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).

Raw Almond Chocolate Chip Cookies 3

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.

Raw Almond Chocolate Chip Cookies 2

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.
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!

Peanut Butter Chocolate Chunk Cookie Bars 3

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.

Peanut Butter Chocolate Chunk Cookie Bars 5

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.
Treats With a Twist http://www.treatswithatwist.com/wp/

Chocolate Chip Cookie Coffee Creamer (non dairy)

Chocolate Chip Cookie Coffee Creamer! Say that one five times fast! My homemade, almond-based creamer will turn any cup of coffee into a hot or cold treat! 

Choc Chip Cookie Creamer 1

I had a lot of options rolling around my mind when I wanted to make a dairy-free coffee creamer.

I wanted you to like it, first of all. I couldn’t decide: almond or coconut based?

I chose almond. Because every time I go to the store, almond milk brands are rolling out cool creamer versions. And I love that. But they have a ton of sugar in them. I still buy them…but I always wish I didn’t feel a need to use a steady hand when adding it to my coffee.

And then flavor. Holy moly, how do you choose?

I was leaning towards salted caramel…and then I thought mint because of St. Patrick’s Day being this week…but then I couldn’t get one thing out of my head:

That damn Chocolate Chip Cookie Coffee Creamer I bought from the store a few months ago and wanted to CHUG. It was incredible. I never ever buy creamers that are dairy-based, but this one caught my eye and I just had to test it. A million cups of hot chocolate chip cookie coffee and iced coffee lattes later…

Yeah, just had to recreate that one.

I loved that it wasn’t overly sweet, didn’t taste like fakey vanilla, and had a very subtle chocolate flavor running through it (it was a very light brown shade from cocoa being added). It was perfect!

So, my coffee creamer flavor was decided just like that.

I used dates to sweeten mine. I love that you’re not adding any sugars or even stevia. I love that the dates add a caramely sweetness to it, which helps a lot with the cookie flavor.

I use the same method as making almond milk, but less milk for a thicker result, more dates for more sweetness and thickness, and more extracts for the exact flavor I desired. I also would recommend you strain it as many times as you can tolerate. You can never have your creamer be silky enough, in my book.

Choc Chip Cookie Creamer 4

Choc Chip Cookie Creamer 2

Choc Chip Cookie Creamer 3

Splash this stuff in hot or cold coffee. It’ll certainly brighten your morning…or afternoon…or evening… 

Chocolate Chip Cookie Coffee Creamer (non diary)
Chocolate Chip Cookie Coffee Creamer is a dairy free, almond based creamer that tastes just like cookies! Sweetened with dates, this creamer is totally a guilt-free way to turn your coffee into a treat. (makes 2 cups)
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Ingredients
  1. 1 cup raw almonds
  2. 4 large Medjool dates
  3. 2 cups filtered water
  4. 1 tsp. vanilla extract
  5. 2 drops* “butter” extract
  6. Pinch of sea salt
  7. 2 tsp. cocoa powder
Instructions
  1. PREP: In a bowl, combine the almonds and dates. Fill with water. Let soak in the fridge overnight.
  2. Strain the almonds and dates from the soaking water. Remove the pits of the dates (they’ll be very soft so the pits should be easy to just squeeze out). Place the almonds, dates, and 2 cups of filtered water in a high-powered blender. Blend until your can tell that the almonds are quite small (this is pretty quick).
  3. Line a mesh strainer propped over a large bowl with cheesecloth. Pour the mixture through, using a spatula to help squeeze all of the liquid through into the bowl.
  4. Rinse your blender. Pour the almond milk back into the blender. Add the vanilla, sea salt, butter extract and cocoa powder. Blend on high speed for 30 sec to a minute, ensuring it is well mixed and any grains are pulverized.
  5. Strain again.
  6. Taste and adjust to your liking (Like a bit more bite? Add a pinch more salt. Like more savory? Add a few more drops of butter extract. Like more sweetness? Add some stevia or maple syrup.). Pour the creamer in a jar or container for the fridge. Add Chocolate Chip Cookie Coffee Creamer to hot or iced coffee drinks!
Notes
  1. *I pour butter extract into the extract lid then carefully let a couple drops fall into the creamer. Butter extract can taste too strong if you add too much, and I just like that hint of butter, since that’s what makes cookies so yummy.
  2. NOTE: Coffee creamer can be kept in the fridge for up to a week.
Treats With a Twist http://www.treatswithatwist.com/wp/
 As far as “high powered blenders” goes, I own a Vitamix and a Blendtec at the moment. If you have any questions about either, shoot them my way, I’ll be happy to talk about them! I’m a Blendtec affiliate, and if you click on the pretty ad on the right, and you purchase, you’ll get free shipping! 

I was so excited to get to go to the zoo this weekend with my parents and my husband! There was a penguin exhibit open that we attended last year, and you get to be THIS close to the penguins and puffins! Thought I’d share a snapshot with you!

Penguin

Spiced Chocolate Cutout Cookies

Spiced Chocolate Cutout Cookies are an all-coconut oil chocolate sugar cookie, sure to impress your friends and your tastebuds! Nutmeg, cardamom and cinnamon take these chocolate cookies to a whole other level and make them the perfect companion for hot coffee or cocoa. 

Spiced Chocolate Cut Out Cookies // treatswithatwist.com

I’d like to think that (besides for our employment) my husband and I inched further south because the cold is our Kryptonite. I thought that I’d get to bask in some extended Summer warmth, forgo that winter terror…

And then I got iced in.

Yes, iced. Not snowed.

I’m plenty used to this, because in Arkansas, where I did some growing up, we would have epic ice storms, which were a shocking contrast to the Colorado snow storms I was used to. But in Mississippi? I was truly hoping those days were behind me.

My yard is encapsulated in a thick layer of ice and my dogs are so confused as to how they’re supposed to get a grip and do their business. Sorry kids, I don’t know what to tell you.

Anyways, for an icy day, I’ve made some Spiced Chocolate Cutout Cookies!

Spiced Chocolate Cut Out Cookies 1

Spiced Chocolate Cut Out Cookies // treatswithatwist.com

Spiced Chocolate Cut Out Cookies 3

I was 100% smitten when Ashlae posted her Coconut Oil Sugar Cookies and I just HAD to make them…

After tweaking them into gluten-free glory and then switching them up to chocolate and adding spices, I think I’ve found a way to love cut-out cookies! The recipe is mostly hers though, so definitely check out the original ones with her instructions if you’d like to stick to that! She tested it over 15 times to get the right method, so she definitely did all of the hard work for me!

I’ve made my instructions incredibly detailed, but they’re actually very simple to make. Just read the directions all the way through, and you’ll see the dough comes together quickly and they’re easy to get cut and baked.

Definitely do your shapery on parchment like I’ve specified. I did it on my countertop for the first batch, and the second I tried to get them to the pan, they would smoosh and morph into bizarre shapes. So, just do them on parchment, peel away the excess, slip that parchment straight onto your cookie sheet and you’re golden!

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Enjoy these lightly spiced chocolate cookies with a steaming cup of hot cocoa or coffee. They’re SO tasty! They’re buttery from the coconut oil, crisp and tender. So, although it is Lent and you may have given up something that looks this decadent…and although they are composed of powdered sugar and coconut oil…they happen to be gluten free and just too damn good to say no to. So don’t. Enjoy! 

Spiced Chocolate Cutout Cookies
Spiced Chocolate Cut Out Cookies are an all-coconut oil chocolate sugar cookie, sure to impress your friends and your tastebuds! Nutmeg, cardamom and cinnamon take these chocolate cookies to a whole other level and make them the perfect companion for hot coffee or cocoa. (makes 20 cookies with 1.5" circle cutter)
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Ingredients
  1. 6 Tbs. coconut oil, melted
  2. ¾ cup powdered sugar
  3. 3 Tbs. almond milk, warm
  4. 1 tsp. vanilla extract
  5. ¼ tsp. baking soda
  6. ¼ tsp. sea salt
  7. 1 cup all purpose gluten free flour
  8. ½ tsp. xanthan gum
  9. 1/3 cup cocoa powder
  10. ¼ tsp. cinnamon
  11. ¼ tsp. allspice
  12. 1/8 tsp. cardamom
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In your stand mixer, combine the melted coconut oil and powdered sugar. Let mix (I use a scraping paddle) on medium speed for 30-40 seconds, until well combined. Add the vanilla next and let it mix in for another 15-20 seconds.
  3. Turn the speed off so you can add your dry ingredients. Add all of the dry ingredients. Turn the mixer on and slowly up to medium speed until it comes together, then turn off your mixer (this is pretty quick).
  4. Feel your dough, it should look/feel like glossy chocolate putty. If it’s moist, you should add a couple more Tbs of gf flour and blend. But it should be perfect now.
  5. Scoop your dough into a plastic zip-top bag and place in the fridge (it’ll only be in the fridge for 10 min or less).
  6. Set a sheet of parchment paper out (one large enough to fit a cookie sheet). Sprinkle the parchment with powdered sugar (liberally). Dust a rolling pin with powdered sugar. Turn out your dough onto the parchment and roll it out. Stamp out cookies! Carefully peel away the excess dough that is surrounding your shapes, leaving just the cookies you stamped out.
  7. Pop this tray into the oven and bake for 10 minutes.
  8. Meanwhile, set up another sheet of parchment with the rest of the dough on powdered sugar and repeat stamping out cookies. If you have room, you can stick the excess dough from this round together again on the same sheet and finish stamping out cookies. I ended up, ultimately with 20 cookies (1.5” diameter) and a bit of excess dough that I tossed in the trash (my mouth). Bake the rest of the cookies for 10 minutes.
  9. Let baked cookies rest on the cookie sheet on a cooling rack until cool. Place them from the cookie sheet directly onto the wire rack to finish cooling.
Notes
  1. Cookies will keep in a sealed container on the counter for 5 days or in the fridge for 2 weeks (or in the freezer indefinitely). Dip them in coffee or cocoa! Yum!
Adapted from Oh Ladycakes
Adapted from Oh Ladycakes
Treats With a Twist http://www.treatswithatwist.com/wp/
 The adorable star coffee cup edge cutter was a gift from my mom. But I searched Amazon and found other cute ones, like these and these, if you’re interested*. Happy baking! 
*yes these are affiliate links

Healthier Valentine’s Day Treats

Valentine’s Day is just around the corner, and I know you have chocolate on your mind! I do too, in a BIG way! So here are my favorite Healthier Valentine’s Day Treats so you can indulge and enjoy the holiday (whether that means alone with a chick flick or with your sweetie). From breakfast to dessert, I’ve got ya covered! 

 

Dark Chocolate Red Wine Truffles

Dark Chocolate Red Wine Truffles 3

 

Flourless Double Chocolate Chewy Cookies

Flourless Double Chocolate Chewy Cookies / treatswithatwist.com

 

Cocoa Maca Porridge

Cocoa Maca Porridge 2

 

Coconut Hot Chocolate 

Coconut Hot Chocolate (treatswithatwist.com)

 

 

Dark Chocolate Blended Chia Pudding 

Chocolate Blended Chia Pudding // treatswithatwist.com

 

Pistachio Chocolate Chip Coconut Milk Ice Cream

Pistachio Chocolate Chip Coconut Milk Ice Cream 8

 

Decadent Waffles With Strawberries and Mascarpone 

Strawberry Mascarpone Waffles // treatswithatwist.com

I know, whatever you make that day, your sweetheart is going to love it! 

xxoo