No Bake Peanut Butter Cookies

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Like many families across the U.S., we have spent the last couple of weeks hunkered down at home waiting for our unusually snowy and icy weather to go away. We have had seven snow days in the last three weeks and really, it is time for these children to go back to school. Now, I love an occasional snow day with all its excitement and plans to make soup, bread and cookies. In our part of North Carolina, “snow events” are typically 24 hour deals–enough to have fun, but not so much that you go stir crazy. Not this year though. Oi vey. I can only imagine how parents in Pennsylvania, Minnesota and Atlanta feel.

This is all to say that when the first snow came, we figured that was our one snow of the year, so we had all the big snow fun we could. We made snow figures, went sledding, baked homemade cookies, soup, bread, pasta and ate up. We ate alot. It was great. Except a week later, we experienced another snow and ice storm. Realizing we could not continue on this eating plan without serious consequences, we scaled back on our hibernation feasts and tried to get excercise.

These gluten free, no bake cookies from blogger The Sprouted Kitchen are perfect for when you need a little something, but don’t need any additional sugar or wheat. They are not low in calories, but they are high in protein and fiber and as rich as they are, one is enough to take care of any sweet tooth issues I have. Enjoy these with your coffee as you watch the snow fall. Or while you secretly wish for summer 🙂

No Bake Peanut Butter Cookies (makes about 20 cookies)

  • 1 cup raw or toasted almonds
  • 1 cup medjool dates, seeds removed
  • 1/2 cup creamy peanut butter, no sugar or salt added
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 tablespoon coconut oil
  1. Put the almonds into a food processor and grind until until you have a course almond meal.
  2. Add all the remaining ingredients and pulse until you have a moist dough.
  3. Shape into tablespoon sized balls. Flatten each ball with the back of a fork to make a cross hatch pattern.
  4. Refrigerate cookies for 30 minutes.
  5. These will keep in the refrigerator in a air tight container for up to a week.
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No Bake, Vegan Gingerbread Cookies

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I have to confess that I ate quite a lot over the Thanksgiving holiday. Lots of turkey and ham, of course, but also more refined sugar than I’ve had in a while. Sugar, I have found, takes no time at all to make me feel bloated and irritable. The longer I eat cleaner foods, the bigger the impact sugar has on me, and it is not good. So in the midst of the holiday food extravaganza, I was very happy to find and try these no bake, gluten free gingerbread cookies from blogger My Whole Food Life! If you haven’t checked out her blog, you might want to mosey over there. She has a wonderful array of lovely–and healthy–snacks, desserts, and entrees. I made her recipe with just a couple of tweaks for my flavor preferences. I like gingerbread to be heavy on the ginger and molasses, so my version reflects that. HERE is her original recipe, which would be perfect if you want a more delicately flavored cookie, and especially if you are making these for children, who might not want the fresh ginger kick.

I took a couple of these cookies with me to fuel up for our 11 mile training run this weekend and appreciated them so much!

No Bake, Vegan Gingerbread Cookies (makes about 16 cookies)

  • 2 cups raw pecans, shelled
  • 10-12 medjool dates, seeds removed
  • 1″ piece of fresh ginger, peeled and chopped
  • 4 pieces honey candied ginger (not sugar crystallized)
  • 1 tablespoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground clove
  1. Put the pecans in your food processor and chop until fine.
  2. Add all other ingredients and process until mixture is a thick dough. It will be quite moist.
  3. Roll into 2″ balls, put dough balls onto a parchment lined baking sheet and flatten each ball slightly with the bottom of a glass.
  4. Chill cookies in the refrigerator for at least an hour.
  5. Store cookies in an airtight container for up to a week.
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