Happy Friday!!!
This week FLEW by. I feel like Monday came and now it’s Friday. It’s been weird, yet awesome to be working for myself now since my last day at the clinic was last Friday. These days I’m just doing Nutshell Nutrition full time and that’s more than enough I think.
Also, I was guest posting over at Kath’s incredible blog on Wednesday and I didn’t even know the post was going up that day, oops. So I was trying to keep up with email, new clients, comments over on her blog and comments on mine so sorry for any response delays! I think I’m finally resurfacing, thank you for being so patient 🙂
The week was filled with seeing Nutshell clients, coffee and walks in the sunshine with friends and baking! I’m trying to use up all the flours, sugar, nuts, etc that I have in my kitchen before moving in 6 weeks so this recipe is one of many to come I’m certain.
And it’s an adaptation from one of my favorite cookie recipes ever…flourless chocolate chip cookies! I make a batch almost every week for snacks and nighttime noshing and figured I needed to make a different variety to spice thing up ya know?
And this week I canNOT get enough PB & J. Gosh, it’s so simple yet so good.
Salty PB.
Sweet jam.
Heaven in mah mouth.
So this recipe came to fruition after I found a whole lotta peanuts and a whole lotta dried fruit in my cupboards. And then I saw a brown banana staring at me from the counter and the lightbulb went on.
I whipped up a quick batch of homemade PB in the Vitamix, which is so simple ya’ll, but you could just use any jarred PB you like! I’m not all domestic, churning out homemade nut butters on the reg, but on Monday I was.
Then a threw a few more ingredients in a bowl, gave it a stir, and 7 minutes later we had snack cookies!
I say snack cookies because I would not consider these dessert, at all. They’re made with peanut butter, flax, a banana and some dried fruit and none of those foods say dessert to me.
Which means snack on ’em all you want! Breakfast, post lunch, mid afternoon, late night…whatever blows your skirt up.
They’re moist, chewy and chock full of peanut buttah jelly flava.
I’m hiking Old Rag with a few friends and my little brother today and we surely have some packed for snacking.
Flourless PB & J Snack Cookies
1 cup organic peanut butter
2 overly ripe mashed bananas
1/3 cup ground flaxseed
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 tablespoon vanilla extract
3 tablespoons coconut palm sugar [optional]
1/3 cup dried cherries and blueberries [or cranberries]
Mix all the ingredients into a bowl and stir until just combined. If your peanut butter is super thick add a tablespoon of almond milk. Then gently stir in your dried fruit. Drop heaping tablespoonfuls onto a greased cookie sheet and bake at 350 degrees for 8 to 10 minutes. You want them to be slightly underdone.
You can switch up the nut butter and use almond or sunflower seed butter too!
Happy weekend and happy snacking friends!
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