Vegan Peanut Butter Cookies

Double-Duty Vegan Peanut Butter Cookies

Vegan Peanut Butter Cookies

I love peanut butter cookies! I’ve been working on this recipe for a number of weeks to perfect! I think I just did it! It’s such a versatile recipe, so many ways to enjoy! And, it’s gluten free, dairy free and refined sugar free!

The recipe starts with a base of almond flour combined with Peanut Butter Powder. The glue is an egg, maple syrup for sweet and coconut oil. The results will amaze you.

I call them double-duty, because they can be rolled in chopped peanuts or pressed down like a traditional peanut butter cookie with the fork impressions and topped with a vegan chocolate star. You get to choose. My favorite is rolled in chopped peanuts!

Below is the recipe, let me know what you think and enjoy the bake!

Trace

Double-Duty Vegan Peanut Butter Cookies Recipe

2 1/4 cup Almond Flour

1 1/2 cup peanut butter powder

1 egg

1/2 cup maple syrup

1/4 cup coconut oil melted

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp Himalayan pink salt

1 tsp vanilla

1 cup of chopped peanuts – in a small bowl set aside.

Combine the dry ingredients in a medium bowl. Set aside.

Mix together the egg, maple syrup, coconut oil and vanilla. After fully combined, slowly mix the liquid ingredients into the dry mixture. It will quickly become thick and sticky and form into a nice dough like traditional peanut butter cookie batter.

I use a tablespoon sized ice-cream scooper to ensure each cookie is the same size. Roll the mixture in the chopped peanuts and place on a parchment cookie sheet. Bake at 350 degrees for about 11 1/2 minutes until edges are nicely golden brown.

Enjoy the bake!

Caramel Month

I’m back from Holiday and had a fantastic time exploring London, venturing on a Royal Caribbean Cruise Ship up the North Sea to Hamburg, Germany up to Oslo, Norway and back down to Brugge, Belgium!

What a fantastic time we had to reconnect and recharge the good ole’ batteries.

I’ve missed blogging and writing about some of my favorite bakes and some of my new bakes. I’ve had request for some traditional bakes, so I’m going to offer a balance between alternative bakes and traditional bakes!

We’re easing into fall and I thought it would be a great way to highlight some great new bakes, explore my “go to” caramel recipe and uncover new ways to make caramel!

While walking the shops, mostly chocolate and waffle shops, of Belgium, I remembered how much I love turtles, they were awesome in Belgium by the way!! So I thought what a great first start to Caramel month is to make a turtle cookie covered in homemade caramel sauce!

These cookies are a chocolate chip base, and I used pecans and smothered these bad boys with delicious old-fashioned granny’s caramel!

This cookie is perfect for making a basic cookie elegant and would be fantastic to bring to a casual dinner party to share.

The recipe for the cookie is similar to my classic chocolate chip cookie recipe. Add your pecans and then top with pecans before baking. Once the cookies have cooled, you can then drizzle your cooled caramel and place in the fridge or freezer to help set the caramel. Simple and a yummy turtle cookie!

Enjoy the bake!

Turtle Cookie Base

3/4 cup butter, softened

1/4 cup shortening

1 cup packed brown sugar

3/4 teaspoon baking soda

1/2 teaspoon salt

2 eggs

1 teaspoon vanilla

2 1/2 cups all purpose flour sifted

12 oz. semisweet chocolate chips

1 1/2 cup chopped pecans

Combine the butter and shortening and beat until just smooth and add your brown sugar.

In a separate bowl combine your dry ingredients.

Add 2 eggs and vanilla, beat until thoroughly combined.

Add your dry ingredients slowly beating until just combine and then hand mix in your chocolate chips and 1 cup of chopped pecans. Reserve 1/2 cup for topping your cookies.

Bake at 350 degrees for 13 minutes. Remove and let cool completely.

Granny’s Caramel Sauce

1/2 cup whipping cream

1/2 cup grass-fed butter

3/4 cup packed brown sugar

2 tbs light corn syrup

1 tsp of vanilla

In a medium saucepan combine, cream, butter, brown sugar and corn syrup. Over medium-high heat stirring constantly until a bubbling bowl. Then turn down your heat to medium and stir continuously for 3 minutes (I set a timer). Remove from heat and stir in vanilla and stir for about 1 minute to throughly combine in vanilla into the hot mixture.

Let cool for 15-20 minutes. I then place in the fridge to get a bit harder before drizzling over my cooled cookies!

There you have it! Turtle cookies!

Enjoy and let me know how your cookies turn out!

Trace

 

Lemon Bars

Lemon Bars

 

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Lemon Bars are one of my favorites. I’ve been doing a lot of experimenting with alternative ingredients again this past week and came up with a recipe that is super delicious. Lemon Bars, a very refreshing and sweet dessert, without refined sugars and gluten-free.

I used a base of blanched almond flour and maple syrup. Coconut oil doesn’t work so well, so I stuck with grass-fed butter. The results were fantastic.

Taking from the traditional lemon bar recipe I have from my grandmother, I not only substituted the sugar with maple syrup, I also added a tropical twist with unsweetened coconut flakes as part of the top crumble. So refreshing.

The biggest differences that I have noticed is the consistency of the cake/cookie base being softer than it’s flour counterpart and the lemon curd isn’t as yellow because of the maple syrup. It does firm up overnight or once completely cooled. I would also put in the refrigerator for longer storage. These two differences didn’t impact the taste!

I hope you like this version of lemon bars as much as my family has!

Enjoy the bake!

Trace

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Lemon Bars Recipe

Lemon Curd

3/4 cup maple syrup

6 tbs lemon juice

1 tbs of lemon zest

2 tbs cornstarch

6 egg yolks beaten

1/2 cup grass-fed butter cut up

Combine the maple syrup, lemon juice, lemon zest and cornstarch in a sauce pan. Over medium heat bring to a boil, this will happen quickly so keep a good watch. Stir for about 1 – 2 minutes until thick, then in a separate bowl, add a little at a time of the hot liquid to the beaten egg yolks to temper the eggs and not turn to scrambled eggs. Once half of the hot liquid is incorporated, then add the egg yolk mixture to the remaining liquid in the sauce pan. Over low heat stir until completely combined and thick. Remove from the heat and add the butter and stir until melted. Let cool and then set aside.

I cooled my curd overnight, but you could use after about an 30-60 minutes of cooling.

Cake/Cookie Base

1 cup softened grass-fed butter

3/4 cup maple syrup

3 cups blanched almond flour

1 tsp baking powder

In a mixing bowl, combine the softened butter and the maple syrup until combined. Then add the almond flour/baking powder to slowly to the butter mixture until fully mixed.

In a prepared 13 x 9 x 2 greased pan or a torte pan, spread the dough evenly and bake for about 15-20 minutes at 375 degree oven. Or until edges and top are slightly brown.

Remove from oven and let sit for a few minutes before spreading your lemon curd overtop, being careful to not “tear” the dough from spreading too hard. Spread curd until you leave just a little edge all around.

For the crumble, mix 2/3 cup flour, 2/3 cup unsweetened coconut flakes, 1/2 slivered almonds, 1 tbs of softened butter. Using your fingers, completely combine the ingredients in a bowl until thoroughly combined and not large portions of butter remain.

Sprinkle the crumb on top of the curd. Bake for another 8-10 minutes or until the crumb becomes a bit browned. Remove and cool the pan on a wire rack. Cut into squares and serve.

Enjoy!

Oatmeal Almond Protein Bars

On my quest for alternative bakes, I’ve been experimenting with alternative ingredients and not having a lot of luck. However, today I baked up a great batch of Oatmeal Almond Protein Bars and thought it was worth sharing.

For healthier snacks, I’m always on craving a bake and this one I can enjoy without any guilt. It’s packed full of protein and all natural ingredients. It contains no dairy, no gluten and I used vegan chocolate chips! It was easy to prepare, only took about 20 minutes before putting into the over for about 15 minutes.

In the recipe, I use vegetable base protein powder, not whey. I used a whey protein powder in a recipe last week, it wasn’t good. So I did some research and found out that using a vegetable based protein powder will garner better results.

I asked Nicholas, my son, to try a bar, he loved seeing the chips, but after hearing all the healthy ingredients, changed his mind! I’m going to keep trying! LOL

Enjoy the bake and let me know your results.

 

Oatmeal Almond Protein Bars

1 cup almond butter – I used crunchy or you can use creamy

3 oz of vegetable based vanilla protein powder

1/4 cup of coconut oil – solid

2 eggs

1/2 cup pure maple syrup

2 cups gluten-free whole oats

1/2 cup of unsweetened coconut flakes

1 tsp of baking soda

5 oz (half a bag) of vegan chocolate mini chips

In a large bowl, combine with a mixer the almond butter, protein powder, coconut oil and maple syrup until fully combined. Then add eggs. Blend for about a minute.

Add oats, coconut flakes and baking soda to almond butter mixture. Using a large spatula, fold in the dry ingredients until it is fully mixed into a heavy batter.

Using a 9 x 11 inch glass pan, spray with cooking spray and then using a large spoon spread the batter to all the pan edges.

Sprinkle the mini chocolate chips over the top of the batter before placing in a 350 degree over. Bake for about 14 minutes. Don’t over bake.

Enjoy the bake!

Trace

Sunflower Butter Cookies

Sunflower Butter Cookies

Sunflower Butter Cookies

Sunflower Butter Cookies

Last week my son started Summer Day Camp. He was so excited to see his friends from last summer, especially Alex! Both of them were inseparable at camp, we did get together occasionally during the school year, but not enough for Donavan.

Once camp started, Donavan asked if I wouldn’t pack a peanut butter and jelly sandwich for his daily lunch. I asked him why. He told me, he wanted to eat lunch with Alex! “Alex is allergic to peanuts. Can you buy sun butter for me so I can eat lunch with Alex?” he exclaimed. How adorable and caring is that?? Such a sweet kid. I told him yes, I would look into it. I’d never heard of sun butter, so I investigated.

Sun butter is sunflower seed butter, who knew! They have two varieties, natural and crunchy. I accidentally bought the crunchy, not realizing they had two types, I was just excited to find it!

If you read and follow my blog, you’ll also know that I’ve stumbled across this new cook book from Sweet Laurel, a bakery out of California, that uses alternative ingredients for baking. Low and behold as I was researching a new bake I came across Sunflower Butter Cookies! I reviewed the ingredients and realized, I have everything I need to make these! So here are the results and the recipe.

These cookies are great for individuals with nut allergies and dairy aversions. So I thought I would make them for this post. And, Donavan would have a treat that he could take to his friend Alex, yummy Sunflower Butter Cookies.

One thing to note, sunflower butter isn’t low in calories, in fact it has more fat and calories than peanut butter, but it’s a great alternative when your little ones need to take an alternative cookie to summer camp for their friends with peanut allergies!

Enjoy the bake!

Sunflower Butter Cookies

1 cup sunflower seed butter

1 large egg

1/2 cup maple syrup

3/4 cup arrowroot powder

1/2 tsp Himalayan pink salt

1 tsp vanilla extract

Preheat a 350 degree oven. Stir all the ingredients together in a medium-sized bowl until a dough forms. I used a cookie scoop and place the dough on a Silpat or you could use parchment paper.

Place the tray of cookies in the refrigerator for 30 minutes to give them a chance to firm. Remove and use a fork to push down onto the cookie dough, just like a peanut butter cookie.

Bake the cookies for about 11-12 minutes. My oven runs on the cooler side of 350, check the bake after 10 minutes. Since it’s a dark dough, be sure to thoroughly bake. My first small tray (trial) came out doughy/raw in the center. My second bake I left in for 12 minutes and they were perfect!

Cool and serve!

Enjoy the bake and be sure to share your results!

Trace

 

Nutrition Facts – Sunflower Butter Cookies
Servings: 18
Amount per serving
Calories 111
% Daily Value*
Total Fat 7.1g 9%
Saturated Fat 0.8g 4%
Cholesterol 9mg 3%
Sodium 103mg 4%
Total Carbohydrate 10.2g 4%
Dietary Fiber 0g 0%
Total Sugars 5.3g
Protein 3.1g
Vitamin D 1mcg 4%
Calcium 25mg 2%
Iron 1mg 5%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
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