What a week! With a staycation, vacation, anniversary, and birthday this past week, our families have had lots of celebrations and loads of sugar. We’ve decided to take a little bit of a break from our normal Saturday sweet cheat treat day and bake up something a little bit healthier. Peanut Power Cookies have just enough sweetness in them to trick our sweet tooth but still get our healthy eating back on track. And this comes in perfect timing since we have another birthday to celebrate next weekend. A week’s break will do us good. Happy Saturday! 😃
Power Peanut Cookies
1 cup rolled oats
1/2 cup almond flour
1/2 cup ground flaxseed
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup raisins
1/2 cup dark chocolate chips
1/2 cup agave
1/4 cup natural peanut butter
1 teaspoon vanilla extract
Heat oven to 350 degrees F.
In a large bowl, combine all dry ingredients.
In another bowl, whisk together wet ingredients.
Add the wet ingredients to the dry ingredients and stir to combine.
Drop the dough into 12 even mounds on a parchment paper lined baking sheet.
Bake 12-15 minutes, until the cookies are just set in the center.
*recipe inspired by Fantastic Food
Okay people. We’re 100% obsessed with Butterfinger Cups. They’re everything we love about a butterfinger times 10! They make our favorite blondie recipe irresistible. Butterfinger Cup Blondies! We need nothing else! Butterfinger Cup Blondies
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 egg whites
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
15 Butterfinger Cups (unwrapped)
Pre heat your oven to 350 degrees
Line a 13×9 pan with parchment paper
In a large bowl, combine brown sugar, melted butter, egg whites and vanilla. Add flour, baking powder and salt and stir until incorporated.
Spread evenly into the prepared pan and gently push the Butterfinger Cups into the top of the batter evenly.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 15 minutes before cutting them into bars.
Remember when you were younger and the taste of something new and delicious would make you mutter pleasing sounds under your breath? This Saturday’s treat does precisely that. Nummy Cookie Butter Cookies are guaranteed to give you the “num num” factor! Go ahead! It’s okay to talk with your mouth full when sweet treats are involved!
Nummy Cookie Butter Cookies
- 1/2 cup Crisco
- 1 cup brown sugar
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1/2 cup cookie butter
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1 pinch salt
- 1 cup old fashioned oats
- 1 cup butterscotch chips
- 1 cup chocolate chips
- 1 cup Heath Bits
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- In a large stand mixer, cream together the Crisco and sugar for 2-3 minutes.
- Add in the egg and vanilla and mix until well combined. Be sure to scrape down the sides of the bowl.
- Add the cookie butter and mix.
- Add the flour, baking soda and salt and mix until the flour is just combined.
- Fold in the oats. Add chocolate chips, butterscotch chips, and Heath Bits.
- Bake for 12 minutes and then remove from the oven. Cool.
- Mutter “num num” as you indulge!
* recipe adapted from What’s Gabby Cooking
I, Trina, have been calling in lots of favors around here lately since my son had his tonsils out a few days ago. We are truly blessed with wonderful family and friends who are very willing to help us out. Now what to do to show our appreciation? Bake treats, of course! I tried a new recipe and I declare Heath Bits Peanut Butter Cookies the perfectly sweet way to say THANKS!
Heath Bits Peanut Butter Cookies
- 1/2 cup shortening
- 3/4 cup Creamy Peanut Butter
- 1-1/4 cups packed light brown sugar
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 egg
- 1-1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1-1/3 cups (8 oz. pkg.) HEATH BITS ‘O BRICKLE Toffee Bits, divided
1. Heat oven to 375°F.
2. Beat shortening, peanut butter, brown sugar, milk and vanilla in large bowl until well blended. Add egg; beat just until blended. Combine flour, baking soda and salt; gradually beat into peanut butter mixture. Stir in 1 cup bits; reserve remainder for topping.
3. Drop by heaping teaspoons about 2 inches apart onto ungreased cookie sheet; top each with reserved bits.
4. Bake 7 to 8 minutes or until set. Do not overbake. Cool 2 minutes. Remove to wire rack. Cool completely. Makes about 36 cookies.