The Most Saught After PBCC Cookie (gluten/dairy free)

Simply put, I was having a moment. I NEEDED something.
Alas, I have NO junk food in my pantry - this is by design, but always surprises me.
Ugh!
Every time, I do the same thing, search high and low, thinking I'll find something.
The reality is, that I wont. Then I get to sit and decide just how badly I want a sweet. If I want it bad enough to go through the hassle of baking it, then I have no choice but to upgrade my ingredients.

Tonight is just such an example.

Here's the result of my concoction:

1 Cup Earth Balance Peanut Butter
3/4 Cup Turbinado Sugar (Raw Cane Sugar)
3/4 Cup Chocolate Chip Cookies
2 Medium Organic Free Range Eggs
1 tsp baking soda
2 tsp Chia Seeds
1 1/2 tsp Sea Salt

Preheat oven to 350F
In a medium bowl, mix together all ingredients with a large fork until well mixed.
Scoop out dough one tablespoon at a time onto an ungreased cookie sheet.

Bake 12 minutes. Allow to cool completely unless you want to eat them with a fork. (Yes, we did this!)

Fresh from the oven, these are a bit gooey, but oh, they are SO GOOD!

This made about 14 cookies

Were they good?
Well, my toughest client (my hubby) said, "NOW THAT'S A COOKIE!"
Like this recipe? 
You'll want to be sure to get your FREE month of gluten free dairy free meal plans HERE

Nanaliscious!

Good health is sometimes even more simple than making the wrong choices, time and time again. I just found the most tasty sweet treat that actually filled me up, but it also curbed my cravings! 1 Banana, cut in 1/2 then lengthwise 1 Tbsp Peanut Butter Chia Seeds Simply spread the nut butter on the banana, sprinkle with seeds. Yikes I think I found a new food I LOVE! If you try this, tell me about your experience or other combinations you find tasty with the banana and nut butter foundation!