Classic Chocolate Chip Cookies

The BEST traditional chocolate chip cookie! Gooey on the inside and the perfect crispy edges.


Yield: 12-15 cookies

1 stick butter, softened (not melted)

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1/2 tsp salt

1 1/2 cup flour

1 tsp baking soda

1/2 tsp baking powder

1 cup chocolate chips or chunks



  1. Preheat oven to 325 degrees F.
  2. Place softened butter and sugars into a stand mixer (or use a hand mixer). Cream for 1-2 minutes or until light and fluffy.
  3. Add the egg and vanilla, mix until combined.
  4. In a small bowl, mix the salt, flour, baking soda and baking powder until combined. Slowly add dry ingredients into wet ingredients and mix until a dough forms.
  5. Add in the chocolate chips and stir until fully incorporated.
  6. Scoop 2 Tbsp sized balls of dough onto a prepared baking pan (2 inches apart). Bake for 10-12 minutes or until JUST cooked/ browned on the edges (this creates the gooey center!).
  7. Allow cookies to cook 5-7 minutes to set up before serving or storing.

3-Ingredient Peanut Butter Cookies

fullsizeoutput_4d16These cookies are quite literally as easy as 1, 2, 3! I’ve included some substitutions if needed!

Yield: 10-12 cookies


1 cup peanut butter (sub almond butter, cashew butter, sunflower seed butter for allergen friendly)

3/4 cup sugar

1 egg



  1. Preheat oven to 325 degrees. In a small bowl, mix all ingredients until smooth.
  2. Scoop dough into 1 Tbsp. sized balls and place on a greased cookie sheet. Be sure your dough balls are evenly spaced out as dough will spread.
  3. Press a fork lightly onto each dough ball to create a crossed pattern. Bake for 13-15 minutes or until the edges are lightly browned. Cool slightly before using a spatula to remove cookies.

Apple Crisp

The perfect dessert for any time of year: simple, delicious and nutritious!


Yield: 4-6 servings



For the apples-

4-5 apples, cored and sliced (Use whatever kind of apples you have on hand, I like Gala, Pink Lady or Honey Crisp. I usually keep the skins on for extra fiber!)

2 Tbsp maple syrup

1 tsp cinnamon

1/2 tsp salt

For the topping-

5 Tbsp butter, melted (you could also use coconut or olive oil)

1/4 cup maple syrup

1/4 cup flour

1 cup oats

1/2 cup chopped walnuts (Substitute almonds or pecans!)

1 tsp cinnamon

1/2 tsp salt



  1. Start by preheating your oven to 350 degrees. Grease an 8×8 square baking dish or similar sized casserole dish.
  2. Place apple slices in a large bowl. Drizzle with maple syrup and sprinkle with cinnamon and salt. Toss to combine and then pour into prepared pan.
  3. In a small bowl combine the topping ingredients until a crumble forms. Evenly crumble the topping over the apples.
  4. Bake for 35-45 minutes or until the topping is brown and the apples are tender.
  5. Serve warm with whipped cream or ice cream!

Peppermint Bark

Yield: 18-20 servings



12 oz dark chocolate, melted

8 oz white chocolate, melted

1 ½ cups crushed candy canes (or peppermints)



  1. Line a large sheet pan with parchment paper. Pour dark chocolate onto the pan and spread into an even larger with a spatula.
  2. Drizzle the white chocolate over the dark chocolate. Using a toothpick, swirl the chocolates together slightly.
  3. Evenly sprinkle on the crushed canes onto the chocolate mixture. Freeze for 20-30 minutes or until set.
  4. Gently break the bar into large pieces and serve! Keep in the fridge or freezer until serving.

Peanut Butter Coconut Bars

Another favorite that’s always packed in my freezer! These bars are perfect for a little sweet treat, but also keep you satisfied!


Yield: 12-16 bars

1 cup creamy peanut butter (can sub any nut butter- almond, cashew, sunflower seed)

1/3 cup honey

1/2 cup shredded, unsweetened coconut

1 1/2 cup almond flour

1/2 cup chocolate chips, melted

Flaky sea salt, optional



  1. In a bowl, mix together peanut butter, honey, coconut and almond flour until a dough begins to form.
  2. Press dough into an 8×8 pan in an even layer. Freeze for 20-30 minutes until set.
  3. Pour melted chocolate over the bars, coating evenly. Sprinkle with sea salt if desired. Freeze for 30 minutes- 1 hour before cutting into small squares.

Copycat Perfect Bars

If you know me, you know that Perfect Bars are my favorite on-the-go energy bar. They’re made with real, wholesome ingredients and are found in the refrigerator section of the grocery store. Try my homemade version to save some $ and switch up flavors as you like!


Yield: 8-12 bars


1/2 cup peanut butter

1/2 cup honey

1 1/2 cup almond flour

1/2 tsp cinnamon

1/2 tsp salt

1/2 cup dark chocolate chips



  1. In a small bowl, stir together all ingredients until a dough begins to form.
  2. In an 8×8 or 9×9 pan, press the dough into an even layer. Freeze for 30 minutes- 1 hour or until firm and set.
  3. Cut into even bars and keep in an airtight container in the freezer.



Almond Butter Stuffed Dates

This sweet treat is perfect for stashing in the freezer! So simple and only 4 ingredients!

Yield: 6-8 (1 date) servings


6-8 dates, pitted

3-4 Tablespoons almond butter (sub peanut butter, cashew or sunflower seed butter)

1/4 cup dark chocolate chips, melted  (I add some coconut oil to give them some shine!)

Sea salt, optional


  1. Open dates and stuff each with 1/2 Tablespoon of nut butter, place on a parchment lined sheet pan and freeze for 30 minutes.
  2. Once frozen, dip or drizzle each date with melted chocolate and sprinkle with sea salt.
  3. Freeze again for 20-30 minutes and enjoy!

Keep in an airtight container in the freezer for snack time!

The Best Sugar Cookies

A mom-approved, favorite recipe! Perfect for any occasion (or every occasion!)

Yield 18-20 cookies


For the Cookies:

2/3 cup butter, softened

3/4 cup sugar

1 egg

4 teaspoons milk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt


For the Frosting:

4 Tablespoons butter, softened

2 cups powdered sugar

1/4 teaspoon almond extract (the secret ingredient!)

1-2 teaspoons milk



  1. Preheat oven to 350 degrees.
  2. In a large bowl (or a stand mixer), cream butter and sugar until light and fluffy. Add in the egg, milk and extracts. Blend in the flour, baking powder and salt, mixing until well combined.
  3. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  4. On a lightly floured surface, roll out the dough to 1/8 of an inch thick. Use cookie cutters to cut dough into shapes. Place on a greased baking sheet and bake for 8-10 minutes.
  5. Cool cookies completely before frosting.
  6. For the frosting: Cream all ingredients together until smooth.
  7. Use a butter knife or tilted spatula to frost cookies and decorate to your liking!

Gluten-Free Chocolate Chip Cookies

Yield: 10-12 cookies


3 tablespoons coconut oil, melted

1 egg

4 tablespoons maple syrup (sub: honey, agave)

1 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

2 cups almond flour

1/2 cup chocolate chips



  1. Preheat oven to 350 degrees.
  2. In a bowl, mix the coconut oil, egg, maple syrup, vanilla and salt until well combined.
  3. Add in the baking soda and almond flour and mix until a dough forms.
  4. Fold in chocolate chips.
  5. Scoop onto a cookie tray (I used a decent sized ice cream scoop) about 1 inch apart and bake for 10-12 minutes or until lightly browned.
  6. Cool on a wire rack and enjoy!

The cookies should still be a little gooey when coming out of the oven. If you are using a smaller 1 tablespoon cookie scoop, bake for 7-9 minutes instead.


Peanut Butter Crispy Treats

Yield- 18-20 squares



3/4 cup honey

3/4 cup peanut butter (creamy or crunchy) – can also sub almond, cashew or sunflower seed butter

4 cups puffed rice cereal

1/3 cup dark chocolate chips, melted



  1. In a large pot heat the honey on medium heat, stirring constantly.
  2. Boil the honey for 2-3 minutes, then add the peanut butter and mix to combine.
  3. Turn off heat and add the puffed rice. Carefully mix to coat evenly.
  4. Pour into a 9×13 pan and press into an even layer.
  5. Drizzle the bars with the melted chocolate and cool for 10-15 minutes before cutting into squares.