4-INGREDIENT PALEO PEANUT BUTTER COOKIES

INGREDIENTS
1 cup creamy peanut or almond butter
1/2 cup coconut sugar
1/2 cup almond flour (adjustable, depending on what nut butter you use!)
1 large egg

INSTRUCTIONS
Preheat oven to 350 degrees F.
In a medium bowl, mix together peanut butter, coconut sugar, and egg. Add almond flour 1 tablespoon at a time, mixing in between, until the dough is thick and easy to roll into balls (not too sticky). You may end up using more or less almond flour here, depending on what nut butter you use.
Roll the dough into 18 1-inch balls and place on a cookie sheet lined with parchment paper.
Using a fork, flatten the cookies, making a cross pattern.
Bake for 12-15 minutes or until the edges of the cookies are browning. (Bake less for chewy cookies and more for crispy cookies).
Let cool before serving. They will harden as they cool.
NOTES
If you don’t have almond flour, there are similar recipes that use 1 cup of coconut sugar and no almond flour. This will make a sweeter cookie.

Giada’s Classic Pesto

Serves: 

6 servings

Cooking Level: Beginner

Prep Time

5Minutes

INGREDIENTS:

• 2 cups fresh basil leaves, packed
• 1/4 cup toasted pine nuts
• 1 garlic clove
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon ground black pepper, plus m ore to taste
• 2/3 cup olive oil
• 1/2 cup grated parmesan cheese

INSTRUCTIONS:

• In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in the cheese. Season the pesto with more salt and pepper to taste.
• The pesto can be made 2 days ahead. Cover and refrigerate.