Reverse Reeses Cookies - Bakerlita.Market

Reverse Reeses Cookies Jump to Recipe ↓

by Andrea Witthoeft April 05, 2019 0 Comments

Reverse Reeses Cookies

We can't deny, and I don't know why, but there is something special about peanut butter & chocolate... I think they were created with a beautiful intention, the intent to be co-partners together in many recipes, of course, for our taste-buds to enjoy  :) haha... What do you think? This couldn't just be an accident!!! God is so good! 

 The beauty of re-creating what is already good, and making it EVEN BETTER is what I absolutely love to do! God created our taste buds to ENJOY all the wonderful wholesome foods He has given us... But, we must be wise by enjoying what truly blesses our body, soul and spirit, NOT just our taste buds. 

Sugar, yes it's surely sweet, but not so sweet for you... Learn more on my blog about my TOP sweeteners alternatives, (and WHY) and which ones you MUST avoid at all cost if you want to take care and nurture your body.

Traditional Baking= Flour (gluten) + Sugar (diabetes) + Commercial Butter (unhealthy fat)... Adding all 3 of these in one equation (cookie) EQUALS unhealthy body fat accumulation, toxins, brain fog, anxiety, damaged gut lining, moodiness, cravings, sugar/carb cravings, addictions, low energy... I could keep going, AND THAT IS SCARY, don't you think? The beauty of it all is that we have a choice of what we put in our mouth.

Okay, let's talk about the GOOD NEWS! There are always alternatives, if you don't think so, you MUST get creative! I wanted to create for you a free guide, how to swap from unhealthy ingredients to ingredients that I use on a daily bases that BLESS you, not KILL you...

Wow, I just realized that the word "bless" means to give LIFE, so the opposite of that is to DEATH, this is quite fitting to the truth of what we put in our bodies!

Everyone loves cookies, chocolate, peanut butter, and those world-famous Reeses Pieces Cups. Being healthy doesn't mean you can't indulge in what you love; it's about investigating in what is GOOD for you in what you love. Natural organic peanut butter, raw organic cacao powder, and a sweetener that is 100% natural, that has no effect on your blood sugar levels.

I love developing recipes, but I also love educating you on the WHY... Why I use specific ingredients, the brands I believe in, and to keep the world the way God intended it to be, organic, natural, and wholesome!

I find it fascinating that you and I can still enjoy some of our favorite flavors just by swapping, innovating, and being creative to create a treat that heals us from the inside out, that is just beyond beautiful!

I hope you got some nutty golden nuggets out of this post and can share it with your loved ones who want to live with the goal of blessing and healing through the very food under our feet!

Let us be a people to glorify God in everything we do, starting with what we put in our body that he has gifted us!

God Bless, & please delight yourself with my Reeses Sandwich Cookies! Also, tag me if you make them, I would love to see all your creations! @BakerlitaBakery

Blessings & Bake The Bakerlita Way!

RECIPE

INGREDIENTS

1 pkg Bakerlita’s Baking Beauty Mix
1/3 cup grass-fed butter (room temp)
1/3 cup organic natural peanut butter (smooth or crunchy)
1 eggs room temperature
1 tsp baking soda
2 tsp blackstrap molasses (optional)
2 tsp pure vanilla extract

CHOCOLATE GANACHE FILLING

1/2 cup keto dark chocolate chips (found inside Bakerlita’s Baking Beauty Mix)
1tbsp Coconut Oil (extra virgin)
1/2 cup Lakanto Powdered Sweetener (monk fruit)
1/2 cup organic natural peanut butter (smooth or crunchy)

INSTRUCTIONS
  1. Open and add the entire Bakerlita Beauty Baking Mix into a medium bowl, add baking soda and set aside the chocolate chips found in Bakerlita mix for the chocolate ganache filling; Whisk until combined, and set aside.
  2. Cream butter in a large bowl with a stand mixer with a beater blade or a hand electric mixer, beat until softened, 3-4 minutes; the butter should become lighter and almost double in volume, then add peanut butter and beat again for another minute.
  3. Add ½ cup of Bakerlita Beauty Baking Mix, and an egg, vanilla, and molasses, and continue to cream for another 5 minutes.
  4. Add the remaining of the dry ingredients, beat again until just incorporated.
  5. Prepare two baking sheets with parchment paper, scoop out cookies on the baking sheet, depending on the size of the scoop, 18 jumbo, or 24 medium cookies.
  6. Using the palm of your hand, slightly press down the cookie. (you may press with a fork to create that classic peanut butter cookie look.)
  7. Place cookies in the fridge for 20min to allow them to chill.
  8. Preheat oven to 350°F.
  9. The cookies will spread somewhat during baking, but you still need to pre-shape them
  10. (the more you pre-flatten them the more they'll spread = crispier cookies, so if you like them cakier just don't flatten them too much!)
  11. Bake for 9 minutes.
  12. As the cookies are baking away in the ovens, it’s a good time to make the chocolate ganache filling.
  13. On medium heat, in a small saucepan, fill with a little bit of water, place a small heatproof bowl on top.
  14. Add coconut oil and Lily's chocolate chips. Let the chocolate melt together until silky smooth and remove from heat imminently so the ganache doesn't get too liquidy. Next, add Lakanto powdered sugar and organic peanut butter.
  15. Let cookies cool completely to room temperature, 45min to an hour.
  16. Once cookies are completely cooled, flip over half of the cookies so that bottom is facing upward. 
  17. Add about a heaping 1/2 tablespoon of chocolate ganache on one the flipped bottom side of each cookie. Sandwich together and enjoy with some dairy-free milk ;)
  18. Enjoy with a cup of coffee!
  19. Store in an airtight container for three to four days and freeze for up to 3 months.



Andrea Witthoeft
Andrea Witthoeft

Author



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