Recipe: CHOCOLATE PEANUT-BUTTER NO BAKE COOKIES

This recipe can easily be doubled to make a larger batch.

CHOCOLATE PEANUT-BUTTER NO BAKE COOKIES

Ingredients:
2 cups Sugar
4 tablespoons Hersheys Cocoa Powder
1 stick Butter
1/2 cup Milk
1 cup Peanut Butter (I like the chunky kind)
1 tablespoon Vanilla Extract
3 cups Oatmeal
Waxed paper

Directions:
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk.
Let boil for 1 minute then add peanut butter, vanilla and oatmeal.
On a sheet of waxed paper, drop mixture by the teaspoonfuls,
until cooled and hardened.

Recipe: Chickpea Peanutbutter Chocolate Chip Cookie

NO FLOUR, NO OIL, NO WHITE SUGAR
Peanut Butter Chocolate Chip Cookie Dough Bites

**SHARE so it will save in your timeline**

Ingredients:
1 1/4 cups canned* chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons (165 grams) natural peanut butter (can use PB2 from gym to make healthier, check your labels)
1/4 cup (80 grams) honey (agave would be amazing too!)
1 teaspoon baking powder**
a pinch of salt if your peanut butter doesn't have salt in it
1/2 cup (90 grams) chocolate chips

* My can was a 400 gram can, 240 grams without the water, and I used all but a few tablespoons

** If you need grain-free baking powder, you can use 1 part cream of tartar + 1 part baking soda + 2 parts arrowroot.

Directions:
Preheat your oven to 350°F / 175°C.

Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they’re combined.

Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.

With wet hands, form into 1 1/2″ balls. Place onto a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don’t do much rising. Bake for about 10 minutes.

Yields about fourteen 1 1/2″ cookie dough balls.
*** Don't even try with regular peanut butter! They'll come out oily. You MUST use natural peanut butter. 

Recipe: Heaven in a Crockpot

Heaven in a Crockpot

1 box Betty Crocker fudge brownie mix
1/2 cup butter, melted. 
4 eggs
1 pouch Betty Crocker chocolate chip cookie mix
Mix it all together.
Cook about 3 hours on low.
Top with vanilla ice cream.

Reeses Brownie Cookies - Oh yum!

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN!

Banana Oatmeal Cookies - 2 Ingrediants

Banana Oatmeal Cookies! - Only 2 Ingredients... guess what they are ;)

Just 2 Bananas and 1 cup of Quick Oats! Mash together and separate into "cookies". Bake at 350 for 15 Minutes... That's IT!

You can add your own "fixins" too: Chocolate Chips, Nuts, Coconut, Raisins... This list goes on and on.... and on ;)

No-bake Chocolate Oatmeal Cookies

Chocolate Oatmeal No Bake Cookies
~~1/2 C Butter
2 C Sugar
1/2 C Milk
4 Tbsp Cocoa
1/2 C Peanut Butter
3- 3 1/2 C Quick cooking Oats
2 tsp. Vanilla
Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Breakfast Cookies

The most awesome breakfast cookie ever - and no flour, no sugar, no dairy. 1.5 cups of oats, 2-3 super ripened bananas ,1 cup of unsweetened applesauce, a handful of craisins, and a sprinkle of cinnamon. Just throw everything together, mix it up pretty well, throw it on a baking sheet at 350 for about 35 minutes and then go to town! Great and super healthy.

Vegan Breakfast Cookie Recipe

A Very Simple Vegan Breakfast Cookie Recipe to try this weekend!

Breakfast cookies - 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups oats, 1/4 cup almond milk, 1/2 cup raisins, 1 tsp vanilla, 1 tsp cinnamon. Mix all ingredients well. Drop by rounded tablespoon on to a lightly oiled cookie sheet. Bake in an oven preheated to 350 degrees, for 15-20 minutes, until golden brown. Cool and store in an airtight container.