Peanut butter cauliflower cookies

A tasty way to use up leftover egg yolks – these peanut butter egg yolk chocolate chip cookies are seriously addictive!

What do you do with leftover egg yolks?  Do you make them into ice cream?  Or maybe into a cream pie filling?  Or make them into cookies?  And how can you incorporate one of the world’s greatest food groups (i.e. peanut butter) into whatever you make?

Welcome to my brain … I had some leftover egg yolks from making chocolate crackle cookies (again!) and thought I’d capitalize on my yummy chocolate egg yolk cookies, with a twist.  You see, those chocolate cookies use ghee as the fat and not everyone has access, or wants to pay for ghee.  But most people are able to get their hands on peanut butter … and often have at least one jar of peanut butter (thanks Crazy Richards!) in the pantry already.  Confession – I can’t remember the last time I just had one jar of peanut butter in our cupboard – they seem to multiply all the time!

So I thought I’d try making the cookies with various substitutions, and voila!  A new recipe for peanut butter egg yolk chocolate chip cookies was born.  Now these have that real peanut butter cookie taste, which I love.  And they go perfectly with any ice cream you have lying around because they turn out so flat!  My recommendation is with chocolate peanut butter ice cream, but I may be slightly biased!

Here you go – these peanut butter egg yolk chocolate chip cookies are an awesome way to help with those leftover egg yolks.  It’s a mouthful of a title, and they go very easily into your mouth as well!

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Peanut butter egg yolk chocolate chip cookies

(Gluten-free, dairy-free, no refined sugar)

Prep Time 10 minutes

Cook Time 20 minutes

Ingredients

• 1/2 cup crunchy peanut butter
• 1/2 cup maple syrup
• 4 egg yolks
• 1 cups almond flour
• 1/4 cup tapioca flour
• 1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1/4 cup dairy-free choc chips

Instructions

1. Preheat oven at 350F and prepare two baking trays with parchment paper.

2. Cream peanut butter and maple syrup together until well combined.

3. Beat egg yolks separately and add vanilla extract. Add to the peanut butter and maple syrup mixture and combine well.

4. In a separate bowl, combine the dry ingredients together (both flours, baking soda, cream of tartar).

5. Add dry ingredients to the wet mixture and combine well.  Fold in the chocolate chips until well dispersed.

6. Drop by table-spoonfuls onto the prepared baking trays, allowing room for the cookies to spread.
7. Bake for 8-10 minutes, until the desired level of crispiness has been reached.
8. Allow to cool before moving to cooling racks.

What’s better than peanut butter and jelly cookies?  Double the peanuts in it, of course!

Ok, here’s a new twist on the classic peanut butter and jelly cookies.  Double the peanuts in it.  That’s right, not just peanut butter, but peanut powder as well.  And how, you may ask, did I come up with this concept?  Well, let me tell you a quick story!

I love peanut butter.  Not that shocking to most of you, but I have also discovered that I love the combination of peanut butter and jelly.  In a cookie.  Like here … and here!  And I have been thinking as to whether peanut powder (from Crazy Richards Peanut Butter – because their peanut powder only contains peanuts!) could be used as a substitute for almond flour in lots of my recipes.  Now, I’ve already used their peanut powder in creating a really yummy brownie, but you should know by now that I can’t just leave things like this alone!

So enter my world of experimentation, once more, shall we?  Based on this really yummy recipe, I wanted to turn it into a more gluten/dairy/refined-sugar free option.  And add more peanuts.  Because what’s life without more peanuts in it?  Just be aware that peanut powder really absorbs the liquid a lot more than almond flour, so you’ll need to measure very carefully.  And if it’s too dry, add some more almond milk, or peanut butter, to get it to the right cookie dough consistency.  Mmm … cookie dough!

But I digress.  These double peanut butter and jelly cookies go down very well.  And very easily.  Just by themselves or with a cuppa.  Just ask all my taste testers (thanks Sarah and Saskia … your comments were greatly appreciated!).  So lets get into this recipe – and let me know what you think in the comments below!

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Double peanut butter and jelly cookies

(Gluten-free, dairy-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Servings 24 cookies

Ingredients

• 1 cup peanut powder
• 1/2 cup tapioca starch
• 1/2 cup shortening dairy-free if needed
• 1 cup peanut butter
• 3/4 cup coconut sugar
• 3 tbs almond milk
• 1 tsp vanilla
• 1 egg
• 1 tsp baking powder
• 1/4 cup strawberry jam

Instructions

1. Preheat oven to 350F and prepare two baking pans with parchment paper.
2. Combine all the ingredients except the jam together in a medium mixing bowl until a thick dough forms. If too thick to mix, add a little more milk until it comes together more easily.
3. Scoop the dough by tablespoonfuls and place on the baking pans. Flatten out slightly as they will not spread.
4. Make a thumbprint indent in each ball and spoon a teaspoonful of strawberry jam into each. Don't overfill or the jam will overflow the cookie during baking.
5. Bake for 10-12 minutes and allow to cool on pans before moving to cooling racks.

Peanut butter avocado cookies – an unusual combination of ingredients but these peanut butter cookies are so soft and chewy

What do you do when you have avocados in the fridge, likely to go rotten at any moment?  Well, you could make guacamole out of them.  Or in a salad, like my simple avocado salad or salmon and avocado salad.  Or make chocolate avocado frosting with them.  Or make cookies out of them.  Wait! What? Whoever heard of making cookies with avocados?

Welcome to my world, where my brain is constantly thinking of new ways to use everyday ingredients! And what better than to combine one of my favorite foods (avocado) with one of my other favorite foods (peanut butter) than in a cookie?  Not surprisingly these are really soft and chewy cookies, and apart from the green color where the avocado hasn’t been completely mashed in, you wouldn’t even know there was any ‘green vegetable’ in them!  Oh yeah, and you can make these paleo if you wish – just use almond butter instead!

Give it a go and tell me I’m not completely losing my mind! 

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Peanut butter avocado cookies

(Gluten-free, dairy-free, no refined sugar)

Prep Time 10 minutes

Cook Time 10 minutes

Servings 16

Ingredients

• 3/4 cup crunchy peanut butter
• 1/2 medium avocado
• 1 egg
• 1/2 cup coconut sugar
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 cup flaxseed meal

Instructions

1. Preheat oven to 350F and line a baking tray with parchment paper.
2. Place all ingredients in a medium mixing bowl and mix until well combined.
3. Form into tablespoon-sized balls and place on parchment paper.
4. Bake for 10 mins and allow to cool on tray before moving.

A satisfying apple peanut butter smoothie that combines two of my favorite flavors – and naturally sweetened with dates, this will get you through the morning!

I love the combination of apples and peanut butter.  You know, to be honest, I love peanut butter with many other flavors, but my favorite snack is peanut butter with carrot and celery sticks and apples!  I was sent a sample pack of various products from Crazy Richards Peanut Butter (website here) and offered to promote their brand through social media.  So here we go!

I normally don’t like smoothies.  If I want to have some calories, I’d prefer to eat them.  Preferably peanut butter with a spoon just from the jar (ha ha!).  But I was given a number of packs of this 100% peanut powder, where the only ingredient is … you guessed it … peanuts.  I didn’t think I could go too far wrong with using this in a drink.  And then I had seen a recipe for a pumpkin pie smoothie, using pumpkin puree, date, coconut milk and pumpkin pie spice and I thought to myself, I can adapt that and include some peanut butter.  So I did.  And I loved it.  And if you make it, you will love it too!

Since I first made this smoothie, I’ve also made a blueberry sweet potato smoothie (where you can eat it with a spoon) and also used the peanut powder in brownies.  See what some imagination can do?!

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Apple cinnamon peanut butter smoothie

(Gluten-free, dairy-free, no added sugar, vegan)

Prep Time 5 minutes

Servings 1

Ingredients

• 1/4 cup unsweetened applesauce
• 6.5 oz pouch Crazy Richards powdered PurePB
• 1/4 cup plain unsweetened coconut yogurt
• 1/2 cup unsweetened almond milk
• 1 tsp cinnamon
• 4 pitted dates
• 1/2 cup ice

Instructions

1. Combine all ingredients except the ice together in a blender until smooth.
2. Add the ice and continue to blend until desired texture is achieved.

This chocolate banana peanut butter ice cream takes chocolate and peanut butter ice cream to another level with the additional banana in it!

Ok, you all know that I love peanut butter.  And chocolate.  And ice cream.  If you didn’t, where have you been hiding for the past x amount of years of my life!  As I’m getting more into this social media thing, I’ve found some opportunities to get some samples from different companies and help promote their brand.  I received a sample pack from Crazy Richards Peanut butter (website here @crazyrichardspb and #crazyrichardspb) and agreed to try them out, in return for tagging them when I used their products (see that disclosure there?!).  Here’s the first recipe that I’ve made with their peanut butter … which by the way is awesome.  I love their slogan ‘Peanut Butter without the clutter’ … that’s the way I like my peanut butter.

There are so many recipes floating around the internet, using bananas as ‘nice cream’, but I’ve found it works better if you add some milk (almond milk) to be precise to the recipe.  Especially when you add cocoa powder to it.  This current recipe is loosely based off my ‘monkey poo’ … ahem Banana Peanut Butter Ice cream … recipe (see here) and adapted to give it the right texture, even if it’s been in the freezer for a while.  And it goes down really well if you top it off with some simple chocolate fudge sauce (1 part cocoa powder, 3 parts maple syrup or honey) and nuts.  Or just eat it out of the container.  I won’t judge you!

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Chocolate banana peanut butter ice cream

(Gluten-free, dairy-free, vegan, no refined sugar)

Prep Time 10 minutes

Cook Time 15 minutes

Chilling time 2 hours

Total Time 25 minutes

Servings 12

Ingredients

• 3 very ripe bananas
• 1 cup natural peanut butter
• 1/4 cup unsweetened coconut flakes
• 1 cup almond milk
• 1/4 cup unsweetened cocoa powder
• 2 tbs honey
• 1 tsp vanilla

Instructions

1. Combine all ingredients in a blender or food processor and blend until very well combined.
2. Either use an ice cream maker and churn for 10-15 minutes before placing into the freezer. Leave for as long as required to achieve the desired texture.

This pudding is self-saucing, moist and full of the amazing flavor combination of chocolate and peanut butter.  No one will guess there’s no gluten, dairy or refined sugar in it!

I come to you with another recipe that I’ve hijacked from my mother-in-law.  She so happily gave me her recipe for her chocolate sauce pudding (see here), which I have made WAY too many times to count.  And I’ve just gone and changed it so it’s almost not recognizable from the original.  But it’s so yummy, I had to share it as an additional recipe – rather than just saying you can do these substitutions for the original.

I actually planned to make this recipe so I could update the photo on the original recipe page, but then got carried away with my own inventiveness.  I used peanut butter, oat flour and honey as substitutes for various ingredients.  I originally planned to make this with the different ingredients, thinking it would look the same as the original and no one would know the difference.  Oops, I’m giving away all my secrets now …!  But it was just so yummy, Grant said I should make a whole new recipe page for it.  So here you go.  You can thank Grant!

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Healthy chocolate peanut butter pudding

Prep Time 15 minutes

Cook Time 50 minutes

Servings 12

Ingredients

For the pudding

• 2 cups oat flour
• 4 tsp baking powder
• 1 tsp vanilla
• 2 tbs cocoa
• 1 cup almond milk
• 2/3 cup peanut butter
• 1 cup honey
• 3 eggs

For the sauce

• 1 cup raw sugar
• 2 tbs cocoa
• 3 cups hot water

Instructions

1. Sift flour and cocoa and set aside.
2. Cream honey, peanut butter and vanilla together. Add eggs and mix well.
3. Fold in sifted dry ingredients alternately with milk.
4. Pour into greased basin or casserole dish.
5. For the sauce, mix sugar and cocoa together and sprinkle over sponge mixture. Pour hot water over all.
6. Cook in oven for 50 mins at 350F.

Who said you can’t have chocolate and peanut butter for breakfast?  This granola is definitely a winner in my books!

I love granola.  I think I’ve either started off every granola post with those three words, or I have them somewhere in the text.  Because, it’s yummy.  And a great breakfast for me (and Grant, when I let him have some!).  Anyway, this is a granola that I’ve been playing with for a while, and I finally decided to post the recipe.  Because I want to share this awesome chocolate peanut butter granola recipe with you … so you can share the awesomeness!

Most of the granola recipes that I make (when I’m not just throwing things from open jars and bags in the pantry together and calling it granola … ) generally start off with a nut butter (usually peanut butter) and a sweetener (either honey or maple syrup).  So I thought, why not putting some cocoa powder in the mix as well?  And maybe use some coconut oil to make it taste more coconut-y … is that a word?  

This granola still packs a punch for taste and flavor, and it’s still crunchy, with chunks of fruit, nuts and seeds in each mouthful.  And as always, you can substitute for whatever you have in the cupboard.  Just make sure you keep the ratio of fats (nut butter and coconut oil) and sweetener about these levels.  And let me know how you go!

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Chocolate peanut butter granola

Prep Time 15 minutes

Cook Time 15 minutes

Ingredients

• 1/2 cup peanut butter 125g
• 1/2 cup coconut oil 110g
• 2/3 cup honey 170g
• 1/4 cup cocoa powder 30g
• 1 tbs vanilla extract
• 1 tbs cinnamon
• 1/2 cup flax seeds
• 3 cups walnuts
• 1 cup cranberries
• 1 cup shredded coconut

Instructions

1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. Mix together the peanut butter, coconut oil, honey and cocoa until well combined.
3. Add in the vanilla and cinnamon and mix well.
4. Add in the seeds, nuts, cranberries and coconut and combine. The mixture will be quite stiff, but ensure all are mixed together.
5. Spread into a shallow layer on the baking tray and bake for 15 minutes.
6. Allow to cool before transferring to a storage container.
7. Keep in a cool area in a sealed container for up to 7 days.