Peanut Butter Honey Cookies

Peanut Butter Honey Cookies

1 1/4 C. whole wheat pastry flour
3/4 tsp. baking soda
1/4 tsp. sea salt
1/2 C. smooth natural peanut butter
1/2 C. honey
3 Tbsp coconut oil
1 tsp. vanilla extract

1. Preheat oven to 325F.
2. In a medium bowl, stir together flour, baking soda, and salt.
3. In another bowl, combine peanut butter, honey, coconut oil, and vanilla. Whisk to incorporate the coconut oil completely.
4. Add the peanut butter mixture to the flour mixture, stirring just until all the flour is absorbed. Let sit for 5 minutes.
5. Line two baking sheets with parchment paper. Drop a heaping tablespoon scoop of dough onto cookie sheets, spacing evenly. Pat cookies down with your hand or in a fork pattern.
6. Makes about 18 cookies. Bake for 12 minutes, remove from oven, and let cool for two minutes while still on cookie sheets. Transfer cookies to cooling rack and let cool.

Maple Walnut Cookies

Maple Walnut Cookies


1 1/2 cup + 2 tablespoons rolled oats
1 cup + 6 tablespoons flour
1 cup of walnuts (chopped)
1/2 teaspoon of sea salt
3/4 cup of maple syrup 
6 tablespoons avocado oil
2 teaspoons vanilla

Preheat oven to 350° . Mix the dry ingredients together.  Mix the wet ingredients together.  Combine the went and dry and mix together.  Fold in the walnuts, place on a lightly oiled cookie sheet or parchment paper using a cookie scooper or a well rounded table spoon.  Place a walnut on the top of each cookie and press down.  Bake for 14 minutes, rotate the cookie sheet after 7 minutes.


*Recipe adapted from Ocean Beach People's Cookbook

Agave Zucchini Bread

Agave Zucchini Bread

2 ½ cups flour

1 tsp. baking soda
1 tsp. baking powder

1 tsp. cinnamon

1 tsp. ginger

½ tsp. sea salt

3 Tbsp.  oil

1/2 cup agave

2 cup shredded zucchini

4 oz. unsweetened applesauce

2 eggs

3 Tbsp. yogurt

2 tsp. vanilla

1 cup of chopped walnuts

Mix all the dry ingredients (except nuts) in one bowl, mix wet ingredients in another bowl.   Combine the dry ingredients into the wet, once mixed, add shredded zucchini and walnuts and mix lightly.   Pour in to a 9” x 5” x 3” loaf pan, bake at 350 degrees for 1 hour or until toothpick or knife comes out clean.

Banana Pancakes

Whole Wheat Banana Pancakes

Makes 12 pancakes

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoon  Agave syrup

2 tablespoon Maple syrup

1 teaspoon cinnamon

1/4 teaspoon nutmeg

2/3 cup milk (I used Almond)

1 tablespoon vanilla extract

3-4  ripe bananas, mashed

2 tablespoons avocado oil or any neutral oil

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup

Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

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