K is for Cookie…O Wait, That’s Not Right! (Mini PB Chocolate Chip Cookie Recipe)


On our last “sick day” at home, K and I reread all of the library books we checked out the week before. One of her new finds was Laura Numeroff and Felicia Bond’s “The Best Mouse Cookie” where Mouse burns his first batch of cookies but makes a comeback by baking a mountain of chocolate chip cookies to enjoy.


And just like “if you give a mouse of cookie,” if you give K any idea of a cookie, she wants to bake some herself! So that’s what we did.

One of my Mama friends in our co op shared this great gluten-free recipe for peanut butter cookies. Mmm! They were good. You should have seen the faces of our littles as they stuffed themselves silly 🙂

Since we don’t have white/refined sugar in the house (what the recipe called for), I thought I would do a little tweaking and come up with a version of my own. Oh! And I had to add some chocolate chips in it of course…what cookie at our house doesn’t have chocolate in it?

While I enjoyed both versions very much, my version of the cookies were a little more likely to crumble and melted in our mouths (probably because I substituted a tiny bit of honey for the cup of sugar the recipe called for)…and chocolatey!

Hope you enjoy the recipe as much as our family did!

Mini PB Chocolate Chip Cookies
Refined-sugar-, dairy-free, soy-free, grain-free, gluten-free

This recipe takes about 12 minutes (5 minutes prep time plus 5-7 minutes baking time) and makes about two dozen mini cookies

What You Need:
Ingredients (listed below)
medium sized bowl
measuring cup & teaspoon
cookie sheet lined with parchment paper or foil

1 organic range-free large egg
1 C organic creamy peanut butter
3 heaping Tbsp organic honey
1/2 tsp salt (I use pink himalayan)
1/2 tsp baking soda
1/2 cup mini chocolate chips (I use Enjoy Life dairy-, soy- and gluten-free chips)

1. Preheat oven to 350 degrees
2. Crack egg into bowl and whisk
3. Stir in peanut butter and honey
4. Add salt and baking soda and stir well
5. Mix in chocolate chips
6. On your lined cookie sheet, form balls (2 1/2cm in diameter) and push flat (about 1cm thick) leaving an inch of space in between
7. Put them in your oven for about 3 minutes and then rotate cookie sheet and leave in for another 3 minutes or until golden brown
8. Let them cool thoroughly (or they will crumble apart) and then enjoy!

*I made these a few times already and discovered the more honey you add, the less crumbly and more chewy they are 🙂

How K assembled the cookies:

photo 1 copy 2

Rolling the cookie dough into small balls

photo 2 copy 2

Placing one an inch away from another

photo 3 copy 2

 Pressing the ball down until about 1cm thick

photo 4 copy 2

All ready for the oven!

photo 4

After waiting patiently for cookies to cool…K takes her first bite!

photo 3

K licking off the crumbs that were left on her chin. Yum!!!


Homemade Macadamia Nut Chocolate Chip Lara Bars


MacadamiaNutChocolateChipLaraBarDeciding to go grain-free was one of the best decisions we made as a family last year, especially after learning that babies’ tummies aren’t even ready to digest grains until at least the age of two! While it’s been very rewarding for me (I haven’t experienced any type of eczema or skin rash since, weigh less than before pregnancy and feel super energized!), it’s been a challenge to find snacks that are ready to go throughout the day.

A few weeks ago, I sampled an array of Lara Bars (from Lemon Cookie and Cherry Pie to Cashew Cookie and Chocolate Chip Cookie Dough) and my mouth was in heaven, especially since we’ve also decided to cut refined-sugars (dried fruit now tastes sweeter than ever!). While I fell in LOVE with these bars and the fact they are gluten-free, non-GMO and kosher, I could NOT justify the $1.50 – $2 pricing for individual 1.6oz bars. I had to find a way to actually MAKE these myself…

I googled “homemade Lara Bars” and stumbled upon a handful of blogs that featured great recipes. After adding some ingredients, modifying others and then trying out different recipes of my own, I think I have perfected this Macadamia Nut* Chocolate Chip bar for my family and me (my husband and baby devour them!).

So…if you have about 20 minutes (after gathering your ingredients and materials) and want to make 6-8 bars, 20 squares or bite-sized balls, give this recipe a try and let me know what you think!

What You Need:
Ingredients (listed below)
Food processor or blender
Small bowl
Medium to large size bowl
Rolling pin (if desired…I’ve always used my hands instead)
Butter knife (or any knife, pizza roller or tool to slice)
Parchment paper, a gallon sized Ziplock plastic bag OR a plastic wrap (to roll and form bars on)
Airtight storage containers OR snack-sized Ziplock plastic bags (to store bars)

2/3 C Macadamia Nuts
1/2 C Finely Shredded Coconut (I use Let’s Do Organic)
1/2 C Dates (pitted or paste)
1/4 tsp Fine Sea Salt or Pink Himalayan Salt
6 Tbsp Chocolate Chips (I use dark chocolate Enjoy Life
or SunSpire Organic chips)

1. Chop macadamia nuts in a food processor or blender (pulse until fairly small but not into flour or nut butter) and set aside in a small bowl.
2. If using fresh dates, blend them in a food processor or blender until like a paste (add a tsp or two of water if needed).
3. Place paste in the medium or large bowl along with the salt, shredded coconut and mix together with your hands for a few minutes.
4. Add in your chopped macadamia nuts and mix for another minute or so.
5. Then add your chocolate chips and mix with your hands so that they are evenly distributed throughout the dough (you may want to rinse your hands in cold water before mixing the chips to prevent them from melting).
6. Form the dough into a ball and roll out (with a rolling pin or press with the palm of your hands) so that it is about 1/2 an inch thick.
7. Using your knife, cut into bars and form them using your hands to make them into your ideal sized snack. OR…roll them into little balls if you’d rather pop them into your mouth throughout the day!
8. Place in your storage container of choice and put them in the fridge to set for 20 minutes or as long as you can wait 🙂
9. Enjoy them as a mid-morning snack or dessert at the end of your day!

*Why mac nut??? Well, my mom’s side of the family is from Hawaii so we grew up on mac nuts and I’ve been raising baby K on mac nuts (she can’t get enough spoonfuls of mac nut butter and even received a large jar of mac nut butter from her cousins!). So really, that’s why! But not to worry, more homemade Lara Bar recipes to come!

**Santa Monica Mama is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.