Chewy, Gluten Free Peanut Butter Chocolate Chip COOKIES!

I found my new cookie staple: chewy, gluten-free peanut butter chocolate chip cookies. Yes, I married everything great about all the cookies. No, I don’t feel bad about it. These gems are the perfect chewiness (is that a word!??!) and are completely satisfying. Plus, I didn’t even need my mixer to make them! It was simple enough to mix up by hand in about 5 minutes.

As usual, I keep the sugar to a minimum because that helps me stay emotionally stable and my hubs feels better without gluten, so we try and keep as many things around here as gluten-free  as possible.

Some notes on ingredients:

  • I used gluten free rolled oats, but use whatever works for your family.
  • Use Adam’s natural peanut butter. Public service announcement + helpful tip: please stop using peanut butter with sugar and trans-fats. If you love sweet peanut butter, sweeten your own with maple syrup!
  • Coconut palm sugar is the perfect replacement for refined sugar. You can sub it 1:1 in any recipe. It adds a delightful caramel flavour, as well as minerals that you won’t find in refined sugar.
PB cookies 1

On to the recipe!

Chewy Gluten Free Peanut Butter Chocolate Chip Cookies

The only cookie you'll always want to have on hand. 

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 cookies


  • 1 cup old fashioned rolled oats
  • 1/2 cup coconut palm sugar
  • 1 tsp baking powder
  • 1/4 tsp vanilla powder (use 1/2 tsp if using vanilla extract)
  • 1/4 tsp sea salt
  • 1 egg
  • 1/2 cup natural peanut butter
  • 2 tbsp honey
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350

  2. Line a large baking pan with parchment paper

  3. Mix oats, palm sugar, baking powder, vanilla, and salt together in a large mixing bowl.

  4. In a smaller bowl, whisk together the egg, peanut butter, and honey.

  5. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the chocolate chips.

  6. Scoop into cookies and place on the baking sheet. Flatten them just a little with your hand or the spoon. 

  7. Bake for 8 minutes, or until they are just barely set.

  8. Allow to cool on the pan for 5 minutes before transferring to a cooling rack.

  9. Enjoy!

Yummy Yogurt Gummies!

I finally mastered making homemade gummies with these yummy yogurt gummies! You guys, I have been trying to make homemade gummies for at least 3 years. First of all, I love gummies and wanted to make my own. Then, when I realized you could add probiotics to your homemade gummies (you know, for gut health), I was jazzed. But each batch was grosser than the first. I couldn’t even get Grace to eat them (and she eats almost everything).

But then, as I was spoon feeding Claire her second dish of yogurt this afternoon, my lazy self thought, ‘I sure wish she could feed herself yogurt’; and BAM, an idea was born. Yogurt gummies. To my delight, they turned out amazing! In fact, Claire and I already ate the first batch.

grass fed

A few notes on the ingredients:

  • Use good quality gelatin. Gelatin is packed with protein that is easy to digest. My youngest is a bit of a picky eater, and while I know I don’t need to worry, I still feel better when she eats more quality fat and protein. These gummies are a good way to get those in her little body.
  • Use good quality yogurt. I got this grass-fed yogurt at my local health food store and I love it. Grass-fed yogurt is higher in Vitamin K2, which most of us don’t get enough of. If you can’t get grass-fed yogurt, choose a good quality organic yogurt instead.
  • I used vanilla to flavour these, but you could use anything! Blend up some blueberries and strawberries to make berry yogurt flavoured gummies; or try frozen mangoes or cherries with a bit of lime juice. Don’t eat yogurt? Just use blended fruit as the entire base. Still delicious. The possibilities are actually endless.
  • I used these silicone molds for mine. They are reusable, easy to clean, and the shapes are adorable. You can also make chocolates in them (or these) for a fun little snack. Don’t want to wait? Pour the mix into a pan and use cookie cutters to cut out shapes (like Jell-o Jigglers from 1991).

On to the recipe:

Yummy Yogurt Gummies

Delicious, healthy gummies you can make at home!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1/2 cup plain yogurt (use one with fat, please!)
  • 1 tbsp maple syrup (adjust to your taste preference)
  • 1/2 tsp vanilla powder
  • pinch sea salt
  • 1 tbsp good quality gelatin


  1. Stir the yogurt, maple syrup, vanilla, and sea salt together in a small pot or saucepan. 

  2. Sprinkle with the gelatin. Don't stir! Allow to stand for 3 minutes while the gelatin 'blooms'.

  3. Place the pot/pan on the stove on medium heat. Stirring frequently, heat gently until the gelatin dissolves (this takes about 3-5 minutes). 

  4. When gelatin is completely dissolved, taste it to make sure you like it. If not, adjust the sweetness or add a bit more salt. Remove from heat and spoon into your molds.

  5. Place in the freezer for 20-30 minutes. They are done when you can easily pop them out of the mold. 

  6. Enjoy frozen or thawed! Yum!!!

Upgraded Peanut Butter Cups

Who doesn’t love peanut butter cups!? I started making my own about 6 months ago and have never looked back. In fact, I bit into a store bought one about a week ago and seriously thew it away! It was not nearly as good as my own. Plus, consuming refined sugar usually makes me feel emotionally unstable, so I try and limit that (which my family really appreciates!). I always felt like my usual recipe was missing something, though. So, I tinkered around a bit and came up with these upgraded peanut butter cups that combine everything good about a raw dessert tart with chocolate and peanut butter. I LOVE them and I know you will too.

I made the chocolate using a combination of maple syrup, sea salt, vanilla powder, coconut oil and raw cacao. These ingredients are rich in antioxidants, good fats, loaded with minerals (like magnesium to keep you relaxed!), and low in sugar. These are peanut butter cups you can feel great about eating! But, do keep in mind that this version is melty at room temperature, so the treats need to stay in the fridge or freezer until you eat them.

One other thought: I bought these fancy silicone baking cups and they are perfect for making these (and all kinds of other frozen treats). They fit right into your muffin tin, and then you can reuse them over and over. I don’t find them great for baking, but I do love them for these.



Upgraded Peanut Butter Cups

Scrumptious homemade peanut butter cups that are free of refined sugar, gluten, and dairy - but still amazingly delicious. 

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 large cups


For the crust

  • 1/2 cup almonds
  • 1/2 cup walnuts
  • 6 medjool dates
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon

For the chocolate

  • 1/4 cup melted coconut oil
  • 1/4 tsp vanilla powder
  • 2 tbsp maple syrup
  • 1/4 cup raw cacao powder

For the peanut butter filling

  • 1/2 cup natural, no-sugar added peanut butter (or almond butter, cashew butter, etc.)
  • 2 tbsp melted coconut oil
  • 1 tbsp maple syrup (or local honey)
  • 1/4 tsp vanilla powder
  • 1/4 tsp sea salt


For the crust

  1. Pulse everything together in a food processor until it resembles breadcrumbs. The 'dough' should stick together when you pinch it.

  2. Spoon 2 TBSP into a muffin tin, lined with silicone baking cups. Use your fingers (or the tamper from your blender) to evenly distribute the crust in the cup. 

  3. Pop it into the freezer.

For the chocolate

  1. Mix the wet ingredients together with a small whisk or fork. Add the dry ingredients and stir until combined. The chocolate will be quite runny.

  2. Pull the crust from the freezer and pour about 1 tsp of chocolate into each crust. Use only half of the chocolate mix! Save the rest of the top. Pop back in the freezer.

For the peanut butter filling

  1. Combine all ingredients in a small mixing bowl. Mix well. 

  2. Pull the crusts from the freezer. Use two soup spoons to evenly distribute the peanut butter mixture amongst the cups. 

  3. Top with the remaining chocolate. If your chocolate firmed up too much, just re-melt it again on the stove or in the microwave.

  4. Pop the tray back in the freezer for about 30 mins.

  5. Devour 🙂

  6. If for some reason you don't eat these all in one sitting, just pop the cups out of their liners and store them in a large mason jar in the freezer. Like them a little softer? Store them in the coldest part of your fridge. You'll definitely eat them before they go bad. 

Go make them now! And, if you are looking for traditional peanut butter cups, sans crust? Just leave it off. They will still be delicious.  Got a nut allergy? Sub the peanut butter with sunflower seed butter or coconut butter. Yummmmmm. You can see where this is going: there are endless options of cups to make! Stay tuned as I tinker around with this recipe :).



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Gluten-Free Butter Pecan Shortbread Cookies

Straight-up, these are chock-full of butter. And while I am definitely a proponent of using good quality fats (including butter) on a regular basis, this recipe is definitely for special occasions.

That said, these are awesome. They are the perfect holiday treat: buttery and sweet.. I used a simple gluten-free flour mix (that your friends won’t know is gluten free!), coconut palm sugar (which punctuates these tasty morsels with delightful caramel notes), and so much butter.

Make these for your next cookie exchange (I did!)!

Gluten-Free Butter Pecan Shortbread Cookies

Sweet, buttery pecan shortbread cookies that are gluten-free and super tasty. 

Course Dessert
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes


  • 1 3/4 cups softened butter
  • 1 cup coconut palm sugar
  • 1/2 tsp vanilla powder
  • 2 cups tapioca flour
  • 1 1/2 cups brown rice flour
  • 1/4 tsp sea salt
  • 1 cup well-chopped pecans


  1. Preheat oven to 350

  2. Line your largest baking sheet with parchment paper

  3. Using an electric mixer, beat the butter and palm sugar until they are fluffy and well combined.

  4. Add the vanilla powder

  5. On low speed, mix in the flours and sea salt and mix until a dough starts to form. Stop and scrape the sides as needed.

  6. Add the chopped pecans and mix until combined.

  7. Form the dough into a disc, wrap in plastic, and refrigerate until firm (about 30 mins).

  8. Roll onto a floured surface (I used more tapioca flour for rolling). Roll the dough about 1/2" thick.

  9. Cut into desired shapes and place on cookie sheet.

  10. Bake for 8 minutes, or until the edges just begin to brown. Allow the cookies to cool on the baking sheet for 2-3 minutes before placing on a cooling rack. 

  11. Store cool cookies in a glass container. They are best when eaten within 2-3 days.

Irresistible Banana Bread Cookies

I’ve been trying to find healthy’ish cookie recipes that double as quick breakfasts. As a nursing mama with a busy toddler and a hungry baby, I need quick, delicious food on hand to stop me from grabbing just coffee for breakfast (or chocolate treats in the middle of the day). These irresistible banana bread cookies are the answer. They are enough like muffins that you can eat them for breakfast, but shaped like cookies so they seem like a treat! They are gluten-free and nearly refined sugar free (except for the chocolate chips, which you could technically leave out, but you definitely shouldn’t). Hope you like them as much as I do!




Irresistible Banana Bread Cookies

Delicious chocolate chip - banana bread cookies that taste like cookies but eat like a muffin, so they are totally acceptable for breakfast. 

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes


  • 1 1/2 cups super ripe bananas (mashed)
  • 8 eggs
  • 1/2 cup coconut oil (melted)
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp cinnamon
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees.

  2. Line a baking sheet with parchment paper.

  3. In a large bowl, whisk bananas, eggs, oil, maple syrup, and vanilla together

  4. Add coconut flour (sifted if yours is lumpy), baking powder, salt, and cinnamon. Stir together until flour is mixed in.

  5. Add chocolate chips. Stir until combined.

  6. Using two spoons, spoon the wet dough onto the cookie sheet. 

  7. Bake for 16-18 minutes, or until just beginning to brown.

  8. Cool on a rack for 5 minutes before devouring!