Peanut Butter and Honey Cookies (Gluten Free)

Chocolate Chip Peanut Butter Cookies 

Recipe:
1 cup peanut butter
2 tablespoons coconut oil
2/3 cup honey
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 c coconut flour
Pinch salt

½ cup chocolate chips (I added chocolate chips-E) 

1. Preheat oven to 350 degrees. Prepare cookie sheets with parchment paper. 
2. Combine coconut oil, peanut butter, and honey in a microwave safe bowl and heat for about 30 seconds. Stir to combine. If you need to heat a little more, do so until it combines well when stirring. 
3. Combine coconut flour, baking soda, and salt in a separate bowl and set aside. 
4. Mix the peanut butter mixture until creamy and smooth. Add the eggs one at a time and mix well. Add the vanilla and continue to mix. Add in the flour until all ingredients are combined. 
5. Scoop out a tablespoon of the batter and roll into small balls. Place on cookie sheet 2" apart and press gently with a fork. 
6. Bake for about 10 minutes or until edges start to brown. Cool on a wire rack. 

Double Batch

2 cup peanut butter
4 tablespoons coconut oil
1 1/3 cup honey
4 eggs
2 tsp vanilla
2 tsp baking soda
1 c coconut flour
2 Pinch salt

1 cup chocolate chips

Recipe from http://www.thedwellingtree.com/2013/06/peanut-butter-and-honey-cookies-gluten.html

Red Raspberry Fruit Leather

Small Batch (Fills one round tray) 

2 cups mashed red raspberries

1/3 to ½ cup raw honey (adjust to desired sweetness)  

½ of a lime juiced

Mix all ingredients and pour onto dehydrating drying sheets/fruit roll sheets

Fills one round tray

Dehydrate on 13 5 degrees for 24 hours

Recipe by Eileen Hall  

Large Batch (Fills your dehydrator)

8 cups mashed red raspberries

1 1/3 to 2 cup raw honey (adjust to desired sweetness)  

2 limes juiced

Mix all ingredients and pour onto dehydrating drying sheets/fruit roll sheets

Fills 4 round trays

Dehydrate on 13 5 degrees for 24 hours

Recipe by Eileen Hall