Flourless Almond Butter Chocolate Chip Cookies

Brace yourself! These cookies are so delicious and there is only 8 basic ingredients required! These will be your next go-to cookie recipe. They’re chewy on the inside, crisp on the edges and the chocolate chips add a rich, sweet flavor. Oh, and did I mention only one bowl is required- aka- easy clean up!

Yield: roughly 10-12 cookies

almond butter cookies 2


  • 1 egg, pasture raised/and or organic, if possible 
  • 3/4 cup unsweetened and unsalted almond butter (I use this brand)
  • 2 tablespoons of unsalted butter, softened organic and pasture raised if possible
  • 1 teaspoon pure vanilla extract
  • 1/2 cup coconut sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup semi sweet chocolate chips, at least 50% cacao
  • Sea salt for sprinkling


  1. Preheat oven to 350F and line a large baking sheet with parchment paper.
  2. In a medium sized bowl, mix together egg, almond butter, softened butter, vanilla extract, coconut sugar, and cinnamon using a sturdy whisk or hand held electric mixer.
  3. Once mixed thoroughly, add chocolate chips to mixture and combine using a spatula.
  4. Using a cookie scoop spoon, or your hands, form into 10-12 balls and set onto baking sheet. *Be sure to leave enough space between each cookie as batter will start to spread out when being cooked.
  5. Once all dough is formed into balls and spread out evenly onto baking sheet, sprinkle each ball of dough with a pinch of sea salt.
  6. Place into oven and bake for about 8-10 minutes.
  7. Remove from heat, place onto a cooling rack until cool to touch, and serve!

almond butter cookies 3

Copycat Reese’s Peanut Butter Balls

Halloween is just around the corner and who’s ready for all the sweet treats?! These peanut butter balls are absolutely amazing! You would never guess that they are made with just 5 ingredients! The texture is fudgey on the inside and crunchy on the outside. They are the perfect sweet treat to serve at your next Halloween party or give to your family and friends.


Yield: About 8 balls


  • 1/2 cup natural peanut butter*
  • 2 tablespoons pure maple syrup or honey
  • 3 tablespoons coconut flour
  • 1/3 cup chocolate chips
  • 1/2 teaspoon coconut oil
  • Sea salt to sprinkle


  1. Add peanut butter, maple syrup, and coconut flour to a bowl.
  2. Using a spatula, simultaneously stir and fold mixture until well combined.
  3. Place the bowl with the mixture inside the freezer for 15 minutes.
  4. While you’re waiting, melt chocolate chips and coconut oil in the microwave in a small bowl for 1 minute. Stir and let sit.
  5. Take bowl with the peanut butter mixture out of the freezer.
  6. Using a cookie scoop or your hands, form into balls.
  7. One by one, use a spoon to coat each ball in the melted chocolate.
  8. Place balls onto a baking sheet covered in parchment paper.
  9. Sprinkle sea salt all over the tops.
  10. Place back into the freezer for 30 minutes or until chocolate has completely hardened.
  11. Serve and EAT!



  • Use a natural peanut butter with no extra salt or sugar added.
  • Keep these stored in the freezer and be sure to let thaw for a few minutes before eating so you don’t hurt your teeth!


reese's copycat 2

Glazed Pumpkin Spice Balls

It’s fall, which means all things pumpkin! Not gonna lie, I always get excited for this time of year because I love all the seasonal spices and produce! These balls kind of remind me of eating a glazed munchkin donut but are so much healthier and full of nutritious ingredients.

glazed pumpkin balls 3


  • 1 cup pitted medjool dates
  • 2 tablespoons unsweetened almond milk
  • 1/2 cup oat flour*
  • 1/2 cup raw cashews
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup coconut butter
  • 4 teaspoons pure maple syrup


  1. Soak dates in warm water for 5 minutes.
  2. In the meantime, process cashews into a food processor. Set aside.
  3. Place dates and almond milk into food processor and process until a smooth, thick consistency.
  4. Then add oat flour, cashews, and pumpkin pie spice. Process until a “dough” consistency has formed.
  5. Using your hands or a cookie scoop, form 8 balls and place onto a baking sheet or large plate. (Might be more or less depending on how big you make them if using your hands)
  6. Chill in the refrigerator for about 5 minutes to set.
  7. Meanwhile, melt coconut butter in a microwaveable safe bowl for about 30-45 seconds.
  8. Add maple syrup to melted coconut butter and stir with a spoon until mixture is smooth.
  9. Take balls out of the refrigerator. Place parchment paper onto a separate baking sheet or large plate.
  10. Take one ball and using a spoon, pour the melted coconut butter mixture all over the ball. Place on to the parchment paper. Repeat this process until all balls have been covered.
  11. Place back into the refrigerator for 5 minutes or until “glaze” has solidified.
  12. Repeat step #10 and place back into the refrigerator for 45 minutes to fully harden.
  13. Take off parchment paper and store into an airtight container in either the fridge/freezer or serve right away.
  14. Enjoy!

glazed pumpkin balls 1


  • *To make oat flour, blend oats into a food processor or blender until they are ground into a fine flour consistency.
  • If storing in the freezer, let thaw for about 5 minutes so that you don’t hurt your teeth!

Farm to Table: Homemade Apple Sauce

Nothing makes me happier than knowing where my food comes from. That is why I love supporting local farmers and co-ops. There are so many benefits of supporting local farms that impact the environment and even your health in a positive way. The produce we see at the grocery store comes from all over the world. That’s great that we can eat any type of fruit or vegetable we want during any type of season, but do you ever think about how much that particular food travels and what it goes through just to get into your local grocery store? In fact, because the food has to travel so far, the produce is picked so early so that it doesn’t go bad when traveling to grocery stores.

Fruit and vegetables should be picked after they fully ripen. There’s actually more nutrient content inside the fruit/vegetable when it’s eaten shortly after it is picked AND it even tastes so much better! Seriously farm fresh tomatoes versus store bought?! You really can taste the difference.




Anyway, apple season is here and I thought I’d share a recipe that you can make after picking all those lovely apples from your local farm! Even the little ones can join in making this delicious apple sauce. Farm to table— it can’t get any better than that! So fresh and so good.

Watch the full video here!


  • 2 apples – peeled, cored, and chopped
  • 1/3 cup filtered water
  • 3-4 pieces of lemon peel (about 1.5 inches in length)
  • 1 tablespoon pure maple syrup
  • 1/4 tsp ground cinnamon


  1. Peel, cut and core apples.
  2. In a medium sized pot, combine apples, water, and lemon peel.
  3. Cover with a lid and bring to a boil.
  4. Once it boils, reduce heat to medium low and let simmer for about 5-8 minutes.
  5. Remove lemon peel and add maple syrup and cinnamon.
  6. Stir and let simmer for another 5 minutes.
  7. Remove from heat and pour mixture into a high speed blender or immersion blender. I prefer a Vitamix.
  8. Blend on high until smooth. About 2-3 minutes.
  9. Pour into a container and save for 1 week.
  10. Serve warm or chilled and enjoy!



No Bake PB Chocolate Chewy Bars

I don’t know about you, but when I was a kid I was obsessed with those Quaker chocolate chip chewy bars. I swear, I think I had one every day growing up when I was in grade school. However, if you’ve ever looked at the ingredients on the label, there’s so many preservatives, unnecessary, and refined ingredients that can be harmful to your health.

Since school is starting up again, I wanted to create a granola bar that is not only flavorful, but nutritious without all those extra additives. These chewy bars contain just 9 ingredients and are vegan and gluten free!

ingredients chewy bars .jpg

Watch full recipe video here!


  • 1 cup quick cooking oats (I use Bob’s Red Mill GF oats)
  • 1/4 cup slivered almonds (or sliced/chopped)
  • 2 tablespoons ground flaxseed
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup natural peanut butter (I use Crazy Richard’s)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons coconut oil
  • 1/2 Eating Evolved chocolate bar (can also use other brand with at least 60% cacao)


  1. Line a bread tin with parchment paper. Set aside.
  2. Stir oats, almonds, flaxseed, cinnamon, and salt into a bowl until combined. Set aside.
  3. Whisk together peanut butter, maple syrup, and coconut oil until combined.
  4. Pour wet mixture into dry mixture and stir using a spatula.
  5. Mix until a “dough” has formed. (Note: you can also mix with your hands)
  6. Put mixture into the tin and press down until evenly spread out.
  7. Melt chocolate bar with a little dollop of coconut oil.
  8. Drizzle chocolate all over.
  9. Freeze for 1 hour.
  10. Cut up into bars or squares-your choice and serve!
  11. These can be kept in the fridge or freezer for 1 week.

no bake chewey bars 2.jpg

*Make sure to keep them cold if you plan on packing one to go. Just place an ice pack into your lunchbox and they should keep well. When coconut oil is cold it hardens, so that is why they must be served chilled.