Peanut Butter and Chocolate Swirl Cookies

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Ingredients: 

  • 3/4c almond flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsp coconut oil
  • 2 tbsp honey
  • 2 tbsp peanut butter

How it’s done:

  1. Preheat oven to 350 and line a baking sheet with parchment paper
  2. Mix all the dry ingredients in a medium bowl besides the cocoa powder
  3. Add the coconut oil and cocoa powder to a sauce pan and whisk until it looks like melted chocolate, set aside
  4. In a small bowl mix the vanilla, honey, egg, and peanut butter and then mix into the dry ingredients
  5. Add the chocolate to the batter and mix *to get the swirl don’t over mix the chocolate in the batter
  6. Roll the batter into balls and bake for 10 minutes
  7. Topped mine off with a little coconut flakes (optional)
  8. ENJOY

Chocolate Chip Cookie Vegan Cheesecake

 

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You my friend are the real MVP. Growing up one of my all time favorite desserts was cheesecake and to this day it is still one of my favorites. Cheesecake is so creamy and rich in flavor and this dairy free cheesecake is just as creamy as the original. The whole cheesecake crust and all is only 9 ingredients and comes together fairly easy. Seriously anyone can do it!

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Ingredients:

Crust:

  • 1 box of Chocolate Chip cookies (I used Simple Mills can sub your favorite if not vegan)
  • 1 tbsp coconut oil
  • 1/2 tbsp maple syrup

Chocolate Cheesecake:

  • 1/2 c raw cashews (soaked in hot water for an hour)
  • 1 5oz can of coconut cream
  • 8 oz vegan cream cheese
  • 1/4 maple syrup
  • 1 tbsp coconut oil
  • 2 tbsp cocoa powder

How it’s done:

  1. Pre heat oven to 350 and pulse all of the crust ingredients in a food processor
  2. Dump the mixture into a springform pan and pat down with the bottom of a glass
  3. Bake for 10-12 minutes take the crust out and let it cool
  4. Drain the cashews and add all the ingredients into a blender
  5. Blend for 5-8minutes until the mixture is thick and creamy
  6. Pour the filling into the pan and bake for 40-45 minutes *The cheesecake is done when the edges have set but the middle still jiggles a little
  7. Take the cheesecake out and let it cool for 20 minutes
  8. Cover and place in the fridge for 2 hours or over night
  9. Take out, slice and enjoy!

Not Your Average Chocolate Chip Cookie

You may be surprised when you find out whats in these cookies but don’t worry they secret ingredient is what makes them all ooooey gooey! They are the perfect bite size cookies and take no time at all to make unlike other types of cookies. They are part is waiting for them in the oven!

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Ingredients: 

  • 1 can drained chickpeas
  • 2 tbsp nut butter
  • 1 tbsp maple syrup (can sub honey)
  • 1 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 c rolled oats
  • 1/4 c dark chocolate chips

How it’s done:

  1. Blend all of the ingredients besides the chocolate chips in a food processor  until it forms a dough
  2. Mix in chocolate chips
  3. Roll the dough into balls and bake at 350 for 10 minutes
  4. Take out and let cool or ENJOY a nice warm cookie!

Vegan Peanut Butter Cookies

My obsession with peanut butter is REAL. These peanut butter cookies took only about 15 minutes and are made with only 6 ingredients! Drizzle of dark chocolate is optional but highly recommended 😉

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Ingredients:

  • 1/2 c creamy peanut butter
  • 1/4 c maple syrup
  • 2 tbsp coconut milk (sub any kind of milk)
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla
  • 4-6 tbsp coconut flour

How it’s done:

  1. Pre heat oven to 350
  2. Mix all ingredients besides coconut flour
  3. Once mixed add coconut flour 1 tbsp at a time until a dough forms
  4. Roll into tbsp size balls and press down with a fork on a baking sheet lined with parchment paper
  5. Bake for 10-12 minutes
  6. ENJOY!

**If the dough is sticky when you are rolling add a touch of coconut oil to palms