Healthy Chewy Monster Cookies

Serves 8 – 10 Cookies

Total Time One Hour

Ingredients

  • 1 egg
  • 1 / 2 cup peanut butter, natural
  • 1 / 2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1 / 2 cup oats (quick-oats preferred)
  • 1 / 4 teaspoon baking soda
  • 1 / 4 teaspoon salt
  • 1 / 4 cup dark chocolate chunks
  • 1 / 4 cup rainbow drops (M&Ms)

Preparation

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

In a large mixing bowl, combine the egg, peanut butter, coconut sugar, and vanilla extract. Add in the oats, baking soda, and salt. Stir to combine. Add in dark chocolate and rainbow drops and combine to form your dough.

Place the mixing bowl of dough into the refrigerator for at least an hour or into the freezer for ten minutes to chill your dough. This is an essential step in ensuring the cookies do not overspread and flatten while baking.

Once the dough has chilled, use a scoop (no larger than 2 tablespoons in size) or your hands to form mounds. The recipe should make eight to ten cookies depending on your cookie size preference. Place mounds onto the cookie sheet and flatten slightly with your hand.

Place into the oven to bake for 10-12 minutes. Remove the cookies from the oven when the edges have set, but the center still appears soft. The cookies will firm up once cooled, so avoid over-baking!

Once removed from the oven, allow the cookies to cool on the baking sheet for at least 10 minutes. Finish with flakey sea salt if desired!

Healthier Chocolate Chip Peanut Butter Bars

Serves 9 Large or 16 Small Bars

Total Time Less Than One Hour

Ingredients

  • 1 can garbanzo beans (chickpeas)
  • 1 / 2 cup unsalted peanut butter (natural is preferred)
  • 1 / 2 cup coconut sugar (or brown sugar)
  • 1 /4 cup milk of choice
  • 1 egg
  • 1 teaspoon baking powder
  • 1 / 2 teaspoon kosher salt (or 1 / 4 teaspoon if your peanut butter contains salt)
  • 1 / 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 / 2 cup semi-sweet chocolate chips, divided

Preparation

Preheat oven to 350 degrees Fahrenheit. Line a square pan (size 8×8 to 9×9) with parchment paper. Set aside.

To a food processor, add the can of garbanzo beans that have been drained, washed and dried off. Add in peanut butter, sugar, baking power, salt and cinnamon. Blend for approximately 30 seconds, or until a thick batter has formed that is completely smooth. This is an extremely important step for ensuring the desired texture of the bar.

To the food processor, add in your egg, milk of choice, and vanilla extract. Blend again until the batter is completely mixed.

Remove the blade from the food processor. Stir in half of your chocolate chips with the batter. Pour the batter (should be similar in consistency to brownie batter) into your parchment paper lined pan. Add the remaining half of your chocolate chips across the top of the batter.

Place the pan into the oven to bake. For an 8×8 pan, it should take approximately 22 minutes. For a 9×9 pan, it should take approximately 25 minutes. Once the bars are set in the middle and the edges are slightly golden, remove from the oven. Let cool before slicing into 9 large or 16 small bars.

Maple Pecan Banana Baked Oatmeal

Serves One Portion

Total Time 45 Minutes

Ingredients

  • Banana Baked Oatmeal
    • 3 / 4 cup rolled oats
    • 1 / 2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • pinch of salt
    • 1 banana
    • 2 / 3 cup milk of choice
    • 1 / 2 teaspoon vanilla extract
  • Maple Pecan Topping
    • 2 tablespoons pecans
    • 1 teaspoon pure maple syrup
    • pinch of salt
  • Additional Toppings of Choice: sunflower seeds, pure maple syrup

Preparation

Preheat oven to 350 degrees Fahrenheit. Coat a ramekin with coconut oil or cooking spray.

In a small mixing bowl, add oats, baking powder, cinnamon and salt. Mix to combine.

In a separate mixing bowl, mash half of the banana and set aside the other half to use for topping. Add the milk and vanilla extract. Stir to combine.

Add the dry ingredient mixture to the wet ingredients. Stir to combine. Pour the mixture into your ramekin. Slice the other half of the banana and spread across the top (as shown in photo).

Place into the oven for 25-30 minutes, until the liquid is absorbed and the edges are golden. Let cool for 10 minutes.

While the oatmeal is cooling, prepare the maple pecan topping. To a small skillet, add the pecans. Toast over medium-high heat for 5 minutes, stirring often to avoid burning. Once fragrant, turn the heat down to low before adding pure maple syrup and a pinch of salt. Coat the pecans with the syrup. Remove the pecans once shiny and glassy in appearance.

To the finished baked oatmeal, add the maple pecans. Add additional optional toppings if desired. Enjoy!

Light and Fluffy Earl Grey Infused Pancakes

Serves 1 – 2

Total Time 15 – 20 Minutes

Ingredients

  • 1 / 2 cup all purpose flour
  • 1 / 4 cup brown rice flour
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon baking powder
  • 1 / 2 teaspoon salt
  • 1 / 4 teaspoon cinnamon
  • 1 / 8 teaspoon baking soda
  • 1 / 2 cup milk of choice
  • 1 earl grey teabag
  • 1 / 3 cup whole milk greek yogurt
  • 1 large egg
  • 1 tablespoon olive oil plus additional for griddle

Preparation

In a small saucepan on the stovetop, warm milk over medium-high heat. Remove milk before reaching boiling and place earl grey teabag into the milk to steep. Set aside to cool completely.

In a large bowl, combine all purpose flour, brown rice flour, light brown sugar, baking powder, kosher salt, cinnamon and baking soda.

In a separate bowl, whisk together earl grey infused milk, whole milk greek yogurt, the egg, and olive oil. Add to dry ingredients.

If using a griddle, heat to 300 degrees Fahrenheit. If using a skillet on the stovetop, set temperature to medium-high. Lightly brush with olive oil. Spoon approximately 1/4 cup of batter onto the griddle or skillet to form your pancake. Cook for about 2-3 minutes, or until the bottoms are browned and the top has begun to bubble. Flip, and cook for an additional minute, or until the pancake is cooked through and the bottom has browned. Repeat with remaining batter.

Serve with fresh fruit and homemade whipped cream.