Easy and delicious chewy flourless peanut butter cookies that are completely dairy free and gluten free!

Easy Flourless Peanut Butter Cookies

January 14, 2020 by Blair Fynn in Dessert, desserts, snacks

I have so many easy and quick cookie recipes on my blog and I am sharing another one with you all today.

easy chewy flourless peanut butter cookies! They are dairy free, gluten free, filled with chocolate chips, oats, sweetened with maple syrup and take about 15 minutes to make start to finish! If you are allergic to peanut butter you can totally sub with sunflower seed butter or use any kind of nut butter you prefer instead.

I love having these or any of my other cookie recipes on hand - usually keep half the batch in the freezer to save for later but they are so simple that you can make them whenever you want them and have them in just 15 minutes! These peanut butter ones are a bit chewier, dense, and slightly crispy on the edges and honestly good and healthy enough to eat for breakfast!

If you aren’t into these here some of the others I have:

Double Chocolate Chunk Cookies
Healthy Oatmeal Raisin Cookies
Fudgy Avocado Chocolate Cookies (most searched on here!)
M&M Almond Flour Cookies
Chocolate Chip Cookie for One!

For these cookies you just need one bowl to mix everything together! When I made these over the weekend I froze half of batch in the freezer (lasts up to a month or two) and then kept the rest in the fridge for up to a week!

Prep time: 5 minutes
Bake time: 8-10 minutes
Total time: 15 minutes

Ingredients:
Yields: 10 large cookies

1 cup crunchy peanut butter (or any sub / creamy works too!)
1/4 cup maple syrup
1/2 tbsp. maple syrup
2 eggs, whisked
dash of cinnamon
dash of sea salt
1 cup rolled oats (gluten free works)
1/2 tsp. baking powder
1/2 cup (or more) non dairy chocolate chips
optional add ins: 1/4 cup shredded coconut flakes, chopped peanuts or walnuts!

Directions:

In a large bowl: whisk the eggs.
To that bowl, add the peanut butter, maple syrup, vanilla. Mix well.
Add in the oats, baking soda, sea salt, cinnamon. Mix.
Gently fold in the chocolate chips.

I placed mine in the fridge for about 20 minutes but it isn’t necessary!

5. Scoop into golf ball sizes and add to your baking sheet covered with parchment paper.

6. Bake for about 10 minutes at 350 degrees!

Melt in your mouth pumpkin fudge! If fall had a taste, this would be it. Super easy freezer fudge that is completely dairy free!

Creamy Pumpkin Freezer Fudge

September 24, 2019 by Blair Fynn in desserts, Dessert

Sharing with you today, this super creamy melt in your mouth pumpkin freezer fudge! Over the weekend I had bought a few cans of pumpkin puree because I wanted to start making a few different recipes for the fall - both savory and sweet. First, I decided to make a dessert using the pumpkin puree. I wanted to make a super easy one that didn’t require tons of ingredients and a lot of prep work.

On my blog I already have a few other desserts using pumpkin:

Chocolate Chip Pumpkin Spice Blondies
Pumpkin Spice Oat Bars
Creamy Pumpkin Chickpea Pasta
Chocolate Chip Pumpkin Oat Cookies

This recipe however calls for just 5 ingredients and takes about 10 minutes of prep work! The hardest part is waiting for it to set in the freezer! It usually sets within 2 hours but needs to be kept in the freezer because I used coconut oil and that tends to melt faster when making something like this.

This fudge is creamy, rich, not overly sweet, and tastes just like fall - if there was such a thing. It is completely dairy free and gluten free - it can also be made nut free too!

I hope you enjoy it!

Yields: 8-10 large squares
Prep time: 10 minutes
Total time: 2+ hours (to set in freezer)

Ingredients:
1/2 cup pumpkin puree
3 tsp. pumpkin spice
1/3 cup maple syrup
1/4 cup coconut oil
1 1/4 cup creamy almond butter (or cashew butter)
pinch of sea salt
handful of chopped cashews for topping (optional)

Directions:

In your blender or Vitamix add all the ingredients above and blend together until creamy.
Pour the batter into a 9x13 bread pan that has been lined with parchment paper.
Top with chopped cashews or anything you prefer.
Allow the pumpkin fudge to set in the freezer for up to 2 hours.
Store in the freezer for up to a month or so. It will melt fast due to the coconut oil - so enjoy immediately when taking out.

NOTES:

You can use any nut butter or sunflower seed butter or choice. It may change up the flavor.

Any liquid sweetener will do, however the maple syrup will give it that “fall” pumpkin like taste.

You can use a bigger or small dish to pour the batter in, it depends on how thick you want each square!

Insanely fudge dark chocolate brownies that are dairy free and gluten free! One bowl and 30 minutes!

Dark Chocolate Fudge Brownies (dairy free, gluten free)

August 19, 2019 by Blair Fynn in Dessert, desserts

Whoaaaaaa. These brownies are a MUST!

Normally I am a chocolate chip cookie kind of person, but I have been craving a really fudge like dense brownie that melts in your mouth….and these are it.

These dark chocolate brownies are more gooey and rich versus a cake like brownie. They only require a few ingredients and can be made vegan too!

They are messy, chocolatey, rich, and just the best ones that I have made! You have to try them out for yourself!

Store them in the fridge and they will last up to a week. If you want a warm gooey brownie each time, just pop one in the microwave for a few seconds and eat as is or topped with ice cream, coconut butter, or even a drizzle of peanut butter! SO GOOD.

Prep time: 15 minutes
Bake time: 20-25 minutes
Total time: Less than 45 minutes

Ingredients:
Yields: about 15 brownie squares

1 stick + 2 tbsp. of butter, softened = 10 tbsp. (I used Earth Balance Vegan Butter Sticks)
1 cup coconut sugar
1 cup cacao powder
pinch of sea salt
1/2 tbsp. vanilla
2 eggs
1/2 cup non dairy chocolate chips

Directions:

Pre-heat your oven to 325 degrees and either line a 8x8 pan with parchment paper or lightly spray with cooking oil
Over medium to low heat, melt together: the butter, cacao powder, sugar, and sea salt.
Once the mixture has been completely combined, take off the heat and allow to cool slightly.
In a large bowl add the mixture; eggs and vanilla and stir constantly until completely mixed.
Add in the chocolate chips. Stir.
Pour into the prepared pan and bake for about 20-25 minutes.
To test if they are done, stick a knife in the center and if it comes out clean they are good to go! Allow to completely cool and then slice into squares!

The easiest 3 ingredient nut free cookies! Crispy edges and soft in the middle make for the perfect and healthy treat.

Sunflower Seed Cookies (3 ingredients!)

August 12, 2019 by Blair Fynn in Dessert, desserts

Sharing with you today the EASIET 3 ingredient cookies you will make! They are so crispy on the outside and gooey in the center.

Sunflower seed chocolate chip cookies. 100% nut free, dairy free, and all you need are 3 ingredients!

Eggs
Sunflower seed butter
Coconut sugar
(Non-dairy chocolate chips as optional add ins)

That is it!

I have a few good chocolate chip cookie recipes on my blog, but I wanted to share a simple fool proof recipe that is completely nut free and something that doesn’t require tons of ingredients. The simpler the better these days.

A few others that I love from my blog are:

Giant Chocolate Chip Cookie for One

Classic Sea Salt Chocolate Chip Cookies

Everything But the Kitchen Sink Cookies

Peanut Butter Chocolate Chip Cookies

Cacao Nib Collagen Beauty Cookies

Healthier M&M Cookies

This recipes yields about 12 cookies
Prep time: 5 minutes
Bake time: 10-12 minutes
Total time: less than 25 minutes

Ingredients:

1 cup creamy sunflower seed butter (or sub any nut butter)
1/2 cup coconut sugar
1 egg
1/2 cup chocolate chips

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl mix all of the above ingredients until fully combined. You can also mix in your food processor or blender as well!
Scoop out into spoonful sizes and spread evenly on the baking sheet.
Bake for about 10-12 minutes at 400 degrees. The bottoms and edges will start to brown + crisp!
Allow them to completely cool!
Store in the fridge for up to one week or freeze for about a month!

These chocolate peanut butter filled banana bites are super simple to make. Best right out of the freezer for a healthy treat.

Chocolate Peanut Butter Banana Frozen Bites

August 11, 2019 by Blair Fynn in snacks, Dessert, desserts

Lately I have been wanting to have a few healthier snack/dessert options on hand - ones that I can keep in the freezer to last a bit longer. These little banana bites filled with peanut butter and dipped in chocolate are the easiest thing you can make! The frozen bananas taste a little bit like ice cream and the combination of chocolate and peanut butter is something you can’t beat! If you are allergic to nuts or peanut butter you can sub with any sunflower seed butter or even try coconut butter in the middle!

After evenly slicing the banana, I filled each one with a little layer of peanut butter and then allowed them to set in the freezer for about 30 minutes. Once they were easier to work with and a bit frozen, I melted chocolate over the stove and carefully dipped half of the banana bites into the chocolate. Topped a few with cacao nibs and sea salt flakes and then allowed them to set in the freezer once again for another hour!

You definitely need to keep them in the freezer since they melt quickly! They will last a while and you’ll always have something on hand when you need it!

Hope you enjoy this simple and easy recipe!

Ingredients:
Makes about 10 little bites

1 large banana
Peanut butter or any sub of choice
About 1/4 cup dairy dark chocolate, melted
1 tbsp. coconut butter (optional)
toppings: sea salt, cacao nibs, goji berries, shredded coconut flakes

Directions:

Slice the banana into even sized slices
Layer one side of the banana slice with peanut butter or any nut/seed butter
Top with another banana slice.
Allow to set in the freezer for about 30 minutes
Melt the chocolate and the coconut butter over low heat on the stove. Pour into a small dish.
Dip half of the banana bites into the chocolate (or the whole thing!).
Top with toppings of choice
Allow to set in the freezer for an hour or so!
Eat immediately from freezer. Lasts up to a month or so!

Cinnamon Coffee Cake Banana Bread that is completely dairy free, gluten free and delicious! It is light with a cinnamon sugar oat streusel with every bite!

Cinnamon Coffee Cake Banana Bread (dairy + gluten free)

August 05, 2019 by Blair Fynn in breakfast, desserts

I don’t know how many more banana bread recipes you need - but this is one of my favorite ones I have made. It combines my love for both banana bread and cinnamon coffee cake! I always made banana bread when I was younger and my mom always had homemade coffee cake around the house, especially on the weekends. It was to die for!!

For this recipe, I decided to combine them both! The banana bread is light and fluffy with a slightly sweet cinnamon coconut sugar streusel sprinkled over the top. It is very easy to make tastes amazing heated up, lathered with nut butter or coconut butter. It makes the perfect dessert, afternoon/mid morning snack, or with your morning coffee.

I haven’t tested out any other subs for the recipe, but you can try to replace the almond flour with either coconut or oat flour if you are allergic to nuts! The peanut butter however, in the recipe, can be subbed for any other nut or seed butter. I love the taste of maple syrup, but feel free to use honey or any liquid sweetener of choice - knowing that it make change the texture or taste of the end result!

For this you will need two bowls, 1 hour, and a few simple ingredients! The banana bread will last up to one week in the fridge, or you can slice it and individually wrap them to store in the freezer for over a month.

Ingredients:
Yields about 10 slices

3 ripe bananas, mashed (small or 2 medium/large ones)
1/4 cup maple syrup
1/2 tbsp. vanilla
3 eggs
1/4 cup almond flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup creamy peanut butter (or sub)
pinch of sea salt

For the cinnamon sugar oatmeal streusel:
4 tbsp. almond flour
1/4 cup melted coconut oil
3 tbsp. coconut sugar or brown sugar
2-3 tbsp. quick cooking oats
dash of cinnamon
pinch of sea salt

Directions:

Preheat your oven to 350 degrees. Spray or grease a 9x13 baking dish with spray (or coconut oil).
In your food processor, mixer, or vitamix- blend together: bananas, peanut butter, maple syrup, vanilla and eggs. Blend until smooth.
Add to the mix: the almond flour, baking soda, baking powder, sea salt, cinnamon. Blend until combined.
Pour the mixture into your prepared pan.
In a small bowl, mix the streusel ingredients until combined.
Evenly spread over the top of the cinnamon coffee cake banana bread.
Bake in the oven for about 1 hour at 350 degrees. Check after 45 minutes, if your knife comes out clean - the bread is done! If not, bake for another 10 minutes or so.
Allow to completely cool before slicing!
Keeps up to one week in the fridge.

Double chocolate chunk cookies! Super soft in the middle, crispy edges, and completely dairy free + gluten free. Made with healthy ingredients and are so addicting!

Double Chocolate Chunk Cookies (dairy free, gluten free)

May 12, 2019 by Blair Fynn in desserts, Dessert

When I was younger one of my favorite things to do with my mom was bake, especially during the holidays. We loved to make all different kinds of cookies or desserts, but one of my favorite ones besides her chocolate chip cookies were these double chocolate cookies. They were so large, super crispy, but soft in the middle. She used dutch cocoa powder giving them an intense chocolate flavor, but weren’t overly sweet. When they were warm out of the oven she would add white sugar on top. They tasted like a brownie but were thin and crispy like a cookie!

I had forgotten about them because she hasn’t made them in a while, but the other day I wanted to see if I could remake them with ingredients that are slightly better for you. I am so happy with how this recipe came out and I think they taste just the same! The only difference was I added in shredded coconut and chocolate chips! The ingredients are pretty minimal and they are very simple to make.

The recipe here will give you about 12 cookies and they will last up to a week or so in the fridge! Unfortunately I haven’t tried any subs for the recipe below. I do believe however that a chia egg would work and you can sub the maple syrup for any liquid sweetener of choice. These cookies are not overly sweet, but more intense in chocolate flavor with a soft center and crispy edges. When they were warm out of the oven they quickly became my favorite cookie to make!

Enjoy!

Prep time: 15 minutes
Bake time: 12 minutes
Total time: less than 30 minutes
Makes 12

Ingredients:
1 cup almond flour
1/2 cup cacao powder
1/3 cup unsweetened shredded coconut flakes
Pinch of sea salt
1 tsp baking soda
1 egg
1/4 cup coconut oil melted
1/4 cup maple syrup
1/3 cup non dairy chocolate chips
Topping: sprinkle of coconut sugar + extra coconut flakes.

Directions:

preheat oven to 350. Line a baking sheet with parchment paper.
Melt the coconut oil over the stove top, set aside to cool.
In a large bowl mix all the dry ingredients except the chocolate chips. In a separate bowl mix all the wet ingredients.
Combine the two and add in the chocolate chips. Mix gently.
Allow dough to set in fridge for 10 mins.
Scoop into spoonful size balls. Gently flatten with back of spatula (they will not spread).
Bake for 12 mins at 350 degrees.
Allow to completely cool for about 15 mins!! Sprinkle coconut sugar + shredded coconut on top when warm out of oven! #mothersdaycookies #cookies #dairyfree #chocolatecookies #sundayvibes

Crunchy healthy oatmeal raisin cookies that are dairy free, gluten free, and so simple to make!

Healthy Oatmeal Raisin Cookies

April 17, 2019 by Blair Fynn in Dessert, desserts

The other day I had asked everyone what type of cookie I should make next. It was right after I shared my healthy version of those rainbow M&M cookies - which by the way are so easy to make, less than 5 ingredients, and taste delicious!

The majority of you all mentioned that you would love a healthy oatmeal raisin cookie! I was about this because since being pregnant all I have wanted to eat was oatmeal! When I was younger I loved the oatmeal cookies with the icing on top and they were one of my favorite desserts to eat, even if they did come from a package!

Today, I am sharing with you healthy oatmeal raisin cookies. They are 100% dairy free as usual, but also gluten free and low in sugar! After baking them in the oven they were crispy around the edges, the bottoms were slightly brown, but soft in the middle. They require one bowl and about 10 minutes in the oven!

I have not tested the recipe with a flax/chia egg and currently do not know of any subs for the almond flour. I will say that I did test them out previously with gluten free flour and it did NOT work. They looked super delicious, but the taste was off- totally dry and really just bad…. I do believe that I had the ratio of gluten free flour to liquid off and used way too much of the flour. I would suggest that if you were using AP flour or GF flour, you may need to add in another egg, more oil/butter, or double the sugar content.

The recipe will make about 9 cookies and they will last in the fridge for up to a week or freezer for longer! You can always reheat them in the oven for a softer cookie or eat them right out of the container.

If you are looking for other subs, the coconut sugar can be subbed for any sugar except liquid. You can sub the non-dairy butter for oil or coconut oil (but may change the test), and feel free to add in chocolate chips or any seeds of your choice!

Yields 9 cookies
Prep time: 15 minutes
Bake time: 10 minutes
Total time: less than 25 minutes

Ingredients:

1 cup of quick cooking oats (use gluten free if needed)
1 cup almond flour
1 tbsp. vanilla
4 tbsp. melted/cooled non-dairy butter (or butter, coconut oil, olive oil)
1/4 cup + 1 tbsp. coconut sugar
1 egg
pinch of sea salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup raisins or more!

Directions:

Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl mix together the dry ingredients.

To the same bowl, add the egg, vanilla, coconut sugar, and melted butter (or oil of choice). Mix.

Add in the raisins and gently stir with a spoon.

Add in any extras here, chocolate chips, seeds, etc.

Scoop into a spoonful amount- enough to give you at least 9.

Bake at 400 degrees for about 10 minutes. I would check after 8. The bottoms should start to brown and the top/edges will be crispy!

Allow to cool completely before storing!

Almond flour M&M cookies that are completely dairy free. Chewy + soft in the middle, with crispy edges!

M&M Almond Flour Cookies (dairy free, gluten free)

April 11, 2019 by Blair Fynn in Dessert, desserts

hello childhood memories! When I was younger, one of my favorite cookies were the Keebler M&M Rainbow cookies! They had a shortbread type taste, so crispy, and loved the M&M candy in each bite! I don’t know what made me crave them the other day but I wanted to re-create them….

The Keebler cookies are made with over 30 ingredients and truly nothing in them is good for you. The ones that I am sharing with you today are made with less than 5, are 100% dairy and gluten free, and contain ingredients that you can use over and over again! You only need 1 bowl and 5 ingredients!!

They are chewy and soft in the middle, crispy on the outside and have that familiar chocolate taste in every bite. The base is made of almond flour, almond butter, and maple syrup. For the M&M’s I used UNREAL snacks which make a few dairy free candies. They are so delicious, but do check as some of their products contain milk. I found these at my local market, but I have seen them sold at Whole Foods and you can easily purchase them online at places like Thrive Market for a cheaper price. You can also use regular M&Ms if you aren’t allergic to dairy!

You’re going to love these little cookies! They will last about a week or so in the fridge, but you can always freeze them to keep them longer! For this recipe, I have not tested any other subs- so I am not sure if a different flour would work. You can however, sub out the almond butter for any other nut or seed butter, it will change the taste (but not texture). I think maple syrup works the best for taste wise, but you can use any other liquid sweetener of choice, just remember it will change the flavor.

I hope you enjoy!

Yields: 12-16 cookies (depends on size)
Prep time: 10 minutes
Bake time: about 15 minutes
Total time: less than 25 minutes

Ingredients:

2 cups almond flour
1/2 cup creamy almond butter
1/2 cup maple syrup
pinch of sea salt
1 tbsp. vanilla
About 1 cup of M&M’s

Directions:

Preheat your oven to 375 degrees and line a baking sheet with parchment paper. Set aside
In a large bowl, mix all of the above ingredients until well combined. *If your almond butter isn’t super creamy you can always melt it over the stove top with the maple syrup. Allow it to COMPLETELY cool before mixing it into the almond flour and baking.
Scoop out about a spoonful of the dough on to the parchment paper. I kept mine in somewhat of a ball shape, but feel free to flatten them slightly.
Bake at 375 degrees for about 12-15 minutes. The bottoms and the tops will start to brown. The edges will be crispy! Allow them to cool before storing or eating!

A gooey doughy like chocolate chip cookie for ONE that is completely dairy free and gluten free! Takes less than 20 minutes from start to finish!

Giant Chocolate Chip Cookie For One (dairy free, gluten free)

January 27, 2019 by Blair Fynn in Dessert, desserts

You know when you just want one (maybe two) chocolate chip cookie but do not want to go through all the trouble of making an entire batch. Well, this recipe is just for you.

This recipe will give you a warm, giant chocolate chip cookie that is crispy on the edges and soft/doughy in the middle. SO. GOOD. It is so easy to put together and takes about 15-18 minutes in the oven.

I do always love making a batch of chocolate chip cookies, but I am usually the only one that will eat them in my apartment and hate throwing them away once they have become stale. I will try to give them away or freeze them for later on, but sometimes its just not the same as a freshly baked one!

To give you an idea of the size it is probably the size of your palm and dense! You can flatten it out using the back of a spatula (I did not for this photo here) which will give you a bigger and flatter cookie. In the photo above I rolled it into a ball, slightly flattened it and then baked it. This gave me a dense, dough like cookie! So really it just depends on your preference!

This recipe is completely dairy free and gluten free! I did not try any other subs for flours or a chia egg. So I am not entire sure if it will work. If you try it out, let me know!

Enjoy!

omg!

Prep time: 5 minutes
Bake time: 15-18 minutes
Yields: 1

Ingredients:

1 tablespoon dairy free butter, melted (I used Earth Balance Vegan Butter)
1 tbsp. warm water
1 tbsp. coconut sugar (do not sub liquid sugar)
1/2 tbsp. vanilla
3 tablespoons gluten free flour
dash of baking soda
dash of sea salt
handful of chocolate chips
Additional add ins: 1 tbsp. raisins or 1 tbsp. oats

Directions:

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper
In a small bowl combine and mix together the melted butter and coconut sugar.
Add the vanilla and the warm water, mix.
Add the GF flour, baking soda, sea salt, and mix.
Add in your chocolate chips or any additional add ins. Gently fold together.
Roll into a ball and place on the baking sheet. Flatten slightly.
Bake at 350 degrees for about 16 or so minutes. It will depend on how thick the cookie is.
Allow to cool slightly and eat!

Chocolate Chip Cookie "Muffins"

January 24, 2019 by Blair Fynn in Dessert, desserts

These chocolate chip cookie “muffin” treats are one of my favorite and EASIEST desserts to create. They technically aren’t a muffin - but I used a muffin tin to bake them in and look wise that is what they resemble. Texture wise, they are a cross between a crunchy chocolate chip cookie and slightly soft and cake like in the middle- almost like a scone and filled with chocolate chips.

It is like a hybrid between a cookie, muffin, scone and a chocolate chip blondie, but whatever you want to call them, you have to make them!

You’ll need gluten free flour, (regular flour works too!), an egg, coconut sugar, dairy free butter, chocolate chips, and just a few others to make these. Also, you can add in anything else you would like, raisins, oatmeal, or chopped nuts.

After they cooled off after baking in them in the oven, I froze them so I could keep them for longer, but to be honest, I ended up preferring them that way because they tasted like frozen cookie dough!

They are completely dairy free and gluten free! They are low in sugar and make the perfect afternoon treat or post dinner snack.

Heres the recipe!

Yields: 8
Prep time: 5 minutes
Bake time: 16-18 minutes
Total time: less than 25 minutes

Ingredients:

1 cup all-purpose four (or sub gluten free flour)
1/2 cup melted butter (I used Earth Balance Vegan Butter)
1 cup coconut sugar
1 egg
1 tbsp. vanilla
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 cup (or more) dairy free chocolate chips.
Additional add ins: handful of raisins, 4 tbsp. oatmeal, chopped nuts.

Directions:

Preheat oven to 350 degrees and spray a muffin tin with cooking spray
Melt butter.
In a bowl mix the melted butter, coconut sugar, egg, and vanilla until well combined.
In a separate bowl, mix together the flour, baking soda, baking powder, sea salt.
Combine the wet ingredients with the dry ingredients. Stir until combined.
Add in the chocolate chips and any additional add ins, if using. Gently mix.
Add about 1 heaping 1 tbsp. of the dough into the prepared muffin tin.
Bake at 350 degrees for about 15 minutes. The tops and edges will brown and be slightly crispy.
Allow to cool completely and remove from muffin tin.
Store in an airtight container for up to 1 week in fridge or freezer for longer!

NOTES:

Both gluten free flour and all-purpose flour will work. I have not tried any other subs with the flour.
I have not tried any subs with replacing the butter, such as coconut oil. You can however, replace with regular butter if not dairy free.
The first time I made these I used 1/2 cup coconut sugar and they weren’t sweet tasting at all. If you prefer things on the sweeter side use 1 cup, but if you want somewhere in the middle I suggest using 3/4 cup. It will not change the texture at all.

Chewy chocolate chip pretzel blondies that are completely dairy free, no eggs, and gluten free! They are lightly sweetened with coconut sugar and have the texture of a slightly soft cookie with crispy edges.

Chocolate Chip Pretzel Blondies (dairy free/vegan/gf)

January 16, 2019 by Blair Fynn in desserts, Dessert

I thought about making these all morning long and wanted to them to be healthy, easy to make, and with just a few ingredients - I wanted to use whatever I had on hand for this recipe and I hope that the ingredients are what you keep in your kitchen pantry regularly!

They are completely dairy free (always!), gluten free (almond flour!), and they contain no eggs! I sweetened them just a bit with coconut sugar (1/4 cup for the whole batter), and they came out so perfectly chewy, not dense, soft but with crispy edges. The only thing that came to my mind after taking a bite of these, was it had a similar taste as if I used brown sugar and butter- yet I didn’t! Coconut oil + coconut sugar instead.

Even though I am not vegan, I made them completely without eggs, because I do feel that many of you on here do not eat them and sometimes it just feels easier to make a recipe this way instead of trying to make it with a chia or flax egg. I think they have just the right amount of sweetness especially after adding the chocolate chips and it goes perfectly with the sea salt sprinkled on top and the pretzels mixed in the dough!

I am more of a salty person when it comes to anything, even desserts so adding the pretzels was just the right amount! Little chocolate, little amount of sweetness, and delicious!

you’re going to love these!

A few things:

I did use almond flour for the recipe and did not test any other flours out. As a general rule if you are replacing the almond flour (or using coconut flour for ex.) you tend to need to adjust the liquids as well (more liquid.) So, you could use a 1:1 ratio of almond flour and whole wheat or AP flour but the liquids may need to be adjusted. If you try it out, let me know!
There is peanut butter in the mixture! (1/4 cup) but that can be easily replaced with any nut butter or even sunflower seed butter!
Adjust the coconut sugar to your taste preference. Since no eggs were used you can actually test the dough before you bake and then decide if you need more!
Pretzels are optional but give them an extra crunch and flavor- I chopped up sourdough pretzels into little chunks. (The brand I used was the Whole Foods brand!) Any will do!
I also used an 8x8 brownie pan which resulted in a thinner blondie, but you can replace that with a banana bread pan for example and you will get 3 less, but they will be thick! (May need to bake just a few more minutes!)

That is it! Enjoy!!

Yields:
9 bars
Prep time: 5 minutes
Cook time: 22 - 25 minutes
Total time: less than 30 minutes

Ingredients:

2 cups almond flour
1/4 cup coconut sugar
1/4 cup peanut butter (I used crunchy, not an oily based one)
4 tbsp. coconut oil, melted
2 tbsp. nut milk
1 tbsp. vanilla
1 tsp. baking powder
1/2 tsp. baking soda
dash of sea salt
about 1/2 cup of dairy free chocolate chips (or more!)
about 1/2 cup chopped pretzels

Directions:

Preheat oven to 350 degrees and line a brownie pan (8x8) with parchment paper.
In a large bowl add all of the dry ingredients (almond flour, baking soda, baking powder, sea salt)
In a separate bowl; combine coconut sugar, peanut butter, coconut oil, vanilla, nut milk. Mix until well incorporated.
Combine the wet ingredients into the dry ingredients and mix until fully combined.
Gently stir in the chopped pretzels and the chocolate chips.
Spread evenly into prepared pan.
Bake at 350 degrees for about 20-25 minutes. I checked after 20 minutes and left them in for another 2 minutes. Allow to completely cool (about 10 minutes). Cut into squares!
You can store them on your counter top in a container for about a week or in the fridge! Freeze for longer.

Flourless fudge brownies that are super chocolate-y tasting, moist, easy to make!

Flourless Fudge Brownies

January 07, 2019 by Blair Fynn in desserts, Dessert

Yesterday, if you watched my stories on IG, I attempted to make flourless fudge like brownies….and it half failed. The taste was almost there, but they were completely flat and crumbled the minute you cut into them. When I took a peak at them in the morning they were hard as rocks! I wasn’t going to make them again because I do hate wasting ingredients, but I knew that if I just changed a few things around- I believed it would work.

I wanted to make these brownies with as little ingredients as I could and with ones that you most likely already have on hand…this time around they were moist, rich in chocolate taste, dense, and fudge-y in the middle. SO GOOD!

They only take about 15 minutes to bake in the oven and once they are completely cooled, you can dig in. I suggest allowing them to cool for at least 10 minutes or so, because when they are hot out of the oven they tend to crumble when you slice them right away. I did use almond butter in the recipe, but feel free to use peanut butter or even sunflower seed butter if you want to keep them 100% nut free! They aren’t super sweet; I only added about 1/2 cup of coconut sugar, so you can either add in about 1/4 cup more or add in about 1/2 cup of chocolate chips! That will make them a bit more gooey too.

Once they were out of the oven, I drizzled a little peanut butter on top, but of course that is optional - you can leave them plain, or coat them slightly with coconut butter or melted chocolate.

These brownies will last up to 5 days in the fridge or freeze them for longer!

Here is the recipe!

Yields:
About 10-12 brownies
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes

Ingredients:

1 cup creamy nut butter of choice
2 eggs; whisked
1/4 cup almond or coconut milk
1/3 cup coconut oil, melted/cooled
1 cup cacao powder
1/2 tsp. baking soda
1/2 tsp. baking powder
dash of sea salt
1/2 cup coconut sugar
optional add ins; chocolate chips or walnuts

Directions;

Preheat your oven to 350 degrees and lightly grease an 8x8 pan with oil
Combine the DRY ingredients in a large bowl; mix
Combine the WET ingredients in a bowl, mix. I used my blender here to mix since my nut butter wasn’t as creamy.
Add the wet ingredients to the dry ingredients. Mix until well incorporated. It will be somewhat thick.
Add in your optional add ins here, mix.
Spread evenly in your pan.
Bake at 350 degrees for about 15 minutes. After 15 minutes stick a knife in the center and if it comes out clean they are done! If you over cook, they will be more cake like!
Allow them to completely cool before cutting!!
Store in fridge for up to 5 days or freezer for longer!

The perfect holiday bark that is simple to make, crunchy, chocolate-y, and full of holiday flavors; ginger, cinnamon, molasses, and vanilla! It is completely dairy free!

Holiday Gingerbread Chocolate Bark

December 20, 2018 by Blair Fynn in desserts, Dessert

Whenever I make bark, I always forget how simple it is and how healthy it can be! Not only, can you cater it to your needs, add anything in you want, and constantly change up the flavors, but also, it makes the perfect holiday gift or dessert! It looks so pretty, doesn’t it?

You can use white chocolate, dark chocolate, crunchy graham crackers, or salty nuts to customize it however your guests want! This one is covered with gingerbread cookies, candied ginger, crushed pistachios, blackstrap molasses, pecans, cacao powder, and just a few other holiday spices. This is completely dairy-free and held together with Organic Flax Cooking Oil from Carrington Farms. Unlike typical some oils, this Organic Flax Cooking Oil can withstand medium to high heat! The Organic Flax Cooking Oil gives the bark a bit of a nutty flavor. It is vegan and filled with healthy Omega 3 fatty acids. I also love using in smoothies, as a base for salad dressings, or for roasting vegetables. It is super versatile and can be used the same way you would use any cooking oil. It is available to order right off their website, CarringtonFarms.com and in grocers nationwide!

Once you pick the toppings you want to use for your holiday bark you need to melt both the Organic Flax Cooking Oil with the cacao powder. Pour the mixture over parchment paper on a cookie tray and let it freeze for about five minutes while you gather the other ingredients. After five minutes, take the bark out of the freezer and sprinkle all your toppings. Place it back in the freezer until it completely sets - about 15 minutes or so! Then chop into slices! I keep mine frozen because it has the tendency to melt at room temperature, but it can be left in the fridge for a bit of a softer bite!

There are so many flavors and toppings to choose from! For example, you can add in crushed candy canes, pretzels, or even fruit like blueberries or pomegranate seeds! You can also swirl in peanut butter – yum!

HOLIDAY GINGERBREAD CHOCOLATE BARK
Yields: about 20 slices, depending on how you cut the bark!
Prep time: 10 minutes
Freeze time: At least 15-20 minutes
Total time: Less than 30 minutes

Ingredients:

3/4 cup Carrington Farms Organic Flax Cooking Oil
1 cup Cacao powder
1/4 cup Dairy-free chocolate chips (optional)
1 tbsp. Molasses
1/2 tbsp Vanilla
Dash of sea salt

Toppings:
about 1-2 cups total
Candied ginger
Gingersnap cookies, crushed
Pistachios, chopped
Pecans, chopped

Directions:

1. First, prepare the base of the gingerbread bark. Combine and melt the Carrington Farms Organic Flax Cooking Oil, cacao powder, molasses, chocolate chips, vanilla, and sea salt over the stove on medium to low heat. Constantly stirring to ensure it does not burn. You can taste test at this point and adjust to your needs.
2. Once it is melted, pour over parchment paper on either a cooking sheet or a square pan. Place in the freezer for about 5 minutes. You do not want it completely frozen!
3. After 5 minutes, remove the bark from the freezer and sprinkle the toppings.
4. Place back in the freezer and let settle for 15 or so minutes.
5. Cut into slices of any size and serve! To store, keep in an airtight container in the freezer!

These no bake gingerbread squares with a pecan crust are perfect for an easy holiday dessert! They are completely dairy free, raw, and filled with collagen for extra nutritional benefits and protein!

Raw Gingerbread Squares with a Pecan Crust

November 27, 2018 by Blair Fynn in Dessert, desserts

No bake desserts are my favorite ones to make because they are pretty simple and you can always adjust the ingredients and the taste to your preference along the way. With the holidays coming up, I wanted to share these raw gingerbread squares with a pecan crust! They are the perfect balance between sweet, nutty, and full of flavors that remind me of Christmas; ginger, nutmeg, molasses, and cinnamon! I was originally planning on making gingerbread cookies but thought these were a bit more fun, easy to prepare if you are short on time, and the perfect size to bring to any holiday party.

Not only are these squares simple to make, but they are good for you; filled with nuts for healthy fats, molasses- which is loaded with iron, selenium, and magnesium, and some of the best anti-inflammatory spices- ginger, nutmeg, and cinnamon. I also added in Vital Proteins Marine Collagen for gut health as well as additional protein. I love sneaking in the Marine Collagen into just about anything; hot chocolate, my morning coffee, smoothies, protein pancakes, and even into homemade sauces!

The Marine Collagen is completely tasteless and mixes easily into anything; raw, baked goods, smoothies, or puddings! I feel that the collagen has tremendously improved my gut health and I always make sure I have it everyday and especially when I am traveling! They have on the go packets which makes it more convenient to travel or even bring to a restaurant or your favorite smoothie bar!

Despite having two layers, these bars are easier to make than you think! Plus, the two different layers gives them something a little extra and makes them a little different than simply rolling into balls.

For the base, I mixed together pecans, molasses, ginger, cacao powder, dates, and collagen. The top layer is made with oats, cashews, molasses, maple syrup, spices, and coconut oil. They are so crunchy, chocolate-y, slightly sweet and salty! I think that they beat any store bought gingerbread cookie especially since you can feel good about eating these! For the ginger flavor, I used candied ginger that I had found at the grocery store, but you can just use either real ginger or in the powdered form! You may need to adjust slightly to your taste preference!

As far as subs, any nuts will work, but I do believe that pecans are the best in terms of taste for the base! Same with the maple syrup, it works the best but honey can be used as another option! After I made these and cut them into squares, I kept them in the freezer so not only will they last longer but they hold their shape better as well! I also blended the nuts in the food processor only slightly to give each bite an extra crunch- but do what you like!

Snack
Yields: about 18 squares
Prep time: 15 minutes
Total time: 15 minutes

Ingredients:

For the base:

2 cups pecans
6 dates, pitted
1 tbsp. blackstrap molasses
1 scoop Vital Proteins Marine Collagen
2 tbsp. cacao powder
6 pieces of candied ginger or start with 1/2 tbsp. ginger
dash of sea salt

For the second layer:

1 cup gluten free oats
1 cup cashews
2 tbsp. coconut oil
2 tbsp. maple syrup
1 tbsp. blackstrap molasses
dash of sea salt
cinnamon, nutmeg, ginger ALL to taste

Directions:

Add the ingredients for the base layer into your food processor, starting with the pecans. Mix until it almost resembles flour consistency. Add the remaining ingredients and mix until well combined.
In a square pan, spread evenly; so it is about 1 inch thick. Place in freezer and prepare the second layer.
For the second layer, add the oats and the cashews into your food processor and blend until flour consistency.
Add the remaining ingredients and pulse together until well combined! Taste test and adjust.
Spread the second layer over the first and sprinkle with molasses and ginger. Place back in the freezer for about 5 minutes. Cut into squares!
Store in an airtight container for up to 1 week in the fridge or longer in the freezer!

Chewy and fluffy chocolate chip pumpkin blondies! Perfect for the fall, healthy treat or snack. They are dairy free and gluten free!

Chocolate Chip Pumpkin Spice Blondies (dairy free, gluten free)

October 09, 2018 by Blair Fynn in desserts, Dessert

I made these on a whim the other day because I was craving the pumpkin mix from Simple Mills, but I didn’t have it on hand…if you have ever tried that- you’ll love these! They are really light, not a dense blondie, fluffy and filled with dark chocolate chips and walnuts for some crunch. I think they make the perfect healthy treat or afternoon snack; but the ingredients are so good that you can eat them for breakfast with your morning coffee. I don’t know why but I almost prefer these verses a regular chocolate chip blondie, they are a little less sweet and not as dense; which I prefer!

This year so far, I already have so many pumpkin recipes on my blog; Pumpkin Turkey Chili, Pumpkin Oat Cookies, Pumpkin Spice Oat Bars, and a few more things that I am going to share a bit later in the season. Ironically last year, I didn’t make one thing with pumpkin; I wasn’t a huge fan until this year…I think it is pretty easy to add pumpkin in to almost everything without it being so overpowering; plus it is really good for you! Also, the pumpkin and pumpkin spice makes your kitchen smell amaaaazing.

For this recipe you need one bowl and about 20 minutes of your time! You only need 1/2 cup of the canned pumpkin puree, but you can save the leftovers and use them for the recipes above, add into your morning oats, smoothies, or even coffee to make your own pumpkin spice latte! I also used almond flour for this recipe, but I have not tried any others. I think your safest bet would be to use whole wheat flour if you need a replacement! The pumpkin blondies will last about a week in the fridge, but you can always freeze them to last longer. To warm them up (if you want to) just place them in the under at 400 degrees until the chocolate begins to melt!

I like these bars on their own or they would be really delicious in some ice cream or with a little nut butter drizzled on top- or even dairy free cream cheese! I love that combo…

Enjoy!

Dessert/Snack
Yields: about 12 bars
Prep time: 5 minutes
Bake time:15-20 minutes
Total time: less than 30 minutes

Ingredients:

1/2 cup canned pumpkin purée
1/4 cup melted/cooled coconut oil (or dairy free butter!)
1 tbsp. vanilla
2 eggs
1.5 cups almond flour (or whole wheat)
1/4 cup coconut sugar (can sub any sugar you have on hand, add more if you like things a bit sweeter (1/2 c)
1 tsp. of cinnamon (or as much as you like)
1 tbsp. pumpkin spice*
dash of sea salt
1/4 cup chopped walnuts (optional)
1/4 cup dairy free chocolate chips + more to spread on top.

*If you do not have a pre-mixed pumpkin spice, make a blend of ginger, cinnamon, nutmeg.

Directions:

Preheat oven to 400 degrees. Line an 8x8 pan with parchment paper. Set aside.
In a large bowl, mix all of the wet ingredients (including the egg) with a spoon/spatula.
Add the DRY ingredients and mix until well incorporated.
Fold in the chopped nuts and the chocolate chips.
Pour into prepared pan and spread evenly. Top with more chocolate chips.
Bake in the oven at 400 degrees for about 15- 20 minutes. Check after 15 minutes. If you stick a knife in the middle and it comes out clean, they are done!
Store in an airtight container for up to a week in the fridge or freeze for longer!

Frozen Yogurt Bark (dairy free)

September 19, 2018 by Blair Fynn in desserts, Dessert, snacks

I am typing this up as it is raining like crazy, storms, and flooding - the humidity level is so high today and it triggers my migraines. I took a poll on my stories this afternoon and couldn’t believe how many of you out there suffer from migraines as well AND digestive issues. I somewhat guessed that most people have some type of digestive discomfort but was surprised as to the percentage for, vs not. Many of you don’t know your triggers and are trying to navigate that, but are also afraid to see your doctor. I took the polls because I was mainly curious and I have an idea for a blog post that I want to work on that can help you face your doctors and your symptoms. I have suffered on and off from migraines since graduating from college about 10 years ago. Sometimes I have 15 or more a month or none; sometimes I have to go to the ER for treatment and other times I can manage the pain on my own with a few tricks. Either way it is totally debilitating and often times I can not work through them; causing me to be down for the count for a few days or an entire week. As far as digestive issues, you can search about my journey in my many blog posts.

anyways, I needed to take it a little easy today in order to prevent a full on migraine attack. So, I made this frozen yogurt treat or snack in about 5 minutes, popped it in the freezer to settle (freeze) for about 2 hours and it came out so good. You have to treat it like ice cream when you eat it because it will melt fast. Sometimes something cool helps my body cool down as it runs super hot when I have a migraine.

I used blueberries, nut butter, walnuts, and a little berry flavored protein powder for the mix in, but you can use anything you want! I also used dairy free greek style yogurt (plain, unsweetened), but I am sure non greek style will work- just haven’t tried it!

it is really simple to put together and is good for a cooling snack or dessert!

Prep time: 5 minutes
Freeze time: 2+ hours
The amount that it yields, depends on how much yogurt you use & how you slice it!

Ingredients:
2 containers of non-dairy greek style yogurt (probably = about 2 cups)
few dashes of cinnamon
2 tbsp. of protein powder (any flavor, optional)
2 tbsp. of nut/seed butter
1 tbsp. + of maple syrup (if you prefer something less tart)
toppings; chopped nuts/seeds, chia seeds, chocolate chips, fruit, nut butter, cacao nibs, chopped dates etc.

Directions.

Line a cooking sheet or a small baking pan with parchment paper.
Add the yogurt on the pan, spreading somewhat evenly (about 1/2 inch thick)
Mix in the add ins; cinnamon, protein powder, and swirl in the nut butter
Add the toppings of choice
Freeze for 2+ hours.
Once settled cut into pieces.
Store in the freezer in an airtight container!

Flavor options: You can add anything in or on top!

Dark Chocolate Peanut butter
Mix in 2 tbsp. peanut butter powder or swirl in 2-3 tbsp. peanut butter, cinnamon, 1 tbsp. maple syrup. Top with chocolate chips and chopped peanuts

Pumpkin Spice:
Mix in 2 tbsp. pumpkin puree, 1 tbsp. pumpkin spice mix, dash of cinnamon, 1 tbsp maple syrup. Top with chopped nuts/seeds.

a hearty 'beauty' cookie made with just a few ingredients, no added sugar, packed with collagen, fiber, and protein and they are so good for you!

Cacao Nib Collagen Beauty Cookies

June 04, 2018 by Blair Fynn in Dessert, desserts, snacks

This morning I made cacao nib collagen beauty cookies and I am obsessed! These cookies require a few 'good-for-you' ingredients, one bowl and about 20 minutes in the oven!

They are a bit crumbly with crispy edges, and a soft center. They almost remind me of shortbread cookies in terms of their texture and taste, but with added cacao nibs.

I call these cookies beauty cookies, because I added in chia seeds (high in fiber & omega 3s = for healthy digestion and healthy fats for skin), cacao nibs instead of chocolate chips for antioxidants, coconut oil for healthy fats, chopped walnuts for omega 3s and they are great for skin, and last but not least; Vital Proteins Marine Collagen!

I think by now I have over 20 or so recipes that include Vital Proteins Marine Collagen or smoothies using their beauty waters, so you can say that I am a little obsessed with adding it into anything that I can! Just search "Vital Proteins" on my blog and you'll see all the different ones (banana breads, no bake energy bites, golden mylk smoothie, cauliflower bites, cacao brownies, butternut squash mac and cheese & more!) Plus, it is really simple to add the collagen into just about anything, you can't taste it at all and it adds some extra protein too!

I love the collagen for both gut health (to help improve digestion, especially when I was suffering from leaky gut and SIBO!) and skin health! I always feel that my skin has that natural glow the more that I use collagen in my diet and makes my hair grow like crazy!

Back to these cookies, all you need to do is mix all the ingredients in one bowl, scoop out a spoonful of them onto your baking sheet and bake. Once they are done you can sprinkle them with chocolate tahini and bee pollen or anything you'd like!

Note that, I didn't add in any sweetener to the cookies, but maple syrup or honey would be the perfect choice if you prefer things on the sweeter side. You can also use dairy free chocolate chips if you prefer over cacao nibs, but I was simply trying to keep these cookies as low in sugar as I could!

Enjoy and tag me if you make them! #balancewithb

Prep time: 10 minutes
Bake time: 20 minutes
Yields: 12

What you need:

2 cups almond flour
1/4 cup coconut oil, melted
few dashes sea salt
2 scoops Vital Protein Marine Collagen
dash of ceylon cinnamon
1 tbsp. vanilla
1 tbsp. chia seeds
1 tsp. apple cider vinegar
1/4 cup maple syrup (optional, for sweetness)
1/4 cup creamy almond butter
1/4 cup added chopped walnuts
1/2 cup cacao nibs
toppings: chocolate tahini (or any nut butter/seed butter of choice), bee pollen, chia seeds.

What you need to do:

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. Set aside.

2. In a large mixing bowl add all of the above ingredients. Mix until well combined.

3. Scoop a spoonful out, add to the baking sheet, and bake at 350 degrees for about 20 minutes. The bottoms will be slightly golden brown, crispy edges, and soft center.

4. Store in the fridge for up to a week.

NOTES:

1. You can sub any nut/seed butter of preference. If you are looking for that chocolate chip cookie taste, cashew butter would be the best sub.

2. Please feel free to add in any liquid sweetener of choice.

3. I have not tested any other flours, however if you are using coconut flour you may need to increase your liquids slightly as coconut flour tends to need more/dries out recipes. Start by adding in another tbsp. of coconut oil or even water!

4. The collagen is completely optional, but adds in so many benefits! If you are not adding it in the recipe, you do not need to change any of the other measurements.

Classic Sea Salt Chocolate Chip Cookies

May 24, 2018 by Blair Fynn in Dessert, desserts

I am going to keep this post short - Homemade Classic Chocolate Chip Cookies! Hands down my favorite dessert of all times and these remind me so much of the ones that my mom made for my brother and I all the time.

Depending on the size of the cookie that you make they are either super crispy with golden brown edges or they are the softest melt in your mouth gooey kind.

This time around I made extra large ones, baked them for a bit longer than usual; they came out super flat, in a good way - crispy, crunchy, and golden brown edges and bottom! Normally, I make them on the smaller size (yields about 48 cookies) and when they are smaller and baked shorter, they are so soft in the middle; it basically feels like you are eating melted chocolate.

I add in a hefty serving of dark chocolate chips in the mix to ensure that each bite has a few and when they are fresh out of the oven I sprinkle pink sea salt on top. Perfect sweet and salty combo.

These cookies are dairy free since I can't have butter, but I did use dark brown sugar and all purpose flour because it just makes the cookie, THE cookie. I haven't tried subs for any of the ingredients because I have always made them this way for over 10 years! This is actually the first time that I am sharing the recipe, with anyone!!

See the notes before baking and you won't mess these up! Enjoy!

Ingredients:
Yields about 24 large cookies (seen above) or 48 small cookies
Prep time: 20 minutes
Bake time: depending on size see notes
- large cookies 16 + minutes
- small cookies 12 + minutes

1 cup (2 sticks) butter (softened) (I used Earth Balance (vegan)*
1/2 cup sugar
1 1/2 cup packed brown sugar (dark or light)
2 eggs
2 tbsp. vanilla extract
2 3/4 cups all purpose flour (King Arthur is what I used)
3/4 tsp. course sea salt
1 tsp baking soda
1 1/2 tsp. baking powder
2 1/2 cups chocolate chips (roughly one bag; I love Guittard Extra Dark chocolate chips)

*Make sure the butter is soft- leave it out for an hour or longer the better- I tried melted it over the stove in a pan and the cookies came out so greasy and flat! If the butter isn't soften, the cookies will be a little more dense / very soft baked in texture.

Crunchy dark chocolate cookies sprinkled with sea salt!

What you need to do:

1. Preheat the oven to 360 degrees. Line a baking sheet with parchment paper. Set Aside.

2. Cream together the butter, coconut sugar, and brown sugar until well mixed. I use an electronic hand mixer, but a blender will work!

3. Add the eggs and the vanilla and mix for another 2 minutes.

4. Slowly add the flour, baking soda, baking powder, and sea salt. Mix until well incorporated.

5. Fold in the chocolate chips by hand.

6. Using a spoon, scoop a heaping spoonful onto the baking sheet.

7. Bake at 360 degrees for 12-16 minutes (SEE NOTES)

8. Sprinkle sea salt immediately once they are hot out of the oven.

NOTES:

1. If you make the cookies on the smaller size, you should yield 48. Bake for roughly 12 minutes or until the edges are golden brown and the soft is "gooey"

2. If the cookies are large, you will end up with 24. Bake for roughly 16 or so minutes. The cookies will be flatter, super crispy, golden edges and brown on the bottom.

3. I haven't tried any subs since this is how I always make them. BUT regular butter will work.

4. Store them in an airtight container either in the fridge or on the counter and will last for up to a week!

5. Make sure the butter is soft- leave it out for an hour or longer the better- I tried melted it over the stove in a pan and the cookies came out so greasy and flat!

Less than 5 ingredients for these healthier rice krispies treats that are super sticky, crunchy, and a little sweet!

Homemade Rice Krispies Treats (DF, GF)

May 17, 2018 by Blair Fynn in desserts, Dessert, snacks

These were one of my favorite things to eat as a kid, especially on the weekends during my swimming days. I always ate the ones from the package; so who knows what I was putting in my body when I would consume a few in a row - but I especially loved the homemade ones at our swim meets- they were extra large in size, I mean what isn't or wasn't supersize - super sticky from the marshmallows, and of course overly sweet. Honestly, probably what made me swim so fast for each race- fueled by sugar ha!

I wanted to re-create these, using a bit less sugar or a healthier alternative, no marshmallow nor butter, and of course adding in some extra nutrients, like Vital Proteins Marine Collagen. If you search my blog you can see that most of my recipes; especially my snack recipes, contain collagen! It has been extremely beneficial with improving gut health; (I used to suffer from leaky gut, SIBO, and IBS), making my hair grow fast, strong, and shiny, as well as improving my skin! I try to add Vital Proteins Marine Collagen into my routine almost every single day, by either adding in a few scoops to my smoothies, coffee, and hiding it in all of my energy bites. I also love their beauty water flavors for my morning water with lemon; it adds flavor and mixes well. The best thing is that you can't taste the Marine Collagen yet it adds all these benefits for your overall health and extra protein!

For these rice krispies treats you only need a few ingredients; I used peanut butter (but any nut butter or seed butter will work), a sweetener of choice, the collagen, and of course a rice cereal! After melting everything together, stirring in the cereal and the collagen, all you have to do is wait about 30 minutes for everything to settle!

They taste like the real deal! They came out super crunchy, sticky, and both a little salty plus sweet! I topped mine with cacao nibs and melted a little coconut butter on top, but it is completely optional!

Enjoy!

Snack / Dessert
Prep time: 10 minutes
Cook time: 30 mins or so to set in fridge
Total time: less than 40 minutes!

What you need:

1/2 cup brown rice syrup* see notes
3 cups Brown Rice Cereal (or any rice type cereal blend)
1/3 cup nut butter or seed butter of choice (PB, Cashew Butter, or Sunflower Seed etc)
1 tbsp. vanilla
2 tbsp. coconut oil
dash of sea salt
few dashes of cinnamon
2 scoops Vital Proteins Marine Collagen

What you need to do:

1. In a medium sized sauce pan stir together coconut oil, nut / seed butter of choice, vanilla, cinnamon, and sea salt until well combined.

2. Once the mix is smooth, take the sauce pan off the heat and add in the rice cereal as well as the collagen.

3. Stir until well incorporated.

4. Pour in a lined (lightly coated with coconut oil or spray) 9x9 pan and spread evenly. Allow to settle in the fridge for up to 30 minutes. Cut into slices and store in an airtight container for up to a week.

I topped mine with cacao nibs! I also love melting coconut butter and drizzling that on top!

NOTES:

1. You can use any sweetener of choice. Honey would work second best, because it is a little more stickier than maple syrup. I haven't tried date paste or an alternative, but it will change the taste a bit and the texture. If you aren't using brown rice syrup, keep the treats in the fridge for a bit longer to harden!

2. Any nut or seed butter will work. I used crunchy peanut butter.

3. Add in anything you like (chocolate chips, cacao powder, etc!)

4. The Vital Proteins Marine Collagen is completely optional, but it adds so many nutritional benefits! You won't taste a thing!