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And for dessert I made : ******** Wheat and Dairy free flourless peanut butter cookies sweetened with Raw honey and Raw cacao nibs *********

These were unbelievable. Warm soft gooey goodness. The best type of comfort food. Heavenly. Really better than I expected.

I took this recipe off I love her recipes. I very slightly altered it:


  • 1 cup Organic creamy peanut butter, unsalted 
  • 1/3 cup honey 
  • 1 whole egg, or a flax egg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 Raw Cacao Nibs 
  1. Preheat your oven to 350F. In a medium bowl, mix together the first five ingredients until a thick, gooey batter forms, then fold in the chocolate chips. Using a tablespoon, drop batter onto a baking sheet/parchment paper. I had prepared the batter the night before and then didn’t have time to make them so the next day coming out with the fridge the batter was less sticky and i just rolled them into balls with my hand and flattened them slightly.
  2. Bake for 8-10 minutes at 350F, turning the pan half-way through the baking time so that the cookies brown evenly.
  3. Once the cookies are lightly browned, remove the pan from the oven, and allow the cookies to rest on the baking sheet for 10 minutes.
  4. They will firm-up as they rest, so this step is important! (They’ll look uncooked on the inside but they do firm up a lot)
  5. Once they are cool, and firm enough to handle, use a spatula to remove the cookies and transfer to a wire cooling rack to cool completely.
  6. Serve at room temperature, with your favorite beverage, or chill in the freezer for a cold, chewy treat! 

    Enjoy! :-)



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