Almond Butter Chocolate Chip Cookies


Almond Butter Chocolate Chip Cookies (flourless, gf, low sugar and AWESOME!) Follow Me on Pinterest

Almond Butter Chocolate Chip Cookies (flourless, gf, paleo, and AWESOME!) Follow Me on Pinterest

Almond Butter Chocolate Chip Cookies (gf, low sugar, paleo and AWESOME tasting!) Follow Me on Pinterest


WOW! I am in love with this cookie and so are my kids. These almond butter cookies remind me of a Famous Amos cookie which were a childhood favorite of mine.  Although this version has way healthier ingredients, and a lot less sugar. The best part about these cookies (besides the taste), is watching them expand from a tablespoon size when I put them on a cookie sheet, to a normal sized cookie when they come out of the oven. If you bake with with nut flours you get what I’m saying – sometimes my cookies come out more like bricks ( dont worry, I dont post those ones lol!)

Also, this cookie can be chewy (baked a little less) or crispy (baked a little longer) – making them versatile for cookie texture preference, and not to mention AWESOME tasting!


Recipe: Almond Butter Chocolate Chip Cookies 


  • 1 cup almond butter (smooth, unsalted)
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/2 tsp vanilla
  • 1/4 tsp baking soda
  • 1/4 cup of chopped dark chocolate


  1. In a bowl mix together almond butter, 1egg, maple syrup/honey, vanilla, baking soda and chocolate chips. Scoop golf ball sized cookie dough onto a cookie sheet and bake.

Preparation time: 5 minute(s)

Cooking time: 10 minutes for chewy, up to 15 minutes for crispy cookies (baking times for room temp almond butter)

Number of servings (yield): 12



Peanut Butter Banana Oatmeal Cookies

PB Banana Oatmeal Breakfast Cookies - 1 1/4 cup mashed ripe banana, 1/2 cup pb, 2 cups oats, 1/4 chocolate chips, baking soda, cinnamon and sea salt. bake for 15 minutes. Enjoy! Follow Me on Pinterest

These cookies are made of three main ingredients mashed banana, nut butter and oats. The rest is just the topper to make it a cookie. With little effort you have a tasty little treat or quick breakfast bite. You’ll love them. Simple whole ingredients all made in to a cookie.


Recipe: PB Banana Oatmeal Breakfast Cookies


  • •1 1/4 cup mashed banana
  • •1/2 cup Crunchy peanut butter or almond butter
  • •2cups Old Fashion Oatmeal (dry)
  • 1/4 cup mini chocolate chips
  • •1/4 tsp. baking soda
  • •2 pinches sea salt
  • •a dash of cinnamon or more
  • •1/2 tsp. pure vanilla


  1. 1.Mash the about 4 small ripe bananas until you have 1 1/4 cups. Place the Mashed banana in a large bowl.
  2. 2.Add, the nut butter, baking soda, sea salt, cinnamon, vanilla and stir until combined.
  3. 3.Next add, the oats and chocolate chips and stir.
  4. 4.Form 12 cookies and place them on a baking sheet or on a large glass oven safe dish.The cookies wont expand, so form them to the shape you want them to come out of the oven.
  5. 5.Bake for 15 minutes.
  6. 6.Enjoy.

Quick notes

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12





Lime Honey Popsicles


honey-lime-pops Follow Me on Pinterest

It gives me comfort to know that nature holds many simple remedies to common ailments. These lime honey popsicles are great for when your kids are feeling under the weather.  The lime and honey are soothing to fevers and colds. Honey can give your immune system a boost because of its antibacterial and antimicrobial properties. Honey can also help heal a sore or scratchy throat.

Limes have been shown to decrease the strength of cold and flu viruses and reduce phlegm. They are also packed with vitamin C, potassium, antioxidants and they have an alkalizing effect on the body which will give your immune system a boost.

These popsicles are refreshing, easy and simple. Enjoy!


Recipe: Lime Honey Popsicles


  • 1/3 cup fresh lime juice
  • 1/4 honey, preferably raw local unfiltered (sugar or agave work too but will not be nourishing)
  • 1 1/2 cups water

This makes 2 cups. If you have larger popsicles containers then I used you can double the batch.


  1. In a sauce pot, warm 1 cup of water with your sweetener until it dissolves. It only has to be slightly warm for the agave or honey in case you want to keep it raw.
  2. Remove from the heat. Stir in lime juice and 1/2 cup water.
  3. Lastly, pour into popsicles molds.
  4. Freeze for at least 4 hours or until set.

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 6


chocolate chip pumpkin Pie cookies (gluten free)

Pumpkin Chocolate Chip Breakfast Cookies (gluten free) Follow Me on Pinterest

   Breakfast cookies are my favorite thing to make right now. They save me time and sleep! Especially on busy school/work day mornings. Best of all, these cookies are packed with protein, vitamins and spices. Spices like cinnamon have been shown to regulate blood sugar, reduces pain linked to arthritis, lower LDL (bad) cholesterol, natural food preservative, and the list goes on. All good stuff to me, especially the taste! I love adding fall spices to my sweet dishes.


Recipe: Pumpkin Chocolate Chip Breakfast Cookies


  • 2/3 cup of pumpkin
  • 2 large eggs
  • 1/2 cup unsalted crunchy almond butter
  • 1 1/2 cups old fashion oats
  • 1/4 cup honey
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1/4 tsp. baking soda
  • 1/8 tsp. sea salt
  • 1/3 cup chucky chocolate chips



  1. In a large bowl mix together the pumpkin, eggs, almond butter, honey, vanilla, cinnamon, pumpkin spice, baking soda and sea salt.
  2. Lastly, mix in the oats and chocolate.
  3. Cover and place in the fridge for 1 hour.
  4. Preheat the oven.
  5. Form the cookies in your hands (golf ball sized) and press them onto a greased baking dish/sheet. These cookies wont expand much, so make them close to the size you want your cookies to be.

Preparation time: 15 minute(s)

Cooking time: 350 degrees for 18 – 20 minute(s)

Number of servings (yield): 12


Best Breakfast Cookie

Back to school breakfast cookies recipe - 1 cup of crunchy almond butter, 3/4 cup ripe mashed banana, 1 1/2 cups oats, 3/4 cup blueberries, baking soda and sea salt. Simple ingredients and easy recipe. Follow Me on Pinterest

School is back and these tasty treats will top your list for a healthy, yet easy to make snack on a busy schedule. They are gluten, dairy, egg and peanut free. Great for any class with those o so familiar allergy limitations. Oh, and best of all… they taste amazing! My kids love them. The almond butter and oats give them the chewiness, and the ripe bananas give them the moisture and sweetness. The blueberries tie all those components together with their tart sweet flavor, taking away the need for any added sweetener. Yum yum yum.

I hope you enjoy!

Recipe: Breakfast Cookies


  • 1 cup crunchy almond butter (gives a nice crunch)
  • 3/4 cup ripe mashed banana
  • 1/4 tsp. baking soda
  • pinch sea salt
  • 1 1/2 cups old fashion oatmeal
  • 3/4 frozen wild blueberries ( I got mine at Trader Joe’s. These are smaller then regular)


  1. In a large bowl combine the almond butter, mashed banana, baking soda and sea salt. Stir until smooth.
  2. Next, add the oats and stir.
  3. Lastly, fold in the blueberries (if you fold more than  2 -3 times you’ll have a blue batter) Immediately add the batter to the baking sheet forming the cookies.
  4. Press the cookies down a bit and shape the edges. This batter will make 12 cookies.

Preparation time: 10 minute(s)

Cooking time: 350 degrees for 18-20 minute(s)

Diet type: Vegan

Diet tags: Reduced carbohydrate, Gluten free

Number of servings (yield): 12