Peanut Butter Cookies

by Maggie on April 13, 2015

Peanut Butter Oatmeal Cookies ver2

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I’ve been busy getting used to life with 3 cute kids. Being back in the land of babies has been so much fun for our family, but it comes with a side of sleep deprivation for me! There hasn’t been much Maggie time lately so getting a recipe created and perfected and then blogged hasn’t made it to the to-do list (it only took me a week to get this post up, haha).

This new recipe for you has been in my back pocket for quite a while, and I even shared it on She Let Them Eat Cake’s facebook page. Unfortunately you can’t pin from facebook, but now the recipe is on the blog so pin away!

I’m trying to share lots of ideas and recipes on facebook. It’s really easy for me to hop on there, post some content, have some adult conversation (or so it feels like), and then slide back into the land of babies.

Callum loves peanut butter cookies, so I originally created this recipe for him. Now it’s for you! Make some homemade almond milk and a batch of these cookies.

Peanut Butter Oatmeal Cookies ver3

Callum’s Gluten-Free Peanut Butter Cookies

½ cup tapioca flour
1 ¼ cups certified gluten-free oat flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
1/4 cup coconut sugar
2/3 cup creamy all-natural peanut butter
3/4 cup real maple syrup
1 tablespoon Vanilla extract
1 tablespoon psyllium seed husks
¼ cup liquefied coconut oil
optional: add some chocolate chips

1. Preheat oven to 350 degrees and line a baking sheet with parchment.
2. Mix tapioca flour, oat flour, baking powder, baking soda, sea salt, and coconut sugar in the bowl of your mixer.
3. In a medium-sized bowl, mix together peanut butter, maple syrup, vanilla, psyllium seed husks, and coconut oil.
4. With the mixer running, slowly add wet ingredients to dry ingredients and mix until well combined.
5. Let mixture sit for 5 minutes – psyllium will thicken the cookie dough.
6. Using a cookie scoop, or a 1 tablespoon measuring spoon, scoop dough onto prepared baking sheet, leaving 2 inches in between. Press each cookie gently with a fork.
7. Bake at 350 degrees for 10 minutes. Remove from oven and let cool on tray for 5 minutes.
8. After 5 minutes, remove from tray and place on a cooling rack to cool completely.

Yield: Approximately 2 dozen cookies

Need a nut-free cookie recipe?  Use Sunbutter!

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Strawberry & Chocolate Cheesecake Cups

by Maggie on February 5, 2015

strawberry & chocolate cheesecake cups tall

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It’s been ages since I’ve shared a recipe with you lovely people. I have, however, been actively posting on She Let Them Eat Cake’s facebook page and on my Instagram account, so make sure you’re following along there so you don’t miss what’s been keeping me busy.

These Strawberry and Chocolate Cheesecake Cups are from my ebook Berrylicious (you’ll be able to purchase it again in the Spring if you’re interested). I wanted to share it with you for a little Valentine’s Day treat. They’re amazing and pretty addictive, if I do say so myself!

I have been baking and doing lots in the kitchen, I even have a few recipes up my sleeve for you. It’s just hard to find the time to share them here. Developing a recipe is easy, it’s getting the perfect picture that’s hard these days (n0t t0 mention having two hands for typing)!  This is a pic of me trying to snap pictures for a new cookie recipe I’ve developed – that’s our little babe’s bald head.

Eva for post

In the meantime, I hope these dairy-free cheesecake cups will keep you satisfied. Pete likes to eat the filling with a spoon. It’s quite heavenly. But since it’s Valentine’s Day, you must add some chocolate.

If you want to take a shortcut, instead of making your own chocolate coating, you can melt chocolate chips. I like to make mine as directed in the recipe so I can control the sugar content a little.

strawberry & chocolate cheesecake cups

Strawberry and Chocolate Cheesecake Cups

Chocolate Coating
100 grams of unsweetened chocolate (We like Cocoa Camino)
4 tablespoons maple syrup or agave
4 tablespoons coconut oil
1 teaspoon vanilla
a pinch of sea salt

Cheesecake Filling

1 cup soaked, drained and rinsed raw cashews (soak for at least 4 hours)
¼ cup maple syrup
½ tablespoon vanilla
a pinch sea salt
3 tablespoons coconut oil, liquefied
½ cup strawberries, fresh or frozen

1. Set aside a mini cupcake/muffin pan. I use silicone muffin pans and they make these cups really easy to pop out.
2. In a double boiler (or a glass bowl over a pot of water), gradually melt chocolate with maple syrup and coconut oil. When melted, stir in vanilla and a pinch of sea salt.
3. Fill each cup of a mini muffin pan with approximately ½-3/4 teaspoon of the melted chocolate. Gently tap pan to ensure even distribution of chocolate. Freeze until hard (at least 15 minutes). Meanwhile, make Cheesecake filling
4. To make the cheesecake filling, combine drained cashews, maple syrup, vanilla, sea salt, coconut oil, and strawberries in your blender. Blend until smooth and creamy.
5. Remove chilled chocolate from freezer and spoon in approximately 1 heaping teaspoon of the Cheesecake filling. Gently tap pan to ensure even distribution of filling. Return to freezer for about 20 minutes.
6. Remove from freezer and fill cups with remaining chocolate – approximately ¾ teaspoon for each cup. Gently tap pan to ensure even distribution of chocolate. Freeze or refrigerate until hard.
7. Use a knife to help you pop the Strawberry and Chocolate Cheesecake Cups out of the pan. As mentioned, a silicone pan works best here.

Store in the fridge as chocolate will melt in your hands AND in your mouth.

Yield: 12 mini cups

 

If you’re looking for the perfect Valentine’s treat for yourself, make sure you check out Kelly’s bookThe Paleo Chocolate Lovers’ Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert!

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