup honey or maple syrup

1 tsp lemon extract

Zest of 1 lemon

2 Tbsp poppy seeds

 

Directions:

  1. Place the oats and almonds into a food processor or blender. Pulse for 1-2 minutes or until a flour-like consistency is reached.
  2. Pour the flour mixture into a bowl and add the almond butter, honey, extract, lemon zest and poppy seeds. Mix until a dough forms.
  3. Scoop 1-2 Tbsp sized balls onto a lined baking pan and freeze for 1-2 hours or until firm!

 

No Bake Monster Cookie Bites

Yield: 10-12 balls

 

Ingredients:

3/4 cup peanut butter (or other nut butter)

1/4 cup honey (or maple syrup)

1 tsp vanilla extract

1/2 tsp cinnamon

3/4 cup almond flour (or oat flour)

1/2 cup oats

1/2 cup mini M&Ms

 

Directions:

  1. Mix all ingredients in a large bowl until a dough forms and all ingredients are evenly incorporated.
  2. Scoop dough into 2 Tbsp sized balls. Freeze for 15-20 minutes or until firm.
  3. Store in the refrigerator or freezer!

 

Homemade Nutella

Yield: 1-1/2 cups

 

Ingredients:

2 cups hazelnuts, roasted

1 tsp vanilla extract

1/2 tsp salt

3 Tbsp cocoa powder

1/4 cup chocolate chips, melted

 

Directions:

  1. Place all ingredients in a blender or food processor.
  2. Pulse for 1-2 minutes or until the mixture is smooth and creamy.
  3. Store in an airtight container in the refrigerator.

No-Bake Brownie Bites

Yield: 8-10 balls

 

Ingredients:

1/3 cup almond butter (or other nut/seed butter)

1/4 cup maple syrup or honey

1 tsp almond extract

1/4 cup unsweetened cocoa powder

3/4 cup almond flour

1/4 cup walnuts, chopped

1/4 cup chocolate chips

 

Directions:

  1. Mix all ingredients together until a dough forms.
  2. Scoop 2 Tbsp sized balls onto a baking sheet pan and freeze for 20-30 minutes or until firm.
  3. Keep refrigerated.

 

No-Bake Peanut Butter Chocolate Chip Cookie Dough Bites

Yield: 10-12 balls

 

Ingredients:

1/2 cup peanut butter

1/4 cup maple syrup or honey

1 tsp vanilla extract

1/4 tsp salt

3/4-1 cup almond flour

1/2 cup chocolate chips

 

Directions:

  1. Stir all ingredients together until a dough begins to form and mixed evenly.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet.
  3. Freeze for 20-30 minutes or until set and firm.
  4. Keep in freezer!

Shortcut Monkey Bread Muffins

Yield: 6-8 rolls

 

Ingredients:

1 tube refrigerated biscuit dough

4 Tbsp butter, melted

1/4 cup sugar

1 Tbsp cinnamon

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Cut each biscuit into 4 pieces. Pour melted butter over the biscuit pieces. Sprinkle on sugar and cinnamon. Toss to coat each piece of biscuit dough evenly.
  3. Grease 6-8 muffin tins with non-stick spray. Place 3-4 pieces of biscuit dough into each muffin tin. Bake for 20-25 minutes or until golden brown and bubbly.