Not So Sinfully Sweet

Total indulgence of all things sinful on vacay leaves us no choice, but to scale it back today, but not entirely! Skipping our treat day would be sinful in itself! These Dark Chocolate Maple Pecan Butter Cookies meet all of our requirements (dairy-free, gluten-free, refined sugar-free, and sweet tooth satisfying). Devilishly delicious without the guilt!


• 1 cup pecan butter*

• 1/2 cup pure maple syrup

• 1/4 cup melted extra virgin coconut oil

• 1 1/2 teaspoons pure vanilla extract

• 1 cup gluten free oat flour

• 1/2 cup almond flour

• 1/4 cup cornstarch

• 1 teaspoon baking powder

• 1/2 teasoon baking soda

• 1/2 teaspoon fine salt

• 1/2 cup dark chocolate chips

• flaky sea salt, for topping

*to make the pecan butter, add 2 heaping cups of raw pecans into your blender and process until creamy, stopping to scrape down the sides and bottom of the container, about 5 minutes.


1 in a large bowl, mix together the flours, corn starch, baking powder, baking soda, and salt.  in another large bowl, whisk together the pecan butter, maple syrup, oil, and vanilla.  add the dry ingredients a little at a time until everything is combined.  then fold in the chocolate chips.  cover the bowl with plastic wrap and refrigerate for 2 hours or freeze for 30 min.

2 preheat oven to 350°F and line 2 baking sheets with parchment paper.

3 scoop cookie dough onto your prepared cookie sheets.  bake in the center of your oven for 12 minutes, checking for doneness at 10 minutes, until the edges are just golden brown. dust cookies with sea salt.

4 cool the cookies on a rack, then feel satisfied!

* recipe inspired by Dolly and Oatmeal


A Sweet Break

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

Sweet That Pops

We happily cheated and treated our way through winter break. But now all of that holiday goodness has left us with that about to “pop” feeling. Are you there too? This Saturday we are getting back on track with a sinfully sweet and salty snack – Chocopop. Using the superfoods of whole grain popcorn, unsweetened cocoa powder, and coconut oil we can munch away on this scrumptious chocolate popcorn without feeling guilty. “Pop” a batch and discover for yourself why this has become one of our most”pop”ular recipes. 



1/3 cup popcorn kernels

1/4 cup coconut oil 

3 tablespoons unsweetened cocoa powder 

1/4 cup agave syrup 

2 tablespoons almond milk 

1 teaspoon corn starch

Preheat oven to 250F and grease cookie sheet or 9×13 pan.

Make a large bowl of air popped popcorn 

In a small dish mix milk and starch and stir to combine.

In a small pan on low to medium heat combine all ingredients. While stirring constantly, heat until thick.

While still hot, pour sauce over popcorn and stir until all popcorn is covered.

Place popcorn on prepared pan.

Bake for 20 minutes stirring every 10 minutes to break popcorn apart.

*recipe adapted from The Happy Healthy Wife