No- Bake Peanut Butter Chocolate Clusters

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These peanut butter chocolate clusters rock my world. They’re just so good, and way too easy to make. Chances are you have all the ingredients (there are only seven) sitting in your pantry already.  So next time you have a sweet tooth, instead of buying some store bought junk, try these instead!

No-Bake Peanut Butter Chocolate Clusters:

Ingredients:

  • 1 cup natural, no sugar added peanut butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil
  • 1 tablespoon vanilla extract
  • 5 tablespoons cacao
  • 2 1/2 cups rolled oats
  • pinch of salt
  • baking paper

Method:

  1. Take your PB, maple syrup and coconut oil and put in saucepan over low heat. Stir until nice and smooth.
  2. Add your vanilla and cacao to the mixture.
  3. Take off heat and add the oats and salt.
  4. Scoop mixture with a spoon and place onto a tray lined with baking paper in round balls (they look like little blobs but when they cool off they actually look really pretty!)
  5. Let harden in the freezer for a few hours and then enjoy!
  6. Best if stored in the fridge afterwards.

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xxxxx

Health Coach Jenna

Soft Chocolate Chip Cookies (Vegan & Grain-free!)

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A vegan and grain-free chocolate chip cookie that doesn’t taste like cardboard? Why yes they DO exist! These chocolate chip cookies are like a soft, buttery cloud of deliciousness.

In my house, these chocolate-chip cookies are pretty much a staple. I quite often find myself making a batch, and sometimes I put them in the freezer to have for later. They rock my world. Bonus is that they are super easy to make!

Ingredients:

  • 1 and ⅓ cup almond flour
  • ⅓ cup coconut flour
  • 1 teaspoon baking powder
  • 1/4 tsp salt
  • ⅓ cup creamy almond butter
  • 3 tablespoons of coconut oil (melted and cooled)
  • 4 tablespoons maple syrup
  • ⅓ cup dark chocolate chips (I use Lily’s sugar-free)

Method:

  1. Preheat oven to 350 degrees
  2. In a medium bowl, stir together almond flour, coconut flour, salt and baking powder and set aside
  3. In another medium bowl, mix together creamy almond butter, coconut oil. maple syrup, with a hand or electric mixer
  4. Add wet ingredients and dry and mix again until well combined
  5. Fold in chocolate chips.
  6. Place in fridge for about 15-30 minutes
  7. Line a baking tray with parchment paper and spray well
  8. Form into cookies (about 2 tablespoons each)
  9. Bake in oven for 10-12 minutes or until golden brown
  10. Will stay good for 5-7 days or freeze for longer!

Enjoy lovely! And please let me know in the comments section below how you liked them! And make sure to tag any of your photos with #HealthierNotions so I can see your creations!!

Happy Baking,

Health Coach Jenna

Raspberry Almond Thumbprint Cookies made with Chia Seed Jam

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Berry season is here! And it would be a shame to let all those pretty, organic berries go to waste. One of my all time favorite cookies is the raspberry almond thumbprint. Traditionally, they are made with a sugary raspberry jam, and lots of flour, butter and sugar.

But we aren’t traditional over here, are we?

That’s why I created this gluten-free, refined sugar free raspberry almond thumb print cookie made with chia seed jam.

If you haven’t made chia seed jam yet (seriously what have you been waiting for?!) then you must start now. It is so freaking delicious, and you can put it on juuuust about everything-oats, gluten-free toast, coconut yogurt.

Or just eat it on a spoon with almond butter.

Don’t judge.

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Raspberry Almond Thumbprint Cookies

Bake time– 10-12 minutes

Yield: 12 cookies

Ingredients:

Chia Seed Jam:

  • 1 cup washed organic raspberries
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • 3 tablespoons maple syrup

Cookies:

  • 1 1/2 cups almond flour
  • 1/2 cup all purpose gluten free flour
  • 3/4 cup coconut sugar
  • 1 egg (to make vegan replace with flax egg or chia seed egg. I have not personally tried this, but it should work!)
  • 1/4 cup melted coconut oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees.
  2. To make chia seed jam, place all jam ingredients in blender and blend until smooth. Place in glass or BPA-free plastic jar and put in fridge overnight or at least for 3 hours.
  3. For cookies, place oil, egg, coconut sugar, and vanilla in bowl and whisk together. In a separate bowl, combine flour and salt. Then slowly combine the wet and dry ingredients.
  4. Chill cookie dough in fridge for 30 minutes.
  5. Make cookie dough into 1-inch balls and place on cookie sheet lined with parchment paper.
  6. Press your thumb into each cookie
  7. Fill your thumbprint with the raspberry chia seed jam.
  8. Bake in oven for 10-12 minutes, or until slightly brown on edges.
  9. Let cool and enjoy!

xxxxx

Health Coach Jenna

 

5- Ingredient Peanut Butter Chocolate Chip Cookies (Gluten -Free)

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Those who know me are familiar with my obsession with peanut butter and chocolate. That’s why these cookies stole my heart. With only 5 ingredients they are super simple to make, and 100% delicious.

5- Ingredient Peanut Butter Chocolate Chip Cookies:

Ingredients:

  • 1 cup natural peanut butter (the kind with no added oil or sugar)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon sea salt + a sprinkle of sea salt to add on top
  • 1/2 cup dark chocolate chips ( I like these from Thrive), or you can make your own and cut up the chocolate in small squares

Method:

  • Mix and put dough in fridge for 20-30 minutes.
  • Take out chilled dough and roll into balls and place on lined baking tray.Processed with VSCO with f2 preset
  • Press down with a fork, sprinkle a bit of sea salt on top,and stick in oven on 325F degrees heat for 10 minutes.

Enjoy guys! Let me know how you like them! If you take any pics tag me@HealthierNotions on Instagram. I love to see your creations!

xoxoxoxoxoxo

Health Coach Jenna

 

Gluten-Free Peanut Butter Cookies

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If you are a peanut butter lover (and if you’re not, what’s wrong with you?!), then these cookies are right up your alley. I especially enjoy these because the are A) Simple to make  B) Give you SO much return for the little effort put in and C) Only have 4 ingredients, and ones that you most likely have around the house already.

These are my go-to cookies, y’all. If there is nothing around the house and I have a hankering for some sweet (aka emergency!), I make these guys.

Ingredients:

  • 1 cup natural peanut butter (the kind with no added oil or sugar)
  • 1 cup coconut sugar
  • 1 egg
  • 1/4 teaspoon sea salt + a sprinkle of sea salt to add on top

Method:

  • Mix and put dough in fridge for 20-30 minutes.
  • Take out chilled dough and roll into balls and place on lined baking tray.
  • Press down with a fork, sprinkle a bit of sea salt on top,and stick in oven on 325F degrees heat for 10 minutes.

Enjoy guys! Let me know how you like them! If you take any pics tag me @HealthierNotions on Instagram. I love to see your creations!

xoxoxoxoxoxo

Health Coach Jenna

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“Good For You” Chocolate-Chip Cookies

Hey All!

As many of you know I have a HUGE sweet tooth. But no guilt here, amigos. Having a sweet tooth isn’t a bad thing, nor does it mean you have to eat processed ingredients filled with sugar. No sir, I’ll have none of that.

This is why one of my hobbies is creating delicious and healthy treats. And when I’m not creating, you can betcha I’m on the look out!

Today, this delicious “good for you” cookie recipe made by my  friend, Emma, caught my eye. And luckily, she has agreed to share her recipe!

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Emma’s “Good For You” Chocolate Chip Cookies:

I started making these cookies for my three and four year old nieces. Kira, the three year old, can’t have dairy or nut milks so I decided to see if she would drink home made oat milk. I didn’t want to just toss the pulp that was left over so I had the idea to add them to a cookie recipe. This is the result!

Do things with love & they will bring love back to you.

Ingredients:

  • 2 cups of organic sprouted whole wheat flour (for gluten-free recipe use oat flour or Bob Mill’s Gluten Free Flour Blend)
  • 3/4 tsp baking soda
  • 1/2 Himalayan salt (or sea salt)
  • 3/4 cup melted organic coconut oil (or grass fed unsalted butter)
  • 3/4 cup maple syrup
  • 1/2 cup organic coconut sugar
  • 1 cup of oat pulp – see separate recipe below. (If not using oat pulp just add a cup of flour , your gluten free flour blend, or oat flour)
  • 1 tbsp pure vanilla extract
  • 1 free range egg 1 egg yolk (free range)
  • 1 1/2 cups of dark chocolate chips

To make the oat pulp: blend 1 cup of organic steel cut oats with 3 cups of filtered water, 1tbsp of maple syrup & 1tbsp vanilla extract. Strain liquid into a bowl & you have oat milk! The pulp that is left behind… Put into a nut cloth or just use a thin cotton tea towel. Squeeze off the extra liquid into the milk. The milk lasts 5 days in the fridge. It will separate. Just shake before using & yum!

Use the dry pulp in the cookies.

Directions:

  • Mix the dry ingredients & put them aside.
  • Mix the coconut oil, maple syrup, sugar & vanilla in a blender until fluffy. Then add the eggs.
  • Mix wet & dry ingredients together in a mixer or by hand. If using the oat pulp add it now. Then add the chocolate chips.
  • Cool in the fridge for 20 mins while the oven is heating at 375deg. Then use an ice cream scoop to measure out. And bake for 17 mins or until golden along the edges.
  • Use parchment paper to line the trays. Makes 18 cookies!

Enjoy!

About Emma O’Neil:

emmaEmma is an Authorized Level Ashtanga yoga teacher & the Director of Mysore, Toronto – an Ashtanga program in Toronto, Canada. She is also an international voice actor & maker of yoga jewelry. . To learn more about Emma’s teaching schedule or to check out her jewelry line, go to www.emmaoneillyoga.com or www.malasbyemma.com. Or on Instagram @emmaoneill or @malasbyemma