Hot Chocolate Brownies

Ingredients:
  • 1 can black beans
  • 1/4 cup almond flour
  • 1/4 cup Ancient Nutrition Keto Cococa (regular cocoa will work if you don’t have this!)
  • 1/3 cup honey
  • 1/2 cup cashew butter
  • 1 Tbsp coconut oil
  • 1/2 tsp baking soda
  • 1/3 cup mini chocolate chips
Directions:
  1. Preheat oven to 350.
  2. Drain and rinse black beans
  3. Using a blender or food processor (I used my Nutri Bullet) blend all ingredients except the mini chocolate chips until combined.
  4. Fold in mini chocolate chips.
  5. Pour batter into a greased 8×8 baking pan.
  6. Bake for 18 minutes.

 

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Sea Salt Caramel + Chocolate Chunk Pumpkin Drop Cookies

I could’ve shortened the name of this recipe to “Pumpkin Drop Cookies” but come on, how much more amazing does it sound with all the extras? So much better!

A friend of ours brought over the best pumpkin cookies I’ve ever had this week. Hands down, no questions asked, the best pumpkin cookies ever. I’m linking the original recipe she used here, just in case you want it! But ever since, I’ve been trying to come up with a more healthy version, without sacrificing any of the goodness that I fell in love with in the first place. Alas, I think I’ve done it!

I had Taylor and his dad try them, and they both raved over them, so with their stamp of approval, I knew the recipe was a go! Taylor told me, I think this is the best cookie you’ve ever made … high praise coming from someone who doesn’t love healthy treats!

The recipe is posted below! I promise you will not be disappointed. This recipe is going to be a fall favorite for years to come, without a doubt! I hope you all love them as much as I do, and if you do, please be sure to let me know!

Ingredients:
  • 1 cup canned pumpkin
  • 1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don’t have Swerve)
  • 1/2 cup coconut oil
  • 1 egg
  • 1 tbsp vanilla
  • 1.5 cups flour (I used gluten free baking flour, but any flour will work!)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 teaspoon pumpkin spice
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp almond milk
  • 1/3 cup chocolate chunks
  • 1/3 cup sea salt caramel chips
Directions:
  1. Pre-heat oven to 350°F. Line a baking sheet with parchment paper.

  2. Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bowl. Mix until smooth.

  3. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.

  4. Add chocolate chunks and sea salt caramel chips and stir until combined.

  5. Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.

  6. Try not to eat all of them in the first 2 minutes that they cool.

Macros:

My recipe made 32 cookies, here are the macros for 1!

Cookie Skillet Bars

I’ve made @RachaelsGoodEats cookie skillet no less than 15 times at this point. It never ever disappoints, but I found myself wanting to make this last night regardless of the fact that I didn’t have the proper ingredients. I decided to see what I could throw together with what I had, and it ended up being just as great as the original, just with a whole lot less sugar. Win win!

I swapped the maple syrup in this recipe for sugar free syrup because that’s all I had, but this is also what helps cut down on the sugar. I also added an additional tablespoon of Swerve (if you click that link, it’ll take you to a page where you can find Swerve near you – I bake with it ALL the time!), which is a sugar replacement. You can definitely make this recipe without Swerve, it just may not be as sweet, especially if you use sugar free syrup! If you use regular syrup, you probably won’t notice a difference!

In Rachael’s recipe, she uses a cast iron skillet. If you have one, I recommend using that. However I lost mine when I moved a couple of months ago, so I just used an 8×8 baking dish and that worked just fine. Use whatever you have, just know your baking time will vary somewhat!

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BioHealth Protein Cheesecakes

These little guys are macro magic! I’ve been using this recipe ever since I was in college and it is fool proof, incredibly easy, and interchangeable with any protein you have! These cheesecakes are packed with protein, and only have 2 grams of sugar, making them totally guilt free, aka: perfect for when that late night sweet tooth strikes!

Recipe for Cheesecake:
  • 12oz cream cheese (I used Kite Hill which is DF, but any will work, including fat free, reduced fat, flavored, etc.)
  • 10oz greek yogurt (I use vanilla but any will work)
  • 2 eggs
  • 1-2 Tbsp stevia
  • ¼ cup almond milk
  • 1.5 scoops Biohealth Nutrition protein powder (I used vanilla – “KALE” will save you 20%)
  • 1 tsp vanilla extract.
  • dash of salt
Directions:
  1. Preheat oven to 325 degrees.
  2. Using a mixer, mix together the cream cheese, eggs, vanilla, and stevia until smooth.
  3. Add in the remaining ingredients and mix for 2-3 minutes.
  4. Pour evenly into greased cupcake tins.
  5. Bake at 325 for 15 minutes
  6. Turn oven down to 200 and bake for 15 minutes.
  7. Refrigerate over night.

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PBfit Blossoms

I’m sure you could figure this out within two seconds of looking at my Instagram, but for those of you who don’t know this about me, I am a peanut butter holic. To the extreme. I could eat it all day every day! It doesn’t matter what kind, what brand, chunky, smooth, salted, unsalted, literally any and every form of peanut butter, I love.  To be completely honest, sometimes when I’m brainstorming new blog content, it’s just a brainstorm session of new things I can put peanut butter on.

When Better Body Foods reached out to me to see if I would whip something up using their infamous PBfit for National Peanut Butter Day, I jumped at the opportunity. While I don’t eat a lot of PBfit in its regular form, (mixing it with water as a peanut butter substitute) it is amazing to bake with! For those of you who have never had it, it’s also great in smoothies!

I’m going to keep it short and sweet and leave you with the recipe, because that’s why you’re really here isn’t it!? These cookies are a healthier spin on the peanut butter kiss cookies we all know and love. And if you don’t, who are you?!

While I still used regular peanut butter in addition to the PBfit, the PBfit definitely helped cut down on the fat content of these guys, which is always a plus because trust me when I say, you’re not going to want to stop at one! I hope you love them! Also, just between you and me, there are no raw eggs in this dough, so if you’re in a pinch and don’t have enough time to bake them in the oven, I won’t tell 😉

Peanut Butter Blossoms
Ingredients:
  • 3/4 cup peanut butter
  • 1 cup Kodiak Cakes mix (I used the crunchy peanut butter mix, but any will work!)
  • 1/3 cup PBfit (I used the regular version, but chocolate would be amazing too!)
  • 1 can (14 oz.) sweetened condensed milk
  • 24 Hershey kisses
Directions:
  1. Preheat oven to 350 degress
  2. Cream together the peanut butter and sweetened condensed milk with a mixer
  3. Slowly add in the Kodiak Cakes mix, and the PBfit until fully combined
  4. Form dough into one inch balls and place on a baking sheet
  5. Bake for 8 minutes
  6. Press a Hershey Kiss into each cookie and let cool for 10 minutes
  7. Enjoy!
Macros:

As you can tell, these cookies are fairly light as opposed to the original version. They’re not exactly what I would consider a “healthy” snack, but if you need something sweet at night, or just a sugar fix every now and then, they’re an awesome alternative! And they have 5 grams of protein, so you can’t beat that!

I calculated the macros for both with and without the Hershey Kiss, because it’s definitely not absolutely necessary if you’re not a chocolate person, or just want to save a few grams of carbs/sugar.

Macros without Hershey Kiss:
  • Protein: 5g
  • Carbs: 13g
  • Fat: 5g
Macros with Hershey Kiss:
  • Protein: 5g
  • Carbs: 15g
  • Fat: 6g

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Chewy Chocolate Chip Pumpkin Cookies

Happy turkey week yall! I hope you’re planning on spending the rest of the week relaxing, spending time with your loved ones, and eating alllll the food and drinking alllll the wine. That is my exact plan!

I’m sharing this recipe because I’m a) I’m a sucker for pumpkin anything, and b) I’m going to be eating every dessert in sight on Thanksgiving so it makes me feel better to know that at least one of my desserts will be halfway healthy. Plus, I love recipes that I can keep around all year long and this will definitely be a healthy treat staple for me.

That being said, you cannot tell these cookies are even halfway healthy. They’re dense, chewy, and so chocolatey. If I’m being honest I probably tripled the chocolate chips because I didn’t measure but hey, it’s Thanksgiving so that’s acceptable, right!?

This recipe is adapted from Amy’s Healthy Baking! I added a little less maple syrup/honey, and I actually didn’t flatten the cookies like her website says to! I think keeping them in their dropped shape helps them stay a little chewier and hold their moisture a little better, but it’s totally up to you!

Ingredients
  • 1 cup whole wheat flour
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 1 tsp cornstarch
  • 2 tbsp melted coconut oil
  • 3/4 cup pumpkin puree
  • 1 tsp vanilla
  • 1/3 cup honey or maple syrup
  • 3 tbsp mini chocolate chips
Directions
  1. In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the honey/syrup. Add the flour mixture, stirring until incorporated. Fold in chocolate chips. Chill the cookie dough for at least 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with parchment paper.
  3. Use a cookie dough scoop to drop the cookie dough into 20 rounded scoops onto the prepared baking sheet. Bake at 325°F for 15 minutes. Cool for 10 minutes.
Macros
  • 10g carb
  • 2g fat
  • 1g protein

Rachael DeVaux’s Cashew Cookie Skillet (Minis!)

I knew I had to try this recipe the minute I saw it on one of my fave foodie Insta accounts: @RachaelsGoodEats/Rachaels Good Eats (go follow her if you don’t already – she is amazing and has inspired me in countless ways). As I’ve mentioned before, I have the biggest sweet tooth there is, but one of my favorite hobbies is recreating/”healthifying” decadent sweet treats, which is exactly what Rachael did when creating this cashew chocolate chip skillet cookie. It’s a healthy pizookie … need I say more? Screen shot this page, then run, don’t walk,  into your kitchen, and make this recipe! Rachael’s original recipe is listed here – I tweaked hers just a little bit with a couple different ingredients, and made it into mini cookies, which is why mine’s a little different than the original #RGESkilletCookie!

Ingredients
Instructions
  1. Preheat oven to 325 degrees F.
  2. Whisk egg in large bowl then pour in honey, melted coconut oil, nut butter, vanilla and almond milk to whisk again.
  3. Stir in flour, baking soda, cinnamon and some of the sea salt. Fold in chocolate chunks, leaving several chocolate chunks aside.
  4. Coat cupcake tin(s) with coconut oil spray then distribute the batter evenly. Place the last several pieces of chocolate over the top, sprinkle sea salt, then place in the oven for 12 minutes. Make sure to watch them, every oven is different!

It took everything I had to not eat any of these cookies before I photographed them, they’re so dense, moist, and perfectly sweet without being too decadent (if that’s a thing?). Although they lasted in my kitchen for less than two days, I have no guilt whatsoever because they’re made with such great ingredients. Rachael – you’re a genius, thank you for sharing this!

Macros (for 1 mini cookie of 18 total): 95 calories, 9 carbs, 6 grams of fat, 3 grams of protein.

PS – For all my macro counters out there, don’t let the fat content scare you – the fat in this recipe comes from two excellent sources; coconut oil and almond butter. Both have countless health benefits, and are a whole heck of a lot better than any other cookies that contain the same amount of fat, but instead, coming from butter and vegetable oil. SO, that being said, yes, it’s high in fat, but the good kind of fat – so it’s definitely a sweet treat you can feel good about eating! Enjoy!

XOXO, A

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