Every healthy diet needs a treat once in a while. Satisfy your sweet tooth with our recipe for gooey Double Chocolate Flourless Peanut Butter cookies made with Betsy’s Best.
1 cup Betsy’s Best Gourmet Peanut Butter
- 2/3 cup raw sugar (or coconut sugar)
- 1 large egg, whisked
- ¼ cup cacao powder
- 1/3 cup dark chocolate chips
- 2 tsp vanilla extract
- ¼ tsp sea salt
Preheat oven to 350°F. In a large bowl, mix together all ingredients until well combined. All batter to rest for 5 minutes or until thickened.
Place dough by heaping teaspoons onto a cookie sheet lined with parchment paper and roll into small balls. Gently press down on each ball with a fork, twice, to make a crisscross pattern. Bake for 10-14 minutes, rotating the pan once, half-way through. Cookies will continue to brown a bit once removed. Allow cookies to fully cool and firm up before handling.
Get your glass of milk ready as you prepare this double chocolate flourless peanut butter cookie recipe!
Why do we use almond flour to make our pumpkin muffins? Almond flour is gluten-free, high in protein, low in carbohydrates and easy to use! Almond flour makes these pumpkin muffins tasty, fun and a lot healthier than other muffins.
- 2 ½ cup blanched almond flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- ¼ tsp ground cloves
- 2 large eggs
- 1/3 cup pure maple syrup
- ½ cup pumpkin puree
- ¼ cup canola oil (or coconut oil, melted)
- 1 tsp vanilla
- 2 Tbsp Betsy’s Best Gourmet Almond Butter
- 6 Tbsp unsalted butter (or coconut oil)
- ¾ cup granulated cane sugar
- 1 ½ tsp ground cinnamon
Preheat oven to 325°F. Lightly grease mini-muffin tin. In a large bowl, combine almond flour, baking soda, salt and spices. Stir until thoroughly combined. In a medium bowl, combine eggs, maple syrup, pumpkin puree, oil, vanilla and Betsy’s Best. Stir until smooth. Pour egg mixture into almond flour mixture, stirring until combined. Fill each muffin cup with roughly 1 Tbsp of batter. Bake 12-15 minutes or until muffins pass the toothpick test. Meanwhile, melt butter in a small saucepan over low heat. Remove from heat. Combine sugar and cinnamon in small bowl. After muffins cool, dip each one into butter, then roll in sugar mixture. Store in a lightly covered container to keep sugar mixture granulated.
Enjoy a smarter sweet treat with our Almond Flour Pumpkin Muffins recipe!
Ok, so the words bacon and healthy are not always used in the same sentence, but we thought this recipe was so different we just had to try it. We swapped turkey bacon instead of regular bacon to cut back on the fat. This sweet and salty cookie is a fun one to make and will have friends and family going back for more!
- 1 C Betsy’s Best Gourmet Peanut Butter
- 1/2 C white sugar
- 1/2 C brown sugar
- 1 egg
- 1 tsp baking soda
- 1/4 tsp sea salt
- 7 slices turkey bacon, cooked candied and diced
- 1/2 C dark chocolate chips
- 1/4 C maple syrup
To candy the bacon: When the bacon is 3/4 done add 1/3 c maple syrup and continue to cook until crispy. Reserve.
Cookies: Preheat oven to 350 degrees. Beat Betsy’s Best, sugars, and egg until combined. Add baking soda and salt and mix until smooth. Add chocolate and candied bacon. Form into balls and roll in sugar if desired. Arrange on cooking sheet and bake 8-10 min.
Because this is a sweet and salty treat be mindful to watch your portions. You can easily cut back on the sugar to 1/4 c of each the brown and white to reduce the sugar content if you wish. This will leave you with a rich peanut butter and bacon flavor with half the sugar!
And that is that! A pretty healthy peanut butter cookie that includes yummy dark chocolate and bacon. It’s really delicious.