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:

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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!!!


Banana + Coconut + Chocolate = Frozen Yumminess!


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

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

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).

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