They truly taste melt-in-your-mouth divine, and – bonus! – they’re actually much easier to make than traditional chocolate chip cookies!

Remember those soft-baked chocolate chip cookies you’d buy in the snack food aisle? Bendy, pliable, perfect for sinking your teeth into one. Or – ahem – seven. These cookies totally remind me of those.

They’re melty, bendy little gems that satisfy your chocolate chip cookie craving while also being gluten-free, dairy-free, and surprisingly low in sugar and carbohydrates.

Did you ever think that gluten free, dairy free chocolate chip cookies would look like this?!

Almond Flour Chocolate Chip Cookies Ingredients

A surprisingly short list of ingredients makes up these almond flour cookies:

• Coconut oil – solid, but almost melty
• Pure maple syrup – use grade A for a sweet boost without maple flavor, or grade B for lots of rich maple flavor.
• An egg
• Vanilla extract – because of course!
• Almond flour – a finely ground almond flour or meal made from blanched almonds works best for this recipe (we really like this one)
• Baking soda
• Sea salt
• Mini chocolate chips

How to Make Them

All you do is stir the coconut oil and pure maple syrup together, then stir in the egg, almond flour, baking soda, salt, vanilla, and – of course! – chocolate chips.

I love to use mini chocolate chips in this almond flour chocolate chip cookie recipe because I love how they add sweetness throughout the entire cookie and just make them seem so much more chocolatey. Chocolatey is good!

What Do These Cookies Taste Like?

So: expectations. Almond flour chocolate chip cookies are not your typical chewy chocolate chip cookies.

Instead, they’re soft and bendy and they melt in your mouth and – yes! – they’re really, really tasty. The almond flour does give them a bit more texture than your typical chocolate chip cookie, but we love it.

If you’re in need of a gluten free chocolate chip cookie recipe (or dairy-free chocolate chip cookies) (or both!) and you’re tired of sandy, dry cookies, give these a try – they’re anything but.

And! If you’re eating low carb, and looking for low carb almond flour chocolate chip cookies, you may have just found what you’re looking for.

More Delicious Dairy-Free Deserts

• This Dairy-Free Banana Bread is the ultimate banana bread recipe!
• Vegan PB & J Thumbprints are another melt-in-your-mouth gem.
• These Almond Flour Lemon Cookies are very similar – just lemony and frosted! Mmm.

More Chocolate Chip Cookie Recipes

• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

Soft-Baked Almond Flour Chocolate Chip Cookies Recipe

These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Total Time 19 minutes minutes

Servings 16 cookies

Calories 101kcal

Author Kare

Ingredients

• 2 tablespoons solid coconut oil
• 3 tablespoons pure maple syrup
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups almond flour*
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup mini semi-sweet chocolate chips + more for topping if desired we like Enjoy Life dairy-free chocolate chips for a fully dairy-free cookie

Instructions

• Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
• Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
• In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
• Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
• Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
• Cookies keep well in an airtight container at room temperature for 4-5 days.

Notes

* Flour note: I have used both almond flour and almond meal with success, but a finely ground product made with blanched almonds tends to produce the best cookies

More recipe notes (most recent update 2/27/2024)

For a crispier cookie, cook for 2-3 minutes longer.

Substitutions

• Butter can be substituted for the coconut oil. Just make sure it’s room temperature so it’s soft and easy to stir. And, of course, the cookies will no longer be dairy-free – unless you use dairy-free butter (readers have reported using Earth Balance with success).
• One reader shares that they swapped canola oil in for the coconut oil because they don’t like coconut, and that the cookies turned out great! 
• I’ve swapped the chocolate chips for fresh blueberries and it’s a delicious change! One reader reports 3/4 cup frozen wild blueberries, along with 1/4 teaspoon nutmeg and 1/2 teaspoon cinnamon and shared that they were a huge success. 
• One reader swapped in white chocolate chunks for the chocolate chips and said they were perfect. 
• Readers have reported swapping in a flax egg for the egg with success! For a flax egg, mix 1 tablespoon flaxseed meal with 3 tablespoons water in a small bowl. Let sit for about 5 minutes until thickened, then add just like you would an egg. 
• To replace the pure maple syrup, readers have reported agave syrup or honey have both worked well. 

 

Nutrition

Serving: 1cookie | Calories: 101kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 55mg | Fiber: 2g | Sugar: 7g

The post Almond Flour Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

I started out wanting to create a homemade version of these. We call them “brownie muffins” and they’re a favorite around here. I love that it gets flaxseeds in all their healthy glory into my picky-eater of a kiddo. I ended up at this recipe from The Pastry Affair and, using that as a starting point, went from there.

I’ll be honest, the end result is nothing like the store-bought Chocolate Brownie muffins that I was trying to replicate. These are more tender and cake-y – almost like cupcakes for breakfast (without the frosting) if I’m being honest. But they’ve become a family favorite just as they are, Bridget Jones-style, so I thought it was high time I shared them with y’all!

Do you remember the Life Cereal commercial about Mikey? “He won’t eat it – he hates everything … HE LIKES IT! HEY MIKEY!” Quite honestly, our kid is a bit of a Mikey. An entirely lovable Mikey but a Mikey nonetheless. And she LOVES these tender chocolate oat muffins. Which means, I think, there is likely not anyone in the whole wide world who won’t like them.

I guess they’re sort of grizzly-bear-esque with their rich brown color and the humps on their back? I don’t know, it’s a stretch. But regardless of what you call them, I think you’ll love them!

(more…)

The post Grizzly Bear Muffins (Vegan Chocolate Chunk Oat Muffins) appeared first on Kitchen Treaty.

Basically, I took the standard chocolate chip cookie recipe and just started adding healthy ingredients + colorful ingredients until I found the perfect balance in these yummy loaded chocolate chip cookies.

Table of Contents

• The Story Behind the Recipe
• Healthy Loaded Chocolate Chip Cookies Ingredients
• How to Make Them
• How to Freeze Chocolate Chip Cookie Dough
• More Chocolate Chip Cookie Recipes

The Story Behind the Recipe

Back in high school, I entered an essay contest with a piece about the meaning of home. I got third place, which felt like a big deal at the time! I don’t remember much about the essay, other than two things.

One, the sheer panic I felt when I had to read it to a massive crowd at a real estate convention. Eek!

And two, the fact that I wrote a detailed paragraph about the smell of freshly baked chocolate chip cookies greeting me as I arrived home from school – and about how little things like that are what make a house feel like home.

It’s probably no surprise, then, that when my daughter started school last year, I baked chocolate chip cookies for her to arrive home to on her first day. I had to!

This particular cookie recipe was devised back when my kiddo was younger, even pickier, and in need of some heartier foodstuffs in her diet. So I added wheat germ, oats, and ground flaxseed to her favorite chocolate chip cookies, and bingo! Fiber Cookies were born. Or “Fiver Cookies” as her then-toddler self called them.

Now, they’ve evolved into “After-School Loaded Chocolate Chip Cookies” with candy-coated chocolate and sprinkles for color and fun. They’ve got the sweet stuff that makes them a treat but some added good stuff that gives them a bit of hearty nutrition that helps me, as a mom, feel a little more satisfied when she eats them.

Healthy Loaded Chocolate Chip Cookies Ingredients

• Butter – I like to use unsalted to better control the salt content in these cookies.
• Granulated sugar & brown sugar
• Eggs
• Vanilla
• White whole wheat flour – I like how white whole wheat has a bit of added nutrition without tasting TOO whole-wheat-y. But you can sub whole wheat if you prefer, or all-purpose.
• Baking soda
• Salt
• Toasted wheat germ: For some added fiber and nutty flavor.
• Flaxseed meal: For fiber, omega-3s, and protein.
• Rolled oats: Wholesome oats add heft, fiber, and a bit of protein.
• Chocolate chips or chunks – I like semi-sweet, but dark or milk chocolate will work too!
• Candy-coated chocolates – Either the naturally dyed version or M&Ms work.
• Candy sprinkles – Optional, but fun! I use the naturally dyed ones.

How to Make Them

These come together like your standard chocolate chip cookies, first mixing together the wet ingredients and the dry, then mixing them together and adding the chocolate and candies. Except you toast the wheat germ first.

How to Freeze Chocolate Chip Cookie Dough

I love to freeze the dough balls, then just bake a couple at a time right for a quick and easy snack. With the bonus aroma of freshly baked cookies!

Just scoop your dough and place the cookie dough balls on a baking sheet (no need to leave any space). Freeze them, then transfer the frozen balls to an airtight container or freezer bag and put them back in the freezer for up to 3 months.

When you’re ready to bake your healthy chocolate chip cookies, just pull some of the balls out, place them on a baking sheet (this time with 2-3 inches space), and bake according to the recipe directions.

Voila! Fresh baked cookies with hardly any effort!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

Healthy Loaded Chocolate Chip Cookies

Chewy, chocolatey, and loaded with both colorful goodies and some bonus good stuff. For fresh-out-of-the-oven cookies every time, just freeze the dough and bake a few at a time. So easy!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 30 cookies

Calories 203kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain salt or table salt
• 1/2 cup toasted wheat germ*
• 1/3 cup flaxseed meal aka ground flaxseeds
• 1 cup rolled oats
• 1 cup semi-sweet chocolate chips or chunks plus more for topping if desired
• 1 cup candy-coated chocolates plus a few more for topping
• 1/4 cup candy sprinkles optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer or in a medium bowl using a hand mixer, add the butter and sugars. Mix until well-incorporated, about one minute. Add the eggs and vanilla. Mix until combined. Add the flour, baking soda, salt, wheat germ, and flaxseed meal. Mix JUST until combined (do not overmix). Add the oatmeal, chocolate chips, candy-coated chocolates, and sprinkles if using. Mix just until incorporated.

Option 1: Bake ’em all now

• Scoop into 1.5-inch balls and top with two or three extra chocolate chips or candies if desired. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 8-10 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Option 2: Freeze now, bake later

• Scoop into 1.5-inch balls and line them up right next to one another on a cookie sheet. Top with two or three extra chocolate chips or candies if desired. Transfer to freezer. When frozen, break apart the cookie dough balls and place in a freezer bag. Put back in freezer until you’re ready to bake.
• To bake, pull as many cookie dough balls as you want to bake out of the freezer. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 9-11 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 87mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

The post Healthy Loaded Chocolate Chip Cookies appeared first on Kitchen Treaty.

And then there are smoothie bowls. They … well, they basically skeeved me out. Why in the heckin’ heck would you eat your smoothie with a spoon? That’s what straws are for! Then I kept hearing about acai bowls and right around that time I was searching for new breakfast ideas. So I gave an acai bowl a try and … holy wow. SMOOTHIE BOWLS ARE LIKE ICE CREAM FOR BREAKFAST!

All-caps-worthy epiphany! Which is to say, I am without a doubt a smoothie bowl convert. So freakin’ good.

Basically, the point isn’t to eat your smoothie with a spoon instead of just drinking it with a straw. The point is to dress that bad boy up with tons of delicious and nutritious toppings. And then eat it with a spoon, because it is totally the way to be.

This version, the Chocolate Peanut Butter Smoothie Bowl, is my favorite – and even the more mainstream eaters in my house are down with it, too.

You know chocolate peanut butter ice cream? A.K.A: Elixir of the Gods? That’s what the base of this tastes like. Except thinner.

I add ice to this one because I feel like it needs some volume, plus, the colder the better in my book.

And then you just top it with all kinds of goodies. I like coconut, pepitas, chia seeds, sliced banana, peanuts, and maybe a little sprinkle of chocolate chips if I really feel like going for it.

This smoothie bowl is the best heatwave breakfast ever. Ever ever. With all those toppings, it sticks to your ribs. And it’s pretty darn healthy overall. But it seriously is like eating ice cream for breakfast.

Hello, bandwagon. I’m glad to be here.

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Chocolate Peanut Butter Smoothie Bowl

Wanna feel like you’re getting to eat ice cream for breakfast? Make this! It’s refreshing, surprisingly hearty, and pretty dang healthy, too.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie bowl

Author Kare

Ingredients

• 1 medium frozen banana
• 1/4 cup almond milk or canned lite coconut milk *
• 1 tablespoon creamy peanut butter
• 1 teaspoon pure maple syrup or more to taste
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon cocoa powder
• 1/2 cup to 1 cup ice cubes

Topping ideas:

• Banana slices
• Berries
• Shredded coconut
• Pepitas
• Chia seeds
• Flax seeds
• Peanuts
• Mini chocolate chips or shaved dark chocolate

Instructions

• Place the banana, almond milk or coconut milk, peanut butter, maple syrup, vanilla extract, and cocoa powder in a blender. Puree until smooth. Add ice and puree again until smooth. Pour into a bowl and sprinkle on toppings of your choice. Eat immediately.

The post Chocolate Peanut Butter Smoothie Bowl appeared first on Kitchen Treaty.

Okay, so I may have used a hidden skewer to make that stack stay upright. A food blogger’s gotta do what a food blogger’s gotta do!

These muffins were my first foray into quinoa in muffins. It’s such a brilliant addition! I’d seen them around and decided to throw some cooked leftover quinoa into these to see what happened.

Basically, the quinoa just sort of integrates in with the muffin – you really have no idea it’s there. But it helps contribute to a surprisingly moist muffin, considering how little oil is used in the recipe. And of course there’s all the Omega-3 and protein goodness that comes with the quinoa territory. Gotta love that stuff.

This is my first one-dish-two-ways recipe that’s not veggie/carnivore, but instead adult/picky toddler. I absolutely get how sad the following fact is, but basically, my kid won’t touch muffins if they don’t have chocolate chips in them. I know, I know. I know. But I feel less guilty about that when the muffins have lots of other good stuff in them that she’s getting while she eats the chocolate chips. So there’s that. Sideways face.

So for this batch, I made half with chocolate chips and half without. I love these without the chocolate chips, and I’m watching my sugar intake so they were perfect for me. But with chocolate chips? Yeah, they’re even tastier. They’re actually pretty irresistible.

Another benefit to mini muffin making? The baking time! These things bake up in 9 minutes flat. No joke.

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Vegan Tropical Muffins with Crunchy Coconut Streusel – over-the-top delicious!
• Spiced Banana Streusel Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Peanut Butter Quinoa Mini Muffins

These moist little protein-packed gems are as adult-friendly as they are kid-approved. Make them even more irresistible by adding a few mini chocolate chips.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 mini muffins (or 10 large muffins)

Author Kare

Ingredients

• 3/4 cup applesauce
• 1/2 cup all-natural peanut butter
• 1/3 cup honey
• 2 tablespoons melted coconut oil can substitute butter
• 1 egg
• 1 tablespoon pure vanilla extract
• 3/4 cup cooked quinoa
• 1 cup white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg optional
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips + more on top optional*

Instructions

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan with a little coconut oil or an oil mister. Set aside.
• In a large bowl, whisk together the applesauce, peanut butter, and honey until well-blended. Stir in the coconut oil. Add the egg and whisk well. Stir in the vanilla and quinoa.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Pour the dry ingredients over the wet ingredients and mix with a whisk or wooden spoon just until blended. Stir in the chocolate chips, if using.
• *If you’re adding chocolate chips to only half, fill 12 of the muffin cups with the plain batter (about a scant 2 tablespoons each). Then stir in 1/4 cup chocolate chips to the remaining batter and divide the chocolate chip batter among the remaining cups.
• Bake until the tops spring back when you gently poke them with your finger, 9-10 minutes.
• Remove from oven and let cool for about 5 minutes. Remove from tins and place on a wire rack to cool for another 5 minutes. Serve. Muffins keep in an airtight container for 3-4 days. They also freeze well.

Notes

This also adapts well to standard-size muffins. I find I get about 10 good-size muffins and they take about 14-15 minutes to bake.

The post Peanut Butter Quinoa Mini Muffins appeared first on Kitchen Treaty.

I’m sharing these Chocolate Chip Pumpkin Waffles today because we’ve been making them a lot this fall and I thought, hey! I should blog these! Yep – how’s that for inspired?

Our notoriously … selective (trying not to use the word “picky”) … toddler usually has only about 10 foods she’s willing to eat. Luckily (and frustratingly) she rotates items in and out of that list. Right about the time she phased out a staple, bunny-shaped mac and cheese, she rotated in these pumpkin waffles. Every time we make these (she’s always right next to me, helping me measure and stir), she declares “I don’t like pumpkin!” And then she devours them. Every. Single. Time. Well, so far.

The adults kinda devour them, too. They’re the perfect texture for a waffle – soft and fluffy but crunchy around the edges. The pumpkin and spice flavors come through, but then you get a bit of chocolate here and there and it’s, like, ooh yeah. Luxurious fall breakfast, come to mama.

I like to add ground flaxseed to sneak a little goodness into our diets, but you can leave it out.

(more…)

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Um, it worked. Basically, our child now needs to be weaned from chocolate chips. “What do you want for breakfast?” I ask. “Chocolate!” she says. Note: I will not feed my child straight-up chocolate for breakfast. However. I will feed her chocolate chips in things, because we slid a long time ago down that slope, and I’ll be honest: I’m not exactly sure how to climb back up to the top.

So I wave to you from the bottom of this hole I’ve dug, where I have created an alternative to your standard chocolate chip pancakes – a healthier version in disguise. The kid sees something to dip into maple syrup; I see whole wheat flour and yogurt. She sees chocolate; I see nutrient-packed chia seeds.

If you’re craving chocolate chip pancakes but don’t want the carb-and-sugar crash a hour later, consider these Chocolate Chip Chia Pancakes.

We find them to be super-hearty and satisfying, yet plenty chocolaty – but not so chocolaty that a post-breakfast stomachache is inevitable. Mini chocolate chips – only 1/3 cup in the entire batch – lend just enough chocolate to each bite to make these pancakes special but not sickly sweet. I love how the chia seeds help thicken up the batter a bit, too, making the pancakes a tad fluffier. The seeds just sort of blend into the pancakes – they’re not overt at all. They’re just a hidden nutritious part of the sweet deal.

Sneaking nutrients into my toddler’s diet, Trojan horse style. Yeah, it’s not ideal, and if we were to have any more kids, I’d know better.

But it also resulted in these delicious pancakes. So there is that.

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Chocolate Chip Chia Pancakes

Chia seeds, whole wheat flour, and yogurt healthify your typical chocolate chip pancakes. They’re tender, slightly sweet, and just plain irresistible. Kid-tested, parent approved. (Okay, we like to “test” them a lot, too).

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 pancakes

Calories 137kcal

Author Kare

Ingredients

• 1 1/4 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1 egg
• 1 cup milk*
• 1/2 cup plain yogurt*
• 3 tablespoons unsalted butter or coconut oil melted and cooled slightly
• 1 tablespoon pure maple syrup or granulated sugar
• 2 teaspoons pure vanilla extract
• 1/3 cup mini chocolate chips
• Butter maple syrup,and or fruit (strawberries are excellent!) for topping
•  

Instructions

• To a large bowl, add flour, baking powder, baking soda, salt, and chia seeds. Mix together with a whisk.
• To a medium bowl, add the egg. Beat with a whisk. Add the milk, yogurt, butter, maple syrup, and vanilla. Whisk together.
• Add wet ingredients to dry ingredients and whisk together just until blended. Stir in the chocolate chips.
• Heat a non-stick griddle to about 325 degrees Fahrenheit, or set a large non-stick saute pan over medium heat. Using a one-third cup measure or a large trigger-handled ice cream scoop (I love ice cream scoops for pancake batter!), pour the batter onto the griddle or pan. Pancakes are ready to flip when they begin to look dry, form bubbles around the edges, and turn golden brown on the bottom, about 1 minute. Carefully flip and cook on the other side until golden brown and pancake is cooked through, about 1 – 2 more minutes.
• Serve with butter, maple syrup, and/or fruit if desired.

Notes

*Dairy-free option

Use coconut oil instead of butter and replace the dairy milk and yogurt with a non-dairy buttermilk. To make, stir together 1 1/2 cups almond milk and 1 tablespoon vinegar and let sit for about 5 minutes, then add instead of milk and yogurt as directed.

Freezer tips

These pancakes are so great for freezing. I make a double batch and just pile them in a zippered freezer bag, then pull a couple out at a time when breakfast time gets crazy. I let them thaw at room temperature or, if I’m really in a hurry, I just pop them in the toaster. Because super busy mornings need chocolate and chia seeds, darnit!

Nutrition

Serving: 2pancakes | Calories: 137kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 257mg | Potassium: 111mg | Fiber: 3g | Sugar: 6g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1mg

The post Chocolate Chip Chia Pancakes (a Healthier Chocolate Chip Pancake!) appeared first on Kitchen Treaty.

She’s definitely proven to be more on the picky-eater side, so sometimes baking things together makes her a little more likely to sample the outcome, which is a huge win. What makes her much, much more likely to eat the muffins we bake? For better or worse: chocolate chips.

So my challenge as a mama is to pack as much healthy good stuff into those muffins as I can. But then I sweeten the pot by adding a smattering of mini chocolate chips.

For us, these peanut butter banana chocolate chip mini muffins strike the right balance between wholesome and alluring. Proof positive: grabby toddler hand photo bomb!

Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.

Peanut butter and chocolate and banana. What could be better?!

More Banana Muffin Recipes

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple
• Vegan Tropical Muffins with Crunchy Coconut Streusel
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Peanut Butter Banana Chocolate Chip Mini Muffins

Whole wheat flour and peanut butter lend heartiness to these cute little bite-size guys, and the banana sweetens them so effectively that the entire recipe only calls for 1/4 cup of added brown sugar.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 24 mini muffins

Author Kare

Ingredients

• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter or coconut oil
• 1/2 cup all-natural peanut butter
• 1 cup mashed ripe bananas about 2 medium bananas or 3 small
• 1/3 cup milk or canned coconut milk
• 1 egg
• 1/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 1/3 cup mini chocolate chips

Instructions

• Preheat oven to 400 degrees Fahrenheit. Grease the cups of a 24-count mini muffin tin with butter or non-stick cooking spray.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the butter to a medium microwave-safe bowl and cook in the microwave on 50% power for 20-30 seconds at a time, just until melted. Add the peanut butter and stir to combine. Add the bananas. Mash the bananas into the peanut butter and melted butter until combined. Stir in the milk, egg, brown sugar, and vanilla.
• Pour the wet ingredients into the dry ingredients and stir with a wooden spoon just until combined. Mix in the chocolate chips.
• Divide the mixture between muffin tins – about 1 1/2 tablespoons batter each. I use a cookie scoop – best invention ever!
• Bake until the tops of the muffins spring back when lightly pressed, 8 – 10 minutes. Remove from oven and let cool in tins for 5 minutes; transfer to a wire rack to cool completely.
• Store at room temperature in an airtight container for 3-4 days. These muffins freeze well, too!
•  

Notes

Dairy-Free Option:

Use coconut milk and coconut oil in for the milk and butter, respectively. Almond milk will also probably work, but I haven’t tried it (yet)!

The post Peanut Butter Banana Chocolate Chip Mini Muffins appeared first on Kitchen Treaty.

It all started with these. After making loads of almond butter for my tutorial, I got it into my head that I wanted to make cookies with some of the almond butter spoils. So I found this recipe from Sally, and the result was a hit.

After that, it wasn’t long before I took the flourless action on over to peanut butter town.

While we love flourless chocolate chip cookies made with almond butter, peanut butter has us utterly and completely smitten. Almond butter results in an almost airy, light cookie. It’s great. But peanut butter is just … ahhhggg. These cookies, seriously! They are soft and chewy and rich and incredible.

We’re not gluten-free in this house, but these gluten-free chocolate chip cookies have won us over.

I mean, for one, they are so easy to make. I love my classic chocolate chip cookies (straight from the Nestle Toll House bag, thank you), but these cookies are so, so much easier. Throw six ingredients into a bowl (yep, just six). Stir with a big, sturdy wooden spoon. Add chocolate chips. Stir again. That’s it!

Scoop onto a baking sheet, flatten just a little with your fingers, bake for 10 minutes, and you’re off to the races. Oh, and P.S., your kitchen smells amazing, too.

Yep – just one bowl, no sifting, no creaming – and far fewer ingredients than traditional chocolate chip cookies.

Of course, if the end result didn’t taste incredible, I wouldn’t be a convert. Luckily, they do.

Yep, pretty much the easiest chocolate chip cookie recipe ever.

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
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Flourless Peanut Butter Chocolate Chip Cookies

The easiest chocolate chip cookie recipe ever! Grab a bowl and stir together the dough for these soft, chewy, and decadent cookies in just a couple of minutes.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 36 cookies

Calories 139kcal

Author Kare

Ingredients

• 2 cups smooth natural peanut butter
• 1 1/4 cups brown sugar packed
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup dark chocolate chips semisweet works fine too

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, mix together the peanut butter, brown sugar, baking soda, kosher salt, eggs, and vanilla with a sturdy wooden spoon until all of the ingredients are very well incorporated. Stir in the chocolate chips. Dough will be very stiff.
• Scoop dough in 1.5 tablespoon increments (I use a cookie scoop) and drop on prepared baking sheet. Flatten slightly with fingers.
• Bake for 9-10 minutes, until cookies are puffed and beginning to turn golden around the edges.
• Remove from oven and let sit for about 5 minutes to cool and set up. The cookies will deflate slightly while cooling. Transfer to a wire rack to cool completely.
• Cookies keep in an airtight container at room temperature for 3 – 4 days.

Notes

Dairy-free option

Use a dairy-free chocolate chip cookies such as Enjoy Life brand.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 134mg | Potassium: 118mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 0.02mg | Calcium: 26mg | Iron: 0.4mg

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