5 Ingredient, Plant Based Peanut Butter Cookies

Remember those delicious peanut butter cookies from your childhood? 

Here they are, in a simple plant based form. In this case, this means animal/dairy/egg/flour & gluten/oil/processed sugar free cookies. I know...it doesn't seem possible. 

Adding to the wonder - these babies are incredibly quick to make - dare I claim that they can be made and in the oven within 5 minutes? 

Simply add the ingredients to the food processor, push the button, shape into balls, lightly flatten and bake. Viola! 

If that wasn't enough incentive, you might just have all of the ingredients in your pantry already...so really, there's no excuse to not try these out! What are you waiting for? 

Go forth and bake!

1 can chickpeas - also known as garbanzo beans (drained)

1/3-1/2 cup 100% maple syrup

1 1/2 cups natural peanut butter (the kind without added oils or sugars)

1 tsp. vanilla

1/2 tsp. salt (optional)

Place all ingredients into a food processor and mix until smooth. 

Roll into balls and place on silpat or parchment paper lined baking sheet. 

Use the tines of a fork to add the classic criss cross pattern and slightly flatten cookies (there's no leavening, so they won't rise - don't depress too much). 

Bake in preheated oven at 350* for 12-15 minutes, or until slightly browned on edges. 

Remove to a cooking rack. 

Gingersnaps - plant based, gluten/egg/dairy free

Plant based gingersnaps? Finally - Yes please, and thank you!! 

•                 
• These are beautifully crunchy on the outside, and chewy and soft on the inside. Fresh ginger and orange zest give them an extra kick of subtle flavor, and cinnamon and cloves add warmth and depth to these crowd pleasers.
•                
• 1/2 cup coconut cream (solid mass from the top of canned coconut milk)
• 2 cups demerara sugar (evaporated cane juice crystals) 
• 1/2 cup sorghum syrup or molasses
• 1 tsp  vanilla
• 5 cups almond flour 
• 2.5 tsp baking soda
• 3/4 tsp salt
• 2 T. freshly grated (finely) raw ginger
• 2 tsp ground ginger
• 1 T. ground cinnamon
• 1 tsp ground cloves 
• zest from 1 orange
• 3 T. coconut milk or other non-dairy milk
• 1 cup demerara sugar (for rolling)
• In a mixer, cream coconut cream, sorghum/molasses and demerara sugar together. Mix in vanilla, raw ginger and orange zest. Add dry ingredients and mix. If the dough is too sticky, add additional almond flour using 1/4 cup increments. 
• Using spoons, form golf ball sized balls, and roll in additional demerara sugar. Place on cookie sheet, and flatten slightly, using the back of a spoon or a fork. 
•              
• Bake at 350* F. for 10-13 minutes. Remove from the oven and allow to cool on the pan for an additional 10 minutes. 
•                  
• Yield: Approximately 4 dozen cookies
• *These store quite well in the freezer 
• 
  

Rich Plant based Brownie Bites (Gluten, Dairy, Oil & Sugar free - and delicious!)

A friend introduced me to these and I couldn't believe how rich they are - and how much they taste just like baked brownies. I love that they are plant based, super quick and only require a few ingredients.

1.5 cup walnuts

1 cup dates (soft, or soaked in hot water for 15 minutes to soften and drained)

3 Tablespoons cocoa powder (or cocoa nibs - blended to powder in a vitamix)

1/2 - 1 t. vanilla

1/4 t. salt

A dash (or two) cinnamon

A dash (or two) cayenne pepper 

(this brings out the flavor and adds depth and richness)

Blend ingredients together in blender (such as a vitamix) until it forms a mass. 

Add water by the teaspoon if needed to slightly moisten. 

Scoop out of blender.

Shape into brownie sized bites

Superfood Orange and Date Protein Power Bars - Gluten free

(Photos coming once they've cooled)

I am so excited about this recipe for protein/power bars!  

Besides being super yummy, they are rich in super foods/nutrients, (google flax, chia, quinoa, sesame, anise, and amaranth), 100% natural (no processed ingredients), and gluten free - yay! Made from nuts and seeds and so full of those healthy Omega 3's that we all need more of, but rarely get. I'm a proponent of 'made from scratch', and love that these are made with home ground nut butter, and my own shredded and toasted coconut. And did I mention that they are yummy?  

Filling and perfect for a morning when you don't have time for breakfast (I have a lot of those), after a run or bike ride, or as an afternoon snack for the kids after school.  Crunchy, nutty goodness, and totally versatile for whatever you might have in your pantry, to suit your taste.   

Heat oven to 350*

Mix the following together, spread on a cookie sheet, and toast in oven for 15 minutes - stirring occasionally. 

1 c. uncooked quinoa

1 c. uncooked oats

1 c. uncooked amaranth seeds

1/2 c. flax seeds

1/2 c. chia seeds

1 T. sesame seeds

1 T. anise seeds

Remove from oven, and place mixture in a large mixing bowl.

Add following fruit and nuts to mixing bowl with cooled grains: 

17-20 chopped (pitted) medijool dates (or any dried fruit - raisins, cranberries, blueberries, cherries)

3-5 chopped dried figs

1 c. shredded, unsweetened, lightly toasted coconut 

(Shred whole coconut, and toast in oven for 60 minutes at *225)

1/2 c. cashews

1 T. chia

Grate zest from 2 valencia oranges into a small bowl, and set aside. 

Binding mixture: 

1 c. unfiltered raw honey

Juice from 2 valencia oranges

2/3 c. nut butter (peanut, almond, or cashew)

(blend 3/4 c. raw nuts in high power blender until it turns to paste)

1 t. kosher salt

1.5 T. coconut oil

Heat honey in saucepan, over low heat.  Add orange juice and bring to a boil. Allow to boil for a few minutes so that it reaches a syrup like consistency. Stir in nut butter and whisk until smooth. Add salt and coconut oil.  Stir constantly and bring mixture to a boil.  Allow to boil for 1-2 minutes. Remove from heat before this reaches a nougat like consistency.  

Immediately pour over grain/nuts/fruit mixture, add grated orange zest, and quickly mix together. Pour into a lightly greased 9x13 pan.  Use hands or spatula to compress, and smooth down, and bake at 350* for 20 minutes. 

Remove from oven and allow to cool for 2 hours.  

Cut into bars. 

Optional - Melt 1 cup semi sweet chocolate chips with 1 T. coconut oil.  Dip bottom of power bars into chocolate, and allow to cool on parchment paper. 

Individually wrap in plastic wrap.  

These store well in the cupboard, or refrigerate or freeze.