Easy Raspberry Pancake and Waffle Syrup Recipe – Two Ingredients!

Easy Raspberry Pancake and Waffle Syrup

I just priced it. An 8.5 ounce bottle of Raspberry Syrup costs $6.99. But neener-neener, I just made some for pennies.

Now granted, I got the raspberries for free – although we did pick them ourselves – and time is money, so there’s that. We got fresh air, sunshine, time with friends, and a bit of a workout while picking (swatting bugs) – so I’m going to go with priceless on this endeavor.

Friends, let us not ever pay seven bucks for a tiny bottle of sugary syrup. Let us, instead, save oodles of money by making our own. Let us keep the ingredients healthy. Let us drizzle this good stuff all over our pancakes and waffles, and even top it with homemade whipped cream. Then let us rejoice together at the amazing deliciousness of this treat.

Easy Raspberry Pancake and Waffle Syrup - Only Two Ingredients!

Check out what I finally, finalllllly set up for you here! I seriously should have done this five years ago, but by default it fell low on my to-do list. Therefore, I skipped some housecleaning this weekend and got this done. Seeing as cleaning isn’t my fav, this to-do list swap was perfectly okay with me.

Little by little I’ll switch over all my hundreds of recipes to be easy to read and print like this. You can even leave a recipe review after you give it a try! It is too fun.

Easy Raspberry Pancake and Waffle Syrup Recipe - Two Ingredients!
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 3 cups fresh or frozen raspberries
  • 2 Tablespoons sucanat
Instructions
  1. In a saucepan, stir raspberries and sucanat over medium heat for about 10 minutes, stirring occasionally until the berries are tender and the ingredients have formed a syrup.
  2. Serve warm over pancakes or waffles.

If you need some pancakes or waffles to go with your Raspberry Syrup, here are our favorite recipes:

Hope you are enjoying fall weather, fall food, and fall um…what else? What do you love about fall? I’d have to say it’s all pretty fun except for the way fall soccer season makes our shoe closet smell absolutely terrifying. Ask me how I felt when I realized that all of the York College cheerleaders came into my living room and walked right by the open – OPEN – closet door before I realized that one of my boys had left it that way. Messy closet aside, I just hated that they had to be put through the torture of breathing in the green cloud. No one died, and we are grateful.

One of my boys said that he feels it’s best to leave the closet door open so that it can air out. This is a great idea except for how that creates 3,000 square feet of stink throughout our entire house (notice the double meaning on the word feet there). SHUT THE CLOSET DOOR already. Or maybe burn the shoes.

Friends, you are so sweet to hang out with me here. You all smell so good and you are so nice. Here you came by for a Raspberry Syrup recipe and I share all the gross details of my happy life.

Raspberry Syrup smells oh so sweet. It also tastes good. And look! I installed a new easy-to-use recipe reader and printer-outer.

That was me, distracting you and taking you back to the good parts of this post. Love ya.

40+ Pumpkin, Apple, & Cinnamon Recipes! {How I’m Stock-Piling for Fall}

I’ll give you one guess as to my favorite thing about fall.

Yep! Food, food, food, food, food. Different seasons bring on different foods, as do different special events and holidays. This should, by the way, make us super appreciate how blessed we are to have such variety and bounty. I can’t even imagine what it’s like to eat the same two or three foods day after day, all year long, because those are my only meager options. We are spoiled by our vast food choices and we often still complain. If you ever hear me say, “Oh I’m so overwhelmed because I have so many apples and tomatoes that I need to put up” just shake me.

(This perspective seeking heart-check is brought to you by yours truly – after I spent an evening at our local mission with a homeless single mama and her 3 year old twins and 2 year old. It reminded me that I have soooo much! Also, my boys and I are reading Louis Zamperini, who, among other things, was lost at sea for 28 days then a tortured prisoner of war for a year and a half – so I vow to never complain again. Also, there’s Gladis. I have absolutely nothing to complain about. But if/when I slip up and do it anyway – call me out on it. I’m serious.)

So back to fall food and all the happiness that comes with it. My kitchen is spilling over with amazing foods and it makes me so excited. I love summer like you wouldn’t believe, so fall with its cinnamon deliciousness certainly softens the blow of “brace yourself, winter is coming!” (Not that I’m going to complain. Do I or do I not have closets full of blankets and sweaters? I do.)

Right now, I am in fall food stock-piling mode. We’ve been picking raspberries as much as we can. Apples are everywhere. It’s pumpkin time. I guess I’m finding myself shifting in thought as to what foods I want to keep on hand for fall, winter, and holiday cooking. Here are my top priorities:

Fall Foods To Stock Up OnYum

Tomato Soup

Our favorite Tomato Soup recipe is easy and super good. When we run out of my homemade soup, I’ll buy a case of Pacific Organic Tomato Soup because I really love having it on hand for casseroles or simply to warm up to eat with grilled cheese sandwiches. So yum!

Tomato Soup for the Freezer

Pumpkin Puree

This is how I easily cook whole pumpkins to have inexpensive pumpkin puree on hand. See list below of our favorite pumpkin recipes! I also stock up on organic pumpkin from Vitacost when I run out of home-preserved pumpkin.

Psst…here’s how you can get a super price on the Farmer’s Market Organic Pumpkin Puree at Vitacost! It is discounted to $2.19/can right now. If you are a new customer with Vitacost and click through this referral link, they’ll give you $10 off your first order of $30 or more. It’s a sweet deal. Get free shipping also when your purchase includes $25 worth of Vitacost brand products. (Hint: They have great Vitacost Brand Coconut Oil that’ll help you get free shipping!)

pumpkin_12

Cinnamon

Of course. This is a fall must-have. I buy a one-pound package from Vitacost, then transfer it to a shaker or a jar for easy measuring. I also love the Cinnamon Sticks from Olive Nation.

cinnamon_swirl_bread
That thar
is Cinnamon Swirl Bread – a delicious part of this complete fall breakfast.

Apple Pie Filling

I almost always have great sources each fall for free or inexpensive apples. One of my favorite ways to preserve apples is to prepare pie filling then freeze it. If I have time or a full freezer, I will instead can the apple pie filling. I can then easily dump the prepared filling into a Whole Wheat Pie Crust or easier yet – make Apple Crisp.

apple_pie_filling_5

Applesauce

Having plenty of applesauce on hand is awesome for so many reasons. It’s a great side dish or snack, and it’s also great to bake with. If you haven’t tried Applesauce Bread, well, it’s fall. You need to make Applesauce Bread.

My favorite (and easiest) way to make applesauce is with a Victorio. That tool makes my work so much less work-ish!

Chicken and Beef Broth

It’s soup time, so having veggie loaded broth prepped and in my freezer is so helpful. Must reads: How to Make Beef Broth and How to Make Chicken Broth.

turkey carcass and broth

And now, over 40 of my favorite fall recipes using these foods! There is some overlap since almost all pumpkin and apple recipes also call for cinnamon(but don’t worry, none of them call for broth).

What to Make With Cinnamon

14 Recipes With Cinnamon

What to Make with Apples

11 Apple Recipes

What to Make with Pumpkin Puree

12 Pumpkin Recipes

What to Do with Beef Bone Broth or Chicken Broth

11 Ways to Use Beef and Chicken Broth

What is on your fall stock-pile list? What are your favorite fall foods?

Garlic Cheese Biscuits (Like Red Lobster’s) – the Real Food Way

I used to go out to eat at restaurants just because of the baskets of bread they kept bringing to the table. Red Lobster Garlic Cheese Biscuits? Oh my, yes. But who am I kidding? I really used to go out to eat at restaurants for the unlimited Pepsi refills. Holy sugar crash, Batman.

Garlic Cheese Biscuits

I’m now in the stage of life where I recognize the value of nourishment and moderation, plus if I tried to eat more than one biscuit now my body’d be like, “What are you thinking, girl?” Ah….the 40’s.

We recently treated our boys to their first Red Lobster experience (and by we treated I mean someone gave us a gift certificate). They loved the biscuits in the basket – of course – which reminded me that I know how to make them the healthy way.

Therefore, we grilled chicken and steak a few days ago, prepped some veggies, and baked some of these biscuits. This led to me making them again a few days later and then again a few days after that. Yes, the boys like them because they are amazing (my boys, and also my biscuits).

Garlic Cheese BiscuitsYum

Garlic Cheese Biscuits (Like Red Lobster's) - the Real Food Way
 
Author:
Serves: 12
Ingredients
  • 2½ cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 teaspoons garlic powder (divided)
  • 1 Tablespoon sucanat
  • ⅓ cup palm shortening
  • 1 cup shredded cheddar or Colby jack cheese
  • ¾ cup milk
  • ¼ cup butter
Instructions
  1. Stir together flour, baking powder, salt, 1 teaspoon garlic powder, and sucanat.
  2. Cut in palm shortening until the mixture resembles crumbs.
  3. Fold in shredded cheese.
  4. Stir in milk until well combined.
  5. Spoon batter in Tablespoon-sized heaps onto a baking sheet.
  6. Bake in a 400° oven for 12-18 minutes or until they are golden brown.
  7. While they are baking, melt butter on the stove and stir in remaining teaspoon of garlic powder. Brush garlic butter over hot biscuits and serve immediately.

Garlic Cheese Biscuits - the real food way

With soup weather being right around the corner, I suggest you keep this recipe front and center. Soup with Garlic Cheese Biscuits is a wonderful combo.

Want a gluten free version of this recipe? This one is similar, though you’ll want to switch the onion powder for garlic powder.

How do you handle bread basket refills at restaurants? Or should I ask, how does your body handle it? 

Baked Apple Pancake Recipe

We all used to think that a pancake was just a pancake. But that made us all go to sleep with boredom and we all screamed for something different. Actually, none of us did that. Normal pancakes are the bomb-diggity and change is hard. Flipping regular round pancakes is nice, easy, and who doesn’t love a fresh pancake right off the griddle?

quick_mix_pancakes

But now we can also make Easy Pancake Muffins. They’re fun and easy too. Our people love them.

Easy Pancake Muffins - Great for the Freezer

To go along with our newly discovered pancake experimentational adventures (seriously, it’s just a recipe idea but here I am trying to pull out big words to make it sound impressive) – we can now add this Baked Apple Pancake to the mix.

apple pancake31

This delicious idea came from “Busy Mom in AL” when I shared about making Easy Pancake Muffins. This long-time reader said,

“Put apples and cinnamon in the bottom of a 9×13 inch pan and then pour the pancake batter on top. Bake at 350 degrees for 20-30 minutes. Serve in squares with tons of maple syrup! :) It is called Apple Pancake Bake.”

Knowing my family would love it, a few mornings later I gave this idea a try. It earned the “take pictures and blog about it” award, so here you go!

apple pancake4 apple pancake5 apple pancake6 apple pancake7

Baked Apple PancakeBaked Apple Pancake Yum

Baked Apple Pancake Recipe
 
Author:
Serves: 6-8
Ingredients
  • 5-6 apples, any variety
  • 1-2 Tablespoons ground cinnamon
  • 2 cups whole wheat flour (I use freshly ground hard or soft white wheat)
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 eggs
  • 1½ cups milk
  • ¼ cup melted butter
Instructions
  1. Wash and slice apples, laying them evenly on the bottom of a 9x13 inch baking dish.
  2. Sprinkle liberally with cinnamon.
  3. Mix remaining ingredients well, then pour the mixture over the apples.
  4. Bake in a 350° oven for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Slice and serve with real maple syrup.

I think you’ll love this simple recipe idea! It’s perfect for this fall, what with its cinnamon awesomeness.

Once again we learn that pancakes don’t have to be just pancakes. Have any more pancake variations to share with us?

Help! My Alfredo Sauce Leftovers Don’t Reheat Well!

Not that I know much about leftovers around my house anymore. But occasionally when we have a small amount of alfredo sauce leftovers, we’ve found that the butter separates when reheated, making for a greasy noodle on a plate. Have you ever run into this problem? Not to worry – I am here to solve the dilemma.

alfredo leftovers 2

What to do with alfredo sauce leftovers

Perhaps you have figured out the trick to prevent this and would like to share. In the meantime, this is what our family does to remedy the problem:

We stir the leftover Alfredo Sauce into some marinara sauce. Have you ever had marinara mixed with alfredo? It’s incredibly delicious. It’s so delicious, in fact, that my boys sometimes request that I make this on purpose. This is fine because I always love preparing two separate sauces when I make pasta because I have nothing better to do than to double my efforts in the kitchen.

alfredo leftovers 1

But seriously, it’s worth making two sauces because the combination is so good. Or…we could simply make extra Alfredo Sauce on purpose one day to eat as Fettuchini Alfredo. Put the leftovers away, then make spaghetti with marinara sauce the following day. Put those leftovers away, and then on the third day we can stir all the leftovers together and have a Spaghetti Alfredo meal.

Probably the day after that, we should make something besides pasta. You think?

The Perfect Solution for Warming Leftover Alfredo Sauce

Yum

The two sauces together with pasta truly is delicious. If only all leftover issues could be solved by stirring them into something else to create a delightfully brand new dish.

For the record, Homemade Alfredo Sauce with pasta is amazing and tastes even better than what you order at a restaurant. Talk about a money saver!

Have you discovered any tricks for reheating Alfredo Sauce?

Make Your Own “Nesquik”

Oh yeah. Homemade Nesquik coming right up.

Homemade Nesquik

Want to know something about Chocolate Milk?

Nobody needs it. It’s not a health food. We probably shouldn’t drink it.

Yet I still have a homemade “Nesquik” recipe to share with you. Why?

Because it’s fun, because it’s tasty, and because some people love their chocolate milk. So if you at least had an option to drink a healthier version of chocolate milk, wouldn’t that be nice?

Here’s the info I found on the official Nesquik website. This is what you find in the store-bought variety of the powdered mix…

INGREDIENTS: SUGAR, COCOA PROCESSED WITH ALKALI, SOY LECITHIN, CARRAGEENAN, SALT, NATURAL FLAVOR, SPICE. VITAMINS AND MINERALS: SODIUM ASCORBATE (VITAMIN C), FERRIC PYROPHOSPHATE (IRON), NIACINAMIDE, ZINC OXIDE, THIAMIN HYDROCHLORIDE, COPPER GLUCONATE, MANGANESE SULFATE, BIOTIN.

What’s with all that stuff in there? If you can possibly imagine, I just learned to make a chocolate milk mix with the simple yet magical ingredients I like to call cocoa and sugar. For real? Are we sure we can have our chocolate milk without adding some niacinamide? Because I just don’t know.

Here’s how easy this is: You put your cocoa and sugar in a jar, then you add two dashes of salt – which is a fun little ingredient that enhances the sweetness and completes the package. Shake it up, and you’ve got a fine little treat – if you think you can get along without the copper gluconate. (I am having the best time listening to all of you try to pronounce these words as you read.)

Homemade NesquikYum

Make Your Own "Nesquik"
 
Author:
Ingredients
  • ½ cup cocoa powder (they're still offering a 25% off Amazon coupon on Nativas organic cacao powder!)
  • 1 cup sucanat
  • 2 dashes of salt (I use Redmond Real Salt)
Instructions
  1. Put all ingredients into a pint sized jar.
  2. Put a lid on and shake the ingredients until they are well mixed.
  3. To make chocolate milk, add 1-2 Tablespoons of mix to a 12 ounce glass of milk.
  4. Stir well.

And that’s it. Making Homemade Nesquik will take less effort than finding your missing shoe.

Make Your Own Nesquik

My boys were thrilled with this fun treat, so I went ahead and made a half gallon of chocolate milk. The next morning was chilly, so I used the mix to make hot chocolate. (Just warm the milk, then stir in the milk as directed above.)

What’s your relationship with chocolate milk? 

How to Make Refrigerator Cookie Dough – Save Money and Use Healthier Ingredients

This idea was born out of pure laziness. I was hungry for my Easy {Low} Sugar Cookies, but the idea of chilling the dough, and rolling out the cookie dough, then cutting out the dough…oh it was all just too much.

I don’t want to knead bread dough, I don’t want to roll out sugar cookies…has it really come to this? (Yes.) So here is what I did to save myself some effort and time:

I mixed the dough. I took half of the dough and I rolled it up in parchment paper – just like a tube of dough you would buy at the store, except that mine didn’t have a Pillsbury Dough Boy pictured on the side. I stuck the tube in the fridge. It worked so well, I did the same with the other half of the dough. It was too easy. An hour later, I sliced my cookie dough tubes. I baked my slices (just as the recipe states). I rejoiced that I had avoided the difficult task of using a rolling pin. I ate a cookie.

Sugar Cookie Collage

Just a reminder that these cookies are very low in sugar – kind of like a sweet, buttery biscuit. We don’t miss the extra sugar because they are so delicious just as they are. If you were wanting to try the Easy {Low} Sugar Cookies recipe but balked at the idea of rolling and cutting and getting flour down the front of your shirt – just roll the dough into a tube. You will feel so Betty Crocker-ish, perhaps a little Martha Stewart-y, but mostly you will break in to a Heavenly Homemaker dance. Do not ask me to show you what this looks like. 

One thing has led to another with cookie dough tubes in my kitchen. These are all the other important facts you need to know:

These Cookie Dough Tubes freeze well.Yum

These are so easy and fun to make, that I found that it made sense to make several batches to freeze to have on hand for all the cookie emergencies. To do this, simply place the parchment paper-wrapped dough into freezer bags, label, and freeze. Thaw in the fridge, if you think ahead better than I do. Otherwise, set the frozen dough tube on the counter-top for about 15 minutes, then slice and bake (according to the time and temp as directed in the cookie recipe). Yes, it’s that easy.

These Cookie Dough Tubes cost much less than what you can buy at the store.

I did the math, because I was curious and thought maybe you would be too.

One recipe of sugar cookie dough cost me roughly $2.60. This was using high quality ingredients, most of them organic. I get two tubes of dough out of one batch, each making about 18 cookies. This breaks down to $1.31 for one tube of cookie dough! Take that, Dough Boy! (I’m sorry. That wasn’t nice. You are adorable. You just aren’t good for us. And you are expensive. This is not your fault, because you are imaginary.)

These Cookie Dough Tubes aren’t limited to just sugar cookies.

Obviously, you can use this same idea to make other varieties of cookie dough. Chocolate chip works very, very well.

Chocolate Chip Cookie Collage

Need the recipes? But of course!

Whole Wheat Chocolate Chip Cookies

Easy {Low} Sugar Cookies

I haven’t tried yet, but I’m very sure this idea will work with:

Whole Wheat Chocolate Crinkle Cookies

Christmas Spice Cookies

How to Make Refrigerator Cookie Dough

Have you tried this idea before? What other varieties of cookies should we try with this idea?

Easy (Make-Ahead) Baked Potato and Bacon Casserole

It’s a Potato and Bacon Casserole. Life is good.

Bacon Baked Potato Casserole

This is so easy we can hardly call it a recipe. I’m pretty sure my family will be having this every other week for the rest of our lives for the following reasons:

  1. Bacon. Of course. And also, cheese.
  2. We can slather it with Spicy Ranch Dressing, which tastes so good I believe I shall become addicted to it.
  3. I can make several of these casseroles at once and freeze them for later, making this easy meal even easier.

This “casserole” is basically baked potatoes cut up in a dish with bacon and cheese all over it. I’m sorry that I can’t make it more complicated for all of you who would rather spend many more minutes sauteing, braising, and broiling. This time, you’ll have to get your steeping and zesting fix elsewhere.

Everyone else: I lovingly suggest that you go scrub some potatoes. You’re having this for dinner tonight.

Baked Potato and Bacon CasseroleYum

Easy (Make-Ahead) Baked Potato and Bacon Casserole
 
8 medium-sized potatoes (any variety) 1 pound bacon 2 cups shredded cheddar or colby jack cheese Sour cream, chives, and/or Spicy Ranch Dressing for topping
Author:
Ingredients
  • 8 medium-sized potatoes (any variety)
  • 1 pound bacon
  • 2 cups shredded cheddar or colby jack cheese
  • Sour cream, chives, and/or Spicy Ranch Dressing for topping
Instructions
  1. Scrub and bake potatoes by putting them into a covered dish in a 350° oven for 1½ hours.
  2. In the meantime, cut bacon into bite-sized pieces and cook thoroughly on the stove-top.
  3. Cut baked potatoes into chunks, spreading them out into a 9x13" baking dish.
  4. Sprinkle cooked bacon over the potatoes.
  5. Top with shredded cheese.
  6. Bake in a 350° oven for about 10 minutes or until the cheese has melted.

Offer sour cream, chives, and/or Spicy Ranch Dressing to complete this main course. Serve with a salad and another fruit or veggie. It is too easy. Makes 6-8 servings.

Baked Potato Bacon Casserole

To Freeze This Dish: 

Make it as directed above. Allow it to cool completely. Cover and label. Put it in the freezer.

To Reheat and Serve This Dish:

This is my favorite trick. Get the casserole out of the freezer. Cover the frozen dish with foil (somebody needs to invent a 9×13 glass cover for my pyrex dishes). Put the frozen casserole into a COLD oven. Turn the oven on to 250° allowing it to heat up along with the casserole. After one hour, turn the oven up to 350° and bake for one more hour or until the casserole is thawed, heated through, and looks like wonderful cheesy deliciousness.

Let us all add this recipe to our “Reasons to Make Extra Baked Potatoes When We’re Making Baked Potatoes Anyway” list.

7 Ways to Use Baked Potatoes

Switch out the bacon in this casserole for other cooked meats. Switch out the regular potatoes for sweet potatoes. Just whatever you do, try it with the Spicy Ranch Dressing. Ah-mazing.

Spicy Ranch Dressing

I just met something wonderful called Spicy Ranch Dressing.

spicy ranch dressing 1

Remember when I went to the Women of Faith conference with my girlfriends and got super silly? It may have been in part because of the meal we ate across the street from the arena before the event. Yes. I blame it on the specialty pizza. It was that good.

Who knew you could put thin slices of red potato on a pizza and turn out something amazing? The pizza had some sort of red-ish sauce drizzled all over it, and that very sauce is what made that pizza taste so good. Well, that and the bacon. Everything is better with bacon.

Of course I came home determined to replicate the sauce. Every potato needs that sauce, whether it’s on a pizza or not. So I looked it up on the restaurant website. It described the pizza blah, blah, blah “with spicy ranch dressing.” Bingo.

So I played. The result is too easy. Make this and forever drizzle it over your baked potatoes, your chicken, and sure – even your pizza.

Spicy Ranch DressingYum

Spicy Ranch Dressing
 
Author:
Ingredients
  • 1 cup homemade ranch dressing (because it is good for you and delicious)
  • 1-3 Tablespoons of your favorite hot sauce like Tabasco, Cholula, or Sriracha
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
Instructions
  1. Mix together, and enjoy.

See how easy that was? You’ll need my homemade ranch dressing recipe.

Want it to be spicier? Add more hot sauce, chili powder, or cumin. Want it to be less hot? Cut down the hot sauce, chili powder, or cumin. Really, it isn’t difficult.

Spicy Ranch Dressing

Later this week, I will share a fun new Baked Potato Casserole I came up with to use with this Spicy Ranch Dressing. You will love how simple it is. And yep, there’s bacon on it. (And all the husbands everywhere said, “Yes. Keep reading that one lady’s blog – the one who gives you recipes that use bacon.”)

Give me more ideas besides potatoes, chicken, and pizza for this dressing. Think it would taste good on a salad? (Yes.) Ooh, maybe with Sweet Potato Fries. Oh my goodness, yes. What else??

(No Flour) Monster Chocolate Chip Cookie Bars – The Heathier Way

Monster Chocolate Chip Cookie Bars – come and get ’em!

Real Food Monster Cookie Bars

When I saw the original recipe for these bars here, what really jumped out at me was the “no flour” thing. Avoiding flour is always a nice option in recipes. I also noticed the “mini m&m” thing but decided that while those are fun and tasty, they are on the naughty list and not required to make these cookie bars good. Then I wondered if I could cut back on the 2 cups of sugar and the amount of chocolate chips.

Do I know how to ruin a good recipe, or what? 

Hey. I didn’t ruin a thing. I simply cut back on the sugar and cut out the corn syrup and 10 different food dyes. The cookie bars are still delicious, so says my family and several other people I have served these to who didn’t even know I’d healthified this recipe. It probably helps that these bars still have plenty of sugar in them.

The oats and lack of flour create a really fun, chewy bar. I say, make these then wrap them individually and freeze them to grab out for lunch boxes or on-the-go snacks. This makes 24 good sized bars.

(No Flour) Monster Chocolate Chip Cookie BarsYum

(No Flour) Monster Chocolate Chip Cookie Bars - The Heathier Way
 
Author:
Serves: 24-36
Ingredients
  • 1 cup sucanat or brown sugar
  • ½ cup melted butter
  • 1½ cups creamy natural peanut butter (here's how to make it yourself)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1½ cups quick oats
  • 2½ cups rolled oats
  • ¾ cup mini chocolate chips
Instructions
  1. Cream sugar, butter, and peanut butter together until smooth.
  2. Add eggs, vanilla, and baking soda and mix well.
  3. Stir in oats until well combined.
  4. Fold in chocolate chips.
  5. Spread mixture into a cookie sheet lined by parchment paper.
  6. Bake in a 350° oven for 18-20 minutes or until lightly browned.
  7. Makes 24-36 cookie bars, depending on how large you cut them.

No Flour Monster Chocolate Chip Cookies (the real food version)

Make these gluten free by using GF oats. Learn to make your own Quick Oats here.

Enjoy this very easy treat!