Made with Love.
Peanut Butter Cookies
Makes 12-15 cookies
1/2 cup (4 ounces) natural peanut butter (must not contain xylitol)
1/2 cup (3 ounces) brown rice flour
1/2 teaspoon baking powder
1 tablespoon water
Preheat oven to 300°F. Line a baking sheet with parchment paper or a nonstick baking mat. In a bowl, whisk the egg until frothy. Add the peanut butter, flour, baking powder, and water. Stir all ingredients together with a fork until a dough starts to form and then mix the dough with your hands until well combined. Shape the dough into about 1-inch balls (bigger or smaller as desired) and place on the prepared baking sheet. Flatten each dough ball with a fork until cookie is about 1/4 inch thick. Bake for 40 minutes. Remove baking sheet from oven and allow cookies to cool completely. Store cookies in a sealed bag or container in the refrigerator for up to 3 weeks or freeze for up to 3 months.
Pumpkin Bacon Bites
Makes 36 bites
1/4 cup canned pumpkin (100% pumpkin, not pie filling)
2 tablespoons coconut oil, melted
1/3 cup cornmeal
1/4 cup whole wheat flour
4 slices crisp cooked low-sodium bacon, crumbled
Preheat oven to 325°F. Line a baking sheet with parchment paper or a nonstick baking mat. In a bowl, stir together pumpkin and melted coconut oil with a fork. Add the dry ingredients and crumbled bacon and mix together until well combined and a soft dough forms. Scoop the dough onto the prepared baking sheet and press into a 6-inch by 6-inch square (about 1/4-inch thick). Using a wheel cutter, cut the dough into 1-inch strips horizontally and then vertically to create 36 1-inch squares. Bake for 25 minutes. Remove baking sheet from oven and allow biscuits to cool completely. Break apart if needed. Store biscuits in a sealed bag or container in the refrigerator for up to 3 weeks or freeze for up to 3 months.