My son Ben has been on a grain free, sugar free diet for the past month or so (honestly I have no idea how long, it feels like forever!). It has been challenging to come up with ideas for what to cook, especially things he can take to camp for lunch and snack. I started a page on Facebook (in addition to The Joy of Caitlin page, go “like” it to stay up to date on posts and other things from around the internet that I think you might find interesting!) to reach out to others who are working on similar diets with their families. The page is called Grain Free, Sugar Free Kids and I’m using it to share the recipes I create and find on other blogs. I figure that not everyone who reads The Joy of Caitlin is interested in lots and lots of grain free recipes, but if you are, check out the new page!
That being said, I am sharing one of my best loved new grain free, sugar free recipes here because it has quickly become a favorite in our house. I was inspired by this recipe which is vegan, but since we’re not, I like to add a few eggs for texture. I think anyone would like these cookies as a healthy snack. If you get to eat “real” desserts this may not taste like a treat to you, but to Ben, they are decadent and delicious!
Peanut Butter cookies
2 1/2 cups cooked chickpeas
1 1/4 cup peanut butter
1 mashed banana
1/2 cup coconut oil
2 tsp baking powder
Pinch of salt
1/8 – 1/4 tsp stevia
1/4 cup coconut flour
Preheat the oven to 350 and line two cookie sheets with parchment paper.
Process everything in food processor. If it is too much to fit in your food processor you can process just the chickpeas with the coconut oil and eggs, then stir in the rest by hand. My food processor is really old so it wasn’t so excited about this “dough” idea. I think a newer model would handle it fine.
Roll the dough into balls then press them flat onto the cookie sheet with the palm of your hand. With a fork, make a little “hashtag” on each cookie (they look like real peanut butter cookies!) Bake for about 10-15 min, every oven is different so check on them after 10. They should be firm but not overly browned. Mine got golden brown on the bottom and around the edges but stayed moist inside. Mmm…
A few of these pretty babies with a glass of homemade almond milk and I am super satisfied.
They aren’t just a snack, they are real food! 🙂