Paleo Almond Butter Blondies
You’re going to need to adjust your tastebuds for this healthy treat. These are NOT like regular cookies. They’re not super sweet. There isn’t a ton of sugar. BUT…in terms of a healthy alternative to cookies or brownies…these are top notch. They will satisfy a craving and not raise your blood sugar.
Paleo Almond Butter Blondies
Ingredients
- 1 tablespoon ground chia seeds
- 3 tablespoon water
- 1 cup creamy almond butter
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 350°F and line a 9-inch square baking dish with parchment paper.
- In a large bowl combine the ground chia seeds and water and stir well until a gel-like texture starts to form. Add in the almond butter, coconut sugar, vanilla, baking soda, and salt, and stir again until a thick batter is created. Fold in the dark chocolate chips.
- Transfer the batter to the lined baking sheet and use a spatula to spread it evenly into the bottom of the pan. Because the batter is so thick, you might want to use your hands to press it in. (Get them wet to help prevent sticking.)
- Bake until the top lightly golden, about 20 minutes, then cool completely before cutting and serving. The blondies become sturdier as they cool. Slice into 16 squares and serve at room temperature.
Notes
Peanut Butter Blossoms
I think of these as Christmas cookies, but I don’t know why. All I know is these are what my sister, Lauren, usually brings during the holidays and not only does she never make enough, but if she doesn’t bring them, I’m pissed.
Peanut Butter Blossoms
Ingredients
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 36 miniature chocolate covered peanut butter cups, unwrapped
Instructions
- In a medium bowl, cream together the brown sugar, white sugar and butter.
- Stir in the peanut butter, then the egg and vanilla.
- Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together.
- Shape into 1-inch balls and press them into the cups of an unprepared mini muffin pan.
- Bake for 8 to 10 minutes at 375°F.
- As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing.
- Allow the cookies to cool completely before removing from their pans.
Notes
Scotcharoos
I had these for the first time just after we moved to Louisville, Ky. One of our employees at the zoo brought them in and I thought they were amazing. This was back when I never cooked and before what I would call the ‘food revolution.’ So although my palate has evolved… these bars are a bit of nostalgia and still fabulous :)
Scotcharoos
Ingredients
- 1 cup white corn syrup
- 1 cup peanut butter
- 1 cup sugar
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 6 cups Rice Krispies
Instructions
- Cook corn syrup and sugar over medium heat, about 5 minutes.
- Add peanut butter and stir until smooth.
- Add Krispies.
- Press into 13x9” pan.
- In microwavable bowl, melt chocolate and butterscotch chips.
- Spread over the peanut butter Krispies.
Notes