Peanut-Almond Butter Cookies + Frozen Yogurt Cookie Sandwiches

Peanut-Almond Butter Cookies + Frozen Yogurt Cookie Sandwiches

Are you having a terrific Tuesday? I hope so.

I am in the home stretch (2 days left) of a week off working out. It’s going better than I thought as far as my own sanity goes. But pain-wise…hmm…I feel it while doing random things more than anything. Straightening up from bending over, transferring dishes from the dishwasher to the cupboards. So THAT is not good. I’m getting right sick and tired of this, let me tell you.

On the bright side, I went for a hike in Gatineau Park yesterday, and it was pretty great. I did the Wolf Trail, which starts across the road from Blanchet Beach on Meech Lake. It’s supposed to be a 3-hour hike, with a “difficult” rating. It took me 1 hour and 50 minutes. I didn’t think it was difficult, although there were portions of ascent where I was huffing and puffing. I tried to keep a pretty quick pace, and I ended up jogged some portions of the trail because it just felt like the right thing to do in the moment. It was so invigorating to be surrounded by forest with no other people around, just me and 492490843 bugs (that’s what I would say was the difficult part), getting sweaty, breathing heavy, soaking up the sun and the smells and the beautiful surroundings. I left at 9:00 and was the first person on the trail; I didn’t see anyone until there were about 15 minutes left. That was such a gift. However it did mean that I broke through a new spider web/cob web along the path every 10-30 metres! Eventually I grabbed a stick and started waving it in front of me as I went, but it didn’t help much. I was walking too fast the the stick was too short. But it was fun to slash it around like a sword for a while haha

I laughed pretty hard at myself at the end…I fell. I made it 8.4 km without tripping while running over all sort of roots and fallen trees rocks and changing ground levels, and then I tripped with maybe 75 m left. Luckily nobody saw but I couldn’t believe it when I got up and realized the parking lot was right there. Derp. I guess I’m not a natural born trail runner.

I’ll definitely do this trail in the fall when I come home for Thanksgiving. Although it will probably be really busy there that weekend so…maybe not. But there would be fewer bugs and the leaves would be beautiful and it wouldn’t be hot like it is now. We shall see!

In other news, I’m moving in 3 quick weeks. WHAAAAAT?! So strange. I am so ready and yet I am not. It’s daunting to think about the 4 years that lie ahead but so freakin exciting too!

I volunteered to take the smaller bedroom in our apartment, and it is SMALL. Like ITTY BITTY. My current bed is basically the size of my future room. lol. This is going to be interesting. I really want to go down asap to see the place in person before I pack up my life and move, but I just won’t have the chance.

In other other news, I took that protein froyo from my last post and sandwiched it between some of the yummiest cookies. That’s good news, people. If you don’t feel like making sandwiches, at least make the cookies. They are chewy and soft and so nut buttery! Aka heavenly.

Please make these cookies. Please. They need you just as much as you need them.

[Note: These sandwiches are pretty hard when you take them out of the freezer, so try to have about 30 minutes of foresight in regards to when you’re going to want one. Or else try to microwave it for a brief spurt. Or else use really fatty yogurt in the froyo recipe and then they won’t be as solid. Or else eat them right after assembling, which is pretty darn hard to NOT do.]

Peanut-Almond Butter Cookies + Frozen Yogurt Cookie Sandwiches
 
Prep time
Cook time
Total time
 
Serves: 18 cookies, 9 sandwiches
What you need
  • ½ cup crunchy natural peanut butter
  • ½ cup roasted almond butter
  • ⅓ cup white sugar
  • ⅓ cup brown sugar
  • 1 egg
  • Banana, Almond Butter and Jam Protein Frozen Yogurt (link to recipe is in blog post), or substitute your favourite ice cream.
What to do
  1. Space out your oven racks so you can use 2 of them, and preheat oven to 325 on convection (to do this on my oven, I press the "convection conversion" button, input the temperature I'd use for non-convection - 350 - and it preheats it to 325). Alternatively, preheat your oven to 350.
  2. Line 2 baking sheets with parchment paper (these cookies don't really spread).
  3. Mix almond butter, peanut butter, and egg in a medium bowl.
  4. Add the sugars and mix to form a dough.
  5. Form into balls, place on the cookie sheets, and flatten them as much as you desire. (I'd recommend about ⅓-1/2 inch). I was able to make 18 cookies.
  6. Bake. For thicker cookies, about 16 minutes, for thinner cookies (1/3-1/2 inch counts as thinner), about 14 minutes. You want them to be a little golden and mostly set.
  7. Let cool for 5 minutes on the pan then transfer to a wire rack to cool completely.
  8. Once the cookies are cool, scoop some of the froyo onto one, then sandwich with a second cookie. You can either eat them at this point, or freeze in an airtight container. If you freeze them, they will become quite hard so just be sure to take one out 20-30 minutes before you want to eat one, or microwave it a little bit to soften it up, or use high fat yogurt in the froyo recipe!

Banana, Almond Butter, and Jam Protein Frozen Yogurt

Banana, Almond Butter, and Jam Protein Frozen Yogurt

Hello and happy Friday to you!

What is your opinion on the acceptability of eating ice cream for breakfast? Not advised? Hmmm. I think if I had three wishes, one would absolutely be for ice cream to have no calories. That would be a true paradisiacal world.

I want to share some things I’ve been loving lately! Let’s just dive right in.

1) The Get Change podcast by Chris Moore. I love this. I love what he talks about (most of the time haha). This guy is seriously cool. He is part of the Barbell Shrugged crew, and his nickname/previous podcast name/Instagram name is Barbell Buddha – after a couple episodes you’ll see why. I love to listen to this while I draw and do my back rehab exercises. The more recent episodes tend to be the ones I like best.

2) Elven Rings by Phil Jackson. This is one of the many books Chris talks about on his podcast at some point, and I decided to give it a go. I love it so far! It’s interesting, and easy to read.

3) The Ministry of Coffee. There are two of these in Ottawa – one downtown on Elgin St. and one in Hintonburg on Wellington St. West. The Hintonburg one is close to my house, and I have started to go there in the mornings ..Okay well I have done it only three days in a row now but I love it. It’s not too busy, has a mild hipster vibe, and good coffee. I usually order a vanilla almond milk latte (they make their own vanilla syrup) or a tall drip if I’m feeling frugal. But get this: at night, they become a lounge bar. They have alcoholic drinks starting at 6pm. Before summer ends I plan to experience that. And their Nutella latte…I mean, come on.

4) This shirt. And this hat. Obsessed. I look like an idiot when I wear the snapback, so I just wear it backwards most of the time. But it’s my only hat (I bought it at Beach WOD in Wasaga when I desperately needed one) and I love it. I also plan to buy the other 2 colours of the tank once I have money. So, probably never. :/

5) Drawing! I’ve drawn this little anatomy-themed trio (I used a sharpie pen!) and I plan to put them up in my room when I move. (They’re all on the same colour of paper, the lighting was just different for the photos.)

    

6) This gingerbread caramel recipe. You guys, these are INCREDIBLE. Tastes like Christmas melting in your mouth. Not exactly a regular sensation to seek out in July, but highly enjoyable nonetheless.

That’s all for now. Here is a recipe.

SO, this protein frozen yogurt – or profroyo for short – is super easy. One thing to note is that I didn’t use my ice cream maker for this; I just mixed it right in the dish, and froze it. Doing it this way gives it a bit of an icy texture, but if you were to churn it, doing so would help quite a bit with that. (So would using a higher fat Greek yogurt.) Now, I still find it really delicious with the slightly ice texture and it doesn’t bother me at all. If you’re not such a fan, and don’t have an ice cream maker, you can stir it (“churn it”) yourself every 20 minutes or so until it’s just a little frozen all the way through, and then eat it. I actually do this when I’m impatient. I mix up a half batch, put it in the freezer, stir it at the 20 minute mark, and then about 20 minutes later eat the darn thing right away.

It’s good just straight up…but it’s also really quite something when you cover it in more nut butter and berries.

The best thing about this recipe is that it’s 100% HEALTHY. OMG A HEALTHY FROZEN TREAT!!

Bananas, plain Greek yogurt, whey protein, nut butter, and jam. If you don’t like eating jam because it has added sugar, make your own using chia seeds and frozen berries! Or heck just mash up some berries and throw ’em in instead.

I have used both peanut butter + raspberry jam, and almond butter + strawberry rhubarb jam for this. Both combos were the jam! (haha). I like to buy my jam from the farmer’s market, as I find they tend to be a little less sweet and really flavourful. Plus it’s nice to support local farmers/businesses, and you can often find really neat combinations – like peach cardamom, fig and blood orange, blueberry lavender, etc. (Check out Michael’s Dolce if you live in Ottawa!)

Anyways, here ya go!

Banana, Almond Butter, and Jam Protein Frozen Yogurt
 
This froyo is made from good-for-you stuff only, so it's a cool summer treat you can feel great about. And with the never-fail combination of bananas, nut butter, and jam, you really can't go wrong.
Serves: 2 servings
What you need
  • 2 very ripe bananas
  • 1¼ cups plain Greek yogurt (I used 0% but using a higher fat yogurt will make the end result creamier!)
  • 1 scoop vanilla whey protein powder
  • 3 tbsp almond, peanut, or any nut butter
  • 3 tbsp jam of choice
What to do
  1. In a loaf pan, mash the bananas.
  2. Add the yogurt and whey protein, and mix well.
  3. [At this point, if you want to use an ice cream maker to churn it, do so. When it's almost done, drop in the nut butter and jam, and then transfer to a dish to freeze fully.]
  4. Dollop the nut butter and jam on top, and swirl into the base.
  5. Place plastic wrap directly on top, and freeze until solid (at least 4 hours).
  6. Microwave it for about 20 second before eating so you can scoop it!
 

Peanut Butter Energy Bars

Peanut Butter Energy Bars

I’m back! I left for 9(?) weeks but I am back. I left the blogosphere for no real reason, other than I didn’t feel like coming back to it.. I went to Germany for 17 days or something, then when I returned I just had no urge to conceive or make or eat or photograph recipes.

Germany was incredible, definitely the highlight of my entire year (actually, probably longer) – but I am not going to bother at all with recounting any of it here. It would take too long. I could seriously do a post for every day I was there! What else have I been up toooo…. There was a weekend where I went to my friend Kate’s convocation and cottage, a week where my east coast friend Marcelle came to visit, and there was a weekend in Wasaga Beach for a CrossFit comp that I didn’t participate in. Those are some highlights. Other than that, just trying to enjoy the summer! It’s so darn short after all. One shit thing is that I have finally given in to a 3-year recurring low back issue. The severity has always varied, but I’ve always been stubborn and trained through it. I have been afraid of losing the progress I’ve gained in my strength and fitness. Which is dumb. I need to be healthy or else I’ll never make any REAL progress, and if it gets worse I could be seriously sidelined for a while. So I scaled back my exercise, have been doing rehab exercises on the daily, seeing my chiro and massage therapist as much as I can afford to go, and hoping for the best. After 4 weeks or so it hadn’t gotten a ton better so now I’ve scaled back even more; no more oly lifting except with a bar, no more metcons. The worst is not SQUATTING(!!!) and not oly lifting. AHHHHHhhh. Just strength stuff and the air assault bike and rowing. It’s not the best but at least it’s better than doing nothing at all. And in the grand scheme of things, even it becomes 4 months, that’s fine. It will get better eventually and I’ll eventually get stronger than I ever have been. (At least that is what I keep telling myself.)

Okay so peanut butter bars.

I like peanut butter…Duh. A lot…Duh. Who doesn’t?! I mean, it’s not my favourite nut butter, but it IS the cheapest, so I eat it a lot. I also came across Peanut Butter Cheerios recently…and boy oh boy, what an incredible invention those are, people. You need some of those in your life, let me tell you.

I decided that putting peanut butter Cheerios in a peanut butter protein bar would be a delicious endeavour. So that is what I did. However, the protein ends up not exactly being the primary macronutrient in these, so they’re more energy/macro bars. Which is fine with me, I will eat them regardless. Eventually I’ll probably try a baked version of these so I can eliminate some of the sweetener, add eggs/egg whites, and use some PB2 in place of some of the peanut butter to keep the fat a little lower.

Anywho, if you like peanut butter, these are for you. Which I hope is everyone (unless you’re allergic, in which case you’re excused from not liking peanut butter)…

Peanut Butter Energy Bars
 
Prep time
Total time
 
These bars are chock full of peanut butter and are kicked into higher gear with peanut butter Cheerios. With 7.5g protein, 15.5g carbs, and 6g fat per bar, they make a balanced snack for any time you need a pick-me-up.
Serves: 16
What you need
  • 1 cup peanut butter Cheerios (you can also use plain Cheerios)
  • 1.5 tbsp coconut flour
  • 1 cup quick oats, ground almost into flour
  • ½ cup quick oats
  • 2 scoops whey protein (I used 1 vanilla, 1 unflavoured)
  • ¾ cup chunky natural peanut butter (you can also use smooth)
  • ⅓ cup honey
  • 2 tbsp maple syrup (or more honey)
  • Up to 2 tbsp unsweetened almond milk
What to do
  1. Mix the Cheerios, coconut flour, all oats, and protein powder together in a large bowl.
  2. In a separate bowl, mix together the peanut butter, honey, and syrup.
  3. Pour wet into dry and mix. You may find it's too try to hold together - if this happens, add in the almond milk 1 tbsp at a time until it just holds together.
  4. Press mixture into a square glass baking dish (I lined mine with plastic wrap first, but parchment paper or aluminum foil would also work).
  5. Refrigerate until set (about 3-4 hours) and then cut into bars. Individually wrap the bars in tin foil and store in the freezer (eat them straight out of the freezer).

 <3

Hi! I’m Claire
Hi, I’m Claire. I really love food…and other things, too I guess. And that is what you’l find on this blog! My Life Cravings is my an outlet for sharing my own healthy recipes with a side of my life. I’m a kinesiology graduate and future chiropractic student, just trying to live (and eat) to the fullest. Thanks for stopping by!
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