peanut butter Archives · Jess in the Kitchen

No Bake Cornflake Cookies

I have had a certain fondness for no bake cookies since I was little. I hadn’t made them often, but if they were an option at a bake sale or dessert bar, I generally would go for them; as long as there wasn’t a brownie or Rice Krispy treat as an option, of course. Then came the time I needed a no bake cookie, and these beautiful no bake cornflake cookies were the result!

Let me take a step back and explain. But where to start….My big kid has become an avid basketball player, and because of this, he plays 2-3 games most weekends in January and February all around the area. Our town hosts said games soon and the parents of my son’s team were assigned baked goods.

I LOVE baking and making cookies. But…a few weeks ago, my husband was doing some remodeling in our kitchen (yay!) and when he pulled out our range and then put it back, the oven stopped working correctly (booo!) That means for the last three weeks, I have baked exactly two loaves of bread and broiled one dish. Not great news for the baked goods.

Well, I guess this is a great opportunity to work on a no bake cookie recipe, right? And just a few weekends ago, I had purchased a GIANT box of corn flakes for cheesy potatoes. The stars had aligned for some delicious no bake cornflake cookies.

My issue?

In looking at all the recipes I could find, no bake cookies are just full of sugar and corn syrup. I love me some sugar and butter, but I also try to find balance and replace when I can.

My go to replacement for sugar is maple syrup (my family and I started tapping trees a few years ago. Learn about it here!) I was worried it wouldn’t allow the cookies to set, but it worked great! And because the only other real ingredients are corn flakes and peanut butter, I would ALMOST venture to say you could call these breakfast cookies. I mean, I won’t stop you…hehe.

Now let’s get creating! For this recipe, I’ll leave it in small batch format. You can easily double it to get more delicious no bake cookies, but as it is written, this will give you about 20 cookies.

Your Ingredients

½ cup maple syrup
½ cup peanut butter
½ teaspoon vanilla
Nice pinch of salt
2 tablespoons cocoa powder
2-2 ½ cups corn flakes
½ cup finely chopped nuts (optional)

Your Steps to No Bake Cornflake Cookies

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.

In a medium saucepan, combine syrup, peanut butter, cocoa powder, and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil. Remove the kettle from the heat and stir in the vanilla, corn flakes and nuts (if using) until well coated, adding more flakes if needed.

Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets. They will stay together better if you give them a little squeeze. Allow to cool until set, about 30-60 minutes. Once set, store in an airtight container.

Peanut butter, cocoa, and maple syrup — Create that lovely chocolate goodness

All the chocolate is melted and ready to go — Create that lovely chocolate goodness

No Bake Cornflake Cookies

Looking for a no bake cookie but want to skip on a bit of the refined sugar? Give this great no bake cornflake cookie a try!

3 from 1 vote

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Prep Time 5

Cook Time 5

Rest Time 1

Course Cookies, Dessert

Cuisine American

Servings cookies

Ingredients

½ cup maple syrup
½ cup peanut butter
½ teaspoon vanilla
Nice pinch of salt
2 tablespoons cocoa powder
2-2 ½ cups corn flakes
½ cup finely chopped nuts optional

Instructions

Prepare two baking sheets with wax or parchment paper to place the cookies on when they are cooling.
In a medium saucepan, combine syrup, peanut butter, cocoa powder and the pinch of salt. Heat over a medium heat until the sauce JUST reaches a full boil.
Remove the kettle from the heat and stir in the vanilla, corn flakes, and nuts (if using) until well coated, adding more flakes if needed.
Using a cookie or ice cream scoop, scoop the cookies onto prepared baking sheets.
Allow to cool until set, about 30 minutes. Once set, store in an airtight container.

Keyword chocolate and peanut butter, chocolate cookies, corn flake cookies, no bake cookies, no bake desserts, peanut butter, quick cookies, quick treats

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February 4, 2023April 4, 2023

Jess2 Comments

Buckeye Balls

I’ll be honest, I hadn’t heard of Buckeye Balls until about ten years ago. I was pursuing a foodie magazine a number of years ago around the holidays, and they had a section on holiday candy making. And I don’t know about you, but the pairing of chocolate and peanut butter ranks right up there in the top of flavor pairings in my world. So I quickly mixed up a batch, and instantly fell in love.

Now, they have become a staple in my holiday baking and candy baking. It’s the number one request from my sissy when I am baking for our Winter Solstice celebration (I grew up celebrating the solstice more than Christmas). What I love about Buckeye Balls is that they mix up SUPER quick. They are no bake. And the chill time isn’t even terribly long. Forgot you were supposed to bring a treat for a party in the evening? These are a perfect idea!

This recipe will result in about 50 teaspoon sized treats. (I know many recipes call for larger Buckeye Balls, but I dig bite size treats.)

Your Ingredients

¾ cup creamy peanut butter
¼ cup butter, softened
½ teaspoon vanilla
2 cups powdered sugar
½ cup semisweet chocolate chips
½ tablespoon coconut oil

Your Steps to Buckeye Balls

Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl. Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.

Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth. Dip balls into chocolate using a toothpick (or fingers, but this is crazy messy). You can cover the hole formed from the toothpick, leave it, or drizzle the leftover chocolate like (this is what I like to do!) If you are going to drizzle, you truly don’t need anything fancy. Simply spoon the leftover chocolate into a small zipper baggy, snip the corner (smaller rather than larger), and squeeze and drizzle!

Buckeye Balls

Peanut butter and chocolate pair so nicely in these quick and delicious Buckeye Balls. Great for any holiday treat tray!

5 from 1 vote

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Prep Time 40

Cook Time 0

Chill Time 1

Course Dessert

Cuisine American

Servings candies

Ingredients

¾ cup creamy peanut butter
¼ cup butter softened
½ teaspoon vanilla
2 cups powdered sugar
½ cup semisweet chocolate chips
½ tablespoon coconut oil

Instructions

Combine sugar, peanut butter, vanilla and butter. Cream well, being sure to get all “corners” of the bowl.
Use a teaspoon to measure and your hands to form balls with the mixture. Place on a lined baking sheet and chill for 1-2 hours.
Once chilled, melt coconut oil and chocolate chips in the microwave, 30 seconds at a time, until smooth.
Dip balls into chocolate using a toothpick.
You can cover the hole formed from the toothpick, leave it, or drizzle with the leftover chocolate.

Keyword buckeye balls, candies, candy making, chocolate, chocolate and peanut butter, peanut butter

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Looking for other sweets and treats?

Check out a few of the recipes below or head to my baking page!

December 11, 2022December 11, 2022

Jess2 Comments

Peanut Butter and Oat Brownies

As a high school teacher, I get invited to a number of graduation parties every year. I love celebrating their accomplishments and walking through the shrine that shows them growing up through the years. ⁠I also LOVE when they have brownies for dessert. Brownies are a top treat for me, and it’s a rare day that I turn one down. I’m always looking for a new recipe. These peanut butter and oat brownies are gluten free and free of refined sugar. So good!

This recipe was inspired by a Taste of Home magazine recipe. I put my own spin on a brownie bar that I think turned out pretty darn incredible. Bonus points for them being gluten free with no refined sugar (depending on your chocolate chips!). Win, win right? Excuse me while I eat the whole pan!⁠

Ready to get baking? Let’s go!

Your Ingredients⁠

1/3 cup oat flour (I grind old fashioned oats myself in a food processor)⁠
2 tablespoons cocoa powder⁠
1/2 teaspoon salt⁠
1/2 teaspoon baking powder⁠
1 teaspoon vanilla⁠
1 cup nut butter (I did all natural peanut butter)⁠
1/2 cup maple syrup⁠
1 large egg⁠
2/3 cup walnuts ⁠
2/3 cup semisweet chocolate chips ⁠

Your Steps⁠ to peanut butter and oat brownies

Preheat the oven to 325 degrees. Line an eight inch square baking pan with foil and then coat with cooking spray. ⁠

In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠

In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠

Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars. I hope you enjoy them as much as I did! ⁠Just try not to eat the whole pan, I dare you.

Tools of the Trade

I love my large food processor. I do so much with it, including making my own oat flour!

A good Pyrex baking dish is a must!

Peanut Butter and Oat Brownies

These peanut butter and oat brownies are a quick and clean eating brownie that are full of texture and flavor! Give them a try!

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Prep Time 10

Cook Time 25

Course Dessert

Cuisine American

Servings

Ingredients

1/3 cup oat flour
2 tablespoons cocoa powder⁠
1/2 teaspoon salt⁠
1/2 teaspoon baking powder⁠
1 teaspoon vanilla⁠
1 cup nut butter
1/2 cup maple syrup⁠
1 large egg⁠
2/3 cup walnuts ⁠
2/3 cup semisweet chocolate chips ⁠

Instructions

Preheat the oven to 325 degrees. Line a 8 in square baking pan with foil and then coat with cooking spray. ⁠
In a small bowl, combine flour, cocoa, salt, and baking powder. ⁠
In another medium bowl, combine nut butter, maple syrup, egg, and vanilla. Stir in dry ingredients until just moistened. Fold in walnuts and chocolate chips. ⁠
Pour into the prepared pan and bake for 30 minutes. Allow to cool in the pan before removing the foil and cutting into bars.

Notes

I grind old fashioned oats myself in a food processor. You can also purchase your own.

Keyword brownies, chocolate and peanut butter, Gluten Free, oats, peanut butter brownies

Tried this recipe?Let us know how it was!

October 20, 2021October 17, 2021

JessLeave a comment

Quick Peanut Butter Oat Energy Balls

I am an avid runner and overall fitness nut. As such, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these quick peanut butter oat energy balls are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves. With this recipe, he has been known to say, “You know what we are almost out of…thos yummy energy balls. You need to make more!”

Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (This version is inspired by Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

1/2 cup coconut flour ( It smells so delightful!)
2 cups ground old-fashioned oatmeal (see details in the recipe)
1/2 cup real maple syrup (honey would work too!)
1/2 cup natural peanut butter
1/4 t kosher salt
1 tablespoons coconut oil, melted
1/3 cup semisweet chocolate chips
1/2 teaspoon almond extract (I LOVE the flavor this brings in)

Your Steps to Quick Peanut Butter Oat Energy Balls

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats and coconut flour into a food processor and pulse them until you have a very coarse flour like texture.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here so I used a tablespoon to measure out the the dough.). Place on a cookie sheet. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge.

These are great to make a few batches up and store for later. Perhaps whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess

Hit those oats and flour in the food processor.

Tool of the Trade

Honestly, there is only one thing you really need for this recipe. A large food processor. Maybe you’re like me and think you don’t need it (Who needs ANOTHER kitchen gadget?!) But this guy gets a lot of use at our home and is perfect for fun sweet recipes like this one, but also is great in this cranberry jalapeño dip. I can’t recommend it enough, even if you do have to find a spot for it 😉

Quick Peanut Butter Oat Energy Balls

After school or between meals, we all can use a snack to satisfy our hunger cravings. These quick peanut butter oat energy balls fit the ticket! Bite size, easy to make, and tasty on all levels!

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Prep Time 19

Chill Time 1

Course Snack

Cuisine American

Servings dozen

Ingredients

1/2 cup coconut flour
2 cups ground old-fashioned oatmeal see details in the recipe
1/2 cup real maple syrup honey would work too!
1/2 cup natural peanut butter
1/4 t kosher salt
1 tablespoons coconut oil melted
1/3 cup semisweet chocolate chips
1/2 teaspoon almond extract

Instructions

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture.
Combine all remaining ingredients in a large bowl and mix them with a wooden spoon until well mixed.
Form them into 1 inch balls using a tablespoon to measure.
Place on a cookie sheet and then chill in the fridge for approximately an hour to harden.
Remove from the pan, place in an airtight container, and store them back in the fridge

Keyword chocolate and peanut butter, energy balls, oatmeal, peanut butter

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February 16, 2021February 11, 2024

Jess1 Comment

Salty and Sweet Puppy Chow

My very first memory of puppy chow comes from junior high family and consumer education class. I am certain all the upperclassmen knew and perhaps helped schedule puppy chow day as they found all the kids who made it and immediately requested that they share it. It’s one of those oh so simple, yet delightful treats for that I will always had the ingredients on hand. Then a friend shared that she added pretzels to hers for a salty and sweet puppy chow and oh man, it’s a game changer. Add pretzels, dry roasted peanuts, and Chex cereal to your shopping lists friends. This is a must for a quick sweet treat!

Your Ingredients

5 cups Chex cereal
2 cups crushed pretzels
1 cup roasted peanuts
1 cup chocolate chips
½ cup creamy peanut butter
2 tablespoons butter
1 teaspoon vanilla
1 ½ cups powdered sugar, divided

Your Steps to Salty and Sweet Puppy Chow

In a large container (that has a cover. I love these containers for all things Chex and also for my sourdough bread baking), combine the cereal, pretzels, and roasted peanuts. Set aside. In a microwave safe container, contain chocolate chips, creamy peanut butter, and butter. Microwave on high for 90 seconds, stirring after 60 seconds. Once smooth, stir in vanilla. Pour chocolate mixture over the cereal mixture and stir well. Allow to cool for 5-10 minutes. Sprinkle with 1 cup powdered sugar. Cover the container and shake and shake and shake some more. You may need to stir it a bit to break it apart from the side, but sure as heck don’t dirty another bowl or container here.

Once fully coated, allow to cool for 5-10 more minutes. Add remaining powered sugar and shake once more. Now, in theory, you should spread this out on a cookie sheet and allow to cool completely to room temperature. In theory. But I am seriously against making extra dirty dishes. I avoid it at all costs. If you are like me, simply stir it every 10-15 minutes to allow it to cool all the way through.

Break up the pretzels, but don’t destroy them completely

Looking to bake something else to satisfy your sweet tooth? Maybe check out my baking page for information! Click the button below!

Baking

Tools of the Trade

I seriously dig these containers. I use them for all sorts of things in our kitchen. Baked sourdough bread? Throw it in a container. Mixing my bread together? Put it in a container. Making Chex Mix or Puppy Chow? It goes into these containers!

Salty and Sweet Puppy Chow

Two great pairings: salty and sweet and chocolate and peanut butter come together in this twist on a familiar recipe!

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Prep Time 5

Cook Time 1

Course Dessert

Cuisine American

Servings

Ingredients

5 cups Chex cereal
2 cups crushed pretzels
1 cup roasted peanuts
1 cup chocolate chips
½ cup peanut butter
2 tablespoons butter
1 teaspoon vanilla
1 ½ cups powdered sugar

Instructions

In a large container with a lid, combine cereal, pretzels, and peanuts.
Combine chocolate chips, peanut butter, and butter in a microwave safe container. Microwave for 90 seconds, stirring after 60 seconds. Heat until smooth. Stir in vanilla.
Pour chocolate mixture over the cereal mixture. Stir until coated completely. Allow to rest 5-10 minutes.
Add 1 cup of powdered sugar, cover and shake until fully coated. Allow to rest an additional 5-10 minutes.
Add remaining powdered sugar. Cover and shake once more.
Spread on a baking sheet and allow to fully cool before returning to the airtight container.

Keyword chocolate, dessert, holiday treats, no bake, peanut butter, salty and sweet, sweets

Tried this recipe?Let us know how it was!

February 10, 2021February 10, 2021

JessLeave a comment

Double Chocolate Peanut Butter Chip Cookies

In the baking world, I love to put together cookies. All kinds of cookies, but I think my favorite are chocolate chip cookies. Growing up, my grandma had the best chocolate chip cookies and always had them in the cookie jar in the pantry when we would come to visit. As such, they are my go to when I am baking and have been for as long as I can remember. Here’s my all time favorite chocolate chip cookie recipe if you’re feeling chocolate chip cookies too. (Hint: The browned butter makes the cookie. If you haven’t tried that yet, you need to. Maybe right after you bake up these chocolate and peanut butter ones)

However, I felt the need to mix it up recently. I mean, I wasn’t going to stray too far from the tried and true, but these “safer at home” times are the best for experimenting in the kitchen, right? So I got to thinking. If you dig in my cupboards, you’ll find all sorts of seemingly random ingredients from past “inspired” recipes. I looked around and found peanut butter chips with cocoa powder right next to them.

Let’s be honest, name a more iconic pair than peanut butter and chocolate. It had been on my radar anyway because I put together these no bake pretzel peanut butter chocolate bars from Josh and Ang a few weeks ago. Then it hit me: I’ll make a sort of cookie version of that. So here it is: a combination of slightly salty in the peanuts and sweet from the chocolate and the chips. A cookie that almost has a brownie-like richness but still goes well dunked in a glass of ice cold milk. Yum! I hope you’ll give them a try!

Fun Fact:

I was just getting started with these cookies as my husband pulled into the driveway after our weekly grocery trip. I opened the cupboard to grab my brown sugar and…alas! We were out, something that never happens at this house. A quick Google search later, and I learned that you can make your own brown sugar using a little molasses, so that’s how these are put together. Cool, right? Therefore, you have options in the sugar arena for these cookies: Go as written or skip the molasses and do ½ cup white and 1 cup brown. It’s up to you!

Your Ingredients:

1 cup of butter, softened
1 ½ cups white sugar
1 ½ tablespoons molasses
1 tablespoon vanilla
2 eggs
2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
¾ cup of the following: dry roasted peanuts (I used salted), peanut butter chips, and dark chocolate chips (These are our go to dark chocolate chips. We LOVE them, even for a sweet treat after dinner)

Your steps:

In a large bowl, cream butter, sugar, and molasses until smooth and fully combined. It might take some time with the molasses. Add vanilla and eggs, stirring until well mixed. In a separate bowl, mix flour, cocoa powder, salt, and baking soda. Incorporate into the wet sugar mixture. Fold in peanuts, dark chocolate chips and peanut butter chips. Preheat oven to 350 degrees. For best results, allow the dough to chill in the refrigerator for at least 30 minutes (man, I struggle with that step. Let’s be honest, I generally bake the first batch warm, and then I put the dough in the fridge for a better second batch). Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes. Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack.

I believe these cookies get better over a few days. I liked them the first day. I loved them three days later, dunked in my milk. I love a good brownie and I feel like they are reminiscent of that. I hope you enjoy them as much as my family did! They will definitely be in our rotation of cookies as years go by!

Looking for some other sweet treats? Check out my baking page here!

Print Recipe

Double Chocolate Peanut Butter Chip Cookies

Peanut butter and chocolate, the greatest combination, come together in these delightful cookies!

Prep Time10

Cook Time8

Chill Time30

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, Cookies, peanut butter

Servings:

Ingredients

1 cup of butter softened
1 ½ cups white sugar
1 ½ tablespoons molasses
1 tablespoon vanilla
2 eggs
2 cups flour
½ cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
¾ cup dry roasted peanuts
3/4 cup peanut butter chips
3/4 cup dark chocolate chips

Instructions

Preheat oven to 350 degrees.
In a large bowl, cream butter, sugar, and molasses until smooth and fully combined.
Add vanilla and eggs, stirring until well mixed.
In a separate bowl, mix flour, cocoa powder, salt, and baking soda.
Incorporate into the wet sugar mixture.
Fold in peanuts, dark chocolate chips and peanut butter chips.
For best results, allow the dough to chill in the refrigerator for at least 30 minutes
Drop onto an ungreased cookie sheet by the tablespoon and bake for 8-11 minutes.
Allow to cool on the cookie sheet 2 minutes or so before placing on a cooling rack.

May 10, 2020January 17, 2021

JessLeave a comment

Homemade Peanut Butter

Do you ever think to yourself, “I know I could easily buy this for much cheaper, BUT can I make it from scratch? I mean, just because I can?” I function in that world quite often; It has rubbed off on my children. Case in point, last night. I rarely eat the Oreos my husband buys, but last night, I thought, “Oooo…a crumbled Oreo on ice cream sounds so good.”

I went to grab an Oreo, and of course my husband and children had JUST finished them hours ago. When I pointed out to my family that of course I decided I wanted one right after they finished them, my 5-year-old daughter quickly responded, “Maybe you can find a recipe to make them homemade?!” I have apparently created monsters (Or not, because how cool is it that both of my children get excited about making things from scratch?! #momwin)

The “what can I make from scratch” itch has been stronger since we started being “safer at home.” My kids’ go to lunch is peanut butter and jelly on a tortilla shell. I like it on sourdough. Because we have a substantial garden and I love canning, we also have enough homemade jelly and jam to feed a small army.

So let’s see, I have a fresh loaf of sourdough bread. I have homegrown and canned black raspberry jam open in the fridge. Wouldn’t it be awesome if I made homemade peanut butter so the whole sandwich was produced by me? (This is another passion of mine…having the whole meal be from scratch and the protein harvested by my husband through hunting. So fun!). I gave it a try and the results were delicious. When my 10-year-old son (the go-to taste tester) gave it a try, he just closed his eyes and smiled. He makes it special.

This process was so much easier than I expected and your kids will be tickled pink to know they took peanuts from the pantry and made peanut butter from them! Give it a try!

Your ingredients

1/2 cup dry roasted peanuts
1 – 1 1/2 teaspoons olive oil (or other oil, I went olive)
1/2 – 1 teaspoon honey (to taste)

(Feel free to double or triple this recipe. I wanted to start small in case we didn’t love it. It was such an easy process that making it in small, fresh batches is a great idea too!)

Your Steps to Homemade Peanut Butter

Place the peanuts in a small food processor and pulse on high. This will take a few minutes. Be patient. As I watched the peanut go from whole to chopped to a large sand texture, I thought there was no way they were going to turn to butter. Keep going.

Once you have obtained a very fine sand texture, drizzle oil into the mixture, 1/2 teaspoon at a time, blending it in as you go. Again, be patient and suddenly you’ll think, “Holy cow! I made peanut butter!” The initial plan was not to put honey in mine, but I gave it a try and thought it would be good to have it be a touch sweeter. I added 1/2 teaspoon, blended it in, and then gave it to my son. He gave it two thumbs up so I stopped there. If you have a sweeter tooth than we do, you may want to add a little more.

What I love about this peanut butter is that you can control the consistency. I like a little texture so I opt for crunchy on my PB and Js. While I didn’t get crunchy per say, I did have texture which was good. I haven’t tried it yet, but you could totally mix in some additional chopped peanuts for true crunchy peanut butter. I hope you enjoy it as much we did at our house. Although I have a hard time sharing…I mean, they get all the Oreos right?

Let me know what you think! —Jess

PS…Ready for a game changer? Put a thin layer of homemade peanut butter on BOTH sides of the bread then put the jelly/jam on one side. My PB and J game has been forever changed because of this small hint!

Get ready for magic, right before your eyes.

TOOLS OF THE TRADE

I do love my little food processor for creating small batches. Sometimes bigger isn’t always better, right?

Looking for homemade jam or jelly to pair with your peanut butter? Check out my canning and preserving page to get a recipe! Click the button below! Or click any of the pictures below for the direct link!

Canning

Homemade Peanut Butter

From scratch food is almost always better, but sometimes it isn't easy. Not the case with this homemade peanut butter! You are truly five minutes away!

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Prep Time 10

Cook Time 0

Course Appetizer

Cuisine American

Servings

Equipment

Food Processor

Ingredients

1/2 cup dry roasted peanuts
1 – 1 1/2 teaspoons olive oil or other oil, I went olive
1/2 – 1 teaspoon honey to taste
dash of salt optional

Instructions

Place the peanuts in a small food processor and pulse on high. This will take a few minutes. Be patient.
Once you have obtained a very fine sand texture, drizzle oil into the mixture, 1/2 teaspoon at a time, blending it in as you go.
Drizzle in honey and sprinkle in salt. Blend once more.

Keyword peanut butter, peanuts, sandwiches

Tried this recipe?Let us know how it was!

April 20, 2020May 14, 2023

JessLeave a comment

Chocolate Chip Peanut Butter Energy Balls

Aren’t they pretty, all in a row? Albeit it crooked?

As an avid runner and overall fitness nut, I am always looking for healthy ways to fuel my body quickly and easily. I also enjoy snacking….a lot. My sister and I were just talking about how there has to be a snack break between breakfast and lunch. We can’t make it otherwise–and these are perfect for that!

When I am cooking and meal prepping, I can tell I have a winning clean eating recipe when my husband approves; With this recipe, he has been known to say, “You know what we are almost out of? Your yummy energy balls. You need to make more!” Guys, that’s a big deal. He is generally the biggest critic of my “overly-healthy” recipes so when he said that, you can bet I got into the kitchen and made another batch! I hope you enjoy them as much as we do! (The original recipe came from Rachel from Clean Food Crush, but has been modified by me to meet our needs at home)

Here are your ingredients

2 cups ground old-fashioned oatmeal (see details in the recipe)
1/2 cup coconut flour ( It smells so delightful!)
1/2 cup real maple syrup (honey would work too!)
1/2 cup natural peanut butter
1/4 t kosher salt
1 1/2 Tablespoons coconut oil, melted (I accidentally forgot this once, and we didn’t even notice, so if you don’t have it, it won’t make or break the recipe)
1/3 semisweet chocolate chips
1 teaspoon almond extract (I LOVE the flavor this brings in)

First, grind the oats to make a sort of oatmeal flour. To do this, place the old fashioned oats into a food processor and pulse them until you have a very coarse flour like texture. I like to be able to cook with what I have on hand so rather than buy oat flour, I did this and it worked great.

Then, combine all the ingredients in a large bowl and mix them with a wooden spoon (or by hand!) until well mixed. Form them into 1-2 inch balls (whatever suits your family. We like 1 inch energy balls around here.). Place on a cookie sheet that has been lined with parchment paper. Place the cookie in the fridge for approximately an hour to harden. Remove from the pan, place in an airtight container, and store them back in the fridge. I have read that you can freeze these for up to 3 months as well so if you are a food prep kind of person, I would whip up a few batches and put them in the freezer for a grab and go snack that can thaw over a few hours. (I’m thinking they would be great packed in a lunch and used for that sweet treat at the end to finish up your meal. As for me, I like to pack a few for my morning and afternoon snacks at work (See, I love all the snacks. My husband calls me a squirrel because I always have some food on hand…). As for my kids, they eat them like an after dinner treat, so I think I am winning. I hope you enjoy! –Jess