Clean Eating Dessert Recipes

Three Ingredient Peanut Butter Cookies

Ingredients:
1 organic, cage-free egg
1 cup organic peanut butter (or almond butter)
1/3 cup organic honey
Optional: organic fair-trade chocolate chips (1/2 cup), or organic raisins (1/2 cup), or 1/4 cup shredded coconut and 1/4 cup pitted dates, or 1/4 cup chopped dried fruit and 1/4 cup nuts…or you choose what to put in!
Directions:
Oven 350
1. Mix all the ingredients together, stirring well.
2. Line a cookie sheet with parchment paper. Drop the batter on the paper, a heaping tablespoon for each cookie.
3. Bake for 8 minutes. Cookies should start to brown slightly around the edges. They may seem too soft, but if they’re starting to brown they’re good to go!
4. Let the cookies cool for 5 minutes (they will firm up as they cool).
Makes 18-24 cookies

Healthy No-Bake Cookies

• 1 cup natural peanut butter
• 3/4 cup honey
• 1/2 cup coconut oil (or butter if you prefer)
• 2 teaspoons vanilla
• 2 1/4 cups quick oats
• 6 tablespoons cocoa powder

Note: You can use regular peanut butter – but of course, that will make your cookies reduced sugar rather than sugar free.
Combine first three ingredients in a sauce pan and warm gently on stove top. If you’re using raw honey, you’ll want to be careful to warm it only until the coconut oil melts and the peanut butter softens. No reason to heat the life out of your honey!
Next, add in the vanilla, oatmeal, and cocoa, and stir well.
Drop by the spoonful onto a saran lined plate and let cool. Store in an airtight container in the refrigerator – if they last that long.

Brownies

Ingredients

• ⅓ cup  chocolate chips
• ⅓ cup coconut oil
• ¼ cup honey
• 3 eggs
• ¾ cup coconut sugar
• ½ cup almond meal
• 1 Tablespoon coconut flour
• ¾ cup unsweetened cocoa powder (sifted and spooned into measuring cup)
• ⅛ teaspoon baking soda (omit if using Dutch-processed cocoa powder)

Instructions

1. Preheat your oven to 325°F. Lightly grease a 8x8 or 9x9 baking pan.
2. Melt chocolate chips and coconut oil together. I put mine in a microwave safe bowl and microwaved for 30 seconds and stirred.
3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a food processor (or blender) and add all of the remaining ingredients, in the order listed.
4. Blend until smooth. This is done to make sure the brownies are not grainy after baking.
5. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula.
6. Bake for 30-35 minutes or until toothpick inserted comes out clean.

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Nina Pears