PB&C Chip Cookies

If you are a peanut butter fan, then you need to get excited!  I often substitute sunbutter products for peanut butter since peanuts are a legume; however, sometimes people I love really like things with peanut butter.  When I saw a healthy option for peanut butter chips, I knew I had to make a cookie to combine chocolate chips and peanut butter chips!  I left it at that, but these would probably be really great with some nuts, too.  Macadamia nuts, pecans, walnuts.  The possibilities are endless. If you want a sunbutter/chocolate chip cookie recipe, click here.
PB&C Chip Cookies
2 cups almond flour
1/4 cup grassfed butter or coconut oil, melted
3 TBSP pure maple syrup
2 tsp vanilla (recipe for homemade here)
1/2 tsp baking soda
1/4 tsp salt
1/3 cup peanut butter chips
1/4 cup chocolate chips
Preheat oven to 350F.  Mix all the ingredients together and fold in PB and C chips.  Drop balls of dough onto a baking sheet and press down slightly.  Bake for 10-15 minutes or until slightly golden.

Chocolate Chip Snickerdoodles

Who doesn’t love chocolate chip cookies?  Who doesn’t love snickerdoodles?  Why can’t they make a love child?  That’s what I’ll do….crossbreed two classic cookies.  These are basically like chocolate chip cookies with cinnamon. ;)  I posted a chocolate chip cookie recipe a really long time ago, so I am posting this classic here and now.  If you just want basic chocolate chip cookies, leave out the cinnamon.

Chocolate chip Snickerdoodles


  • 2 cups almond flour
  • 1/4 cup grassfed butter, melted
  • 3 TBSP pure maple syrup
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips


Preheat to 350F.  Mix together all dry ingredients.  Add the wet ingredients.  Fold in chocolate chips.  Drop little balls onto a lined baking sheet and press down slightly.  Bake for 8-10 minutes or until the edges are slightly golden.

Browned Butter Chocolate Chip Cookies

I have a standard chocolate chip cookie recipe that I use as my go-to, but every once in awhile, you gotta kick it up a notch.  I have had an obsession with this chocolate bar that is made with grassfed browned butter.  When I get obsessed with a flavor profile, I tend to use it a lot in my own baking and cooking.  That’s how these were born! Browned butter gives these cookies a toffee-like flavor.  This is a crispy cookie because it has no egg or leavening agents.  So, it kind of reminds me of a perfect coffee accompaniment.  Toffee like, crispy cookie….makes you wanna go “mmmm.”  Just dated myself…oh well.

Browned Butter Chocolate Chip Cookies


  • 2 cups almond flour
  • 1 cup arrowroot powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/3 cup pure maple syrup
  • 1/4 cup browned grassfed butter
  • 1/4 cup dark chocolate chips


Preheat oven to 350F.

In a saucepan on the stove, heat over medium heat and put the butter in.  Break the butter up in the pan into smaller chunks for even melting.  As it begins to heat up, the milk solids will separate and it will begin to foam slightly.  Keep swirling the pan or stirring.  Keep a close eye.  As soon as the butter begins to turn to an amber color, take it off the heat.

Mix the almond flour, arrowroot, and salt together in a bowl.

Pour the browned butter into the dry ingredients.  Add the maple syrup and vanilla.  Mix together until a ball of dough forms. Fold in the chocolate chips.  On a lined cookie sheet, put TBSP drops of dough on the sheet and press down slightly.  These do not spread, so make sure you flatten them some. Bake for about 15 minutes or until the cookie just begins to brown on the edges.


Paleo “Peanut butter” Chocolate Chip Cookies


This is the same awesome cookie from my previous blog with a couple little tweaks.  My mom and I were trying our best to replicate the traditional log version we had every Christmas.  She verified that the dough is pretty much the same…which is bad news for us because they were a pain in the you-know-what to roll up!  So, simplify.  Make a regular cookie and forget about the log!  These are one of my favorite cookies!

Paleo “Peanut butter” chocolate chip cookies


  • 1/2 cup grassfed butter, room temp
  • 3/4 cup coconut sugar (Meijer actually has this!)
  • 1/2 cup sunflower seed butter
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp real salt
  • 1/2 package of dark chocolate chips


Preheat oven to 350 degrees.  Mix everything together except the chocolate chips.  Then mix in the chocolate chips.  Bake for 8-10 minutes until slightly golden on the edges.


1. Make a double batch, you can thank me later (and you can freeze them for later!)

2. The dough is slightly sticky so just plop it on the cookie sheet; no need to make balls.

3. You could probably use coconut oil instead of butter but  I can not tell you how it will taste or turn out because I used BUTTER.

4. I did not try using a non-granulated sugar.  If you do, let me know it goes!  I was trying my best to mimic a recipe that used granulated sugar in the original.

5. The original recipe called for the dough to be chilled; however, I am impatient.  Chilling it would make it easier to handle.

6. If you use sweetened sunbutter, then reduce the amount of coconut sugar you use or they will be too sweet!

Paleo Chocolate Chip Cookie Dough Truffles

Bite size goodies are perfect for the holidays…pop one in your mouth and move on to the next yummy thing! I always want to try everything…but I don’t necessarily want a piece of every single pie! So, this is my compromise.

Paleo Cookie Dough Truffles

Ingredients for dough balls:

  • 2 cups almond flour
  • ¼ cup grassfed butter, softened (or coconut oil)
  • 3 Tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 2 tsp cinnamon
  • ½ cup mini enjoy life chocolate chips

Ingredients for coating:

  • dark chocolate


In a medium bowl, whisk together the almond meal, salt and cinnamon then add the butter, maple syrup and vanilla extract and mix well.
Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.
Put in the freezer so they don’t melt when you dip them in chocolate.
After 30 minutes in the freezer, melt 3/4 bar of dark chocolate or melt dark chocolate chips.
Roll the frozen dough balls in the chocolate and put back on the lined baking sheet. Put them in the freezer to set! I sprinkled mine with a little course salt, too. ;)

Holy Moly Goodness

image (1)
I don’t even know what to call this dessert because the recipe is actually a variation on “Eating Clean with a Dirty Mind’s” Ice cream Sandwiches When I saw her pictures, heard her descriptions, and saw the ingredients, I knew I had to try it. However, I’m not a big complicated recipe kinda person, and there were a few steps to actually get the goodness. I always start with the original recipe as it’s called for so I know exactly how it’s intended to taste. Then, I put my spin on it to make it more convenient, or suite my palate, etc. The original recipe was amazing! This is my personal spin on it though….and you could easily halve the recipe to make a thinner layer. The photo is a half batch that was frozen in an 8×8 to give you an idea of thickness. The photo is also of a version with homemade sunflower/walnut butter and tahini mixture. The first time I made it, I did the original cashew butter. All are good! The one with sunbutter tastes a lot like peanut butter fudge, so if you are going for a classic chocolate chip cookie flavor, I would stick with almond butter or cashew butter.

Holy Moly Goodness

-Cookie Dough Layers-


  • 2 cups nut butter of choice (almond, cashew, sunbutter)
  • 1/2 cup browned butter (don’t change this! Although I’m sure it’d be good regular, too)
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon vanilla
  • dash of cinnamon
  • 3/4 cup Dark Chocolate Chips


1. Brown the butter by putting it in a shallow sauce pot on medium-low heat until it becomes a dark golden brown. You will know it’s ready when it smells like toffee. Take the butter off the burner right after it reaches this point to prevent burning.

2. In a medium sized bowl add the nut butter, browned butter, coconut flour and stir together. Next add the maple syrup, sea salt, vanilla, cinnamon, and stir until combined.

3. Cover the bowl and place it in the freezer for about 20 minutes. You want the cookie dough to harden up a bit but you still want it to be somewhat pliable so you can work with it.

4. Remove from the freezer and fold in the 3/4 cup of chocolate chips. If you add them before going in the freezer they will sink and settle at the bottom.

5. Line an 8×8 glass or metal pan with parchment paper and pour in the batter.

6. Put in freezer for at least 20 minutes.

7. While it is freezing, make vanilla ice cream!

This is amazing all by itself, but feel free to top a piece with a scoop of coconut milk ice cream! This will give you all the same flavors, minus the steps of making it into a sandwich!