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Chocolate Chip Cookie Dough Ice Cream Bites

ICE CREAM + COOKIE DOUGH + BITE-SIZED = Bliss.I was inspired to make these treats as my sister and I were sitting in Starbucks recently for our usual Saturday morning meal planning. And we came across these cream cheese stuffed chocolate chip cookie dough bites. And these looked like heaven. I awed over these and told her I loved them. She was like but it is cream cheese and that is when I realized it wasn’t ice cream. Bummer! I thought for sure we would be making them. But that is when I told her, I would figure out how to make these into ice cream bites. And no bake.

So using my recipe for Chocolate Chip Cookie Dough Bites for the cookie dough part and then, of course, a classic vanilla ice cream. Voila, I made these little pieces of heaven.


Ingredients

  • 1 cup flour
  • 2 teaspoons cornstarch
  • 1/2 cup butter melted
  • 6 tablespoons brown sugar
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 2/3 cup mini chocolate chips
  • 1-2 tablespoons milk

Instructions

  1. Line a serving plate or small baking with parchment paper. Then using a melon scooper, scoop out 18 pieces of vanilla ice cream. You will have a little more than a teaspoon sized ice cream ball.
  2. Set them on top of prepared parchment paper. Set immediately in freezer.
  3. ...............................


for full instruction please see : www.dashofsanity.com

Paleo Almond Joy Cookies

My grandfather’s favorite candy bar when I was growing up was Almond Joy’s. Boy did I love them too! It’s a memory that I have not enjoyed since having my last one on Halloween 3 years ago.

I saw a video going around Facebook recently of a regular version of Almond Joy Cookies. I’m not sure if that was the name of them, but that’s what they looked like to me. I just had to re-create them in a Paleo version that we could eat. The only problem I had was making sweetened condensed milk.

So off to the internet to find out how to make Paleo sweetened condensed milk. It was one of those “slap yourself on the forehead moments”! Why didn’t I think of that! So Easy Peasy! My favorite way to cook!

Since I had all the ingredients, only 5! Wow! I went to work. So easy! These will definitely be a regular in our house!


Ingredients:

  • 1 14 oz. bag semi-sweet Enjoy Life Mini Chocolate ChipsPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  • 2 c. Unsweetened Shredded Coconut
  • 2/3 c. Sliced Almonds
  • 1 can full-fat coconut milk
  • 4 T. raw honey
  • dash or two of sea salt (optional)

Directions:

  1. To make Sweetened Condensed Milk
  2. Pour 1 can full-fat coconut milk into a small saucepanPaleo Almond Joy Cookies! Gluten Free, Dairy Free! So easy & delicious! Slap your mama good! www.thehealthnutmama.com
  3. Add raw honey & stir
  4. Simmer on low & stir occasionally until reduced (approx. 15-25 min.) or until the milk turns a slight beige in color, reduces & thickens) let cool. This could take longer than 25 min depending on how low you simmer.
  5. ..........................


for full instruction please see : www.thehealthnutmama.com

PALEO SAMOA COOKIE BARS

These Paleo Samoa Cookie Bars are just like the popular Girl Scout Cookies, but homemade and healthier! Gluten free, dairy free, and so delicious!

Are you familiar with Samoa cookies? They are a shortbread base topped with caramel and toasted coconut and drizzled with chocolate. They are also known as Caramel deLites and according to the Girl Scout website are the 2nd most popular cookie after Thin Mints. These bars have all those same components, but healthier of course! I also decided on bars instead of cookies because they’re easier and just as tasty!

I used the same shortbread base that I used for my Paleo Homemade Twix. It’s simple and so delicious. It’s the only baking part of this recipe and it’s super quick. It is not overly sweet which is good because the caramel layer is quite sweet so it balances out perfectly.


Ingredients

  • Caramel Layer
  • 1/2 cup honey
  • 1/2 cup  coconut sugar
  • 3/4 cup  canned coconut cream (the thick part on top of the coconut milk)
  • 1/4 teaspoon salt
  • 2  tablespoons  Golden Barrel Coconut Oil
  • 1 teaspoon  vanilla extract
  • 2 cups finely shredded unsweetened coconut
  • Shortbread Layer
  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1/3 cup Golden Barrel Coconut Oil, melted
  • 1/3 cup  maple syrup
  • 1 teaspoon  vanilla extract
  • Chocolate
  • 1 1/4 cups dairy free chocolate chips, divided

Instructions

  1. Caramel Layer
  2. Make the caramel sauce. This can be done ahead of time and stored in the fridge. In a small sauce pan, combine honey, coconut sugar, coconut cream, and salt.
  3. Heat over medium heat until just boiling, turn to low and let simmer for 10 minutes. Stir continuously to prevent burning.
  4. Remove from heat and add coconut oil and vanilla and whisk to combine. This may take some whisking to fully incorporated it. Pour the caramel into a glass jar and let cool at room temperature.
  5. .................................


for full instruction please see : www.goldenbarrel.com

PALEO CHOCOLATE SALTED COOKIE BARS

Here I am one day before Thanksgiving and instead of sharing all of my favorite Thanksgiving recipes (though you should definitely make this Apple Cider Sangria and these Paleo Pumpkin Bars) I thought it only appropriate to share a post-Thanksgiving recipe that’s guilt free.

I don’t know about you but the dessert I have the more dessert I crave. And after all the pies happening tomorrow I’m going to be craving a sweet treat, but my body surely won’t need sweets, hence the paleo salted chocolate cookie bar. And because they’re so darn good.


And honestly I think I should started last week because by the time tomorrow rolls around it will be my FIFTH Thanksgiving.  This year. Does that mean I have a problem? Quite possibly. But here I am with four Thanksgivings dinners under my belt and somehow I feel no shame.

Just like these cookie bars! There’s so much luscious, dark, chocolate happening and they’re so chewy and moist and I think the giant flakes of sea salt on the top are just right. Seriously, the texture of these cookie bars is ?. That’s my emoji for on point.

I made this recipe the first time and thought I would make them extra chewy by only using egg yolks like I’ve done for non-paleo desserts and well, it didn’t work. I cut them and picked up a piece and they crumbled in my hand and by the time I got it up to my mouth I had one measly crumb to munch on. ‘

So, round two happened. I added the full egg back in and that did the trick. Chewy, chocolatey bars of heaven. I would keep going but I can’t think of any more adjectives to describe how wonderful these paleo cookie bars are.


Ingredients

  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 cup Hershey's dark chocolate cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut oil melted
  • 1/4 cup almond butter
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup paleo chocolate chips
  • sprinkle of sea salt

Instructions

  1. Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on all four sides to lift the bars out of the pan when baked and cooled. Set aside.
  2. Whisk the almond flour, both cocoa powders, baking soda, baking powder and salt together in a large bowl. Set aside.
  3. ..............................


for full instruction please see : whatmollymade.com

GLUTEN-FREE GINGERBREAD MUFFINS

We don’t get sparkly adorned muffins around these parts too often. She’s a bit dark, but sweet with a killer crust. I made these bad boys after not being able to eat solid food for 6 days, so perhaps I am a little biased — I thought they were fantastic!

Tearing into the moist, delicious middle of these muffins and being able to taste the sugary sprinkles on top was pretty much the highlight of our week. The aroma of gingerbread filled our home and enticed us to once again enter the kitchen. Sadly, this meant I had to fight off random short people who live with me just to have one or two of my own. They were cramming them in their mouths as fast as they could swipe them!
I didn’t mind though, we’ve all had a horrible stomach bug and I have convinced myself the ginger in these muffins would do us all good, especially while we sipped on our hot tea. What? Ginger settles an upset stomach. Yep, they are basically medicine.
Sweet, medicine-y goodness from our house to yours.


Ingredients

  • 2 cups gluten-free all-purpose flour
  • 1/2 cup oat flour
  • 2 tsp ginger powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup coconut oil
  • ¼ cup maple syrup
  • ½ cup brown sugar
  • ¼ cup applesauce
  • ½ cup molasses
  • 1 egg
  • ¾ cup almond milk
  • coarse sugar to sprinkle on top (optional)

Instructions

  1. Preheat oven to 350ยบ.
  2. In a large mixing bowl, combine flour, ginger, cinnamon, nutmeg, baking powder and salt. Set aside.
  3. Add coconut oil, maple syrup, brown sugar, applesauce, molasses and egg to a separate bowl, then whisk together until well mixed.

for full instruction please see : kidsstuffworld.com

BANANA CREAM COOKIES

Banana Cream Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from banana pudding mix plus a whole banana. Banana cream pie lovers- you’ve got to try these banana cookies!

Banana Cream Cookies are soft, sweet with a lovely banana flavor. This great flavor comes from a ripe banana as well as a box of instant banana pudding mix. These banana cookies are super simple to make and everyone loves the end result. I used white chocolate chips but I’ve heard that semi sweet chocolate chips or even butterscotch chips taste amazing! So get creative and enjoy our banana cookies recipe!
BANANA CREAM COOKIES
Banana Cream Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from banana pudding mix plus a whole banana. Banana cream pie lovers- you've got to try these banana cookies!
 Course Cookies
 Prep Time 10 minutes
 Cook Time 10 minutes
 Total Time 20 minutes
 Servings 3 .5 dozen
 Author Butter With A Side of Bread


Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 banana smashed
  • 3.4 oz package banana cream instant pudding mix
  • 2 large eggs
  • 2 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups white chocolate chips

Instructions

  1. Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper.
  2. Combine flour, baking soda and salt, then set aside.
  3. Combine butter and sugar and mix with an electric mixer.  Add banana, dry pudding mix and the eggs, then mix together until smooth.


for full instruction please see : butterwithasideofbread.com

PINEAPPLE COCONUT CRUMB BARS

These Pineapple Coconut Crumb Bars use the same mixture for the crust and topping and are filled with a delicious pineapple coconut filling!
Isn’t it amazing how your taste buds change over the years?  When I was a kid, I wouldn’t touch anything with cooked fruit or coconut in it.  But now?  I absolutely love both of them.  I’ll happily eat a fruit or coconut cream pie any time of the year.
Sadly, my taste buds haven’t really changed a whole lot when it comes to certain vegetables.  But at least these bars have some fruit in them.  That counts for something, right?  Plus, pineapple and coconut are a match made in heaven.


Ingredients

  • For the crust and topping:
  • 1 and 1/2 cups all-purpose flour spooned & leveled
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1/4 cup sweetened shredded coconut
  • For the pineapple coconut filling:
  • 1 20-ounce can crushed pineapple, drained
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/2 cup sweetened shredded coconut

Instructions

  1. To make the crust and topping:
  2. Preheat oven to 350°F. Line an 8-inch square baking pan with aluminum foil, making sure to leave some overhang for easy removal. Set aside.
  3. In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer, beat on low speed until you have coarse crumbs (you can also use a fork or your hands). Reserve 1 cup of the mixture and transfer to a separate mixing bowl. Mix in 1/4 cup of the shredded coconut with the reserved mixture, cover tightly, and transfer to the refrigerator. Scoop the remaining crumb mixture into the prepared baking pan and firmly press it down into an even layer.
  4. Bake at 350°F for about 18-20 minutes or until the top is set and the edges are lightly golden brown. Remove from the oven and set aside to cool.

for full instruction please see : www.livewellbakeoften.com
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