Raw Almond Chocolate Chip Cookies

Raw Almond Chocolate Chip Cookies are a super-quick and simple, no bake cookie! After only a few minutes of work, you can be enjoying delicious cookies without turning on the oven. 

Raw Almond Chocolate Chip Cookies // treatswithatwist.com

This weekend was really a good one.

My husband suggested that we drive to the outdoor mall in our area (ie an hour away). Shock! He wanted new clothes and shoes for work and I had a Sephora VIB sale coupon burning a hole in my wallet.

I bought twice as much stuff as I went in there looking for, which is so typical. Head slap. And I’m still really torn on one of my purchases and can’t decide if I’ll keep it or exchange it for something comparable. Anyways, you know that means a Spring Beauty Round Up post is in your near future!

I also found out that none of my local grocery stores sell Sour Straws, and that Sour Patch Kids now have a blue kid. Just in case you were curious.

Also, the Lilly Pulitzer line for Target sold out in .0009 seconds and I didn’t get any of it! Totally not cool. 

And I made these cookies! Without turning on the oven! Which is a huge perk right now because some days are 85 degrees and turning on the oven fills our house with more heat and strange odors than I can handle (yeah, nothing is better than freshly baked cookies, but I seriously can’t handle that lingering for 2 days).

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This recipe for Raw Almond Chocolate Chip Cookies is so simple, so use the best ingredients you can get your paws on. If you love the taste of only one particular almond butter, splurge on that one (hello, Justin’s Vanilla!). If you have a thing for sliced almonds glazed in honey sweetness, definitely use those.

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The cookies come together in your food processor in just a matter of seconds. I use my mini food prep and it works perfectly for this recipe.

Then the cookies are scooped out and you can choose how big or small you want them to be. They’ll be pretty rich, so nothing bigger than a Tablespoon is what I recommend.

Raw Almond Chocolate Chip Cookies 4

Raw Almond Chocolate Chip Cookies // treatswithatwist.com

My Raw Almond Chocolate Chip Cookies are a perfect solution for a hot day when you don’t want to turn on your oven, or for when you need a cookie RIGHT NOW and can’t stand to wait on them. Plus, it’s like eating raw dough, which we all know is the best part. You’re welcome! 

Raw Almond Chocolate Chip Cookies
Raw Almond Chocolate Chip Cookies are a super-quick and simple, no bake cookie! After only a few minutes of work, you can be enjoying delicious cookies without turning on the oven. (makes 8-10 cookies)
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Ingredients
  1. ½ cup almond butter (I used Justin’s Vanilla Almond Butter)
  2. 3 soft Medjool dates
  3. 2 Tbs. pure maple syrup
  4. ½ cup oats
  5. pinch of Kosher salt
  6. 2 Tbs. sliced almonds (I used Trader Joe’s Honey Roasted Almonds)
  7. 2 Tbs. mini chocolate chips
Instructions
  1. In your mini food prep or food processor, combine the almond butter and soft dates (if your dates aren’t super soft, let them soak in warm water for 30 minutes before starting). Blend until almond smooth. Next, add the maple syrup and pulse it in. Then add the oats and pulse those in until they’re pretty well broken up, but still a descent size. Finally, add the salt, almonds and chocolate chips, and pulse a few times until they’re stirred in and only slightly broken up.
  2. Use a small cookie scoop or a spoon to scoop out even portions of the dough. I like to use a Tbs scoop, then roll the ball in my hands a few times to make sure it all sticks together. You can leave the cookies in balls, but I like to flatten them a bit with my palm then use a fork to press in a grid pattern on top.
Notes
  1. Cookies can be kept in the fridge for a couple weeks in a well-sealed container, or in the freezer. But seriously, it’s 8 cookies, they’ll be gone in no time.
  2. To keep the cookies Vegan, use regular sliced almonds instead of honey roasted.
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Fabulously Fit Friday 62

It’s time for Fabulously Fit Friday!! I can’t wait to share with you my latest health and fitness endeavors (and some random things I’m pretty psyched about too). 

Fabulously Fit Friday 61// treatswithatwist.com

I’m about ready for new shoes! Omg I promise I’m wearing pants!

How have you been?!

I’ve been really all over the place, fitness-wise. Last time we played this game I was ALL about redoing the Bikini Body Guide…weeellllll….

I did for 3 weeks. And then, I hit a major wall. I just couldn’t do it anymore. I hated that feeling! I loved the community, I loved all of the Instagram inspiration! And yet, I just couldn’t do it anymore (mentally, not physically…though some physically).

So, no beating myself up, it was time for a quick change. I transitioned into restorative walks around my block, racking up lap after lap. I also was finally able to get back to my yoga classes!

I hadn’t been to yoga since February! I know! It broke my heart, because I was doing it at home, but there were so many obstacles in my way when it came to getting to class. All of February, we got hit with ice storms. I was sick off and on (my husband and I both got epic sinus infections in February, and we were quite the miserable pair). And then when I wanted to go, sometimes I just couldn’t wake up and sometimes I realized there was going to be a sub and I really didn’t want to go then.

Anyways. Point is, I got back to my Friday morning advanced yoga class and my Monday night all-levels yoga class. And on Wednesday evenings, I still go to Spin!

So, no worries, I was definitely still working out. I also am following the Bikini Series by Tone It Up. It’s one of my favorite events that they do, and it’s totally free and you can do all or some or none of the workouts. I just love their community and love aiming for wonderful goals (100 miles by summer!).

  Fabulously Fit Friday 61// treatswithatwist.com - 2

Ok! Now that you’re updated on my fitness world at the moment, I have a few random wonderfuls to share!

1. Have you seen the stamps at the post office lately?! There are Farmers Market themed ones that I just L-O-V-E and make sending off hand written letters even more delightful. Go get some.

2. Lilly Pulitzer for Target starts on the 19th of this month and I am DYING. I just love the Hamptons prep look that everything is drowning in. I want I want!

3. I finished all of my booking for the Blend Retreat that is coming up in May! I’m so excited!! I went to the retreat last year  and had just the best time. This year I’m attending as a blogger sponsored by Chex gluten-free cereals and I couldn’t be more proud. It’s just going to be the best weekend with tons of friends and networking and it’s in my original home state, Colorado, so I get to go early and see my dear family and friends. Heart = full.

4. Sephora sent me a 15% off coupon. Crap. Let the list begin. I’ve handed them all of my cash and cards. 

5. I’m an emotional wreck lately and need to apologize times a thousand to my husband, who thinks I’m crazy. Like, I got the sweetest gift from our friends, and I was tearing up all over the place. And then I wanted enchiladas for dinner (I’m pretty sure the last time I had enchiladas I was in college…) and I cried. Like…what?!

 

I hope you have a great weekend! Tell me about you favorites lately! What are you doing with this beautiful weather? What random things are you excited (or crying) about?!

 

Did I use enough exclamation points in this one?! Ugh! Sorry! <– again 

Fresh Ginger Green Juice

I’m so excited to share with you how I’ve been making green juices at home! Oh, and I don’t use a juicer, so you don’t need one either! This Fresh Ginger Green Juice is my favorite lately, and I know it will be yours too! 

Fresh Ginger Green Juice // treatswithatwist.com  

Green juices are so nutrient dense and refreshing, but buying them is SO expensive. You can rack up quite the bill at the juice bar. For that same price, you can buy bundles of produce and make so many more juices at home.

I don’t own a juicer! Here is the key. And, I pretty much refuse to own a juicer. I have so many specialty appliances that I can’t possibly fit one more into my house. Plus, with avoiding my food processor because of the plentiful pieces you have to clean when you use it, a juicer falls in the same mindset category for me.

So, here’s how I make juices quite simply at home: in my blender*!
With the help of a strainer, you can turn a weird, somewhat unappealing mixture of fruits and veggies into a clear, refreshing juice. Just use a spatula to help press the juice through the pulp.

A lot of people save the pulp. They like to make veggie crackers out of it or bake it into zucchini bread. Good for them. I’m not one of those people. Frankly, I’m a garbage disposal kind of gal. I just can’t save one more thing.

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My Fresh Ginger Green Juice is my favorite combination lately, and I’ve been drinking it every single morning. It has a light flavor, reminds me of Springtime, and has wonderful digestive aides in it. Ginger and lemon are stomach-soothing, apple is crisp and bright, and the cucumber and spinach give it such a lovely hue. I’ve even added yellow bell pepper and parsley, some mornings.

I’ll explain why I added water, because I know you’re going to ask. When I buy a green juice, I typically pour ½ of it into a glass, fill the glass with water and ice, and end up with 2 glasses. I’m just bypassing that process here. Plus, when you make it in a blender, you need liquid to get it going. Where most green juices are filled the rest of the way with apple juice, filling it with water helps cut down the sugar but keep all of the benefits.

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I love sipping this juice right after breakfast to really get my day started on a good foot. Last Friday I sipped it throughout my yoga class, because it was refreshing, but not too powerful tasting, which can be off-putting during exercise. 

Fresh Ginger Green Juice // treatswithatwist.com

Fresh Ginger Green Juice
Fresh Ginger Green Juice is my favorite at-home juice lately! I'll show you just how to make this juice house staple at home, without a juicer! The time and money savings are outstanding, and you'll be sipping green juice in no time. (makes 1 juice)
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Ingredients
  1. ½ lemon
  2. ½ apple (I like Fuji)
  3. ½” fresh peeled ginger
  4. ¼ cucumber
  5. 1 cup baby spinach
  6. 1 ½ cups filtered water
Instructions
  1. Squeeze the lemon into the blender basin. Add the apple (cut it into a few large chunks), ginger, cucumber, spinach and water. Blend on medium high speed for 10-20 seconds, or until the juice is brightly colored.
  2. Pour the juice through a strainer, into a cup, using a silicone spatula to help press the juice through the strainer.
  3. Add ice if desired, enjoy!
Treats With a Twist http://www.treatswithatwist.com/wp/
*I make this juice in my Vitamix or my Blendtec. I own both, so if you have questions about either just let me know! This is not a sponsored post. These links are affiliate links. I also own a Bullet blender, but I wouldn’t recommend that for this recipe. 

Grapefruit Bars

Who needs Lemon Bars when Grapefruit Bars are here?! Indulge your inner citrus-lover with my gluten-free Grapefruit Bars, which are perfect for Spring. 

Grapefruit Bars // treatswithatwist.com

I had every intention of sharing this recipe with you on Wednesday. But I’ve been attacked…

By allergies.

I sat there, Tuesday night, eyes so heavy and barely able to focus, that I ended up choosing Married At First Sight over trying to focus on the computer. Wise choice. A friend of mine pointed out that other people’s eyes were probably itchy and shut too so they wouldn’t be reading it anyways. Good point.

Hopefully by now the mixture of essential oils my boss has doused her house with have helped me and I can feel normal again…maybe even get some sleep? Hopefully.

Anyhoodle! So I decided some bright citrus was definitely the way to go to match the beautiful sunshine outside and that disastrous pollen that’s coating everything.

Instead of Lemon Bars though, I’ve opted for some Grapefruit Bars! Because let’s face it, grapefruit is the bomb.

So let’s talk about the ingredients for a hot sec. You’ll probably notice raw sugar and butter and eggs.

  • Butter, I have no qualms there. It makes the base more cookie-like and I’ve actually cut the amount in half by using Greek yogurt too.
  • The eggs help the grapefruit juice become more like a curd when it is baking. Grapefruit curd is the way to go.
  • And that raw sugar. I opted for the clean taste of something as close to white sugar, because I didn’t want to add any caramel-y flavor to the party, which something like coconut sugar or dates would have done. I also significantly cut the amount of sugar down from your typical citrus bar.

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Grapefruit Bars 1

Grapefruit Bars 2

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Now, back to sneezing and pretending like I’m enjoying this weather (and wishing I hadn’t chosen to work outside today because now my computer is coated in pollen). 

Grapefruit Bars // treatswithatwist.com

Grapefruit Bars
Who needs Lemon Bars when Grapefruit Bars are here?! Indulge your inner citrus-lover with my gluten-free Grapefruit Bars, which are perfect for Spring. (makes an 8x8" pan of bars)
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Base
  1. ¼ cup butter, softened
  2. ¼ cup 2% plain Greek yogurt
  3. ½ cup raw sugar
  4. pinch of salt
  5. ½ cup brown rice flour
  6. ½ cup sorghum flour
  7. ½ Tbs. tapioca starch (or potato or corn)
Grapefruit layer
  1. Juice of 1 large grapefruit (1/3 – ½ cup)
  2. ½ tsp. grapefruit zest
  3. ½ cup raw sugar
  4. 1 Tbs. tapioca starch (or potato or corn)
  5. 2 eggs
Instructions
  1. Spray and line an 8x8” baking dish with parchment and nonstick spray. Preheat your oven to 350 degrees F.
  2. In the bowl of your mixer combine the butter, yogurt and sugar. Beat until smooth and light in color, about 3 minutes. Then add all of your dry ingredients and let them blend until the dough just comes together.
  3. Pour the dough into your prepared baking dish. Press it into an even layer (I sprayed my hands with nonstick spray to make it easier).
  4. Bake for 25 minutes, until the edges are slightly golden. Then let the base layer cool and set for 10 minutes. In the meantime, make the grapefruit layer.
  5. In a bowl, combine all of the grapefruit layer ingredients, whisking together well until smooth. Pour this mixture over the base layer. Bake for an extra 15-20 minutes, or until the layer doesn’t jiggle when you move the pan in the oven.
  6. Let the bars cool completely on a wire rack. Use the parchment to help lift the bars out of the pan. Slice, sprinkle with powdered sugar (if you want), and serve! Enjoy!
Notes
  1. Bars will keep on the counter for up to 3 days, or in the fridge for a week.
Treats With a Twist http://www.treatswithatwist.com/wp/

Peanut Butter Chocolate Chunk Cookie Bars

Peanut Butter Chocolate Chunk Cookie Bars are a simple, low-sugar and gluten-free indulgent cookie bar, loaded with rich peanut butter and irresistible chocolate chunks. Peanut butter cookie lovers will have a new favorite in these. 

Peanut Butter Chocolate Chunk Cookie Bars // treatswithatwist.com

I had an amazing weekend.

The kiddos I nanny turned 4 on Saturday, so my husband and I went to their family birthday party. They were so adorable and thoroughly exhausted from being the only kids in a house full of people, entertaining all of us.

I learned that everyone should go in on ONE gift for a four-year-old, because they’ll unwrap it and immediately want to pull it out of the box and play with it, losing all interest in the room around them. Done. So, one gift. Mental note.

Also, I learned that you need to still bake a small cake for kiddo to blow on and a separate cake to cut and serve. Kids like to stick their hands in cake. And when one adult laughs at them, they do it over and over again to show off. So, by the time you’re cutting the cake and serving it, it’s been played with and touched by kid fingers that were previously doing a number of germy activities. Noted.

My Easter Sunday was spent cleaning bathrooms and speed-walking around my neighborhood, so I’ll spare you the details.

Instead I’ll share with you my Peanut Butter Chocolate Chunk Cookie Bars!! Hooray!

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I started by wanting to make a flourless peanut butter cookie…but then I remembered that I attempt a flourless peanut butter cookie several times a year, absolutely hate the results, and simultaneously remember that I hate peanut butter cookies. Um, I know.

So, these are sturdier, because I’ve added reinforcing peanut flour and sturdy brown rice flour, but only enough for texture, not to take flavor away from the cookies. And of course these needed chocolate! Pretty sure that’s the only way I like peanut butter cookies. Loaded with chocolate. I chose to use some allergen-free Enjoy Life Foods chocolate chunks, but use whatever you love.

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Peanut Butter Chocolate Chunk Cookie Bars 2

Peanut Butter Chocolate Chunk Cookie Bars 1

These cookies are sturdy and toothsome but so tender and moist from the loads of peanut butter and from carefully baking them so they don’t over-bake. Chocolate chunks keep the flavor bright and add another much-needed texture to these delicious cookie bars.

I know you’ll really love these cookie bars. And perhaps you’ll enjoy them with a scoop of vanilla ice cream on top! Just a helpful suggestion, because we’re best friends. Enjoy!

Peanut Butter Chocolate Chunk Cookie Bars
Peanut Butter Chocolate Chunk Cookie Bars are a simple, low-sugar and gluten-free indulgent cookie bar, loaded with rich peanut butter and irresistible chocolate chunks. Peanut butter cookie lovers will have a new favorite in these. (makes an 8" square pan of cookie bars)
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Ingredients
  1. 1 cup creamy peanut butter
  2. ½ cup raw sugar
  3. ¼ cup brown sugar
  4. 1 tsp. vanilla extract
  5. 1 egg
  6. ¼ cup peanut flour (or PB2)
  7. ¼ cup brown rice flour
  8. ½ tsp. baking soda
  9. ½ cup chocolate chunks
Instructions
  1. Line an 8” square baking dish with parchment and spray with nonstick spray. Preheat your oven to 350 degrees F.
  2. In a mixing bowl, use a wooden spoon to mix together the peanut butter, sugars, vanilla and egg until smooth. Then, add the flours and baking soda and mix until the dough pulls together.
  3. Transfer ¾ of the dough into your dish and use your fingers or a spatula to press into an even base layer (I spray my fingers with nonstick spray to make it easier). Sprinkle the chocolate chunks over the cookie dough layer. Then use the remainder of the dough to crumble over the top and press slightly into the chocolate.
  4. Bake the cookie for 25-28 minutes, until the sides seem to be a darker golden color and pulled away from the edges of the parchment (but be wary of overcooking, so better to be slightly undercooked than over).
  5. Let the Peanut Butter Chocolate Chunk Cookie Bars cool completely before cutting and serving. Enjoy!
Notes
  1. I used Enjoy Life Foods chocolate chunks in this recipe.
  2. I used PB2, which can be found at most stores in some form. I found mine at Walmart.
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