A Healthy Take on Do-Si-Dos

It’s Girl Scout Cookie season…the time of year you love to hate…or maybe hate to love?! Whatever the case, this year I got inspired to find some healthy alternatives to some girl scout faves. And since peanut butter is basically its own food group, I figured I’d start with Do-Si-Dos, the awesome peanut butter sandwich cookie from your favorite girls in green! 😉

Now, before I start, I’m going to warn you, the recipe felt intimidating to me at first because, well…lots of steps…and I like SIMPLE…but I’m promise you it’s totally manageable and it will make perfect sense as you go.  Here’s what you’ll need and how to make them!

ingredients (for cookies):

• 1 cup almond flour
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. himalayan salt (or sea salt)
• 2 tbsp. coconut oil, melted
• 2 tbsp. all-natural peanut butter (peanuts and salt should be only ingredients)
• 1/4 cup pure maple syrup (maple syrup should be only ingredient)
• 1 1/2 tsp. raw, unfiltered honey
• 1/4 tsp. vanilla
• 1 cup old fashioned rolled oats

ingredients (for filling):

• 1 tbsp. unsweetened vanilla almond milk (or other nut milk)
• 1 1/2 tbsp. all-natural peanut butter
• 1/2 tbsp. pure maple syrup

directions:

1. Preheat oven to 350 degrees.
2. Combine almond flour, cinnamon, baking soda, and salt in a medium bowl and stir until combined.
3. Melt coconut oil (if you haven’t already) in a small bowl and combine with peanut butter, syrup, and honey.  Stir until completely smooth.  Then add vanilla and stir again.
4. Add wet ingredients to dry ingredients and stir until combined.
5. Add oats and combine.
6. Place cookie dough in fridge for 10 minutes to firm up.
7. Remove from fridge and roll into 24 small balls, and place evenly on a cookie sheet.
8. Place baking sheet with balls in freezer for 10 minutes before baking.
9. Remove from freeze and place directly in oven, bake for 9-14 minutes (9 minutes for soft chewy cookies, 14 for crispy cookies and I recommend checking them around the 12 min mark to make sure they aren’t burning).
10. Remove from oven and flatten balls with the bottom of a cup.
11. Cool for 5 minutes after flattening on cookie sheet than transfer to a wire rack to cool completely.
12. While cooling, make the filling by whisking almond milk, peanut butter, and syrup together in a small bowl.
13. Evenly spread filling over 1/2 of cooled cookies (I recommend flipping them over so the fluffy side is out).
14. Place other 1/2 of the cookies on top for an awesome cookie sandwich.

Take a bite and enjoy this healthy take on an American fave, made with all-natural ingredients!

Store extras (if there are any ;)) in the fridge.

 

Low Carb Power Muffins

I love these low carb power muffins because they are the perfect blend of all the right fats, proteins, and low glycemic carbs to help you power through your morning (or whatever time of day you choose to snack on them).  For me, it’s always so important to have some go to recipes that feel like treats but that serve a purpose in your meal plan so these have become a staple around our house!  Here’s how to make em…

Ingredients (makes 12-16 muffins):

• 3 eggs
• 1/2 cup coconut oil (melted)
• 1 cup almond butter (all-natural peanut butter works too)
• 1 cup almond flour
• 1/2 cup honey
• 1/2 cup fruit of choice (I usually do blueberries or fresh cranberries)
• 1/3 cup unsweetened coconut flakes
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder (do not forget this!)
• 1/4 tsp. himalayan salt (sea salt works too)
• Cinnamon taste (I like A LOT of it but some people just prefer a dash)

Directions:

1. Preheat oven to 350 degrees.
2. Line a muffin tin with muffin liners and set aside.
3. Mix all ingredients in a large bowl until combined.
4. Pour batter into muffin liners
5. Bake 15-18 minutes.

ENJOY!!