Categories
Recipes

Peanut Butter Cookies | Dairy Free

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Finding desserts for us poor unfortunate souls with food intolerances and allergies can be a challenge. Finding good desserts without major allergens and sensitivities can be a downright rarity. Thus, we’re stuck always settling for alternatives like ‘nice cream’ or ‘energy bites‘. While those are all good, yummy, and have their place…sometimes enough is enough. Sometimes your inner cookie monster comes out and all you want is a freaking cookie. Is that so much to ask!?

Apparently, cause these still got peanut butter in them.

Sorry peanut allergy sufferers! Don’t despair, my devilish sweet tooth and inner cookie monster are almost never satisfied. When I figure out another delicious, peanut and allergen-free recipe you’ll be the first to know. I promise!

For us who can tolerate peanut butter in just 20 minutes and 8 ingredients, you’ll have these easy dairy free, gluten free, and egg free cookies in the palm of your hands. These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

So get excited! We don’t have to be poor dessert avoiding souls anymore!

If you can’t see this coming already we’re going Disney on this one -Turn up “Poor Unfortunate Souls”  from The Little Mermaid. and let’s start singing, awkward two-year-old dancing, and my favorite -cooking!

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Dairy Free Peanut Butter Cookies

These cookies melt in your mouth, fill your tummy with peanut buttery goodness, and quiet down your inner cookie monster.

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Savannah

Ingredients

  • 1 cup peanut butter
  • 1/2 cup Icing sugar
  • 2 tbsp Honey or Maple Syrup
  • 1 tbsp ground flax seed
  • 1/2 tsp of vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp of Sel Gris or Himalayan Pink Sea Salt
  • 1/3 cup Enjoy Life’s Mini Chocolate Chips or any other dairy free chocolate chips (optional)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large bowl combine all ingredients and stir until well mixed. Steal a few bites of cookie dough…you know…as a…routine quality check.
  • On a prepared baking sheet, drop cookie dough by the tablespoon full and flatten them out to your desired cookie thickness (I go for about 1/2″ thick). These cookies don’t spread by themselves. Bake the cookies for 8 to 12 minutes or until the bottom edges are browned.
  • Avoid temptation and let the cookies sit for 10 – 15 minutes before moving them (and eating them!). Unlike cookies with flour, these need time to firm up before we can scarf them down.

Notes

Once the cookies have cooled, grab the cookie with the most chocolate chips and enjoy it’s peanut buttery goodness.

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That’s all there is to these gluten free, dairy free, egg free cookies to satisfy that inner cookie monster!

Health & Happiness,

Savannah

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Categories
Freezer Friendly Gluten Free Keto Kid Friendly Low Carb Recipes Under 30 Minutes

Cookie Dough Fat Bombs – Keto Friendly

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I’ve fallen deep into the rabbit hole that is Pinterest lately …so get ready for an abundance of mason jar salad recipes!

Just kidding… (maybe).

 While the mason jar salads are certainly alluring and “Pinterest Worthy”, it was actually when I was scrolling through picture upon picture of delicious dinners, light lunches, and naughty desserts that I once again stumbled upon the world of ketogenic desserts.

Part of me knew that going low carb doesn’t mean that you have to forgo favorite desserts, I’ve dined on keto cheesecake, cake, cookies, and of course fat bombs countless times thanks to my devilish sweet tooth… but what I didn’t realize was how vast and expansive this world of keto desserts is.

From avocado brownies to literal cookie dough my sweet tooth is in low-carb heaven!

This past little bit I’ve just been binging on all sorts of treats. One part of me insists it’s for the recipes but the other part of me knows it’s just for the cookies… which brings us to this gem of a fat bomb recipe today!

Chocolate chip cookie dough fat bombs.

Who knew there was such a delightful thing? (You do now, you lucky goose! I guess all those late night  Pinterest scroll sessions, and cooking sweets binges weren’t for nothing!)  Long story short -these are by far my favorite fat bombs of all time, and I’d bet all the money in my piggy bank (…roughly 47 cents but that’s beside the point!) that they’ll rank high on your list too.

Guess you’ll just have to make them and find out!

Of course, in typical Humble Kitchen fashion, this recipe can be tailored to you and can be as keto friendly or carb loaded as your tummy desires. For my fellow keto lovers, using almond butter instead of peanut butter or using specialty chocolate chips like Lily’s Chocolate (dark chocolate made with stevia) will yield a lower carb count.

However, these items can be tricky to find -especially in small towns, so if you’re fine with an extra carb or two go grab your favorite dark chocolate,  turn up “I Need A Hero” by Bonnie Tyler and let’s get started!

For the original, lower carb recipe jump on over to Fit Mom Journey’s blog and if you’re having a hard time finding the ingredients – stay right here. 

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There we have it! That’s all there is to these easy and delicious cookie dough fat bombs!

Health & Happiness,

Savannah

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Categories
Recipes

Berries and Cream Dessert

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Here I lay tucked into my bed, weak and sickly a mere day before New Year’s Eve. I’m surrounded by tissues, tea, and heat packs with my head so stuffy that I’m squinting just to see and my nose is running more than a leaky faucet.

I’m jumping back and forth between working, writing, googling how to get rid of a cold fast, and reminiscing on all those days I took for granted where I was able to breathe through my nose.

I’m not so good at relaxing – can you tell?

December has been the busiest month to date with my little growing business! With new interested stores to contact, promotional videos to shoot, Christmas orders to fulfill, Christmas markets to attend, and attempting to find at least one  spare moment to write and cook is enough to leave my head spinning.

Pile on Christmas shopping, family visits, Christmas baking, and planning Christmas parties – you’ve effectively made a grown woman wish she could hibernate for the winter.

Could you imagine? Oh, what a dream.

Honestly, all this stress is likely why I am lying here in a mess of tissues with unbrushed hair and a relentless head cold in the first place.

But here I am typing away for two reasons:

1. Apparently, I can’t chill the f*ck out

2. I honestly really, really love my little business (even the stressful times that come with being the boss).  I love pushing, learning, growing, and I simply can’t wait to see how far The Humble Kitchen will go!

So thank you for cooking, growing, and being here on this little adventure with me!

Since its apparent I won’t be able to rest until this recipe comes out, let’s quit with the chit chat! Turn up “Wolves” by One Direction and let’s get into it!

…Don’t you judge me...

… I’m sick… my judgement is fogged…

…Fine. It’s catchy okay?

Let’s just move on.

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Serves: 2     Total Time: 5 minutes

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  • 1 cup of raspberries, blueberries, strawberries -or any berry that you adore!
  • 2/3 cup of heavy whipping cream
  • 1 tablespoon of maple syrup
  • 1/4 teaspoon of vanilla extract
  • A pinch of shaved dark chocolate, sprinkles, or a touch of Aloha Alaea, Japanese Matcha, or Vintage Merlot Sea Salt.

Looking for a different taste? Indulge in any sea salt you adore for a splash of color and a flavorful twist.

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Split the berries between two wine glasses and set aside. If using frozen berries, let them sit out at room temperature for a few extra minutes while you tap your foot along to my guilty pleasure song.

 (Oh come on, don’t pretend you don’t like it!)

Once the berries are thawed, combine the heavy whipping cream and maple syrup into a medium sized bowl. Whip the mixture until soft peaks form. Then, add in the vanilla extract and beat it once more until the vanilla is fully combined.

Scoop generous amounts of the whipped cream over top of the berries.

Go ahead and lick the bowl… Nobody’s watching.

Sprinkle on a pinch of your preferred topping then grab your glass and get ready to indulge in a very berry treat!

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There we have it!

That’s all there is to this super simple, very berry treat. Dig in and enjoy!

Health & Happiness,

Savannah

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Categories
Recipes

Dad’s Goodie Squares | Dairy Free

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I frequently fall in love with recipes and food, but this –this is a whole other ball game. This recipe absolutely blew my mind! (Figuratively -thank goodness). I actually wanted to call this  THE BEST DAMN DESSERT EVER and proceed to write the recipe in all caps because I was so excited …but I refrained.

Trust me when I say, this is a recipe you just have to try!

It tastes like my entire childhood. More specifically, those sunny afternoons after school stealing a few of Dad’s Goodie Rings before dinner. Which if you’ve never had those cookies before -what are you doing with your life? You just have to try this recipe now!

P.S. This whole recipe is named after those cookies, and the fact that this recipe is in my dad’s top 5 desserts he’s ever had in his entire life! Now that’s a compliment.

The best part of these squares is they’re delightfully sin-less and guilt free. It’s essentially dates, nuts, oats and cocoa…so that makes it okay to eat an entire pan while binge-watching 13 Reasons Why… right..?

I’m gonna pretend you said yes.

This recipe was adapted and inspired from Laura Peill over at One Green Planet, so check out the original right here. Now if you’re ready for your little piece of  heaven turn up “Mykonos” by Fleet Foxes and let’s get right into it!

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Makes: 12   Prep Time: 15 minutes   Total Time: 1 hour 15 minutes

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  • 1/2 cup of sliced almonds
  • 1/4 cup of peanuts, unsalted
  • 1/4 cup of large flaked oats
  • 1/4 cup of peanut butter
  • 2 tablespoons of maple syrup
  • 1 tablespoon of shredded coconut (I used sweetened. This is a dessert after all.)
  • 1 tablespoon of coconut cream

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  • 1 cup of pitted dates
  • 1/4 – 1/2 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon of vanilla extract

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My favorite homemade chocolate, my Choco-la-ti-da recipe.

  • 1/2 cup of cocoa
  • 1/4 cup of coconut milk
  • 2 1/2 tablespoons of maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1/8 teaspoon of Himalayan Pink or Sel Gris Sea Salt 

 

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Start with the base-(ics): If you’ve got a food processor (you lucky duck), this will make this whole process a lot easier. In a food processor combine all the ingredients to form the base and pulse until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

If you don’t have a food processor (-don’t despair, neither do I), In a sandwich bag combine sliced almonds and peanuts. Now is the perfect time to get any anger out, grab yourself a rolling pin and crush the nuts into tiny chunks. In a bowl mix crushed nuts and all the other ingredients together until a dough forms.

*If the dough is too sticky, add more oats. If it’s too dry, add more peanut butter.

Press base mixture into a 6×6 square pan and place in the refrigerator to harden.

For the caramel: If you’ve got a food processor, combine all caramel ingredients and pulse until smooth. Add more water as necessary to create a spreadable consistency.

If you don’t have a food processor, chop dates into small pieces (your blender will thank you). Combine chopped dates and all other caramel ingredients into a blender, adding more water as necessary to create a spreadable consistency.

Spread evenly over top of the base and return to the refrigerator.

For the chocolate: Whisk all chocolate ingredients together until well mixed and pour over the caramel layer. Yes, this homemade chocolate is that easy!

Cover baking pan and return to the refrigerator for 1-2 hours until all layers have hardened.  Sprinkle shredded coconut on top if desired, then cut into squares. If you manage to not eat them all, store the rest in an air-tight container in the fridge.

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There we have it! A guilt-less, sin-less dessert that will satisfy even the hungriest sweet tooth.

Health & Happiness,

Savannah

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