Tag Archives | Cookies

MCLV Mange: Peanut Butter Cookies

Cookies are what I make the most often. They’re quick & easy, the perfect thing to take to a dinner or to make when you have people coming over. I made these simple, tasty little peanut butter cookies when my best friend was on her way from SFO to my apartment, and she definitely appreciated the warm cookies.

Peanut butter cookies Vegan gluten-free paleo dairy-free desserts san francisco bay area fashion food fitness lifestyle blogger

Ingredients:

  • 1 Cup of Peanut Butter
  • 1 Teaspoon of Vanilla
  • 1/2 Cup of Oil {coconut, grape seed, olive…}
  • 1/2 Cup of Maple Syrup
  • 1/2 Teaspoon of Sea Salt
  • 1 1/2 Cups of Flour {almond meal, gluten-free flour, cashew flour…}

Directions:

  • Set oven to 350
  • Mix dry ingredients
  • Blend the wet ingredients and add to the dry
  • Shape dough into walnut sized balls & place on an oiled cookie sheet or parchment paper
  • Flatten cookies with a fork dipped in water
  • Bake for 13-15 minutes & let cool on a cookie sheet

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far:

Coconut Vegetables // Farmer’s Market Fare // Vegetable Lasagna // Super Charge Me Cookies // Mac n’ Cheese // Energy Bites // Sunday Preparation // Hemp Salad // Tuscan Baked Quinoa // Spicy Peanut Stirfry // Mini Polenta Pizzas // Indian Feast // Healthy Treats // Bacon Deviled Eggs // Vegan Gluten-Free Pizza // Peanut Butter Cookies // Soft Serve Ice Cream // Coconut Cookie Cake // Gluten-Free Protein Cake // Vegan Chocolate Cheesecake //  Peanut Butter Banana Cookies // Gluten-Free Sweet Potato Muffins // Pumpkin Chocolate Chip Bars // Pumpkin Biscuits // Coconut Cashew Cookies //Banana Bread Macaroons // Crackling Cauliflower // Raw Salted Caramel Chocolate Pecan Torte // Vegan Ice Cream // Gluten-Free Vegan Cinnamon Blondies // Infused Water // Protein Smoothie // Stir Fry // Healthy Protein Snacks // Homemade Larabars // Vegan Buddha Bowl // Butternut Squash Mac n’ Cheese // Tomato & Bean Salad
Continue Reading · Comments { 1 }

Birthday Bonanza

This past week I celebrated my thirtieth birthday and it was a pretty spectacular experience that included a family dinner at one of my favorite restaurants in San Francisco (restaurant review upcoming), a trip to Sonoma, wine tastings, and a weekend in Glen Ellen with my family & friends.

Here are some highlights from my birthday weekend!

{My colleagues are so amazing – I’m a lucky girl!}

{Wine tasting, delicious food, fabulous views – Living the DREAM}

{We’re a fashionable crowd}

{Speaking of lucky…}

Thank you to all of my friends & family who helped make my 30th birthday weekend so amazing & memorable – I appreciate it more than I can say!

Continue Reading · Comments { 7 }

MCLV Mange: Cookie Monster

When I saw the delicious looking Super Charge Me cookies on Une Vie Saine a few weeks ago I knew that they would soon make their way into my life. The original recipe that Gabriela used was from Dreena Burton‘s Eat, Drink & Be Vegan – like these cookies that I made last year.

Oddly enough, a few days later, before I got a chance to make these, I stumbled on a recipe for Gluten-Free Kitchen Sink Cookies on FitSugar that were derived from the Une Vie Saine’s recipe. Small world!

What I love about these cookies is that not only are they simple, they’re chalk full of tasty, healthy ingredients like flax seeds, almond butter, gluten-free oats and unsweetened coconut. No eggs or butter or cups of oil to pack them with fat and calories like some other cookie recipes out there (or * gasp * store-bought cookies).

And with two cookie occasions coming up – a 3 year old’s birthday and a thank you for a colleague – I finally got around to making a couple batches of these cookies last week. Arianna and I happily puttered around my kitchen pulling various ingredients out of cupboards to use as the “mix-ins” in the different batches.

We ended up making three different, but not terribly distinct, batches. The first was closest to the original recipe with almond butter, raw cacao nibs, and almond chunks. For the second I switched from basic all-purpose gluten-free flour to almond flour and from maple syrup as the sweetener to brown rice syrup. Then I added walnuts, carob chips and more coconut flakes.

The final batch was based on the kitchen sink recipe that I found on FitSugar and without the oats the cookies unfortunately flattened out in the oven. Not. Pretty. They were quite tasty though – the dried cherries were an inspired choice if I do say so myself – so my boyfriend and I took care of them in private. 🙂

I highly recommend trying out this recipe. While they may not exactly be guilt-free, they are cookies after all, they’re a much healthier alternative if you’re already planning to make cookies or are in the mood for a sweet treat.

I even brought some into my office and passed them out around 8am, advertising them as breakfast cookies!

Stay tuned for the next MCLV Mange installment or check out previous posts from this series to see what you’ve missed so far:

 
 
And don’t forget, tomorrow is the last day to enter the Spring Giveaway to win a $50 gift certificate to Bloomingdale’s!!!
Continue Reading · Comments { 24 }