Sprinkle cookies like you ate as a kid, except these are gluten-free and filled with peanut buttery goodness!
Bakery style sprinkle cookies were my favourite as a kid! Unfortunately, they are very hard to recreate as a gluten-free version.
This recipe only needs SIX ingredients (sprinkles included)! Super basic yet SO GOOD!
Peanut Butter Sprinkle Cookies
- 1 cup peanut butter
- 1 egg
- 1 cup coconut sugar
- 1/2 teaspoon baking soda
- About 1 to 1 1/2 cups colored sprinkles (make sure they are GF)
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Stir peanut butter, egg, sugars, and baking soda together in a large bowl. You can use a wooden spoon or a hand mixer.
- Place your sprinkles in a shallow bowl or on a plate.
- Scoop 1 tbsp balls of cookie dough and roll them in the sprinkles, coating completely. The dough can be sticky, so slightly wet your hands before rolling. Place each cookie dough ball 2” apart on the prepared cookie sheets and flatten with your hand.
- Bake for 7-9 minutes. Cool before removing from cookie sheets. Be careful removing cookies as they can be quite crumbly.
It’s hard to find someone that will say no to a yummy piece of chocolate. I’m always looking to making pretty desserts and chocolate bark is a great way to show your artistic side! The choices for toppings are endless – nuts, dried fruit, sea salt, Oreos, sprinkles… you name it, it works.
Chocolate bark make look difficult, but it’s incredible easy to make. Check out the recipe below!
Dark Chocolate Bark
WHAT YOU NEED
9 oz good-quality dark or semi sweet chocolate bark (you can use bars, chips or chunks)
Toppings: 1/4 cup slivered almonds, pistachios (or any nuts). 1/4-1/2 cup dried cranberries, sea salt or fleur de sel, 1/2 cup melted white chocolate chips (to drizzle)
WHAT TO DO
- Line a large baking sheet with parchment paper and aside. Make a double boiler: fill a saucepan 1/2 the way up with water and bring to a boil.
- Find a metal bowl that fits snugly on top of the pot (make sure the bottom doesn’t touch the boiling water). Place the chocolate into the metal bowl, reduce water to medium heat and put metal bowl of chocolate over the water.
- Use a whisk or spoon to stir the chocolate constantly, until it melts completely. Remove from the heat. Stir once more and pour melted chocolate into the prepared lined baking sheet. Use a spatula to smooth into an even layer.
- Sprinkle on your toppings. I like to drizzle melted white chocolate then top it with nuts and dried fruit.
- Refrigerate until completely hardened an cooled – about 1-2 hours. Once set and cooled, crack the bark with a wooden spoon or with your hands.
- Store in the fridge for up to two weeks!
I have a super moist and irresistable banana bread recipe for you guys! Gluten-free, nut-free, dairy-free AND paleo! What more can you ask for?
Check out the recipe below
Double Chocolate Banana Bread
Nutrition per serving: cal 165, fat 6g, carb 24g, sugar 13g, protein 4g
WHAT YOU NEED
1/4 cup coconut milk, blend first if separated (almond milk works too)
1/2 tbsp apple cider vinegar
3 very ripe small bananas or 2 large ones
3 large eggs, room temp
1/4 cup raw honey
1 tsp vanilla extract or powder
1/2 cup coconut flour, sifted
2 tbsp arrowroot starch or tapioca flour
6 tbsp raw cocoa powder, sifted
1 tsp baking soda
1/2 tsp baking powder (make sure it is gf)
1/4 tsp salt
1/2 cup dairy-free/paleo chocolate chips
WHAT TO DO
1. Preheat your oven to 350 F and line a loaf pan with parchment paper.
2. Combine the coconut milk and apple cider vinegar and set aside.
3. Gently whisk together the coconut flour, arrowroot starch, cocoa powder, baking soda, powder and salt in a mixing bowl – make sure to sift the coconut flour and cacao powder prior to mixing.
4. In a separate larger mixing bowl, whisk together the mashed bananas with the eggs, coconut milk, honey and vanilla.
5. Gently stir the dry ingredients into the wet using a spatula or wooden spoon. Do not mix vigorously as it will prevent the bread from rising. Batter will nbe relatively thick and lumpy once combined.
6. Stir in 1/3 cup of chocolate chips, then transfer the batter to the prepared loaf pan, spreading evenly on the top. Sprinkle the remaining chocolate chips over the top.
7. Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center of the loaf comes out clean of batter. Allow the loaf to cool for 15 minutes in the pan, then carefully transfer it to a cooling rack. Allow bread to cool completely to room temp before slicing. Store leftovers covered in the refrigerator.
Time for my all time fave brownie recipe!
Not only are these brownies insanely rich. and decadent, they are made with zero flour! The awesome thing about them is you can easily tweak them to your dietary needs – butter or coconut oil, white sugar or coconut sugar. It all works!
Check out the recipe for these babies below
Flourless Double Chocolate Brownies
Makes: 16 brownies
12 oz semi-sweet chocolate chips (I use dairy free)
6 tbsp unsalted butter, ghee or coconut oil
¼ cup unsweetened cocoa powder
⅓ cup cornstarch
½ tsp salt
¾ cup granulated sugar, coconut sugar or sweetener of choice * 1 tsp vanilla extract
3 large eggs, room temperature
1/4 cup semi sweet chocolate chops or toffee bits
1. Preheat oven to 350F. Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
2. Cut butter into small cubes. In a large bowl, combine chocolate chips and butter. Melt in 30-second increments, on high heat in the microwave, stirring in between.
3. Stir in sugar and vanilla until completely combined.
4. Add eggs one a time, stirring in between until combined.
5. In a small bowl, whisk together cocoa powder, cornstarch, and salt.
6. Add dry mixture to wet mixture and stir vigorously until the mixture is smooth and begins to pull away from the sides of the bowl. Stir in the chocolate or toffee chips.
7. Pour brownie batter into the prepared pan and smooth the top with a spatula.
8. Bake for 30 minutes – when toothpick is inserted in middle it will come out wet. Edges will be crisped up, don’t bake for more than 30 minutes or brownies won’t be gooey.
9. Let brownies cool completely on a cooling rack.
10. Use the parchment paper overhang to pull the brownies out and cut into squares.
11. Store in an airtight container for up to 3 days. I actually love them in the fridge!
Healthy Greek frozen yogurt for when you’re craving something sweet! I added some of my flourless brownie on top cause why not! Keep it healthier by topping it with fresh fruit, coconut flakes and nuts! Check out the recipe below
5 Minute Healthy Greek Frozen Yogurt
WHAT TO DO
4 cups frozen fruit
1/2 cup plain Greek yogurt
2 tsps vanilla extract
1-2 tbsp honey
WHAT YOU NEED
1. In the bowl of a food processor, combine the frozen fruit, Greek yogurt, vanilla extract and honey. Process the mixture until it is creamy, about 2-5 minutes depending on the fruit you use. I love using banana for super creamy froyo!
2. Serve the frozen yogurt immediately or transfer it to an airtight container and freeze it until ready to serve. Top with your favourite toppings!