Peanut Butter Chocolate Chip Power Cookies

Healthy Peanut Butter Chocolate cookies? Yes, please!

You're going to love this Peanut Butter Chocolate Chip Power Cookies recipe. They satisfy your sweet tooth and make for are the perfect pre- or post-workout snack. The best part is that these taste bites are grain-free, dairy-free, and can be made with just 4 ingredients. They'll hold up for two weeks in the fridge, but let's be real.. they never seem to last that long!

4 ingredients.

That's it!

Nothing crazy or strange and they’re healthy. You've gotta love that!

Peanut Butter Chocolate Chip Power Balls6
Peanut Butter Chocolate Chip Power Balls4
Peanut Butter Chocolate Chip Power Balls1

What You'll Need

2 cups unsalted peanuts
24 pitted medjool dates
¼ cup dark chocolate chips
pinch sea salt
 

What You'll Need To Know

In the food processor, blend the peanuts and salt into a powder.

Pit the dates and add them in as well.

If needed, slowly add a bit of water to help the mixture come together.

Once the dough is formed, line and 8×8 baking dish with parchment paper leaving enough room for some paper to stick out the sides.

Carefully, spoon the dough into the pan evenly. The dough will be a little sticky and you may need to wet your hands to roll them into balls. (Slightly smaller than a golf ball.)

Place in the fridge to firm up.

Recipe makes 10-12 balls.

The Only Crab Cake Recipe You'll Need

Gluten free tarragon crab cakes 4 It's dungeness crab season here on the West Coast. I love eating crab in it's most simplest for with a bit of lemon. But, crab cakes are one of my favorite, too. There's nothing quite like a luxurious crab cake that is crisp and golden on the outside, soft and moist inside; and preferably served with a creamy sauce. They are a delight to eat. I'm sharing with you one of my favourite recipes which features tarragon. These delicious, crispy gluten free crab cakes don’t contain any breadcrumbs. This recipe offers a lightened crab cake for a crisper, airier texture compared to using bread breadcrumbs.

When it comes to making a best crab cakes, the better the ingredients that you put in, the better your end product will be. To get the best crab cake, use the best quality ingredients — fresh tarragon instead of dried, fresh lemon juice instead of bottled.

What You'll Need

2 tablespoons lightly beaten egg 1 pound (3 cups) shelled cooked crab 2 tablespoons diced (1/4 in.) red bell pepper 2 tablespoons diced (1/4 in.) yellow bell pepper 3 tablespoons finely chopped tarragon, divided 3/4 cup almond flour 1/4 teaspoon salt 1/4 teaspoon cayenne 2 tablespoons olive oil 1 tablespoon (11 g) Dijon mustard 1 teaspoon fresh lemon juice

What You'll Need To Know

Combine scallions, tarragon, salt, bell peppers, cayenne pepper, mayonnaise, mustard, lemon juice and egg in a medium bowl, breaking up most large chunks of crab.. Stir in the crabmeat and 1/2 cup almond flour. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold into 8 equal patties. Dredge the patties in the remaining almond flour.

When shaping the crab mixture into cakes, again be gentle and use your hands to gently press and shape the cakes. One trick is to add the largest lumps of meat last so you don't break the lumps

Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.

Gluten free tarragon crab cakes 3

Tarragon Crab Cakes (Gluten-Free)
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 2 tablespoons lightly beaten egg
  • 1 pound (3 cups) shelled cooked crab
  • 2 tablespoons diced (1/4 in.) red bell pepper
  • 2 tablespoons diced (1/4 in.) yellow bell pepper
  • 3 tablespoons finely chopped tarragon, divided
  • 3/4 cup almond flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne
  • 2 tablespoons olive oil
  • 1 tablespoon (11 g) Dijon mustard
  • 1 teaspoon fresh lemon juice
Instructions
  1. Combine scallions, tarragon, salt, bell peppers, cayenne pepper, mayonnaise, mustard, lemon juice and egg in a medium bowl, breaking up most large chunks of crab.. Stir in the crabmeat and 1/2 cup almond flour. Shape each into an even cake about 1 1/4 in. thick, using your fingers or, for neater sides, a 2 1/2-in.-diameter ring mold into 8 equal patties. Dredge the patties in the remaining almond flour.
  2. When shaping the crab mixture into cakes, again be gentle and use your hands to gently press and shape the cakes. One trick is to add the largest lumps of meat last so you don't break the lumps
  3. Pour olive oil into a 12-in. nonstick frying pan and heat over medium-low heat. Using a thin, flexible spatula, carefully transfer cakes to pan. Cook, turning once, until nicely browned and no longer wet in center, about 10 minutes total. Divide crabcakes among 6 warm plates, scatter with remaining 1 tbsp. chives, and serve with Devil Sauce.

 

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12 Festive Appetizers for Thanksgiving

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12 festive appetizers for thanksgiving Thanksgiving is right around the corner. Whether your hosting a large Thanksgiving party or a small intimate dinner, here are 12 of the best recipes for fantastic Thanksgiving appetizers, from super-easy hors d'oeuvres like Stuffed Mushrooms to classic Thanksgiving starters like creamy soups. The best part is that the majority of these recipes are not only mouthwatering delicious, but guilt free, too.

Check out 12 Festive Appetizers for Thanksgiving

by valerie fidan at Foodie.com