• Raw Blondie

National Peanut Butter Cookie Day!

Hey Everyone! Happy National Peanut Butter Cookie Day! I LOVE peanut butter. Seriously I could eat a whole jar right now. Feeling a bit down and flat today. My instinct is to sit inside all day feeling sorry for myself and honestly that’s the easiest thing to do, but if I’m going to make a change in my attitude and situation, I need to do something about it. Nobody can change it for me or do the work to fix my “problems.” Plus, I was being hard on myself for eating some junk food last night and today I’m not feeling my best. I have to remind myself that emotional eating is totally okay, as long as you are being mindful in the moment and being kind to your body. These feelings won’t matter or be present tomorrow, so I just have to take it in stride!

Sorry for the ramble, and I always want readers to come on here and get a bit of positivity, but sometimes I’m not always positive and that’s okay- I’m human and it wouldn’t be natural if I were super positive all the time! It would be fake and nobody would be able to relate.

But actually on a positive note, let’s talk about chocolate and peanut butter. Two of the best combinations to probably grace this earth. This recipe also kinda came out by accident. I was making peanut butter cookies for national peanut butter cookie day, and I didn’t flatten the cookies out thinking they would naturally flatten out themselves. They didn’t, and I’m so glad they turned out that way! They turned into little balls that had a bit of crunch on the outside but soft moist cookie texture on the inside. I wanted to spice them up a bit with some chocolate and sea salt for added sweetness and duh, chocolate and PB together.

These were such a huge hit in my house, gone within a day!

Chocolate Dipped Peanut Butter Cookies


1 banana

1 egg

½ cup coconut sugar

½ cup creamy peanut butter

1 tsp baking soda + baking flour

1 tsp cinnamon

1 tsp vanilla

1 cup cassava flour

1 cup almond flour

Chocolate Coating

½ cup enjoy life chocolate chips

1 tsp coconut oil

Sprinkle of sea salt


Preheat the oven to 350 degrees F. Add all of your ingredients together into a mixing bowl- it’ll probably be easiest to add your egg and banana first to get your banana mashed up and then whisk the egg in with it, but do what you wanna do. Once your mixture is combined (you can also add a bit more flour to get that cookie dough texture) use about a tablespoon cookie scoop and place them onto a cookie pan and do not flatten. Bake for about 8-10 minutes, paying close attention to the bottoms of the cookies browning.

While baking, you can place your chocolate chips and coconut oil into a small bowl and microwave on 30 second intervals until completely melted. Once the cookies are done you can wait a few minutes to let cool a bit (they don’t have to be completely cooled) and start dipping one side of the cookie ball into the chocolate. Place on a plate with parchment paper and sprinkle with sea salt. Place in the fridge for at least 30 minutes! You can store in the fridge or keep out if you prefer!



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