Flourless Peanut Butter Trail Mix Cookies

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Guess what today is? It’s National Trail Mix Day! I know it seems strange that I’m celebrating something that’s actually healthy, but I did it by incorporating trail mix into cookies…still counts, right? Nothing gets by me without adding sugar to it. I promise these are one of the healthier cookie recipes you could try though, and they still taste surprisingly good for something so healthy. Energy bar meets cookie here, and they really like each other…

These flourless peanut butter trail mix cookies are the perfect recipe to get a little fiber and goodness in your diet while still satisfying your sweet tooth. The sugar and M&Ms keep your sugar levels up, but the oats, peanut butter, nuts and dried fruit make for a healthy energy combination.

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate

  • 1 cup peanut butter
  • 2/3 cup old fashioned rolled oats
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • pinch of salt
  • 1 egg
  • 1/2 tsp vanilla
  • 3 tbsp brown sugar
  • 3 tbsp granulated sugar
  • 1/4 cup M&Ms (can substitute chocolate chips)
  • 1/4 cup dried cranberries (or raisins, etc.)
  • 1/4 cup sliced almonds (can substitute peanuts, pistachios or other nuts)

Whisk together the oats, cinnamon, baking soda and salt in one bowl and set aside. Combine the peanut butter and egg and beat together using a paddle attachment until creamy. Add the sugars. Mix in the dry ingredients a little at a time until barely combined (the dough will be tough). Use a spatula to stir in the M&Ms, dried cranberries and sliced almonds (or whatever add-ins you’ve chosen) and chill the dough in the fridge for about 30 minutes. 

Flourless Peanut Butter Trail Mix Cookie | Revamperate Flourless Peanut Butter Trail Mix Cookie | Revamperate
Take out the chilled dough and scoop 1-inch balls from the dough onto a lined baking sheet. Press down lightly on each ball with your spatula or the back of a spoon. Because the dough doesn’t have flour, it might appear greasy. To reduce the grease, you can gently blot the dough with a paper towel before baking.

Bake the cookies on 350 degrees for 8-10 minutes. They’ll be really soft still and you won’t see brown, but they’ll be done. Cool completely, and if the cookies still seem oily, blot again with a paper towel. 

These cookies are packed with good stuff, and they’re gluten free with no butter! 

Easy Coconut Macaroons with Chocolate Drizzle

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Hey there, let’s talk coconuts today. National Macaroon day is this Sunday, so I’m a little ahead of the game. Whatevs, just trying to be progressive…So what goes best with coconut? My personal answer: chocolate! Don’t get me wrong. Coconut and pineapple are a close second (particularly when it’s in a blended pina colada), but I thought dark chocolate would be the perfect match for these super easy coconut macaroons. You’d be surprised how much you can do to change up a classic coconut macaroons. All the coconutty recipes in my head will be coming to life sometime this summer.

I don’t think I’ve ever made cookies with so few ingredients before. That’s how easy these are. Let’s get started.

Ingredients (makes 10-12 coconut macaroons):

  • 3 egg whites
  • 1 tsp vanilla
  • 3/4 cup granulated sugar
  • 1 7 oz. package of shredded sweetened coconut
  • 1/2 cup dark chocolate chips
  • 1 tbs vegetable oil

First, use a whisk attachment to beat the egg whites for about a minute until they are foamy. Beat in the sugar and vanilla. Then fold in the coconut with a spatula. Use something like an ice cream scoop to scoop balls out of the coconut and place on a lined cookie sheet. You can also use a cookie scoop, but I preferred the size of the ice cream scoop so that they’re about 1 1/2 inches.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Bake the macaroons on 325 degrees for about 8 minutes until the top has a tiny bit of brown. Remove promptly to keep the macaroons from getting crunchy – there’s nothing worse than a crunchy macaroon! While they cool, melt together the chocolate chips and vegetable oil.

You can melt the chocolate several ways:

  • In a saucepan on the stove, melt the chocolate chips and oil on very low heat, stirring consistently
  • In the microwave on defrost mode in 30 second intervals
  • Using the double broiler method

In this case, my personal choice was the melt it in a saucepan. The oil keeps the the chocolate really thin, so it’s perfect for drizzling. Use a spoon to drizzle the chocolate over the coconut macaroons and let them sit out for the chocolate to harden, which may take some time.

Easy Coconut Macaroons with Chocolate Drizzle | Revamperate
Once dry, dig in! The chocolate and coconut make a wonderful combination of sweet but refreshing. These really easy coconut macaroons are probably one of the easiest cookies you can make in a pinch, but people will never guess it. Enjoy!

Flourless Peanut Butter Cookies with Dark Chocolate Chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
We love peanut butter in the house, but who doesn’t, right? Better yet, who doesn’t love a really easy cookie recipe? With these flourless peanut butter cookies baked with rich dark chocolate chips, you’ll feel like you’re in peanut butter heaven without feeling too guilty about it. I mean, I know they’re still cookies and they have sugar (duh!) but without flour or butter, these cookies aren’t half bad as far as your health goes.

Considering I’m sick with a nasty cold right now, all I’m dreaming about is cookies. Illness will not stop my sweet tooth.

Ingredients (makes 12-15 cookies):

  • 1 cup peanut butter
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tbs vanilla
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
First, cream together the peanut butter and sugars until creamy. Beat in the egg and add in the vanilla and baking soda until mixed. Mix in the dark chocolate chips. Roll into balls and bake several inches apart on a cookie sheet for 8-10 minutes until the edges begin to form and brown lightly. Because of the dark color of the cookie, you may not be able to see the browning but the middle will appear firm. If you touch the sides, they should feel like they’ve hardened, and that’s how you’ll know they’re done.

Flourless Peanut Butter Cookies | Revamperate Flourless Peanut Butter Cookies | Revamperate
Let cool for several minutes and serve warm with a glass of milk. Seriously, I did not want to share these cookies, so I ate most of the batch myself. No shame! No flour, no butter, so delicious. Enjoy!

Flourless Almond Butter Oatmeal Cookies

Flourless Almond Butter Oatmeal Cookies | Revamperate Flourless Almond Butter Oatmeal Cookies | Revamperate
As you might have guessed from seeing my constant feed of cupcakes and cookies, I’m not very good at eating healthy. It takes a lot of self control that I don’t really have, which is why I have so much respect for people who eat healthy like they’re supposed to. Like anyone, I have good days and bad days with my healthy choices. Today, for example, I got an acai berry bowl from Jamba Juice instead of In-N-Out, and it was really, really hard to make that decision. I literally only did it because I had a Jamba Juice Groupon that was about to expire but still…I’m capable of making sacrifices for a healthier meal.

Here’s the great thing about this recipe – with these flourless almond butter oatmeal cookies, you don’t have to sacrifice anything. I’m generally a big fan of “eating what I want,” meaning I find ways to fit the foods I love (pasta, cake, pizza) into my diet in smaller portions and fill the rest of my diet with the things my body should be getting. It works for me but not for everyone.

For those days you want to eat a little healthier but still feel your sweet tooth kicking in, try baking these flourless almond butter oatmeal cookies made with Hershey’s chocolate chunks. Seriously, these are so delicious you won’t believe they’re actually kind of good for you – as good as a cookie can be anyway. Since they’re made with no flour and they have both oats and almond butter as key ingredients, these cookies are a less fattening and still a sweet and satisfying option to your cookie problems. Just try them! I promise they’re good.

Flourless Almond Butter Oatmeal Cookies | Revamperate
Flourless Almond Butter Oatmeal Cookies | Revamperate
Ingredients (makes about 16-18 cookies):

  • 1 cup salted almond butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup milk chocolate chips

First, combine the oats, baking soda, salt and cinnamon in one bowl and mix. Note, how much salt you add should be based on whether or not your almond butter has salt added, which mine does. I’d recommend using salted almond butter in order to avoid adding too much salt to your dough since this changes the structure. If you’re using unsalted almond butter, add an extra 1/4 tsp or so if salt, and your proportions should still be fine.

Use your mixer to beat together the almond butter and brown sugar until creamy. Beat in each egg and vanilla. Slowly mix in the dry mixture. It will be really sticky and dark in color. Mix in the chocolate chips – I suggest milk chocolate instead of semi-sweet, but that’s just based on preference.

Flourless Almond Butter Oatmeal Cookies | Revamperate Flourless Almond Butter Oatmeal Cookies | Revamperate
Use a spoon to drop tablespoon sized pieces of dough onto a lined cookie sheet. As I said, it’s really sticky, so trying to shape it is going to be difficult. It’s also tough to use a cookie scoop, so I definitely recommend using a spoon instead. Pop the sheet in the oven for 10-13 minutes until the edges begin to brown slightly. They will lighten up in color a lot at this point and they’ll appear puffy. Let them cool on a cookie sheet for at least 5 minutes, and you’ll see them deflate a bit. Alongside a glass of milk (or something healthier?), you’re going to love them. The chocolate chips are the perfect addition of sweetness to the slightly salted almond butter, and they don’t taste like granola bars, which is normally what I think about so-called “healthy” cookies. Try them and you’ll totally understand. Enjoy!