Tag Archives: peanut butter

Cookies Dessert Gluten-Free

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins

Is this the longest cookie name ever?

I really couldn’t shorten it – these cookies have ALL THE INGREDIENTS.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

If you follow me on Instagram, you might have seen a few photos of these cookies over the weekend.

I hadn’t made a new cookie recipe in awhile, because I usually just stick to our two favorites: my amazing Whole Wheat Dark Chocolate Chips Cookies and these Gluten-Free Almond Butter Cookies.

But this weekend, Travis was begging for cookies (rare!, so I jumped on it) and I was feeling creative.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

After a bit of experimenting in the kitchen, I came up with these bad boys. Like all LCBA recipes, I aimed to make these healthier than a traditional cookie by reducing the amount of butter and added sugar. But don’t worry – they still get plenty of flavor from the peanut butter and sweetness from the chocolate chips and raisins.

And a side note, I know you might be thinking, “Chocolate chips and raisins in the same cookie?”

Just trust me on this one, would’ya?

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

To guarantee these cookies are gluten-free, make sure your rolled oats are certified GF (some are not).

Next time, I may change these up a bit: dark chocolate or milk chocolate chips instead of semi-sweet or golden raisins in place of regular.

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins Recipe

Serve these cookies with a cold glass of milk and happy dunking, friends!

 

Gluten-Free Peanut Butter Oatmeal Cookies with Chocolate Chips and Raisins
 
Prep time
Cook time
Total time
 
Serves: 2 dozen
Ingredients
  • ¼ cup (1/2 stick) unsalted butter, melted
  • ½ cup natural peanut butter (smooth or crunchy)
  • ½ cup packed brown sugar
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1.5 cups gluten-free rolled oats
  • ⅓ cup + 1 Tablespoon semi-sweet chocolate chips
  • ¼ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl combine the butter, peanut butter and brown sugar. Beat until creamy. Add the egg, vanilla, cinnamon, and baking soda. Mix well.
  3. Stir in the rolled oats, chocolate chips and raisins.
  4. Drop by the teaspoon onto the lined baking sheet, placing the cookies about 1.5 inches apart. Bake for 10 minutes, until the edges begin to brown. Remove from the oven and allow to cool on the baking sheet for 1 minute. Use a spatula to remove the cookies from the sheet and place on a wire cooling rack to cool completely.
Notes
* Cookies are best eaten the same day.
 

Appetizer Gluten-Free Snack Vegan

Peanut Butter Trail Mix Bites

As promised, I am sharing a DELICIOUS snack recipe with you guys today. Peanut Butter Trail Mix Bites!

Peanut Butter Trail Mix Bites Recipe

I whipped up these Bites last week and devoured them all within just a phew days. Whoops!

Peanut Butter Trail Mix Bites Recipe

They are super easy to make and I bet you have most of the ingredients in your pantry already. Even if you don’t, no worries! This recipe is extremely customizable. Feel free to substitute dried cranberries for raisins, change up the variety of nuts, sub semi-sweet chocolate for dark, make it your own! This recipe is gluten-free and if you want to make it vegan, just use maple syrup instead of honey.

Peanut Butter Trail Mix Bites Recipe

Make sure you follow the ratios in the recipe, though, or else your bites won’t hold together. You need the correct amounts of wet and dry ingredients or else you’ll end up with Peanut Butter Trail Mix mush, and nobody wants that!

Peanut Butter Trail Mix Bites Recipe

Hope you love these trail mix bites as much as I do! Peanut Butter lovers, this one has your name ALLLLLL over it!

 

Peanut Butter Trail Mix Bites Recipe
 
Prep time
Cook time
Total time
 
Serves: 14-16 bites
Ingredients
  • ⅓ cups unsalted almonds*
  • ⅓ cup unsalted cashews*
  • 1 Tablespoon flax seeds
  • ¾ cup rolled oats
  • ¼ cup dates, chopped
  • ⅛ cups raisins
  • 2 Tablespoons dark chocolate, chopped
  • 1 teaspoon stevia
  • 2-3 Tablespoons honey (to taste)
  • 1 teaspoon vanilla extract
  • ⅓ cup peanut butter*, melted
  • salt, to taste
Instructions
  1. In a food processor grind the almonds, cashews, and flax seeds for about 15 seconds or until there are still some chunks of nuts. DO NOT grind to sand-like texture. Remove the nuts from the food processor and place in a large bowl with the oats, dates, raisins, dark chocolate, and stevia. Stir well.
  2. In a small bowl combine the honey (start with 2T and adjust to desired sweetness), vanilla, and peanut butter. Pour the peanut butter mixture over the nut and oat mixture and stir well. Taste mixture and add a pinch of salt if desired. Line a baking sheet or large plate with parchment paper. Using wet hands, roll the mixture into 14-16 balls, slightly smaller than the size of a golf ball. Make sure to pack the mixture tightly. Place the baking sheet in the fridge for at least one hour to harden, then enjoy.
  3. Trail Mix Bites should last in the fridge for 10 days.
Notes
*If using salted nuts and/or peanut butter, I do not recommend adding salt at the end.
 

Roundup

Peanut Butter Recipe Roundup

In honor of National Peanut Butter Day tomorrow, I am sharing a big ‘ol peanut butter recipe roundup today!  I know a bunch of you are just as obsessed with peanut butter as I am, so I figured you guys would enjoy this one.

A lot of these recipes are from waaaaaaay back when my site was just a little Tumblr blog and my photos were taken on an ancient digital camera…BUT, the recipes are still amazing and I continue to make them regularly!

 

Peanut Butter and Jelly Muffins

Gosh, I love these PB&J Muffins. Made with whole wheat flour, these muffins are much healthier than your standard bakery muffin. And who said PB&J was just for kids? Adults go crazy for these, too!

PB&J Muffins

 

Peanut Butter and Banana Smoothie

This delicious smoothie is so simple to make and incredibly satisfying. I enjoy it first thing in the morning or as a mid-afternoon snack.

PB and Banana Smoothie

 

Almond Butter and Flax Seed Granola

I know, I know, almond butter isn’t the same thing, but this granola is JUST as yummy if you substitute peanut butter for the almond butter!

AB Granola

 

Nut Butter Protein Bites

The perfect little grab and go snack! They are packed with protein, healthy fats and fiber.

Nut Butter Protein Bites

 

Peanut Butter Oatmeal Cookies

No one is claiming that these cookies are the healthiest, but if you’re looking for a peanut butter filled sweet treat, these peanut butter oatmeal cookies are it!

PB Oatmeal Cookies

 

Healthy Blondies

Chickpeas and peanut butter are the secret ingredients in this delicious vegan dessert! The amazing part is that you can’t taste the chickpeas at all!

Healthy Blondies

 

 

Happy National Peanut Butter Day, friends! If you make any of these recipes, make sure you let me know! I love hearing from you guys.

 

And as a reminder, for more recipes and little tidbits from my life, make sure you are following me on Instagram, Facebook, and Twitter! Links on the right-hand side bar —————————————->

Gluten-Free Snack

Nut Butter Protein Bites

When I tell people that I work out at 5AM every morning before work, they usually tell me that I’m nuts. While that may be partially true, I’ve found that it really works with my schedule and I love the feeling of having my workout completed before most people are even waking up!

I won’t lie, it definitely took me a few weeks to make it a habit and find the perfect routine. My biggest tip for anyone who is daring to join the 5AM Workout Club is to prepare everything the night before. For me this means laying out my gym clothes, headphones, watch, and water bottle. Heck, I even unlace my sneakers! That way I can just get up and GO and there is very little time for me to make an excuse to go back to bed. Trust me, the longer you spend trying to find your socks and sports bra in the wee hours of the morning, the more time there is to convince yourself that your bed looks way more inviting.

When I first started this routine I worked out on an empty stomach. I was never hungry as soon as I woke up, so I would just eat after my workout. I started experimenting with eating a little something before I got to the gym and I found it made a big difference – much more than I thought it would. Even half a banana or one of these delicious nut butter protein bites makes me feel a little bit better and provides me with enough energy to complete a great workout.

Nut Butter Protein Bites Recipe

I started experimenting with protein bites because I didn’t want to eat an entire bar before my workout. I’ve played around with the recipe a lot in order to get the right texture and taste. I think they’re perfect now!

Nut Butter Protein Bites Recipe - Little Chef Big Appetite

Every bite contains a solid dose of fiber, healthy fats, and protein! Even better? They’re gluten-free, so they are great for those of you who try to avoid gluten in your diets!

Nut Butter Protein Bites Recipe - Little Chef Big Appetite

I hope you love these little nut butter protein bites as much as I do. I’ve already finished this current batch, so I think the next time around I am going to experiment with different ingredients such as raisins, dried cranberries, and chocolate protein powder. Do you guys have any other yummy ideas?

 

Nut Butter Protein Bites
 
Prep time
Total time
 
Serves: 8-10 bites
Ingredients
  • ½ cup gluten-free rolled oats
  • 1 teaspoon chia seeds
  • ⅛ cup vanilla protein powder
  • ½ teaspoon cinnamon
  • ⅛ cup almond butter
  • ⅛ cup peanut butter
  • 1 Tablespoon honey
  • 1-2 teaspoons water (optional)
Instructions
  1. In a medium bowl, stir together the oats, chia seeds, protein powder, and cinnamon. In a smaller microwave-safe bowl, combine the almond butter, peanut butter, and honey. Microwave for 15-20 seconds or until the mixture can be easily stirred. Pour the nut butter mixture into the dry ingredients and stir well to combine. If you are finding the mixture difficult to stir, add one teaspoon of water and continue mixing. Repeat if necessary*.
  2. Roll the mixture into 8-10 bite-sized balls. Store in the fridge in a sealed container.
Notes
*Avoid adding too much water because this will give the bites a gummy texture
 

Eats Lately

Healthy Work Snacks

I eat a lot throughout the day. In fact, I have to eat basically every three hours so that I don’t become a major cranky-pants.

This is particularly important at work because I find that it is impossible to concentrate with a rumbling tummy. Without fail my body tells me it’s hungry around 11AM and 4PM every day, so I always have good munchies nearby during the workday. I also sometimes end up working through my lunch, so it is especially important for me to be able to grab something quickly and keep working.

When I grocery shop on the weekends I always restock on easy and healthy snacks for the week. Here is a look at what is in this week’s healthy work snack rotation:

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Pears and Navel Oranges. Fresh fruit is always great to have on hand. I am currently obsessed with navel oranges – they are so juicy!

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Hummus and Veggies (I like carrots and celery). Trader Joes has such a wide assortment of hummus that I end up buying a new one each time. I particularly like their White Bean Hummus (featured here) and their Edamame Hummus.

IMG_2485

Raw Almonds and Golden Raisins. I prefer to make my own trail mix for a few reasons: 1) I usually end up picking out the things I don’t like in packaged trail mix, so it makes much more sense to make it myself and only include things I do like! 2) I can control the nutritional value (i.e. See yaaaa later M&Ms) 3) I also like to pre-portion the trail mix into separate baggies. It is soooooo easy to overeat nuts and dried fruit if I have a large portion in front of me, so measuring out a proper serving in advance prevents me from downing 12 servings of roasted almonds (because I totally would…)

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Apples/Bananas with Peanut Butter. Ever since I can remember this combo have been a favorite for me. I have fond memories from when I was little and my mom used to cut the apple up for me and serve the peanut butter in this eeeeensy glass bowl with a baby spoon. Even then I was always asking for more peanut butter! When I eat apple/banana and PB now I try to limit myself to just 1 Tablespoon of peanut butter, but boy is it hard!

IMG_2476

Quest Bars (duh). If you follow me on Instagram you’ll know these are a major favorite of mine. Each bar has 20g of protein and very, very low sugar and carb content. I love the Vanilla Almond Crunch and Peanut Butter Supreme flavors. I buy my Quest Bars either on Amazon or at GNC when there is a deal.

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Fresh Turkey Breast from Whole Foods. I specify Whole Foods because I honestly won’t buy turkey from anywhere else anymore. Their turkey contains no nitrates or nasty preservatives, so it tastes incredibly fresh. The Whole Foods in Venice that I go to has such a great selection of flavors (BBQ, Lemon Pepper, No Salt, Cajun, etc.). The kicker is that it is priiiiiiiiiiicey, so I don’t buy it every week.

 

If you don’t want to bring an entire jar of peanut butter to work or if your work fridge is too small to store large containers of things like hummus, I recommend investing in some small tupperware so you only have to bring a small portion. I also buy lots of snack size ziploc bags for smaller items like the nuts and dried fruit.

 

For more snack ideas, check out these recipes:

Chia Protein Bars

Spiced Roasted Almonds

Peanut Butter and Jelly Muffins

Healthy Homemade Granola Bars

 

What snacks do you bring to work? I am always looking for new ideas!

 

 

 

 

 

For loads of other snack options check out my:

Dessert

Healthy Blondies

Recently, my friend from elementary school, Ben, reached out to me on Facebook after seeing my blog (Hi Ben!). I hadn’t heard from him in years, so when he asked me if I ever made my mom’s congo bars it brought back a flood of memories. I hadn’t thought about my mom’s beloved congo bars in ages. In fact, I couldn’t even recall that last time she made them.

But when i was growing up, my mom used to always make Congo Bars. By the way, if you’re sitting there scratching your head, wondering what the heck a congo bar is, then think of it like a blondie. In fact, I don’t even know if there is a discernible difference between a congo bar and a blondie. Is there?

Healthy Blondies Recipe - Little Chef Big Appetite

Whenever I had friends come over for playdates, study sessions, sleepovers, etc. there seemed to always be a batch of ooey-gooey melty congo bars.

Ben, in particular, loved my mom’s congo bars. In fact, he loved them so much that he made up a song and dance about them.  No joke. My mom loved this, of course, so just about every week she asked me if she should make a batch of congo bars just for Ben (my mom is one of the most thoughtful, generous women you will ever meet and if she knows you love one of her baked goods, she will make sure to always bake it for you).

Ben’s comment got me craaaaaaaaaaaaaving one of my mom’s congo bars. So, I set out a healthier version of my beloved childhood treat.

Healthy Blondies Recipe - Little Chef Big Appetite

In this version we’re using chickpeas.

Yup, chickpeas. No flour. These are gluten-free. In fact, they’re vegan, too (unintentionally, but hey now I am just pleasing loads of different diets!)

Healthy Blondies Recipe - Little Chef Big Appetite

And what goes better with chickpeas then peanut butter, am I right!?

*Crickets*

I’m kidding. I’ll admit we’re doing weird things with these blondies. It is completely strange combination, but it works, so just hang in there a little while longer, would’ya?

Healthy Blondies Recipe - Little Chef Big Appetite

You’re going to need a food processor or a very good blender. Everything gets thrown in and blended up all nice and smooth. You just let that food processor do alllllll the work.

Healthy Blondies Recipe - Little Chef Big Appetite

I may or may not have eaten 1/3 of the batter before it went into the pan. I mean, there was no egg in it, and it was calling to me….so what’s a girl to do – just let it sit there??

Healthy Blondies Recipe - Little Chef Big Appetite

See if you can exercise a little more self-restraint than me and get the batter into the pan sooner than I did. In the end you’ll have some pretty delicious congo bars / blondies / whatever the heck you want to call them.

You would never in one million years know these contain chickpeas…OR they’re gluten-free and vegan. Next time I may try adding an egg to the batter and see if they come out more “cakey” as opposed to fudgey. It’s all about experimenting.

 

Healthy Blondies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 15oz. can unsalted chickpeas, drained and rinsed
  • ⅓ cup natural unsalted peanut butter or almond butter* (See note below)
  • ¼ – ⅓ cup maple syrup (to taste)**
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 bar good quality dark-chocolate, chopped
  • ¼ cup chocolate chips for sprinkling (optional)
Instructions
  1. Preheat oven to 350 degrees. Grease an 8×8 baking pan.
  2. Combine all ingredients besides the chocolate in the bowl of a food processor. Process until smooth (about 45 seconds). Gently fold in the chopped dark chocolate.
  3. Pour the mixture into the baking pan. Sprinkle the top with additional chocolate chips (optional). Bake for 25 minutes or until the edges begin to harden and a toothpick inserted into the center comes out clean. The blondies will harden as they cool, so be careful not to overcook them. Cool on a wire rack for 30 minutes. Be careful not to cut them too soon, or you will just get blondie mess instead of nice squares!
Notes
*Peanut Butter will provide a noticeable peanut butter taste and almond butter will be mild and less detectable.

**You can substitute honey, but they will no longer be vegan.
 

Breakfast Smoothies

Peanut Butter and Banana Smoothie

Earlier this week my friends and I had a debate over the difference between a smoothie and a milkshake.  Some people said that smoothies always include blended ice. Others said that milk never goes into a smoothie and only in a milkshake.  And then one person insisted that a milkshake has ice cream, milk, and ice.

Then given all of that, I really don’t know what this drink is, but I am going to go ahead and call it a smoothie, okay? It has milk, no ice, and no ice cream, but it’s a smoothie. Great, glad we’ve settled that.

For this smoothie I used Peanut Butter & Co. Mighty Maple Peanut Butter – one of my favorites. Peanut Butter & Co. makes ten different peanut butters in the most delicious / incredibly addicting flavors. If you’ve never tried their PB, you have to check them out. Their website is called ilovepeanutbutter.com….I mean c’mon already!

Oh, and did I mention no hydrogenated oils?

Peanut Butter and Banana Smoothie Recipe

Their Maple Peanut Butter is perfect for this smoothie because it compliments the agave very nicely, but any PB you have on hand will also taste great.

Peanut Butter and Banana Smoothie Recipe

This peanut butter and banana smoothie is great for breakfast…or as a snack in the middle of the day…or as a healthy dessert (because for all we know it could be a milkshake, right?)

Peanut Butter and Banana Smoothie Recipe

Simple Things: Peanut Butter and Banana Smoothie
 
Prep time
Total time
 
Serves: 1
Ingredients
  • 1 cup milk (I used skim, but almond, coconut, or soy will work)
  • 1 frozen banana, cut into chunks
  • 2 Tablespoons peanut butter (any kind)
  • 1 teaspoon agave (or honey)
Instructions
  1. Place all ingredients in a blender and blend until there are no more banana chunks. Pour into a tall glass and enjoy right away.
 

Bread and Muffins Breakfast

Peanut Butter and Jelly Muffins

Today is National Food Day.

I absolutely love this idea – an entire day dedicated to healthy, affordable, and sustainable food.

In honor of the day, I decided to bake something using my favorite food: Peanut Butter.

Oh, don’t you tell me forgot after I spilled my heart out to you.

As soon as I came up with the idea for these muffins, I went searching for possible recipes. I came across a recipe for peanut butter and jelly cupcakes, but I wanted to make them healthier, so they could be a good on-the-go breakfast or an afternoon pick-me-up.

And boy, do these PICK.YOU.UP.

Peanut Butter and Jelly Muffins Recipe

My mom used to make the BEST peanut butter and jelly sandwiches. She’s what we’d like to call a PB&J guru. Creamy Skippy peanut butter and strawberry jelly on potato bread, cut down the center. Crusts cut off – always off.

What? You were a diagonal-cut kinda kid? Gosh, you just had it all wrong.

It’s fine. I can get over it. These are just muffins, anyways. Eat them however you want. Use your fingers, a fork, whatever – just don’t come complaining to me when there are none left…

Happy Food day, friends.

Peanut Butter and Jelly Muffins Recipe

 

Peanut Butter and Jelly Muffins
 
Serves: 12
Ingredients
  • 1 3/4 cups whole wheat flour
  • 1 Tablespoon baking powder
  • ¼ cup sugar
  • ¼ cup packed brown sugar
  • 1 teaspoon salt
  • 1 1/4 cup skim milk
  • ½ cup creamy peanut butter (natural won’t work very well for these)
  • 2 eggs, whisked
  • 3 Tablespoons butter, melted and cooled
  • 1 teaspoon vanilla
  • grape jelly (or another jelly of your preference)
Instructions
  1. Preheat your oven to 400 degrees. Grease a muffin tin (for 12 muffins) very well.
  2. Mix all dry ingredients (whole wheat flour through salt) in a large bowl. In a separate bowl mix whisk together the wet ingredients (milk through vanilla).
  3. Make a well in the center of the dry ingredients. Slowly pour the wet mixture into the center well and mix well.
  4. Pour the batter into the muffin cups so that they are half full. Spoon a teaspoon of jelly on top of the batter and then cover the top with the rest of the batter.  The muffin cups should be almost full.
  5. Bake for 16 minutes, until the tops of the muffins spring back when you touch them. Cool for 5 minutes and then remove and let them cool completely on a wire rack.
 

Cookies Dessert

Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

I have a confession.

I just have to tell you.

I mean, if we’re going to be friends, then you probably should know…

I don’t really know how to put this, so away with it…

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

I have a disgusting, unhealthy, obsession with peanut butter. I’m talking spoon to jar, to mouth, to jar, to mouth, to jar…yeah you get the idea.

Shhh stop it. I know it’s gross. You’re cringing.

Unless you are a peanut butter-loving-freak like me. (If so, you rock)

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

But I am really trying to break this bad habit. I am. Except it gets REALLY hard when you dream up these insanely delicious little devils. I mean, I am talking two oaty-peanut buttery-mouthwatering cookies with a creamy MELTINYOURMOUTH  layer of peanut butter frosting in between.

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

WARNING: You will be tempted to lick the bowl. Do not. Because once you start, you won’t stop. And there will be no frosting left for your cookie sandwiches. Then you wouldn’t be very happy, now would you?

Peanut Butter Oatmeal Cookies Recipe - Little Chef Big Appetite

I dare you to eat just ONE of these incredible peanut butter oatmeal cookies!

 

Peanut Butter Oatmeal Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup quick cooking oats (or ¾ cup old-fashioned oats)
  • 3 tablespoons butter (salted or unsalted), softened
  • 1 cup confectioners’ sugar
  • ½ cup smooth peanut butter
  • 2 1/2 tablespoons half and half (milk or heavy whipping cream work well, too)
Instructions
  1. In a large mixing bowl cream together the butter, ½ cup of peanut butter, white sugar, brown sugar, and vanilla.  Add the egg and beat until well combined.
  2. In another bowl, combine the flour, baking soda, baking powder, and salt.  Add the dry ingredients to the creamed mixture and stir.  Stir in the oats.
  3. Drop by teaspoons onto a greased cookie sheet (I lined mine with parchment paper, which made cleaning up a breeze). Using your fingertips, press the cookies down so that they are about ½ inch thick (the cookies will be sticky). Bake at 350 degrees for 10 minutes. Cool on a wire rack.
  4. While the cookies are baking making the filling. Cream 3 tablespoons of butter with the confectioners’ sugar, ½ cup peanut butter, and the half and half (or milk or cream). Spread a thin layer onto half of the cooled cookies and then top with the other half to form the cookie sandwiches.