When my husband and I decided to try Whole 30 in January, we didn’t realize what we were getting ourselves into! Yes, we wanted to do Whole 30 to lose weight, but more importantly, we knew we needed a detox.
Afterwards when we went back to our normal lives, we realized a couple of things about our normal eating habits. All wheat (besides organic, unbleached, non-GMO, and pesticide free) makes us bloated and swollen, along with dairy.
So a few changes had to be made. Now we go without dairy 90% of the time, and instead use carrageenan-free almond or coconut milk. If we want to indulge and get ice cream, we grab some Ben and Jerry’s Almond milk ice cream. It still tastes Amazing.
I haven’t purchased bread from a store in the entire year of 2017. If we use bread at all, I make it out of the flour I was talking about above. We switch out pasta for spaghetti squash, and as far as sweets? I make these amazing, melt in your mouth, peanut butter chocolate chip cookies.
Eating healthy doesn’t have to mean never eating sugar again. That wouldn’t be realistic. Instead, make better choices about the sweets you do eat, and eat them in moderation!
Peanut Butter Chocolate Chip Cookies
Makes 1 dozen
- 1 cup of your favorite peanut butter – just not homemade. The consistency doesn’t work well with this recipe.
- 1 egg
- 1 cup of brown sugar or coconut sugar
- 1 TBSP vanilla
- 1 TSP baking soda
- 1/2 c – 2/3 c chocolate chips, depending on your preference
- Preheat the oven to 350 F
- Blend the peanut butter, egg, and sugar until smooth.
- Add the remaining 3 ingredients and stir to combine.
- Using a ice cream scoop, I like to divide each scoop of dough by 2 and place them on a tinfoil-lined baking sheet.
- Cook for 8 minutes.
- They will not look done, so don’t try and test them. Just trust the process! Let them cool COMPLETELY before eating, or else they will be a gooey mess.
Enjoy! Keep them in the fridge so they will maintain their consistency.