No-Dye Green Cookies (Paleo and Nut-Free)

Say what? Another post? All in the same week? This must be a record.

Anyway, I HAD to share this recipe before St. Patty’s day. It’s too perfect not to!

Here we have a grain-free and nut-free paleo cookie. But wait for it… take a bite and the inside is COMPLETELY GREEN. And nope! No color dye or spinach was used to achieve this effect.

So what’s the secret? The combination of sunbutter and baking soda! It creates a chemical reaction that results in a green cookie. Just make sure to wait a few hours for the green to show up. I HIGHLY recommend waiting until the next day for the best results!

If you have little kids, I suggest making these the night before St. Patrick’s day and telling them that the leprechauns used their magic to jazz up the cookies. It works every time 😉 

No-Dye Green Cookies (Paleo and Nut-Free)

Ingredients:

3/4 cup organic sunbutter (I use the Once Again brand)

1 egg

2 tbsp honey

1/2 tsp vanilla

1 tsp baking soda

1/2 tsp salt

pinch of stevia

Optional: 2 tbsp cane sugar (for a sweeter cookie. I usually omit)

3 tbsp coconut flour

3 tbsp chocolate chips

Directions:

Preheat the oven to 350 degrees and line a baking pan with parchment paper.

In a bowl, combine the sunbutter, egg, honey, and vanilla. Mix in baking soda, salt, stevia, and sugar (if using). Add in coconut flour and chocolate chips.

Roll into 12 balls and place on baking sheet. Press down slightly. Bake in the oven for 13 minutes. Allow to cool completely. Eat now OR wait a few hours for the green color to appear. I HIGHLY recommend allowing the cookies to sit overnight. The next day, the cookies will be completely green on the inside!!!

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Butternut Squash Chocolate Truffles (Paleo)

Happy Valentines Day, everyone! And even if you’re not into the holiday and believe it was created by Hallmark, it’s the still the perfect excuse to have chocolate!

So spread the love, or keep it all to yourself (awesome thing about having a food blog- you get to do both 😉 )

Butternut Squash Chocolate Truffles 

Ingredients:

1/4 cup pureed butternut squash, COMPLETELY cooled

1/4 cup coconut butter, melted

1 tbsp pure maple syrup 

1/2 tsp cinnamon

1/4 tsp vanilla extract

1/8 tsp salt

2 tbsp cocoa powder

Directions:

Combine squash, coconut butter, syrup, cinnamon, vanilla, and salt in a food processor. Blend until smooth and then scoop out all contents into a bowl (make sure to scape sides and bottom of food processor with a spoon as the coconut butter tends to stick!) Add in cocoa powder and stir until all the ingredients are evenly mixed. Place in the fridge for 10 minutes, but no longer. Take out, roll into small balls, coat with extra cocoa powder (if desired) and place back in fridge until ready to serve. (And for those of you who are a little hesitant, the butternut squash is completely undetectable!) 

Paleo Chocolate Chip Cookie Dough Dip

I apologize for my failure to post last week. My nannying job took me on the road and I had to watch 3 hyped-up ten-year old boys at an indoor water park. And I swear, I think I was the biggest kid of all. I kept asking them if they wanted to go on rides. Unfortunately none of them wanted to. Kids today with their technology  

Anyways, the trip would have been even more enjoyable if it had not fallen on my finals studying weekend, forcing me to stay up many nights. Ah college…

But, I’m off for a few weeks before summer courses begin! So, all is right in the world. 

And as I celebratory treat, I got edible, raw cookie dough to share! 

This was actually an accidental recipe. I had a few minutes to spare before class one morning and there was some almond butter and leftover sweet potato so… that was my breakfast. And with the color and consistency, I of course immediately thought of cookie dough. It’s kinda sad, but I spent my whole class thinking how to make this into a cookie dough dip. And when I got home, I went directly to the kitchen. 

Needless to say, I had a lot of sweet potatoes that day. But hey, someone has to be the taste-tester 🙂 

Paleo Chocolate Chip Cookie Dough Dip

Ingredients: 

6 dates, soaked in water 1-2 hours beforehand 

1 cup cooked sweet potato, mashed  

1/4 cup nut butter 

2 tsp vanilla extract 

2 tsp cinnamon 

1/4 tsp salt 

1/4 cup chocolate chips 

Directions: 

Place dates in a food processor and pulse a few times, breaking then dates up. Add the rest of the ingredients (except the chocolate chips) until smooth. Mix in the chocolate chips and serve!