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

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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.

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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
whisk
measuring cup & teaspoon
cookie sheet lined with parchment paper or foil

Ingredients:
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)

Directions:
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:

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Rolling the cookie dough into small balls

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Placing one an inch away from another

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 Pressing the ball down until about 1cm thick

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All ready for the oven!

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

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

Chocolate Pudding (Paleo, refined-sugar-/dairy-/nut-/soy-/grain-/gluten-free)

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It’s extremely HOT out here in Santa Monica! We’ve been trying to beat the heat with icy cold treats like Coconut Sprinkled Chocolate Covered Bananas, Homemade Shamrock Shakes, and Coconut Pear Avocado Popsicles. One of K’s favorites that we enjoy making together is our Paleo, refined-sugar-/dairy-/nut-/grain-/gluten-free Chocolate Pudding! I remember someone telling me that you could make your own pudding so that it fits your needs (no refined sugar, additives, preservatives, etc.) so I thought I’d give it a shot. After doing some research on Paleo puddings and several tries with a few ingredients and my Vitamix, I think I figured out a perfect recipe (at least for us)! I LOVE how this recipe only needs a few ingredients and could be prepared within minutes. I like to make a large batch, divide it up in glass containers and place them in the fridge/freezer to serve later in the week. K especially likes it when I place it in the freezer for about 15 minutes before serving on a hot, hot day like today!

I have MANY versions of this pudding using a variety of spices and fruits but two of my favorites are coconut milk based and strawberry based…

Here’s what I did (coconut milk version):

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Gathered the ingredients and pureed them in my Vitamix for about 15 seconds…

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Had K slice and then chop some strawberries to use as a topping…

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Served about a half cup to K and she LOVED it, licking the bowl clean!

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I stored the rest in glass containers and placed them in the freezer for later.

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I also saved the pit, placed it in a water-filled mason jar with toothpicks and watched it grow in the windowsill (this is the one we just planted ours in a pot after 5 months and it’s now thriving outside in the sun)!

I hope you have a fun time experimenting with different versions of this chocolate pudding…please include your version in the comments below. We’d love to try a new one!

Chocolate Pudding (coconut milk-based)
Paleo, refined-sugar-, dairy-free, nut-free, soy-free, grain-free, gluten-free

This recipe takes about 3 minutes and makes 2 servings (or 3 for a toddler)

What You Need:
Ingredients (listed below)
blender with spatula
serving bowl & spoon
knife & cutting board (optional for fruit toppings)
glass (freezer) containers (optional for storage)

Ingredients:
1 peeled organic banana (the greener the healthier)
1 pitted organic ripe avocado
2 Tbsp unsweetened cocoa powder
1/4 C coconut milk
fruit or coconut flakes for a topping

Directions:
1. Place all ingredients (except toppings) into the blender and puree.
2. Use spatula to remove putting and place into bowl/storage containers.
3. Slice/chop fruit and then sprinkle over pudding.
4. Enjoy immediately or place into the freezer for about 15 minutes for a frozen treat!

Chocolate Pudding (strawberry-based)
Paleo, refined-sugar-, dairy-free, nut-free, soy-free, grain-free, gluten-free

This recipe takes about 3 minutes and makes 2 servings (or 3 for a toddler)

What You Need:
Ingredients (listed below)
blender with spatula
serving bowl & spoon
knife & cutting board (optional for fruit toppings)
glass (freezer) containers (optional for storage)

Ingredients:
1 peeled organic banana (the greener the healthier)
1 pitted organic ripe avocado
2 Tbsp unsweetened cocoa powder
1/2 C organic strawberries (I use frozen ones)
fruit or coconut flakes for a topping

Directions:
1. Place all ingredients (except toppings) into the blender and puree.
2. Use spatula to remove putting and place into bowl/storage containers.
3. Slice/chop fruit and then sprinkle over pudding.
4. Enjoy immediately or place into the freezer for about 15 minutes for a frozen treat!

Coconut Avocado Pear Popsicles

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Looking for a healthy frozen treat for you and your family (baby included)? Or maybe something to help with your teething baby? I just discovered these icy creamy treats on The Spunky Coconut’s blog the other day and with organic avocados and pears in the fridge, I thought I’d give it a try. And for an added bonus, we just had to dip them in coconut flakes just like in my last recipe I posted. They’re not only rich in healthy fats and are full of fiber, they taste DELICIOUS!!! Baby K enjoyed her first popsicle this morning and we all LOVED them! I hope you (and/or your little ones) do too!

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Coconut Avocado Pear Popsicles
Paleo, grain-free, gluten-free, dairy-free, nut-free, soy-free
Adapted from The Spunky Coconut’s Avocado Pear Baby Food Pops

This recipe takes about 45 minutes or however long your freezer takes to freeze popsicles (10 min. prep & 35 min. + in the freezer)  and makes 4 popsicles

What You Need:
Ingredients (listed below)
blender or food processor
popsicle molds (I used these Mickey Mouse ones) OR small Dixie cups, aluminum foil & popsicle sticks
thin spatula or teaspoon (for filling molds/cups)
small bowl

Ingredients:
2 ripe pears with skins removed (I used organic d’ anjou pears)
2 ripe avocados pitted and scooped
1/2 C finely shredded coconut flakes (I use Let’s Do Organic Coconut)

Directions:
1. Puree pear and avocado in blender/food processor.
2. Fill popsicle molds with puree (try to fill all the air pockets) .
3. If using cups, fill with puree 3/4 full and cover the with foil. Push popsicle sticks through the center of the foil, making sure the stick is 2/3 of the way down (make sure it does not touch the bottom).
4. Place into freezer. While waiting, pour coconut flakes into small bowl and set aside.
5. Once frozen, defrost for a few minutes and then remove popsicles (I ran some warm water over the molds for a minute before removing).
6. Dip popsicles into coconut flakes, using your fingers to coat them. If coconut flakes are not sticking, quickly run cold water over your pop and try again!
7. Serve immediately and enjoy on a hot day!

**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.

Banana + Coconut + Chocolate = Frozen Yumminess!

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One of our newest favorite homemade frozen treats in our home are my Coconut Sprinkled Chocolate Dipped Frozen Bananas!

Banana = Yummy

Coconut = Very Yummy

Chocolate = Very Very Yummy

Now, combine these three ingredients and you’ve got…

Banana + Coconut + Chocolate = EXTREME Frozen Yumminess!!!!

As you know, I absolutely LOVE chocolate and coconut is right up there! Pretty much anything that has chocolate or coconut in it wins me over. And I have found bananas to not only be a great easy to-go healthy snack (the greener the healthier) but the perfect easy substitute for a recipe that calls for a sweetener (sugar, honey, maple, molasses, etc.). So in our house, we always have several bunches of bananas, packages of organic coconut flakes/shreds and Enjoy Life dark chocolate in our fridge.

This recipe calls for 4 ingredients and is super easy to make. Baby K loves to help making (and eating) these too!

Here’s what we did:

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Sliced up the bananas into pieces & chunks…

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Dipped them into the melted chocolate…

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Rolled the chunks into coconut and Baby K sprinkled coconut on the slices

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Kept a handful of banana slices un-dipped for K to eat and then rolled them into coconut flakes. Put the trays in the freezer for about 20 minutes and then took them out to enjoy!

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While K devoured the frozen coconut banana slices (especially good for teething!), my family enjoyed the rest!

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Coconut Sprinkled Chocolate Dipped Frozen Banana
Grain-free, gluten-free, dairy-free, nut-free, soy-free

This recipe takes about 30 minutes (10 min. prep & 20 min. in the freezer)  and makes 3 full-size bananas, ~ 30 slices or 6 chunks

What You Need:
Ingredients (listed below)
small bowl (plastic is fine)
small ceramic or glass bowl
larger bowl/pan that the small bowl can fit in (for a water bath)
measuring cups & spoons
teaspoon (one you eat soup with)
medium-sized tray/pan lined with aluminum foil

Ingredients:
1-2 C boiling water (for water bath)
1 C Enjoy Life dairy-/soy-/nut-/gluten-free semi-sweet chocolate chips
2-3 tsp melted or solidified coconut oil (I use Trader Joe’s or Nutiva)
1 C finely shredded coconut flakes (I use Let’s Do Organic Coconut)
3 medium to large sized bananas sliced, cut up into thirds or left as whole

Directions:
1. Pour coconut flakes into the small plastic bowl and set aside.
2. Pour chocolate chips and coconut oil into your small ceramic/glass bowl and place bowl inside your larger bowl.
3. Carefully pour boiling water into your larger bowl, creating a water bath to melt the chocolate.
4. Begin to gently stir mixture together and take the bowl out once only a few chips are left unmelted.
5. Drop banana pieces one at a time into the chocolate mixture, coat and then remove with spoon (if using the full-sized banana, spread the chocolate mixture onto the banana until well coated).
6. Either place chocolate dipped banana pieces right into the coconut, swirl around in the bowl until completely covered in coconut OR place dipped bananas onto your foil and sprinkle your desired amount of coconut on top.
7. Put your tray into your freezer for about 20 minutes and then serve (if you leave it in longer or you have a very cold freezer, you may want to leave out for a few minutes to defrost before eating…and that’s only if you can wait).

**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.