Compost Cookies

How to make it

1. In a large bowl, cream together butter and peanut butter. Add in sugar and beat for 2 minutes.

2. Beat in egg and vanilla

3. Sift in flour, baking soda, baking powder, and salt. Mix until 80% combined.

4. Add in mix ins of choice, and continue to mix until just combined.

5. Scoop dough out into balls and let chill in the fridge for 2 hours, or overnight.

6. Preheat oven to 350F and line cookie sheets with parchment paper. Place cookie dough balls on sheets. Using a fork, press down into the cookies to create a grid pattern.

7. Bake for 8 minutes (small) or 12 minutes (large).

8. When cookies come out of oven, place a bowl over top of each cookie and move rapidly clockwise in a circle. This will help the hot cookie re-form into a perfect round treat you’d expect at a bakery.

9. Allow to cool on cookie sheet for 10 minutes before moving to a cooling wrack (or stuffing in your face)!

What you’ll need

1/2 Cup butter, room temperature

1/2 Cup + 2 Tbsps creamy peanut butter

1/2 Cup white sugar

1/4 Cup + 2 Tbsps golden sugar

1 egg

1/2 tbsp vanilla

1 1/2 Cups + 1 tbsp flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp sea salt

Mix Ins (Quantity Optional)

Chocolate Chips

Chopped Pretzels

Skor (I use almond roca pieces left over from when I make Christmas Crack)

Chocolate Almond Butter

how to make it

1. Preheat oven to 350F and spread almonds onto cookie sheet in even layer.

2. Dry roast for 5-8 minutes, checking and stirring frequently after 5 minute mark.

3. Place almonds in food processor set to puree. Blend on high for 1 minute. Scrape down. Repeat. Continue this process for about 7-10 minutes. It will go from ground nuts, to a ball, to a thick paste. It is almost done when you start to see the oils come out and the nuts are liquified.

4. Add in cocoa, monk fruit sweetener and sea salt. Process again to combined.

5. Store in an air tight jar for up to 1 month in fridge. (But you know it won’t last that long).

What You’ll need

3 Cups almond slivers

2 Tbsps cocoa powder

1 -1 1/2 Tbsps monk fruit sweetener

sea salt to taste

Snickerdoodle Almond Butter

How to make it

1. Preheat oven to 350F and spread almonds onto cookie sheet in even layer.

2. Dry roast for 5-8 minutes, checking and stirring frequently after 5 minute mark.

3. Place almonds in food processor set to puree. Blend on high for 1 minute. Scrape down. Repeat. Continue this process for about 7-10 minutes. It will go from ground nuts, to a ball, to a thick paste. It is almost done when you start to see the oils come out and the nuts are liquified.

4. Add in cinnamon and sea salt. Process again to combined.

5. Store in an air tight jar for up to 1 month in fridge.

What you’ll Need

3 Cups almond slivers

1/2 tsp cinnamon

sea salt to taste

Sinfully Delicious Heavenly Hash Brownies (Gluten Free)

How to make it

1. Line an 8x8 pan with parchment paper and preheat the oven to 350F.

2. In a stand mixer with a whisk attachment, beat eggs and sugar until light and fluffy.

3. Meanwhile, in a microwave safe bowl, melt butter and chocolate in 40 second intervals, stirring in between.

4. Poor melted butter and chocolate mixture into sugar and egg mixture.

5. Add vanilla.

6. Sift in cocoa, almond flour, arrowroot starch, baking powder, and salt.

7. Fold in the dry ingredients until homogeneous.

8. Spread 2/3rds of the batter into prepared pan. Spread 3 tbsps of marshmallow fluff into the batter. Sprinkle with some toasted almonds and chocolate chips.

9. Spread rest of badder on top.

10. Using a spoon dipped in cold water (to help prevent sticking), spread 1 Tbsp of marshmallow fluff in a line ~1.5 inches from the edge of the pan. Repeat in the middle, and on the other side. You should have three relatively straight thick lines of fluff.

11. Take a knife and draw 3-4 lines perpendicular to the fluff to create a swirl pattern.

12. Sprinkle with remaining nuts and chocolate chips.

13. Bake for 25-30 minutes until a toothpick inserted comes out relatively clean (unless you hit a chocolate chip of course!).

14. Allow to cool (I am inpatient and pop mine in the freezer for about 30 min), cut and enjoy.

What you’ll need

1/2 Cup butter

1/3 Cup chocolate chips

1 Cup sugar

2 eggs

1 tsp vanilla

1/3 Cup + 1 Tbsp cocoa powder

1/4 Cup almond flour

3 Tbsps arrowroot starch

1/2 tsp sea salt

1/2 tsp baking powder

1/4 Cup +2 Tbsps marshmallow fluff

3 Tbsps chocolate chips

3 Tbsps toasted almond slivers

Fluffernutter Bars

how to make it

1. Preheat oven to 350F and line an 8x8 pan with parchment paper.

2. Cream together butter and peanut butter.

3. Add sugar.

4. Beat in egg and vanilla.

5. Fold in dry ingredients.

6. Spread 2/3rds of the dough into a prepared pan.

7. Top with chocolate chips and press in slightly.

8. Spread marshmallow fluff to cover leaving a 1/2 cm margin around the edges.

9. Top with remaining peanut butter dough.

10. Bake for ~22 minutes, or until lightly golden.

11. Allow to cool slightly and cut into bars.

what you’ll need

1/2 Cup peanut butter

1/4 Cup +2 Tbsps softened butter

1 Cup sugar

1 egg

1 tsp vanilla

1 1/4 Cup flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 Cup chocolate chips

1/2 Cup marshmallow fluff

Healthier Rhubarb Almond Cake

How to make it

1. Preheat the oven to 350F and line a 6inch cake pan with parchment paper.

2. In a stand mixer fitted with a paddle attachment beat the butter, sugar and stevia. Add in the yogurt.

3. Scrape down the sides. Mix in the egg and vanilla.

4. In a small bowl, sift together the dry ingredients.

5. Add half the dry ingredients to the wet. Mix in the almond milk and lemon juice, and add remaining dry ingredients.

6. Spread batter in prepared pan.

7. In a neat crisscross fashion, lay out chunked rhubarb.

8. Top with a few slivered almonds and sprinkle with sugar.

9. Bake for ~45 minutes.

10. Allow to cool.

11. Serve with ice cream or whipped cream warm or cool.

What you’ll need

2 Tbsps butter, room temperature

1/4 Cup granulated sugar

2 Tbsps stevia

3 Tbsps greek yogurt

1 egg

1/2 tsp vanilla

1/4 cup almond milk

1/4 tsp lemon juice

3/4 Cup flour

1/4 Cup almond flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

1/4 tsp sea salt

1/3-1/2 Cup rhubarb cut into ~1inch slices

1 Tbsp slivered almonds

1 tsp sugar

Inside Out Snickers Bars

How to make it

For the Caramel (note, this can be made ahead):

1. In a heavy bottom sauce pan, place granulated sugar. Heat on medium heat, stirring constantly. Sugar will begin to melt and turn an amber colour with a few clumps. Keep stirring and melting down until all clumps are dissolved and sugar is an amber homogeneous liquid.

2. Add in butter, cubed, stirring constantly.

3. Add in heavy cream slowly, being careful, as mixture is hot and will sputter. Stir constantly and allow to bubble for 30 seconds. Remove from heat, and pour into mason jar or bowl.

For the PB Cookie:

1. Line an 8x8 pan with parchment paper.

2. Preheat oven to 350F.

3. Cream together butter and peanut butter. Add in sugar, and cream well.

4. Add in yogurt, vanilla, and continue to beat.

5. In a small bowl, combined dry ingredients (Flour, baking soda, salt).

6. Fold into wet mixture until combined.

7. Press ~2/3rds of mixture into prepared pan, being sure to create a bit of an edge (you don’t want caramel to spill over.

8. Bake base layer for ~12-15 minutes, or until just golden around edges.

9. Sprinkle base with chocolate chips. Pour caramel over chocolate chips. Note, you may have leftover caramel, do not overload, or it will bubble over and create a mess.

10. Using your hands, or a rolling pin, flatten remaining peanut butter cookie dough into chunks, and place on top of caramel, covering entire base.

11. Return to oven and bake for ~15-20 minutes, or until lightly golden.

12. Allow to cool completely before cutting.

What You’ll Need

Peanut Butter Cookie:

1/4 Cup butter, softened

3/4 Cup natural peanut butter

1/4 Cup +2 Tbsps brown sugar

2 Tbsps powder sugar replacement (such as swerve)

2 Tbsps greek yogurt

1 tsp vanilla

3/4 Cup flour

1/2 tsp baking soda

1/2 tsp sea salt

Caramel:

1/4 Cup butter

2/3 Cups white sugar

1/3 Cup heavy cream

2/3 Cup chocolate chips

Could Be Breakfast Fudge Brownies

How to make it

1. In a large sauce pan melt together butter and chocolate chips.

2. Allow to cool. Preheat oven to 350F, and line an 8X8 pan with parchment paper.

3. Fold in greek yogurt.

4. Add in sugars. Stir well.

5. Beat in eggs and vanilla.

6. Mix in cocoa, almond flour, oat flour, baking powder, and sea salt.

7. Pour batter into prepared pan.

8. Bake for 20-22 minutes, until just set.

9. Remove from oven, and let cool before serving (I like mine best right out of the fridge)

10. Store in fridge or freezer…if you don’t eat them all within the first day!

What you’ll need

3/4 Cup Plain 0% MF Greek Yogurt

2 Tbsps Butter

1/3 Cup Chocolate Chips

2 Tbsps Coconut Sugar

3 Tbsps Coconut Nectar

3 Tbsps Stevia

2 Eggs

1 tsp vanilla

1/3 Cup Cocoa Powder

2 Tbsps Almond Flour

2 Tbsps Oats, ground into flour

1/4 tsp baking powder

1/2 tsp sea salt

Fall Apple Crisp

What You’ll Need

6 Apples

3 Tbsps cold water

2 tsps cinnamon

1/4 Cup + 2 Tbsps Butter (room temperature)

3/4 Cup Flour

1/2 Cup Sugar

How to make it

1. Preheat oven to 350F.

2. Peel apples and remove core of apples.

3. Cut apples into small chunks (~1 cm cubes).

4. Place apples in 8x8 pyrex dish (or a small round ramekin) with lightly greased sides.

5. Pour cold water on apples, and sprinkle with cinnamon. Stir until evenly coated.

6. In a medium mixing bowl, combined room temperature butter, sugar, and flour until a crumble forms with some larger chunks.

7. Sprinkle crumble mixture over apples evenly covering to the edges.

8. Bake in over for 45-55 minutes, or until top is lightly golden.

9. Allow to cool for 5 minutes before serving (with lots of vanilla ice cream, of course)!

Tip: You can make this using glass lock and lock containers. Half the recipe (or use 2 large glass lock and locks). This will let you store them in the fridge for later with an air tight lid.

Dessert Crepes

“Just add a drizzle of chocolate hazelnut spread or scoop of ice cream and dessert is served.”

What you’ll need

1 Cup skim milk

3/4 Cup flour

4 eggs

1/2 tsp vanilla

How to make it

1. Place ingredients in a blender, and mix on high until completely combined (scrapping down the edges if required).

2. Heat a skillet over medium, and grease.

3. Poor batter into skillet, lifting and giving pan a swirl to spread the batter.

4. Let cook for 45 seconds - 1 min and a half (depending on stove setting), and flip.

5. Cook for another 45 seconds.

6. Place on plate and top as your heart desires!