Peanut Butter Cheesecake Cookies

I pretty much love all things peanut butter and this cookie is no different!  This recipe came about after falling in love with Kite Hill's Dairy Free Cream Cheese made from almond milk (the chive flavor is amazing as well).  So not only is this recipe grain free, it's dairy free too!!  

I haven't had cream cheese in decades after eliminating for many reasons.  So often I have come across sugar cookie recipes made with cream cheese and am always bummed I can't try them. The added cream cheese adds creaminess and moisture to a baked good along with acting as the fat in the recipe.  After discovering and loving this cream cheese....I may be creating many cookie and baked goods in the months to come! These Peanut Butter Cheesecake Cookies are just the beginning!!  I would describe these as a mild peanut butter soft batch cookie that melts in your mouth!  

Ingredients:

• 1 cup natural peanut butter 
• 8 oz Kite Hill Cream Cheese (full fat cream cheese will work)
• 1 generous cup granulated sweetener (I used Swerve and coconut sugar)
• 1 tsp vanilla
• 2 eggs
• 1 scant cup cassava flour (I used Otto's)
• 1 tsp sea salt
• 1 tsp baking soda

Instructions:

1. Cream together the peanut butter, cream cheese, sugar and vanilla. Add in eggs one at a time
2. In a separate bowl, combine the flour, salt and soda and add to the wet ingredients
3. Roll dough (should be thick) into 1- 1 1/2 inch balls and place on a parchment lined cookie sheet.  
4. Press down the dough with your palm or use a fork like traditional peanut butter cookies. They do not spread very much, so they will be about the size you press them into.
5. Bake at 350 for 6-8 minutes
6. Let cool for 5 minutes before removing from the cookie sheet
7. Store in an airtight glass container

I buy Kite Hill Cream Cheese from Whole Foods or Natural Grocers.  You can find Otto's Cassava Flour online or from Natural Grocers

Enjoy!

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Many of you know I am a consultant with Beautycounter and advocate for more health protective laws in the personal care industry. An industry that includes over 10,000 chemicals with only 10% of those being tested for human health! An industry that has banned 1,400 ingredients in the European Union while the U.S has only banned 30 to date! I feel I have an enormous responsibility to educate and empower you to make changes to safer products for you and your family. We deserve better!  Beautycounter has banned 1,500 ingredients and is not only safe, but also high performing! 

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Double Chocolate Peanut Butter Truffles

You just can't ever mess up any recipe that includes peanut butter and chocolate!  I typically choose other nut butters over peanut butter, but I have been enjoying it lately.  This recipe can be made with any nut or seed butter, but there's just something about this combo that is hard to replace!

It's close to Valentine's Day and I wanted to give you some new chocolate recipes to enjoy, including these truffles.  I personally don't need a holiday or reason to have chocolate, it makes me happy everyday of the year!!  The best part is that when you choose dark chocolate, it's low in sugar and typically dairy free if it's really dark!  I used Swerve as the sweetener to make these low carb, but any sweetener will work.  I hope these last longer in your house than they did in mine!!

Double Chocolate Peanut Butter Truffles

Ingredients

• 1 cup natural peanut butter (I prefer fresh grind that is chunky)
• 2 tbsp butter, melted or softened (depends on how runny the peanut butter is)
• 1/4 cup Swerve or other sweetener (I added a tiny bit of coconut palm sugar with the Swerve)
• 2 tbsp cacao powder
• 1 tsp vanilla
• 1/2 tsp sea salt (omit if your PB is already salted)
• 1/2 cup dark chocolate chips

Instructions

1. Combine granulated sweetener, cacao powder and sea salt in a bowl and set aside
2. Stir the peanut butter, butter and vanilla until combined
3. Pour the cacao mixture into the peanut butter mixture, stir until combined
4. Place the batter into the fridge or freezer to harden so you can form balls with it
5. Place the chocolate chips in a double broiler over low heat and melt
6. Once the dough is hard enough, roll the batter into balls about 1 inch in diameter and place on a parchment lined cookie sheet
7. Dip each truffle into the chocolate with a slotted spoon and place back onto the cookie sheet
8. Place cookie sheet back in the fridge or freezer to set up
9. Store in a glass container in the fridge

Enjoy!

Flourless Peanut Butter Cookies

I randomly made this cookie recipe for my boyfriend when I was recently in Arizona...and I ended up eating just about all of them!!!  I rarely eat peanut butter, prefer almond butter, but dang these were good!!!  I even made another test batch when I came home and added dark chocolate chips, YUM!!!!!!  There's just something about peanut butter and chocolate that no other nut or seed butter can compare to!  The peanut butter can easily be substituted for any nut or seed butter and I highly suggest adding some chocolate chips!!

I have quite a few Flourless Cookie Recipes including this Chocolate Almond Butter Cookie Recipe that is similar to this recipe.

Flourless Peanut Butter Cookies

Makes about 15

Ingredients

• 1 cup natural peanut butter (I used fresh grind, no added oils)
• 1/2 cup granulated sweetener, palm sugar or maple sugar (Swerve for no sugar option)*
• 1 pastured egg
• 1 tsp vanilla extract
• 1/2 tsp sea salt (use less if using jarred nut butter that is salted)
• 1/3-1/2 cup dark chocolate chips (optional)

Instructions

1. Whisk the egg and vanilla in a mixing bowl
2. Add the nut butter, sweetener and salt and combine
3. Fold in chocolate chips (optional)
4. Roll dough into 1 inch balls and place on a parchment lined cookie sheet
5. Using a fork, press the dough in both directions to make the criss cross marks
6. Bake at 350 for 10-12 minutes
7. Store in an airtight container...if there are even any left!!

Quick notes

*I used about 1/2 cup Swerve and a tbsp of palm sugar.

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes

Buckeye Bark

Valentine's Day is just around the corner, so twist my arm, I guess I'll make a bunch of chocolate recipes!!!  I have a bunch of fun stuff planned so let's hope I can get it all done and that it all turns out!!!

Nut butter and chocolate is a match made in heaven no matter what form it comes in!!  Buckeye cookies are the peanut butter cookies with a Hershey's Kiss in the middle.  So Buckeye Bark is peanut butter and chocolate in a different form.  This recipe can be made with any nut or seed butter or even with coconut butter (cream).

This recipe was adapted from Chocolate Chocolate and More. 

Recipe: Buckeye Bark

Ingredients

• 2 cups (about 12 oz) dark chocolate chips or pieces

• 1 cup natural nut/seed butter (no added oils or sugars)

• 1/2 cup Swerve or sweetener of choice*

• 1 tbsp coconut oil

• 1 tsp vanilla extract

• 1/2 tsp sea salt (omit if nut butter has salt in it)

Instructions

1. Place parchment paper in the bottom of an 8x8 dish so that it flaps over two sides of the dish. This will make it easy to remove the bark from the dish

2. Melt 1 cup of chocolate in a double broiler and pour it into the prepared dish. Place the chocolate in the freezer until it sets

3. While chocolate is setting, combine the nut butter, sweetener, oil, vanilla and salt in a bowl

4. Remove chocolate from freezer and spread the nut butter layer evenly over the chocolate

5. Melt the remaining cup of chocolate and pour it over the nut butter and return the dish to the freezer

6. Once the top layer has hardened, remove the bark from the dish and cut the bark into pieces. Store in the refrigerator in an airtight container

Variations

*I think liquid sweetener such as honey will work, but start with 1/4 cup and expect the nut butter layer to be a bit runnier.

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out Beautycounter for more info!!  You will love it!!

Peanut Butter Banana Cups

If you like peanut butter and banana sandwiches, you are definitely going to like this treat!  I typically opt for almond butter or some other nut butter over peanut butter in my diet.  This could easily be made with any other nut butter but I felt peanut butter is what goes best with bananas.  Didn't Elvis make that sandwich famous?

I've decided that you just can't go wrong with peanut butter mixed with just about anything!!!  This is such an easy grain free treat that has some protein to keep blood sugar levels from going crazy.  This is a much better choice than any other peanut butter cups you can buy!

Recipe: Peanut Butter Banana CupsIngredients

• 1 ripe banana
• 3/4 cup unsweetened peanut butter (I prefer the fresh grind)
• Between 1/8 and 1/4 cup honey or Swerve for no sugar option
• 3/4 tsp vanilla extract
• 2 1/4 tsp coconut oil, melted (refined for no taste, virgin for coconut taste)
• 1/4 plus 1/8 tsp sea salt (omit if using jarred peanut butter with added salt)

Instructions

1. Cut the banana into slices between 1/4 and 1/2 inch thick
2. Mix all the remaining ingredients in a bowl
3. Place a bit of peanut butter to cover the bottom of each hole in a mini muffin tray*
4. Place a banana slice into each hole on top of the peanut butter
5. With a spoon, scoop the peanut butter onto each banana slice and cover completely
6. Place in the freezer to set
7. Store in the frig or freezer

Quick notes

*I prefer using a silicone mini muffin tray. It's easier to bend and get the cups out.  I also use these for molding chocolates and baking muffins. It's worth the tiny investment!

Makes about 12 cups

If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount.  Swerve is my favorite sugar replacement.  It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.

If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases.  It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard.  This allows me to continue making and testing recipes for free.  Thanks so much!!

*I have recently switched all of my skincare and makeup to a company that is free of 1,500 chemicals!!  I am so particular about what goes into my body, I need to be just as picky as to what goes on my body!  Your skin is your largest organ and absorbs chemicals into the bloodstream faster than the gut does!  I am vain when it comes to my skin and was so thrilled to find products that are anti-aging and work!!!  Check out BeautyCounter for more info!!  You will love it!!

Kate's Healthy Cupboard - Gluten Free Recipes