Peanut Butter Coconut Energy Bites

Man, sometimes being an adult really sucks! In two days I have had a frozen and broken dishwasher pipe, a leaking sink, and a small chimney fire. If bad things come in 3’s, then I better be good for a while!

In the midst of all this, all I have really wanted is a glass of wine and a cookie as big as my head. Since I am trying to lose a little weight though and not eat my feelings, I have been turning to these little lifesavers to satisfy me.

Energy balls have been all the rage in the last year or two, and for good reason. There are hundreds of varieties, they are super customizable and a great way to sneak in some good for you foods like flax and chia seeds.

I love the combo of coconut and peanut butter in these, and of course I was going to add some chocolate chips. Don’t like peanut butter? Use your favorite nut butter. Not feeling like chocolate chips? How about some dried cranberries? The possibilities are endless!

Recipe adapted from Beaming Baker

Peanut Butter Coconut Energy Bites


  • ¾ cup shredded coconut
  • ¾ cup rolled oats
  • ¼ cup ground flaxseed
  • 1 tablespoon chia seeds
  • ¼ cup chopped peanuts or add-ins (mini chocolate chips, raisins, etc.)
  • Wet Ingredients
  • ¾ cup peanut butter (I used chunky)
  • ¼ cup honey


  • Slightly melt peanut butter in microwave, about 30 second. In a large bowl, mix together all of the dry ingredients using a sturdy spatula or wooden spoon.
  • Scoop mixture into your hands and roll into bites. I like my bites to be about 1 ½ tablespoons. If the mixture is too dry, add in a bit more honey.
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    Peanut Butter Chocolate Chip Muffins

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    I know that it is already well over half-way through the school year, but I feel like I am still trying to get the hang of things. M is only in kindergarten and goes to school 3 days a week. On those days, I feed her breakfast (daycare does the other 2 days.)

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    Some nights I am ahead of the game and plan ahead what I will feed her in the morning. Some nights- not so much. That’s why I like to have food in the freezer for those hectic mornings when I just don’t quite have it together.

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    Muffins typically freeze well and these are no exception. I have been making them for a few years now and they never disappoint. They bake up beautifully and the combo of peanut butter and chocolate is by far a favorite of mine. I hope you give these a try, I think you and your family will love them!

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    Peanut Butter Chocolate Chip Muffins


    • 2 ¼ cups all-purpose flour
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 2/3 cup brown sugar
    • 6 tbsp. butter, melted and cooled
    • ½ cup peanut butter
    • 2 large eggs
    • 1 cup milk
    • ¾ cup chocolate chips


  • Preheat oven to 375°. Line a muffin pan with 12 paper liners.
  • In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
  • In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
  • Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
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    Recipe Source: Annie’s Eats

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    No Bake Peanut Butter Granola Bars

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    The home I just purchased is an older home, from an elderly couple who lived in the house for over 40 years. As you can imagine, it needed some updating. The counter-tops and backslash in the kitchen were mauve. Those were the first to go! Next was the large fabric mauve blinds in the living room. Oooh baby those had to go! They were a large dusty monstrosity that I couldn’t get rid of fast enough. Online I went to the glorious site that is Amazon Prime and ordered two pretty new white blinds. Two days later they arrived on my doorstep. Those mauve monsters were ripped own with vigor.

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    The first was hung and what a glorious sight it was! But then-disaster struck. The second blind was too big. I ordered the wrong size. And after getting ahead of myself and ripping down the old blind, I now have a huge naked window. So with shame I now have an old blue blanket thumb tacked to cover the window until my new blind in the correct size will be here- in two days. Moral of this story: measure twice, click “buy” once. Oh, and if you aren’t an Amazon Prime member yet, you’re really missing out!

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    These granola bars are the only thing getting me though this frustrating day. They come together in just minutes and are completely versatile. Don’t like candy? Swap them out for some chocolate chips, peanuts, or even dried fruit. They make the perfect snack for lunch boxes, or even breakfast on the go. Just slice and wrap individually and you have a granola bar a million times better than any you can buy at the store, and without all those strange ingredients to boot!

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    No-Bake Peanut Butter Granola Bars


    • 2 c. quick-cooking oats
    • 1 c rice krispies cereal
    • 2 Tbs coconut oil
    • ¼ c honey
    • ¼ c light brown sugar, packed
    • ¼ c peanut butter, creamy or chunky
    • 1 tsp vanilla extract
    • 1/4 c M&M's
    • 2 Tbs semisweet chocolate chips


  • In a medium bowl combine oats and cereal; set aside. In a small saucepan combine coconut oil, honey and brown sugar. Heat over medium heat until sugar is dissolved. Bring to a boil and remove from heat. Add the peanut butter and vanilla and stir until mixture is smooth. Pour over oat mixture and stir until evenly coated. Keep stirring until the mixture comes together. If adding fruits or nuts, add them at this point.
  • Press mixture into a 8"x8" baking pan sprayed with non stick cooking spray. If you are going to be adding a ingredient that will melt, such as chocolate chips, add them at this point and press into bars so they stick. Allow to set for several hours or until firm. Cut into 10 bars.
  • In a sandwich bag, melt chocolate chips in microwave. Cut off corner and drizzle over bars. Immediately top with M&M's. Allow chocolate to set before wrapping.
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    Recipe adapted from The Recipe Critic

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    Mint Chocolate Chip Cookies

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    One of the things I do to save money is to not have satellite or cable TV service. I am not home much, and any free time I have is spent working on blog posts or reading emails. Because we don’t have TV, the kids have a pretty good movie collection. A lot of the movies are the old Disney VHS from when I was young.

    Can we all agree that The Little Mermaid is the BEST?

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    In spite of a decent selection of movies, my kids still want to watch the same ones over. And over. And over. As I am typing this they are asking to watch Bee Movie, and I am saying FOR THE LOVE OF ALL THINGS HOLY NO! I can’t take it anymore! No one told me that kids are born without the need for variety. They will eat the same mac and cheese and watch the same movie all day every day if you let them.

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    Since I am a adult and need a little variety in my life, I decided to shake things up a bit. I took my favorite chocolate chip cookie recipe and added peppermint extract and green food coloring to make these cookies perfect for St. Patrick’s Day!

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    They bake up super soft and chewy, thanks to the chill time. The dough also freezes great, just scoop and freeze then place in freezer bags until ready to use. Don’t thaw, but add a couple extra minutes on the cooking time.

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    Mint Chocolate Chip Cookies


    • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
    • 3/4 cup brown sugar
    • 1/4 cup granulated sugar
    • 1 large egg, at room temperature
    • 1 1/2 teaspoons peppermint extract
    • 10 drop green food coloring
    • 2 cups all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 and 1/4 cup semi-sweet chocolate chips


  • Using a stand mixer or hand mixer, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy. Mix in egg, extract and food coloring. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add 1 cup chocolate chips and mix for about 5 seconds until evenly disbursed. Cover dough tightly and chill for at least 1 hour and up to 2 days. Chilling is mandatory for a tall and puffy cookie, if not chilled the dough will spread too thin.
  • Preheat oven to 350F. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Roll balls of dough, about 1 Tablespoon of dough each, into balls (dough may be crumbly but it will come together once you start rolling.) Press remaining 1/4 cup chocolate chips into the tops of cookies. Bake for 8-9 minutes, until barely golden brown around the edges. Do not over bake, they will continue to cook on the cookie sheet. Allow to cool for 5 minutes on the cookie sheet.
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    Recipe adapted from Anna Olson

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