I can stand my ground against salty foods and chips. I look at a fried delicacy and turn the other cheek without batting an eyelash. But up against sweets like cookies and brownies… I am defenseless.
It’s pathetic. So I have spent time collecting healthier alternative recipes for my favorites.
My favorite cookie is a grain free peanut butter chocolate chip cookie. And I lost the recipe [sigh]. Tonight I searched every Pinterest board I have and scrolled through countless recipes from Instagram and nothing.
So I decided to wing it. Best. Decision. Ever.
I present to you:
Grain free peanut butter trash can cookies
2 cups peanut butter
1 cup coconut sugar (may sub for brown sugar)
1 egg
1 tbsp vanilla extract
1 tsp baking soda
1/2 cup dark chocolate chips
1/2 cup chopped pecans
1/2 cup shredded unsweetened coconut
Preheat your oven to 350°. In a small bowl, combine the Coconut or brown sugar and egg. In a separate bowl, stir all other ingredients, besides the last three, together. Once blended, stir in the egg and sugar mixture. Do not over stir. Mix until just blended and then add your final three ingredients. Fold those in carefully. Place your cookie dough into the fridge for 15 to 20 minutes. Remove from the fridge and roll into 1 to 1 1/2 inch balls. Place 1-2″ apart on a parchment lined cookie sheet. I like to create a little crisscross pattern in the top with a fork like a regular peanut butter cookies. Bake for approximately 12 minutes. Do not over cook! They will need to completely cook before you can handle them.
Enjoy!
Grind & Shine 