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Coco-Peanut Butter Energy Nuggets (GF)

Coco-Peanut Butter Energy Nuggets (GF)

‘Tis the season for baking, so I’m working on creating some (much much) healthier goodies for the holiday season.  My goal is to keep as close to NSNG (No Sugar No Grains) as possible…a challenge!

These Coco-Peanut Butter Energy Nuggets (I can’t really call them cookies!) are gluten free (GF) but not entirely grain free.  They are sugar free, though, since they’re sweetened only with a ripe banana.  The peanut butter taste is subtle, not dominant.

**I’m posting this recipe as a work in progress.  They turned out pretty good, but a touch dry.  Next time, I plan to try these modifications:

  • Use 2 bananas, instead of 1– to increase the moisture
  • Use 3/4 cup peanut butter, instead of 1/2 cup– to amp up the PB flavor
  • I may try omitting the brown rice flour.

At any rate, this recipe is a keeper.  Ski season is coming and these will pack perfectly in my coat pocket!


1 large ripe banana
1/2 C organic peanut butter
1/4 C full fat coconut milk
1 t vanilla extract

1/4 C ground flax
1/4 C coconut flour
1/4 C oat flour (with GF oats)
1/4 C garbanzo bean flour
1/4 C brown rice flour
1/2 C finely shredded unsweetened coconut

1/4 t salt
1/2 t baking soda
1/2 t baking powder
1 t cinnamon


1.  Mash the banana on a plate.  Mash in the peanut butter, coconut milk and vanilla extract.

2.  Combine the rest of the ingredients in a large bowl.

3.  Add the banana mash to the bowl and stir until combined.

4.  Use a Silpat or parchment paper on a cookie sheet.  Make tablespoon size balls using a cookie scoop.  Roll them in your hands and flatten into discs.

5.  Bake for 10 minutes at 400 degrees.  Cool on a wire rack.  Makes 36.

Coconut Cacao Nut Butter Bites (NSNG)

Coconut Cacao Nut Butter Bites (NSNG)

Here are some fat bombs…AKA energy bombs!  Fat is not a bad word around here, did you know that?

I made these bites without any sweetener, so they are NSNG (No Sugar No Grains).  They are not sweet, so don’t expect them to be!  Having one of these is like eating a shot of espresso.  Oh, yeah!

If you must have that sweet sense on the tongue, you can always add a little liquid sweetener.  (Go easy, now!)

I intend to use these Coconut Cacao Nut Butter Bites to fuel my active days out on the mountain bike or up on the ski hill.  I expect 1 bite to keep me going for hours!

Please note– I still need to find out how they travel.  The bites solidify in the fridge, but I don’t yet know how soft they’ll get at room temperature.  I’m going to pack them “appropriately.”

You can use any variety of 100% nut or seed butter and any type of chopped nuts in this recipe.  I used unsweetened sunflower seed butter and *unsalted pistachios.

Unsalted pistachios from

Unsalted pistachios from


1/2 C coconut oil
1/2 C peanut butter, almond butter or sunflower seed butter

1/2 C organic cacao/cocoa powder
1 t cinnamon
pinch salt
Optional- maple syrup or agave nectar, to taste

3/4 C finely shredded unsweetened coconut
1/2 C chopped unsalted nuts
1 T chia seeds
1/2 t vanilla extract


1.  Use a double boiler to melt and liquify the coconut oil and nut or seed butter.

2.  Stir in the cocoa powder, cinnamon, salt, and sweetener (if using).

3.  Remove from the heat and add the remaining ingredients.

Double boiler

Double boiler

4.  Cool the ingredients (in the top portion of the boiler) in the fridge for about 30 minutes.  About every 5 minutes, stir the mixture.

5.  Once the mixture thickens enough, use a “cookie scoop” or a 1/2 – 1 T measuring spoon to make small balls.  Place them on a piece of parchment paper.  My batch made 32.

Using a scooper is recommended!

Using a scooper is recommended!

6.  Cool the bites in the fridge until they harden completely.  Store them in a closed container in the fridge.  You can eat these right out of the fridge.  They melt in your mouth!

Coconut Cacao Nut Butter Bites (NSNG)

Coconut Cacao Nut Butter Bites (NSNG)

Nuts from

Nuts from

*I buy unsalted organic pistachios from  They are awesome!

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