Fun fact: Sometimes I spend more time staring at this little empty text box than it actually takes me to type up a full post.
Fun fact #2: One of my goals in life is to turn everything into dippers because they just make life a little more fun. I’ve talked about my love for finger food before, but I just want to emphasize just how much my heart is in it.
I’ve had cookie sticks and dip on my list of things to make for quite a while, but I was struggling to decide on what cookie dip duo to make. But then Lin and Tilda did a fun peanut butter challenge on Instagram so my mind went straight to peanut butter cookie sticks. Choosing the dip was another challenge, but I feel pretty confident in my choice. This berry coconut mylk is creamy fruity goodness that pairs so perfectly with the peanut butter cookie sticks.
Continuing to amp up the PB&J game. One recipe at a time.
Speaking of my list of things to make, it is crazy long. I actually have a few different ones. I have one on my computer, one in my phone notes, and two pages of it in my foodie notebook – not to be confused with my travel notebook or my doodle notebook or one of the other 8 notebooks I have kicking around my room.
My list continues to grow and grow, but still somehow I often don’t know what to make when I want to bake or create something for you guys. I have this massive list and then at the time none of the things jump out at me. It’s pretty weird. Sometimes I just choose something off the list at random and try it out and I usually end up feeling pretty happy with my choice.
Making lists is one of my favourite things. I once made a list of lists I could make. They help me get my ideas out on paper, but they also help me when I’m having a hard time. Especially lists of little goals for the day/week/month. They help keep me on track and give me things to work on because I like to be able to check the things off the list and it makes me happy to do so!
A couple things on my little goals list for the next little while are: meditate when I wake up, yoga or stretching daily, read for at least 15 minutes every morning, spend less time on my phone, spend more time outside, mix up my meals and try some recipes (I have my eye on this stirfry), and to get back into consistently posting recipes for you friendly faces!
Now, let’s talk this recipe! These peanut butter cookie sticks are based off of my almond butter cookie bars and oh so delicious. They’re soft and chewy with a little crispiness around the edges, they’re full of peanut butter flavour thanks to a mix of peanut butter and peanut flour (which also makes them lower in fat + higher in protein!), and the coconut sugar gives them a nice traditional cookie flavour. Did I mention they’re made with oat flour making them gluten free as well?! Hnnnng!
Then there’s the cookie sticks trusty companion – berry coconut mylk. Berries are blended with a So Delicious coconut milk* (or sub almond milk), then strained to get rid of all the pesky seeds, and finally blended again with a little bit of full fat coconut milk for extra creaminess, a little sweetener and some vanilla bean powder! Once it’s all blended up it’s smooth, creamy, and berry-ful. Perfect for dipping!
*I picked up this So Delicious coconut milk to create some recipes for the So Delicious and Go Dairy Free Snackable Recipe Contest and I fell head over heels in love! Not sure I want to go back to my usual almond milk. It’s so creamy and the little hint of coconut flavour makes it so delicious. So good in coffee too!
If you give this recipe a try, let me know! Tag me on Instagram, Twitter, or Facebook! Or comment below!
- 2 tbsp peanut butter
- ¼ c peanut flour
- 3 tbsp applesauce
- ¼ cup coconut sugar
- 1.5 c oat flour
- ¼ tsp baking soda
- 3 tbsp nondairy milk
- ¼ cup thawed frozen berries
- ⅓ cup So Delicious unsweetened coconut milk (or other nondairy milk)
- 3 tbsp full fat coconut milk
- ¼ tsp vanilla bean powder
- sweetener of choice
- Preheat oven to 350F. Line a baking with parchment paper and set aside.
- Combine the peanut butter with the peanut flour, applesauce, and coconut sugar in a large bowl. Stir until combined fully.
- Stir in the oat flour, baking soda, and the nondairy milk. If the dough seems too dry, add in a little more nondairy milk.
- Transfer the dough on to the tray and shape it into a rectangle about ½-3/4 inch thick.
- Bake for 13-15 minutes or until the edges are golden brown.
- Remove from oven and let cool before cutting into sticks.
- To make the berry coconut milk, blend the thawed frozen berries with the coconut milk.
- Pour through a sieve or cheesecloth into a bowl. Transfer the liquid back into the blender and add the full fat coconut milk, vanilla bean, and sweetener and blend until smooth.
- Pour some into a glass, grab a cookie stick, dip, and enjoy!