These healthy Banana Brownies are a rich and fudgy indulgence made with only 7 ingredients. No flour, butter or sugar, and you won’t believe how decadent they taste!

As someone who’s always on the lookout for healthier treats, these banana brownies have quickly become one of my favorites. The natural sweetness of bananas makes them sweet without sugar and super moist!

They don’t sneak in veggies like sweet potato brownies, zucchini brownies, or pumpkin brownies, but they’re loaded with fruit and are so fudgy!

Why You’ll Love This Recipe

• Healthier: This banana brownie recipe doesn’t need flour, butter or refined sugar.
• Easy to make: All you need is one bowl for the batter, which means less mess to clean up.
• Fudgy: Banana and peanut butter make these brownies moist and indulgent.
• Versatile: Works as a healthy dessert, snack, or even a tasty breakfast treat.

Ingredients for Banana Brownies

To make these brownies you just need 7 simple ingredients.

• Ripe bananas: This recipe uses only ripe bananas for sweetness, so make sure to use 3-4 very ripe bananas with dark brown spots.
• Egg: The glue that helps all the ingredients stay combined and helps add moisture.
• Peanut butter: Use organic or natural peanut butter without additives. Make sure it’s drippy so it blends smoothly into the batter.
• Cacao powder: I love using cacao powder for its rich, indulgent flavor and health benefits, but you can always swap it for cocoa powder.
• Flavor enhancers: Pure vanilla adds an aromatic sweetness, and salt brings out the richness of the peanut butter and cacao.
• Mini chocolate chips: I like to use mini ones because you get more chocolate in every bite. But you can also use dark chocolate chips, semi-sweet or sugar-free chocolate chips.

How to Make Banana Brownies

Whip up these healthy brownies easily with just a large mixing bowl.

Preheat oven to 350 F. Grab an 8×8 baking dish and line it with parchment paper. Set it aside for now.

1. Mash bananas: In a large bowl, mash bananas with a fork until you get 1 1/2 cups.
2. Make the brownie batter: Add the egg, peanut butter, cacao powder, vanilla extract, and salt, then mix until smooth. Toss in 1/2 cup mini chocolate chips and give it a few more mixes.
3. Bake: Pour the batter into your prepared dish, level it out, and sprinkle the remaining chocolate chips on top. Bake for about 25 minutes, until a toothpick inserted in the center comes out mostly clean.
4. Cool and slice: Take the brownies out of the oven and let them cool in the pan for 10 minutes. Then, use the parchment paper flaps to move them to a wire rack to cool completely. Cut into 16 squares.

Variations

• Different nut butter: You can use any nut butter, like almond butter or cashew butter.
• Make nut free: Sunflower seed butter, hemp seed butter, or tahini (sesame seed butter) are great for making nut free brownies.
• Different chocolate chips: Use dark, milk, or white chocolate chips or try peanut butter chips, caramel chips, or even butterscotch chips for a fun twist. I prefer mini chocolate chips because they spread more evenly throughout the batter, but regular chocolate chips work too.
• Make sweeter: Add 2-3 tablespoons of maple syrup, coconut sugar, honey or agave nectar. You can adjust the amount based on your preferred level of sweetness, or even experiment with a mix of these options.
• Add chopped nuts: Up to 1/3 cup walnuts, pecans, almonds, hazelnuts, or macadamia nuts.
• Serve with salt: Adding a sprinkle of flaky sea salt on top makes the flavors pop. It creates a delicious contrast between sweet and salty!

How to Store

Store: Store brownies in an airtight container and refrigerate. They’ll stay good for up to 5 days. Just don’t leave them out, or they might develop mold.

Freeze: Pop them into an airtight container and freeze for up to 3 months.

FAQs

More Brownies Recipes to Try

• Black bean brownies
• Almond flour brownies
• Oat flour brownies
• No bake brownies

Print

Banana Brownies

These healthy Banana Brownies are rich, fudgy and made with only 7 ingredients. No flour, butter or sugar, and you won't believe how decadent they taste!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 16 brownies

Calories 133kcal

Author Olena Osipov

Equipment

• Square baking dish
• Parchment paper sheets

Ingredients

• 3-4 large very ripe bananas 1 1/2 cups mashed
• 1 large egg
• 1/2 cup drippy peanut butter natural or organic
• 1/2 cup cacao powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1/2 cup + 2 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line 8 x 8 square baking dish with unbleached parchment paper. Set aside.
• In a large bowl, add bananas and mash with a fork. Measure to make sure you have exact 1 1/2 cups. Add egg, peanut butter, cacao powder, vanilla extract and salt. Mix with spatula until smooth. Add 1/2 cup mini chocolate chips and mix a few times to combine.
• Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 2 tablespoons of mini chocolate chips. Bake for 25 minutes or until toothpick inserted in the center comes out almost clean, with small pieces of dough attached to it is fine but not with wet batter.
• Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 133kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 12mg | Sodium: 87mg | Fiber: 2g | Sugar: 7g

The post Banana Brownies appeared first on iFoodReal.com.

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar. A must try!

Peanut butter cookie lovers, this one’s for you! These 2 ingredient peanut butter cookies are a healthier, easier spin on the classic and you only need one bowl to whip them up.

I’ve made 4 ingredient healthy peanut butter cookies and even 3 ingredient peanut butter cookies, but this 2 ingredient version is the ultimate shortcut to a cookie bliss!

Why You’ll Love 2 Ingredient Peanut Butter Cookies

• Simple ingredients: Just peanut butter and maple syrup. No need for leavening agents, butter or extras.
• Crazy easy: One bowl and 10 minutes of prep time.
• Healthy cookies: Flour-free, refined sugar-free, gluten-free and even egg-free healthy dessert, so you can enjoy both the cookies and the cookie dough without any guilt!
• Crispy and chewy: Crunchy edges + soft center = perfection.

Ingredients You’ll Need

Sometimes we run out of the usual baking essentials, but this 2 ingredient peanut butter cookie recipe doesn’t need any of them!

• Peanut butter: Use smooth peanut butter for a creamy texture or crunchy peanut butter if you like extra crunch. Either way, make sure to use unsalted natural or organic peanut butter for the recipe to work and the best flavor!
• Maple syrup: Pure maple syrup adds sweetness and thickens the peanut butter to form the cookie dough. Honey should work too, just make sure it’s liquid honey. You can melt it in the microwave if needed.

How to Make Peanut Butter Cookies with 2 Ingredients

They couldn’t be easier to make! Here’s how to do it in just a few simple steps. Full recipe card is located below.

Preheat oven to 350 F. Line a large baking sheet with unbleached parchment paper and set it aside.

• Mix the dough: Grab a large mixing bowl and add the peanut butter and maple syrup. Use a spatula to stir it all together until smooth. The dough will thicken as you keep mixing.
• Shape the cookies: Take a small trigger scoop and scoop out the dough, then release onto the baking sheet, making sure to leave about 1.5 inches between each ball. Use a fork to gently press down on each ball to flatten it and create that classic pattern.

• Bake: Pop the cookies in the oven and bake for about 10 minutes. You’re looking for no visible browning, and they should still be soft to the touch.
• Cool the cookies: Take the cookies out of the oven and let them cool on the baking sheet for about 30 minutes or until they’ve hardened up. You can then transfer them to a wire rack to cool off a bit more, if you’d like.

Variations

• Peanut free: You can swap in almond butter or cashew butter, but the texture of the cookies might change based on the consistency.
• Nut free: Substitute sunflower seed butter. The texture may change slightly, and they’ll have a nuttier flavor.
• Add more flavor: Try mixing in 1 teaspoon of almond extract, vanilla extract, or even pumpkin pie spice or cinnamon.
• Sea salt: For a perfectly salty sweet balance. Just be sure to use flaky sea salt, Himalayan pink salt won’t work.
• Add chocolate chips: Adding chocolate chips makes them 3 ingredient peanut butter cookies! Mix in any type of chocolate chips from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.

How to Store

Store: I like to keep cookies on the counter so they’re easy to grab! Store in an airtight container or on a plate covered with a towel or plastic wrap for up to 5 days in a cool, dark place.

Freeze: Freeze cookies in an airtight container for up to 3 months, and you’ll have a stash of cookies ready whenever you feel like one.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

Print

2 Ingredient Peanut Butter Cookies

These healthy 2 Ingredient Peanut Butter Cookies are made in one bowl, pack 5 grams of protein, and skip the flour, eggs, and refined sugar.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12 cookies

Calories 149kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing.
• Using small trigger scoop, scoop the cookie dough and release on a baking sheet, leaving 1.5 inches in between. Using a fork, press on cookie dough balls to flatten them and make a pattern.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 94mg | Fiber: 1g | Sugar: 6g

The post 2 Ingredient Peanut Butter Cookies appeared first on iFoodReal.com.

These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!

When I made my healthy peanut butter cookies I was amazed at how easy and tasty they turned out, but these 3 ingredient peanut butter cookies take it up a notch. Completely flourless, gluten free, and grain-free healthy cookies!

Want to skip the chocolate chips? No problem! They turn into 2 ingredient peanut butter cookies which works just as well, chewy in the middle with those crispy edges. So good!

Why You’ll Love 3 Ingredient Peanut Butter Cookies

• Simple ingredients: Truly 3 ingredients for soft, golden-brown cookies. You can actually eat this cookie dough!
• Healthy cookies: Peanut butter cookies with no eggs, flour, refined sugar or butter.
• One bowl: So easy to make and even easier to clean up.
• Higher in protein: 4 grams per cookie so you can grab one (or two) whenever you need a little pick-me-up!

Ingredients You’ll Need

You’ve probably got these pantry staples in your kitchen already which makes these 3 ingredient cookies for a super easy, healthy dessert.

• Peanut butter: Make sure to use unsalted natural or organic peanut butter. Smooth peanut butter will yield more creamy cookies, crunchy peanut butter more crunchy cookies. It’s totally up to your texture preference.
• Maple syrup: Liquid sweetener helps thicken the peanut butter and bring the cookie dough together. You can also swap it for honey, brown rice syrup, or date syrup.
• Chocolate chips: I love to use mini chocolate chips because they spread throughout the cookies into every nook without needing as many regular chips, though you can use whatever you have.

How to Make 3 Ingredient Peanut Butter Cookies

Here’s a quick overview of how to make peanut butter cookies with 3 ingredients, a large baking sheet, parchment paper, and a small trigger scoop.

First, heat your oven to 350 F and line large baking sheet with unbleached parchment paper. Set aside.

• Mix peanut butter and maple syrup: In a large mixing bowl, combine the peanut butter and maple syrup. Stir with a spatula until smooth. The dough will get thicker as you mix.
• Add chocolate chips: Add 4 tablespoons of chocolate chips and fold them in.
• Shape the cookies: Scoop the cookie dough with a small trigger scoop, roll into balls, and place on a baking sheet with 1.5 inches between them. Flatten each ball with a spatula or fork, then press the remaining chocolate chips on top.
• Bake the cookies: Bake for about 10 minute and no visible browning has occurred.

Variations

• Peanut free: You can substitute almond butter or cashew butter, but keep in mind the cookies may have a slightly different texture depending on the consistency of the nut butter.
• Nut free: Use sunflower seed butter for a nut free version of 3 ingredient peanut butter cookies.
• Flavors: Add a fun twist with 1 teaspoon of almond extract, vanilla extract, pumpkin pie spice or cinnamon.
• Different chocolate chips: Pick from dark chocolate, milk chocolate, white chocolate, peanut butter chips, or Lily’s sugar free chocolate chips.
• Flaky sea salt: Sprinkle flaky sea salt on top for a touch of sophistication. It really brings out the rich peanut butter flavor.

How to Store

Store: Keep your cookies in an airtight container, or on a plate covered with a towel or plastic wrap. They’ll stay fresh for up to 5 days in a cool, dark spot.

Freeze: Transfer to an airtight container or Ziplock freezer bag and store in the freezer for up to 3 months.

FAQs

More Cookie Recipes to Try

• Healthy no bake cookies
• Protein cookies
• Breakfast cookies

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

Print

3 Ingredient Peanut Butter Cookies

These 3 Ingredient Peanut Butter Cookies are soft, chewy and a healthier version of the classic made with no flour, refined sugar or eggs. They take just 10 minutes of prep in one bowl!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 146kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets
• Small scoop

Ingredients

• 1 cup creamy peanut butter natural or organic
• 1/4 cup maple syrup or honey
• 5 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper. Set aside.
• In a large bowl, add peanut butter and maple syrup. Stir with spatula until smooth. Dough will thicken as you keep mixing. Add 4 tablespoons of chocolate chips and stir to incorporate.
• Using small trigger scoop, scoop the cookie dough, roll into balls and place on a baking sheet, leaving 1.5 inches in between. Using a small spatula or fork, press on cookie dough balls to flatten them. Gently press remaining 1 tablespoon of chocolate chips on top.
• Bake for 10 minutes before any visible browning occurs and cookies are still soft.
• Remove from the oven and let cookies cool for about 30 minutes or until hardened right on a baking sheet. You can transfer them after to cool off more on a cooling rack, if you want.

Notes

• Store: Store in an airtight container or on a plate covered with towel or plastic wrap for up to 5 days, in a cool dark place.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1cookie | Calories: 146kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 81mg | Fiber: 1g | Sugar: 7g

The post 3 Ingredient Peanut Butter Cookies appeared first on iFoodReal.com.

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Years ago, I made black bean brownies and later thought why not make a no bake version?! Fast forward to the holidays, and it feels like the perfect time for these no bake brownies to make a comeback!

I love sneaking alternative ingredients into my brownies. In fact, almost every single brownie recipe on my blog has a hidden element that makes them a healthy dessert. Like healthy zucchini brownies, sweet potato brownies, and healthy pumpkin brownies.

So, don’t spill the beans (pun intended) about the black beans and applesauce. Let everyone try them first and watch their faces light up!

Why You’ll Love This Recipe

• Crowd pleaser: Readers and friends say no one ever tastes the black beans, and the brownies disappear in no time!
• Guilt-free: No bake brownies recipe skips the flour, eggs, and butter. Is naturally sweetened, gluten-free, and vegan.
• Quick and easy: This no bake dessert comes together in 10 minutes, then you simply pop it in the freezer.
• Instant enjoyment: You store them in the freezer and can enjoy them pretty much immediately, no need to thaw long.

Ingredients for No Bake Brownies

Here’s the short list of ingredients you will need.

• Black beans: The foundation of this brownie recipe. You can use canned beans or Instant Pot black beans. Just be sure to rinse and drain them first.
• Medjool dates: These naturally sweet and meaty dates add body and proper texture to the brownies. Make sure they’re pitted and don’t use any other kind of dates.
• Applesauce: Adds moisture and a hint of sweetness. You can use either sweetened or unsweetened applesauce. Also homemade applesauce like Instant Pot applesauce works.
• Cacao powder: Cocoa powder works as a substitute for cacao powder in any recipe. The main difference is that cacao offers more health benefits.
• Coconut oil: Melted coconut oil adds richness and helps bind the ingredients together. I also use it for the chocolate drizzle.
• Vanilla and salt: Classic baking staples that boost flavor and balance sweetness.
• Mini chocolate chips: You can use dark chocolate chips or semi-sweet chocolate chips.
• Hot water: Softens the dates, making the mixture smoother and easier to blend.

How to Make No Bake Brownies

Simply blend everything together, then pour the batter into a baking dish and freeze. I used my small Kitchenaid food processor.

• Blend the ingredients: In a food processor, combine black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt, and hot water. Blend until smooth, stopping to scrape the sides and adding a little more water, if needed, to get it moving.
• Add chocolate chips and pour: Dump chocolate chips in and pulse a few times. Then, pour the batter into a parchment paper lined baking pan and spread it out evenly with a spatula.
• Make the drizzle: Add chocolate chips and coconut oil to a small bowl. Microwave for 1-2 minutes, stirring halfway. Drizzle over brownies.
• Freeze and slice: Freeze for at least 3 hours, then cut into 16 squares and enjoy!

Variations

• Mix-ins: Chopped nuts like walnuts, pecans or hazelnuts, freeze-dried fruit, coconut flakes or chocolate chips can either go in the batter or be used as a topping. Adding them to the batter will blend the flavors throughout, while topping them before freezing will give a crunchy finish.
• Add frosting: Instead of a chocolate drizzle, spread on healthy chocolate frosting.
• Thicker brownies: Add 1/3 cup almond flour to the batter.
• Flaky sea salt: A sprinkle of sea salt takes these brownies to the next level!

How to Store

Freeze: Keep these no bake brownies frozen! Store in an airtight container for 3-4 months. Enjoy straight from the freezer or let them thaw for 2-3 minutes.

It helps to line the layers of slices with parchment paper for easier separating when you want just one brownie.

FAQs

More Brownies Recipes to Try

• Almond flour brownies
• Oat flour brownies
• Cacao nibs brownie bites
• Banana brownies

Other No Bake Recipes

• Healthy chocolate coconut balls
• Healthy no bake cookies
• Homemade crunch bars
• No bake peanut butter oatmeal bars
• Coconut oil fudge
• Date bark
• Chocolate berry bars

Print

No Bake Brownies

These healthy No Bake Brownies are fudgy, chocolaty and made with just 8 simple ingredients! Your family will never guess the secret!

Course Dessert

Cuisine North American

Diet Vegan

Prep Time 20 minutes minutes

Freezing Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 16 brownies

Calories 129kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper sheets

Ingredients

For the Brownies:

• 14 ounces can low sodium black beans drained & rinsed
• 13 Medjool dates pitted
• 1/4 cup applesauce unsweetened or sweetened
• 1/3 cup cacao powder
• 3 tablespoons coconut oil melted
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4-5 tablespoons hot water
• 2 tablespoons mini chocolate chips

For the Drizzle:

• 2 tablespoons mini chocolate chips
• 1 teaspoon coconut oil

US Customary – Metric

Instructions

• Line square 8×8 inches baking dish with parchment paper and set aside.
• In a food processor, add black beans, dates, applesauce, cacao powder, coconut oil, vanilla, salt and hot water. Process until smooth, pausing and scraping the walls and adding a bit more water if you mixture isn't going.
• Add chocolate chips and pulse a few times just to combine. Pour batter into previously prepared baking dish and level with spatula.
• To make the drizzle, in a small bowl, combine the chocolate chips and coconut oil. Melt in a microwave for 1-2 minutes, pausing and stirring. Drizzle on top of brownies and freeze for at least 3 hours.
• Cut into 16 squares and enjoy!

Notes

• Store: Keep brownies frozen at all times! Store in the freezer in an airtight container for up to 3 – 4 months. Enjoy from frozen or let thaw for 2-3 minutes.

Nutrition

Serving: 1brownie | Calories: 129kcal | Carbohydrates: 20g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Cholesterol: 0.04mg | Sodium: 72mg | Fiber: 3g | Sugar: 15g

The post No Bake Brownies appeared first on iFoodReal.com.

These flourless Sweet Potato Brownies are perfectly fudgy and decadent, made with just 7 ingredients, and melt in your mouth gooey!

I love sneaking veggies into treats like zucchini brownies and healthy pumpkin brownies.

I was skeptical about these sweet potato brownies at first, but they totally surprised me! These brownies are flourless, egg free and made without sugar, yet they’re so rich and fudgy my kids couldn’t even tell they were packed with sweet potatoes!

Why You’ll Love This Recipe

• Easy to make: You just blend all ingredients in a food processor or combine by hand in one bowl.
• Only 7 ingredients: All you need are sweet potatoes, almond butter and 5 basic baking staples.
• Fudgy: Just like classic brownies, brownies with sweet potatoes have no hint of vegetables inside!
• Vegan: Completely egg free, dairy free and gluten free, making it a healthy dessert for everyone!

Ingredients for Sweet Potato Brownies

You only need a few simple ingredients. The addition of sweet potato is what makes these brownies super fudgy!

• Sweet potatoes: 2 medium-large sweet potatoes will yield the 1 3/4 cups mashed you need to create a starchy base and replace the flour.
• Almond butter: Creamy, smooth almond butter adds moisture, richness, and healthy fats! You can swap in any nut butter or peanut butter, just make sure it’s unsweetened and unsalted.
• Maple syrup: I used pure maple syrup but honey or agave will work too.
• Cacao powder: A superfood packed with antioxidants and nutrients. You can also use cocoa powder, if you prefer.
• Baking essentials: Pure vanilla extract and salt.
• Mini chocolate chips: I like to use small chocolate chips because they get distributed more evenly and you need to use less of them than regular sized ones. But you can use what you like.

How to Make Sweet Potato Brownies

Once the sweet potatoes are cooked, this sweet potato brownie recipe is as simple as mix, pour, and bake!

1. Cook the sweet potatoes: Preheat the oven to 425 F and line an 8×8 square dish with parchment paper. Wash the sweet potatoes, poke them with a fork, and bake for 45 minutes or until soft. Let them cool, then scoop out 1 3/4 cups of flesh and pack it into measuring cups.
2. Prepare the baking dish: Reduce the oven to 350 F and line the same square baking pan with a fresh sheet of parchment paper. Set aside.
3. Make the batter: In a food processor, blend the sweet potato, almond butter, maple syrup, cacao powder, vanilla, and salt until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to mix.
4. Bake the brownies: Pour the brownie batter into the prepared dish, smooth it out with a spatula, and sprinkle with the remaining chocolate chips. Bake for 45 minutes, or until a toothpick comes out almost clean and the center isn’t jiggly.

How to Store

Store: Store leftovers in an airtight container in the fridge for up to 5 days. Just make sure not to leave them out or mold might start to form.

Freeze: These brownies are also freezer-friendly for up to 3 months!

FAQs

More Brownies Recipes to Try

• Banana brownies
• Oat flour brownies
• No bake brownies
• Almond flour brownies
• Cacao nibs brownie bites

Print

Sweet Potato Brownies

These flourless Sweet Potato Brownies are perfectly fudgy and decadent, made with just 7 ingredients, and melt in your mouth gooey!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 16 brownies

Calories 181kcal

Author Olena Osipov

Equipment

• Food processor
• Square baking dish
• Parchment paper

Ingredients

• 2 medium-large sweet potatoes measured 1 3/4 cups mashed
• 1 cup almond butter
• 1/2 cup maple syrup
• 1/2 cup cacao powder
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 5 tablespoons mini chocolate chips divided

US Customary – Metric

Instructions

• To cook sweet potatoes, preheat oven to 425 F and line 8×8 baking dish with parchment paper. Wash and dry sweet potatoes, then poke randomly with a fork all round and bake for 45 minutes or until soft. You can also cut them in half to reduce baking time. Cool and remove flesh to measure out 1 3/4 cups of it, pack into a cup.
• Reduce heat to 350 degrees F and line same 8 x 8 square baking dish with fresh sheet of unbleached parchment paper. Set aside.
• In a food processor, add sweet potato mash, almond butter, maple syrup, cacao powder, vanilla and salt. Process until smooth. Add 1/4 cup mini chocolate chips and pulse a few times to combine.
• Pour batter into prepared baking dish, level with spatula and sprinkle with remaining 1 tablespoon of mini chocolate chips. Bake for 45 minutes or until toothpick inserted in the center comes out almost clean and batter is no more jiggly in the center.
• Remove from the oven and let brownies cool for 10 minutes. Holding onto parchment paper flaps, transfer to a cooling rack and let cool completely before slicing. Cut into 16 squares.

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Do not leave sitting out, mold could develop.
• Freeze: Freeze in an airtight container for up to 3 months.

Nutrition

Serving: 1brownie | Calories: 181kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 0.05mg | Sodium: 44mg | Fiber: 4g | Sugar: 10g

The post Sweet Potato Brownies appeared first on iFoodReal.com.

These 4 ingredient Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy. Made with no eggs, oil, or butter they are suitable for many diets including gluten free!

We also love these 3 ingredient peanut butter cookies and 2 ingredient peanut butter cookies!

These healthy peanut butter cookies are wonderful! Once baked, they are perfect for a mid-afternoon treat, lunch boxes, and pre or post-workout snacking.

Better yet, they’re also freezer friendly for up to 6 months, so you always have a healthy dessert on hand!

Why You’ll Love This Recipe

• Easy recipe: All you need is just one bowl and a few minutes to prep before baking. No dough chilling is necessary!
• Higher in protein: 5 grams of protein per cookie to keep you satiated.
• Naturally sweetened: No refined sugars are necessary to make these healthy cookies.
• Any diet friendly: You can bring these cookies anywhere and everyone can enjoy them, except for people with peanut allergy, of course.

Ingredients for Healthy Peanut Butter Cookies

One of the best things about this recipe is that you probably already have all the required ingredients sitting in your kitchen!

• Peanut butter: I like to use organic or natural smooth and unsalted peanut butter. However, you can also use crunchy peanut butter. In any case, avoid peanut butter with added sugars, salt and other additives for best results.
• Almond flour: Fine almond flour works best for smoother texture but you can also use almond meal in a pinch.
• Sweetener: Use liquid sweetener of choice such as honey (non-vegan), brown rice syrup, maple syrup, or date syrup. Sugar free liquid sweetener options will also work.
• Vanilla extract: Pure vanilla is best and will help make these cookies taste like even more of a treat.
• Salt (optional): Just a pinch of coarse sea salt is wonderful for sprinkling over the baked cookies.

How to Make Healthy Peanut Butter Cookies

• Combine the ingredients: In a large bowl, combine peanut butter, maple syrup, and vanilla. Stir with a spatula until smooth, then add almond flour and mix until a dough forms.

• Shape the cookies: Using a small cookie dough scoop (or around 1.5 tablespoons of dough rolled into a ball), transfer cookie dough onto the baking sheet leaving 1.5 inches between each one. Then use a fork to press on the dough, flattening and making a crisscross pattern on top.

• Bake the cookies: Bake cookies for 10 minutes on the middle rack. Remove from the oven before any visible browning occurs and cookies are still soft. Allow to cool for at least 30 minutes and sprinkle with sea salt, if you wish!

Tips for Best Results

• Wet the fork: If you have issues with the fork sticking to the dough, wet it lightly.
• Don’t over bake the cookies: Cookies should still look pale and soft when removing them from the oven. They’ll finish cooking from the residual heat and harden as they cool.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add small amount of extra almond flour to form the rollable dough consistency.
• Don’t skip the cooling stage: Peanut butter cookies are very fragile and soft right out of the oven, so ensure you allow them to cool for at least 30 minutes to harden.

Variations

• Mini chocolate chips: Press a few into the top of cookies before baking or even use cacao nibs.
• Dried fruit: Instead of chocolate, add dried fruit like cranberries, blueberries or raisins.
• Flaxseed or chia seeds: A small amount of these nutritious seeds will add extra protein, fiber, and healthy omega fatty acids.
• Spices: You could add a dash of cinnamon or pumpkin pie spice for extra flavor.
• Shredded coconut: Add 2-3 tablespoons and reduce almond flour slightly to avoid dry cookies. They will add flavor and texture.

How to Store

Store: Once cooled, store healthy peanut butter cookies in an airtight container in a cool, dry location for 3 days or for 5 days in the fridge.

Freeze: Spread baked and cooled cookies back across a baking tray and flash freeze until solid. Then transfer to an airtight container of reusable Ziplock bag and store in the freezer for up to 6 months.

Allow them to thaw at room temperature until soft enough to enjoy.

FAQs

More Peanut Butter Desserts to Try

• Healthy peanut butter cups
• No bake peanut butter oatmeal bars
• Oat flour Christmas monster cookies

More Healthy Cookie Recipes

• Healthy no bake cookies
• Protein cookies
• Healthy chocolate chip cookies
• Healthy no bake protein cookies

Doing holiday baking? You may also love these 21 healthy Christmas cookies!

Print

Healthy Peanut Butter Cookies

Healthy Peanut Butter Cookies are rich, sweet, and slightly chewy, naturally gluten free, and contain no eggs, oil, or butter.

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 15 cookies

Calories 140kcal

Author Olena Osipov

Equipment

• Baking sheet
• Silicone baking mat
• Small scoop

Ingredients

• 1 cup peanut butter I use organic, smooth and unsalted
• 1/4 cup maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1/2 cup almond flour
• Flaky sea salt for sprinkling, optional

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Set aside.
• In a large bowl, add peanut butter, maple syrup and vanilla extract. Stir with spatula until smooth. Add almond flour and mix until consistent dough forms.
• Using small trigger scoop, drop cookie dough onto baking sheet or scoop about 1 1/2 tablespoons of dough and roll into balls. Leave 1.5 inches in between. Using a fork, press on cookie dough balls making a criss cross pattern.
• Bake for 10 minutes on a middle rack. Remove cookies from the oven before any visible browning occurs and cookies are still soft.
• Let them cool off for about 30 minutes and they will harden. Sprinkle with sea salt, if you wish, and enjoy!

Notes

• Store: Store in a cool dry place for 3 days or freeze in an airtight container for up to 6 months.
• Crunchy or salted peanut butter: Any peanut butter will work, you just have to adjust accordingly. Salted PB will yield salted cookies, do not sprinkle with salt. Crunchy PB will make less smooth cookies. Natural or regular peanut butter can be used as well.
• Do not overbake cookies: Remove them from the oven while pale and looking “uncooked”. They will finish cooking with residual heat and harden with time.
• Adjust flour, if needed: If you’re using peanut butter that is particularly drippy, you may need to add a small amount of extra almond flour to form the rollable dough consistency.

Nutrition

Serving: 1cookie | Calories: 140kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 79mg | Fiber: 1g | Sugar: 6g

The post Healthy Peanut Butter Cookies appeared first on iFoodReal.com.

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

We also love these healthy oatmeal cranberry cookies, healthy banana oatmeal cookies and sugar free oatmeal cookies.

Homemade healthy oatmeal cookies are delicious and uncomplicated!

I am a strong believer in healthy eating and swapping out ingredients for healthy alternatives without sacrificing taste and texture. However, I also do not shy away from real butter and cane sugar. And that’s what these cookies use for the best results!

Why You’ll Love This Recipe

• Control over the ingredients: Unlike store-bought oatmeal cookies, your homemade oatmeal cookies will have no additives, preservatives or ingredients you can’t pronounce.
• Easy recipe: This cookie recipe uses pantry staples you, more likely, already have in your kitchen.
• Real food ingredients: When it comes to making classic oatmeal cookies that have melt in your mouth texture, I know there is really no way around using things like butter and sugar. We also use whole grain flour for more health benefits.
• Not sacrificing the flavor: We use only 1/2 cup butter and sugar, and dark chocolate chips to keep these cookies taste like a real deal.

Ingredients for Healthy Oatmeal Cookies

• Sugar: Either cane sugar or coconut sugar will do. No liquid sweetener like maple syrup please because recipe won’t work.
• Flour: I use whole wheat flour but you can use spelt flour. For a gluten free version, the only one I can vouch for is 1:1 all-purpose gluten free flour.
• Rolled oats: Or quick oats. If you prefer steel cut oats, I don’t recommend regular ones, but if you can get your hands on quick cooking steel cut oats, go ahead and use those. Even so, they may not blend as well because of their coarse texture, resulting in a heavier tasting cookie.
• Other dry ingredients: Baking soda, cinnamon, and salt. Dark chocolate chips or you could use mini chocolate chips for more chocolate in each bite.
• Coconut oil or butter: Butter yields more traditional chewy oatmeal cookies. Coconut oil results in more crunchy cookies.
• Other wet ingredients: Eggs. Pure vanilla extract.

How to Make Healthy Oatmeal Cookies

Preheat oven to 350 degrees F and line large baking sheet with a silicone baking mat or unbleached parchment paper. This recipe makes enough dough for 2 sheets of cookies, so you can either prep 2 sheets at a time or bake back to back batches.

• Combine wet ingredients: Mix the eggs and sugar in a large bowl until foamy. Then add melted butter, vanilla, cinnamon, baking soda and salt, and beat until combined.

• Add dry ingredients: Then add in flour, combining with a spatula until it is all incorporated. Do this with the oats as well. Fold in the chocolate chips.
• Chill the dough: Place the bowl of dough in the fridge to chill for 30 minutes.

• Bake the cookies: Using a small cookie scoop, roll the dough balls and place a few inches apart on prepared baking sheet. Bake for 13 minutes or until your house smells amazing and cookies are a lovely golden brown color. Transfer to a cooling rack before serving.

Tips for Best Results

• Don’t skip chilling the dough: This is super important! Ironically, even though you melted your butter ahead of time, now that it’s incorporated into the dough, you want it to solidify again. This way, when you put your cookies in the oven, it’ll take longer time for the butter to melt and the cookies won’t spread as quickly or as far out.
• Bake right after chilling: Bake right after the dough has chilled, don’t let it sit on the counter. Because there is a purpose behind putting it in the fridge. If you allow it to warm back up again, that defeats the purpose.
• If you don’t have an electric mixer: Feel free to whisk by hand, it will just take more effort.
• Fold in dry ingredients gently: It means gently combining and not over mixing so not too much of the air escapes in the process. This helps with getting that light and fluffy cookie we’re all aiming for.
• Shipping the cookies: I would let cookies sit for a day to dry out a bit and to hold their shape better. Then wrap 2 cookies back to back with plastic wrap, place in an airtight container where they won’t tumble around much and throw in a slice of bread to absorb moisture. Ship to anywhere that has a maximum 5 day travel distance. Any longer and you run the risk of losing freshness.

How to Store

Store: Keep them in a cool dry area, uncovered. Have a couple first because if you don’t you may miss your chance! They will be gone in minutes.

Freezing the cookies: If you have happened to make a double batch and want to freeze one of them, or you happen to have leftovers (what’s that like?), you can definitely store cookies in the freezer for up to 3 months.

Reheat: Thaw them on the counter for a few hours. They will be fine to eat like that but if you want to reheat them, you can soften them up a bit in the microwave or place in the oven to warm through.

Freezing the dough: You can freeze the dough for up to 3 months. Roll the dough into balls and freeze them on a baking sheet for 1 hour. Then transfer to a Ziploc bag. This way you can take out individual balls and bake as many as you need at a time. Thaw the dough in the fridge for a few hours before baking.

FAQs

More Healthy Cookies Recipes to Try

• Breakfast cookies
• Healthy chocolate chip cookies
• Protein cookies
• Healthy no bake cookies
• Oat flour chocolate chip cookies
• Healthy pumpkin cookies
• Oat flour monster cookies

Print

Healthy Oatmeal Cookies

These Healthy Oatmeal Cookies are soft, chewy, and are loaded with oats and dark chocolate chips!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 13 minutes minutes

Chilling Time 30 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 20 cookies

Calories 131kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper sheets

Ingredients

• 2 large eggs
• 1/2 cup cane or coconut sugar
• 1/2 cup butter or coconut oil measured melted and cooled off a bit
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup whole wheat flour
• 2 cups old fashioned rolled oats
• 1/2 cup dark chocolate chips

US Customary – Metric

Instructions

• In a large mixing bowl, add eggs and sugar. Beat with a mixer until foamy. You can also use a whisk for entire cookie making process, just beat well. Add butter and beat with a mixer again. Add vanilla, cinnamon, baking soda, salt and beat until combined.
• Add flour and mix with spatula until incorporated. Do same thing with oats. And at the end fold in chocolate chips. Chill dough for 30 minutes.
• In the meanwhile, preheat oven to 350 degrees F and line large baking sheet with silicone baking mat or unbleached parchment paper. You can prep 2 sheets and bake cookies at once or do so in 2 batches with 1 sheet.
• Using small cookie scoop, roll dough balls and place on a baking sheet leaving a few inches for cookies to spread, about 12 per sheet (they don’t spread a lot). Bake for 13 minutes.
• Remove from the oven, transfer onto cooling rack to cool off a bit and enjoy.

Notes

• Store: Keep cookies in a dry place uncovered otherwise they get too soft. If they last this long in your house.
• Freeze: In storage container for up to 3 months. Thaw on a counter for a few hours.
• Make ahead: Refrigerate cookie dough for up to 2 days and bake when ready. You can also freeze shaped dough balls on a sheet for an hour, transfer to a zip top bag, freeze for up to 3 months. Then place frozen balls on a cookie sheet, defrost in the fridge for a few hours and bake.
• Butter vs. coconut oil: Butter yields more traditional chewy cookies. Coconut oil results in more crunchy cookies.

Nutrition

Serving: 1cookie | Calories: 131kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 121mg | Fiber: 2g | Sugar: 4g

The post Healthy Oatmeal Cookies appeared first on iFoodReal.com.

Another dessert-like option for breakfast are these sugar free oatmeal cookies and homemade cereal.

Life would be amazing if we could have healthy chocolate chip cookies for breakfast without consequences. Reality is different. So, breakfast cookies to the rescue!

So, I made and tested this recipe 3 times to make sure they didn’t turn out like muffins and yet have a satisfaction of eating a cookie.

They ended up so good, even my kids love them despite being filled with flaxseed, almond butter and coconut flakes!

Why You’ll Love This Recipe

• One bowl recipe: Just 10 minutes of prep and one bowl means easy to make and less mess.
• Wholesome ingredients: These cookies skip oil and butter, are naturally sweet, and pack 7 grams of protein each.
• Make them your own: There’s lots of room for customization, and I’ve shared some fun variations below.
• Chocolate joy: Because life is always better with chocolate, especially in a healthy breakfast!

Ingredients for Breakfast Cookies

You only need 10 good-for-you ingredients and chances are you already have most, if not all of them.

• Bananas: Keep these cookies nice and moist. I mashed up 2 small bananas to get 1 cup.
• Eggs: 2 large eggs are needed for binding. I think flax eggs will work too.
• Almond butter: Helps bind the ingredients together, makes cookies more filling and adds a subtle nutty flavor.
• Maple syrup: Adds natural sweetness and moisture. You can also swap it for honey or agave syrup, slightly different taste but still sweet and delicious!
• Ground flaxseed: Adds fiber, omega-3 fatty acids and antioxidants.
• Unsweetened coconut flakes: For texture, a hint of coconut flavor, and a little extra chewiness. If you’re using sweetened coconut flakes, keep in mind they’ll add extra sugar.
• Oats: I like rolled oats, also known as old-fashioned oats. You can use quick oats, but the cookies will be less chewy. Use certified gluten-free oats, if needed.
• Pecans: Chopped pecans pair perfectly with the chocolate and coconut! I also set 12 whole pecans aside to place on top, they not only make the cookies look pretty but also give them a little extra nutty bite.
• Mini chocolate chips: You can use regular size chocolate chips, but I like mini chocolate chips because it feels like you’re eating more chocolate without eating more chocolate.
• Salt: Baking essential to enhance the flavors.

How to Make Breakfast Cookies

These healthy breakfast cookies are ready in under 1 hour. Find full recipe card below.

Preheat your oven to 350 F and line a large baking sheet with parchment paper.

• Mix wet ingredients: Mash the bananas in a large bowl then whisk in the eggs, almond butter, and maple syrup.
• Combine dry ingredients: Add the flaxseed, coconut flakes, oats, pecans, chocolate chips, and salt, then stir until combined.
• Shape the cookies: Scoop the mixture onto the baking sheet and flatten them into cookies, they won’t spread on their own. I usually start with one scoop, then divide the rest evenly and press them down. I also added a whole pecan on top each cookie, but you can skip that if you want.
• Bake: Bake for 25 minutes or until the edges are golden brown. Let them cool for 10 minutes, then enjoy!

Tips for Best Results

Here are all the tips you need to make these oatmeal breakfast cookies a breeze.

• Bananas do not have to be over ripen: You can use just yellow bananas like I have in my photos, you don’t have to wait for them to ripen more.
• Don’t underbake: Usually I say not to overbake but in this case, you want the golden edges otherwise your cookies will taste more soft like muffins.
• Adjust the consistency: The dough should have a cookie dough-like consistency. Depending on the size of the bananas, it might be too thin or thick, so add more or less oats as needed to get the right texture.
• Make them large: So they bake nicely as per recipe, are substantial in size, which makes them easy to grab and go.

Variations

• Nut butter: Try peanut butter, cashew butter, or sunflower seed butter.
• Instead of banana: If you don’t like bananas, no worries! You can swap them for applesauce or pumpkin puree. If you go with applesauce, just toss in a little extra oats to get the right consistency, and if you’re using pumpkin, I’d add a bit more maple syrup to boost the sweetness.
• Nuts and seeds: Instead of pecans use chopped walnuts, almonds, peanuts, or cashews, sunflower seeds, pumpkin seeds or sesame seeds.
• Extras you can add: Toss in up to 1/4 cup of chia seeds, hemp hearts, raisins, dried cranberries or chopped dates. You can also add a touch of vanilla extract or cinnamon for warmth.
• Add protein: Stir in a few small scoops of collagen or 1 scoop of your favorite whey protein powder.

How to Store

Store: Keep the cookies for the first 3 days in a dish or container with a towel on top. After that, store them in an airtight container for up to 3 days, then freeze.

My best tip for storage is to watch for sogginess or dryness and adjust as needed.

Freeze: Pop them in a Ziploc bag or airtight container and freeze for up to 3 months. They’ll need a few hours to thaw on the counter.

FAQs

More Healthy Cookies to Try

• Healthy oatmeal cookies
• Protein cookies
• Healthy banana oatmeal cookies
• Healthy pumpkin cookies
• Healthy oatmeal cranberry cookies
• 3 ingredient peanut butter cookies
• 2 ingredient peanut butter cookies

More Healthy Breakfast Recipes

• Banana oatmeal bars
• Healthy breakfast cake

Print

Breakfast Cookies

Thick and chewy Breakfast Cookies with wholesome ingredients and a handful of chocolate for a little morning joy. One bowl, 10 minutes prep!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 12 cookies

Calories 271kcal

Author Olena Osipov

Equipment

• Parchment paper sheets
• Trigger ice cream scoop
• OXO baking sheet

Ingredients

• 2 small bananas 1 cup mashed
• 2 large eggs
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/2 cup ground flaxseed
• 1/2 cup coconut flakes unsweetened
• 2 cups quick or rolled oats
• 1/2 cup pecans coarsely chopped
• 1/4 cup mini chocolate chips
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350 F and line large baking sheet with parchment paper. Set aside.
• In a large bowl, mash bananas with a fork. Then add eggs, almond butter and maple syrup, whisk well.
• Add ground flaxseed, coconut flakes, oats, pecans, chocolate chips and salt. Stir with spatula until well mixed.
• Scoop mixture onto previously prepared baking sheet and flatten into a cookie shape, cookies do not spread. I usually add 1 scoop and then divide leftover mixture evenly, then press. Add whole pecan on top if you wish, from reserved for chopping or add extra.
• Bake for 25 minutes or until edges are a bit golden brown. Remove from the oven, let cool for 10 minutes and enjoy.

Notes

Store: Store cookies first 3 days in a container or dish covered with a towel. Then store in an airtight container for another 3 days. After I would freeze them. Just watch so bars do not get soggy or dry out too much and move them around accordingly.

Freeze: Freeze in a Ziploc bag or airtight container for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1 cookie | Calories: 271kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 70mg | Fiber: 6g | Sugar: 9g

The post Breakfast Cookies appeared first on iFoodReal.com.

I also love to make these healthy no bake protein cookies and no bake brownies.

These healthy no bake cookies remind me of healthy chocolate coconut balls without the coconut. A bit different in taste but just as easy to make and just as delicious!

I tossed a pinch of sea salt on top before freezing for a little extra flavor kick, but that’s totally optional.

You can whip them up in one bowl whenever you’re craving something sweet. Plus, I never feel guilty having a couple because they’re so much healthier than regular cookies.

Why You’ll Love This Recipe

• Easy to make: One bowl, prepped in 10 minutes, and no baking!
• Wholesome ingredients: No butter, milk, or sugar in these cookies. Just good, honest flavor.
• Dairy-free and vegan: We swap butter for coconut oil. You can also use gluten free oats to make them gluten free.
• A blank canvas: Stir in your favorite mix-ins to satisfy whatever you’re craving today.

Ingredients for Healthy No Bake Cookies

Just 4 pantry essentials turn this no bake dessert into a healthy treat packed with fiber, antioxidants, and good fats!

• Coconut oil: Replaces butter and is the only oil that solidifies, so don’t use any other oil.
• Cacao or cocoa powder: Both work well, but I love using superfood cacao powder in healthy desserts.
• Maple syrup or honey: I go for maple syrup because it blends more smoothly and has a flavor I enjoy more.
• Oats: I used quick oats, but rolled oats work too. Or you can use gluten free oats if needed.

How to Make Healthy No Bake Cookies

This healthy no bake cookies recipe involves single bowl prep. No mixers, blenders, or oven needed!

• Make the batter: Whisk together the coconut oil, cacao powder, and maple syrup in a large bowl.
• Add oats: Fold in oats and stir to combine.
• Form the cookies: Spoon the mixture onto a parchment lined baking sheet, shaping into 12 cookies.
• Chill and store: Freeze for an hour, then peel the cookies off the parchment paper, toss them in an airtight container, and pop in the fridge or freezer.

Tips for Best Results

These no bake chocolate cookies are super easy, but I’ve got some tips to make them the best!

• Use quick oats: They are softer, and most no bake recipes use them. But rolled oats work too. Your cookies just will have more chew.
• Don’t use quick cooking steel cut oats: They’re too tough. Stick with quick oats or rolled oats for a softer, more enjoyable texture.
• Don’t substitute coconut oil: It’s the only oil that solidifies, giving the cookies their desired texture and structure. It also adds a subtle flavor.
• Let them chill: Chilling lets the coconut oil solidify and bind the ingredients. Without it, the cookies might be too soft and fall apart.

Variations and Additions

• Liquid sweetener: Use any liquid sweetener you like. Brown rice syrup, agave or date syrup all work in place of maple syrup or honey.
• Add chocolate chips: These are more dark chocolate cookies, so I recommend to add semi-sweet or white chocolate chips, not dark ones.
• Make them sweeter: Add a few more tablespoons of maple syrup for a sweeter treat.
• Add dried fruit: Mix in raisins, dried cranberries, apricots, dates, or dried cherries. Just chop them into smaller pieces so they blend in easily.
• Add protein: A scoop of plain or vanilla whey powder. Plant-based protein powder won’t work, it’s too absorbent.
• Add peanut butter: Or any other nut butter or seed butter such as almond butter, cashew butter, or sunflower seed butter. Up to 1/4 cup is perfect!

How to Store

Store: Keep these cookies in an airtight container in the refrigerator for up to 7 days.

Freeze: You can keep some stocked in the freezer for up to 3 months. Thaw at room temperature on the counter for a few minutes.

FAQs

More Healthy Cookie Recipes to Try

• Cottage cheese cookie dough
• Cottage cheese cookies
• Healthy chocolate chip cookies
• Healthy oatmeal cookies
• Protein cookies
• Sugar free oatmeal cookies
• Healthy cookie dough

Print

Healthy No Bake Cookies

Healthy No Bake Cookies made with just 4 ingredients. No butter, no sugar, and all mixed in one bowl for an easy guilt-free treat!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 cookies

Calories 176kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper

Ingredients

• 2/3 cup coconut oil melted
• 2/3 cup cacao powder
• 1/3 cup maple syrup or honey
• 1 1/2 cup quick oats but rolled oats work too

US Customary – Metric

Instructions

• In a large bowl, add coconut oil, cacao powder and maple syrup. Whisk until smooth.
• Add oats and stir to combine. Spoon mixture onto lined baking sheet with parchment paper, shaping the mixture into 12 cookies.
• Freeze for 1 hour. Peel cookies off the parchment, transfer to an airtight container and store in the fridge or freezer.

Video

Nutrition

Serving: 1cookie | Calories: 176kcal | Carbohydrates: 16g | Protein: 2g | Fat: 14g | Saturated Fat: 11g | Sodium: 2mg | Fiber: 3g | Sugar: 6g

The post Healthy No Bake Cookies appeared first on iFoodReal.com.

We’ve made cottage cheese cookie dough a few times, now it’s time to bake some cottage cheese cookies! But these aren’t your everyday cookies, these are cookies with benefits!

The cottage cheese replaces butter and adds a protein boost, and my kids couldn’t even tell it was in there. They’re also low in sugar and egg-free, so you can even sneak a taste of the dough.

Why You’ll Love This Recipe

• High in protein: 4 grams per cookie. Perfect for post-workout snacking or a healthy dessert.
• No protein powder: We use naturally protein-packed ingredients.
• One bowl recipe: Just you and your trusty food processor. No need for a mixer.
• Lighter: Less sugar, less butter than traditional cookies, and more healthy fats in the form of almonds.
• Taste “normal”: They’re not as chewy as regular cookies but still moist and still have a chew thanks to the cottage cheese, sugar, and almond flour combo.

Ingredients for Cottage Cheese Cookies

You only need 8 simple ingredients that are likely already in your kitchen for these cottage cheese chocolate chip cookies.

• Cottage cheese: Any fat percentage works, I used my usual 2% cottage cheese for this recipe.
• Butter: Solid butter cut into cubes. You can use unsalted or salted butter since we don’t add salt and it’s a small amount anyways.
• Sugar: I used organic cane sugar, but regular sugar will work too. Please don’t use liquid sweeteners, they won’t work for this recipe.
• Baking essentials: Pure vanilla extract and baking soda.
• Cornstarch: Tapioca flour or arrowroot powder will work too. Needed to absorb moisture.
• Almond flour: A gluten-free, nutrient-rich flour from finely ground blanched almonds. Make sure to use almond flour and not almond meal.
• Dark chocolate chips: They have less sugar than semi-sweet and I love the rich taste. I even added a few extra on top! Any chips will work, see variations below.

How to Make Cottage Cheese Cookies

These high protein cookies are a quick and easy dump, blend, and bake recipe ready in under an hour.

Preheat your oven to 350 F and line 2 large baking sheets with unbleached parchment paper. Set aside.

• Blend ingredients: In a large food processor, throw in the cottage cheese, butter, sugar, vanilla extract, baking soda, and cornstarch. Blend on high until smooth, pausing to scrape down the sides.
• Make the dough: Add almond flour and process on low speed until the cookie dough forms. Toss in the chocolate chips and give it a few pulses, then finish by combining with a spatula.
• Form cookies: Use a small scoop and scoop the cookie dough onto the prepared baking sheet, leaving 2 inches between each scoop because cookies will spread slightly. Then gently press each mound into a small disc shape.
• Bake: Bake for 14 minutes and take them out when the cookies look slightly underbaked, puffy, and light in color.
• Let them cool: Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack.

Tips for Best Results

Here are my top tips for the best cottage cheese cookies recipe outcome!

• Do not make substitutions: Follow the recipe exactly as written.
• Measure flour correctly: Too much can make them dense and dry. The correct method is to scoop flour into your measuring cup with a spoon, then level it off with the flat end of a knife.
• Add more chocolate chips on top: It adds an extra chocolatey boost to every bite.
• Do not overbake: Take them out of the oven before they start to brown. Don’t worry, they’ll finish settling as they cool.
• Experiment with shape and size: You can leave cookies unflattened, they will be more thick. I would let them cool completely or press on them with a spatula slightly after baking – as I did on the top left corner cookie. You can also make them twice as big if you want.

Variations

• Sea salt sprinkle: Once they come out of the oven, sprinkle the hot cookies with flaky sea salt for a gourmet touch.
• Chopped dark chocolate bar: The irregular shapes of the chocolate chunks create pockets of gooey chocolate that spread throughout the cookie making them extra delicious and indulgent.
• Naturally sweetened: Use cacao nibs instead of chocolate chips.
• Less sugar: Switch to Lily’s sugar free chocolate chips or whichever brand your local store stocks.
• Brown sugar: I’d sub half the amount of white sugar. It keeps the sweetness the same but adds a hint of molasses, makes them spread less, and gives them a darker appearance.

How to Store

Store: Keep these cookies in a cool, dry spot either in a ventilated container or covered with a linen towel for up to 2-3 days.

Freeze: Bake, let the cookies cool completely, then store them in a resealable bag or container in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them on the counter for a few hours.

FAQs

More Cottage Cheese Recipes

• Cottage cheese bark
• Cottage cheese fudge
• Cottage cheese bagels
• Cottage cheese tiramisu
• Cottage cheese fudge
• Cottage cheese cheesecake

More Healthy Cookies Recipes

• Protein cookies
• Healthy no bake cookies
• Sugar free oatmeal cookies
• No bake protein cookies
• Healthy chocolate chip cookies
• Almond flour skillet cookie

Print

Cottage Cheese Cookies

These Cottage Cheese Cookies with 4 grams of protein are slightly chewy, made with just 8 ingredients, and studded with rich chocolate.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 11 minutes minutes

Cook Time 14 minutes minutes

Cooling Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 30 cookies

Calories 41kcal

Author Olena Osipov

Equipment

• Large food processor
• Baking sheet
• Parchment paper
• Small scoop

Ingredients

• 1 cup cottage cheese I used 2%
• 2 tablespoons butter solid and cut into small cubes
• 1/3 cup cane or regular sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 2 tablespoons cornstarch
• 3 1/2 cups almond flour
• 1/2 cup dark chocolate chips plus more for topping (optional)

Instructions

• Preheat oven to 350 degrees F and line 2 large baking sheets with unbleached parchment paper. Set aside.
• In a large food processor, add cottage cheese, butter, sugar, vanilla extract, baking soda and cornstarch. Process on high speed until smooth, pausing and scraping the walls.
• Add almond flour and process on low speed until cookie dough forms. Add chocolate chips and give a few pulses, then finish by combining with a spatula.
• Using a small scoop, scoop cookie dough onto prepared baking sheets 2 inches apart and add a few more chocolate chips on top, if you wish. Then flatten a bit into small discs. Cookies spread just a bit.
• Bake for 14 minutes and remove while cookies appear underbaked, puffy and light in color.
• Let cookies cool on a baking sheet for 10 minutes before transferring onto a cooling rack to cool a bit more.

Video

Notes

• Store: Store in a cool dry place in a ventilated container or on a plate covered with linen towel for up to 2-3 days.
• Freeze: Bake, cool cookies completely, place in a resealable plastic bag or container and freeze for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1cookie | Calories: 41kcal | Carbohydrates: 8g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 45mg | Fiber: 1g | Sugar: 4g

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