Peanut Butter Cup Cookies

Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.

The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.

Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.

Here is the recipe 👇🏽

Peanut Butter Cup Cookies

Ingredients:

•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups

Directions:

Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.

Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.

Yield 32-40 cookies

Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.

Cereal Truffles

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Experimenting in the kitchen can lead to success or failure but today I succeeded. Yes for the win! Cereal truffles turned out perfect.

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Here is the recipe and check out more pictures below.

Jungle Munch Cereal Truffles

➡Ingredients:

•2 Cups Cereal (I used Jungle Munch by Natures Path Organic EnviroKidz)
•1 Cup Dates, soaked
•2Tbsp cottage cheese (Vegan use 1Tbsp almond milk)
•1/2 Cup nuts/seeds (I used mixed almonds, cashews and walnuts)
•2Tbsp vanilla protein (I used @VegaTeam Vanilla Protein)

➡Toppings:
Chocolate sprinkles, cocoa powder, coconut & sprinkles (nuts would be good to).

➡Method:

Soak dates in hot water for about 15min. Process nuts/seeds in food processor until little bits, empty into bowl and set aside. Drain dates from water and place in food processor with cottage cheese or almond milk, pulse scraping down sides until smooth paste texture. Add cereal, processed nuts and protein powder to date mixture, process until all combined and cereal has processed down. Line dish with parchment paper and using cookie scoop or tablespoon scoop mixture onto parchment paper. Roll into balls, using water on your hands as needed as it can get sticky. Get your toppings ready and roll balls in until coated with topping. Place in mini cupcake liners and store in fridge until ready to enjoy. Yield 16.

Instructions/pictures:

Scoop mixture onto tray with tablespoon.

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Roll into balls using your hands slightly wet with water.

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Get your toppings together and roll balls until coated.

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Finished product

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Enjoy 🎄