Table of Contents

• The Story Behind the Recipe
• Why You’ll Love No-Bake Energy Bites
• Ingredients
• How to Make No-Bake Energy Bites
• More [x] Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My guy and I have an addiction to Perfect Bars. They’re a refrigerated bar with simple ingredients and basically taste like cookie dough. We discovered them a few months ago at Costco, and they’re, well, perfect for mornings when we’ve had a few sips of coffee and are ready to eat something but don’t want to make a full-on breakfast yet.

My favorite is the peanut butter chocolate flavor – so good! But the little buggers get expensive, and I’m working on relegating them to occasional treat status vs. an everyday affair.

Enter these homemade No-Bake Energy Bites! These also have a chocolate peanut butter flavor profile, but they also have good stuff like rolled oats, flaxseed meal, and chia seeds. They’re SUPER easy to make, hang out in the fridge for a good long while, and are perfect for when we’re feeling a little snackish but don’t want (or are avoiding making) a full meal.

I love that these peanut butter energy bites are so easy to make. Literally just mix together the ingredients, scoop, roll, chill, and eat!

Why You’ll Love No-Bake Energy Bites

• Super convenient – Just as convenient as an energy bar, but homemade!
• Frugal option – Listen, I love energy bars, but they get pricey! These no-bake energy bites are such a budget-friendly alternative.
• Wholesome & kid-friendly – I know some kids won’t go there, but many will because they’re a touch sweet with chocolate chips and peanut butter flavor … they’re really good!

Ingredients

• Oats – Thick rolled oats work best in these energy bites.
• Mini chocolate chips – Grab your favorite brand.
• Flaxseed meal – For a nice little dose of healthy fats and fiber, plus it acts as a binder holding these energy bites together.
• Chia seeds – If you don’t have any on hand, you can add more flaxseed meal if you like.
• Kosher salt or sea salt – To help balance and enhance the flavors.
• Peanut butter – I like to use crunchy peanut butter to add texture and heartiness.
• Honey – To add sweetness and help the energy bites stick together. If you prefer, you can swap in pure maple syrup instead.
• Vanilla extract – Just a smidge of pure vanilla extract really elevates the flavor of these bites.

How to Make No-Bake Energy Bites

1. Add the oats, flaxseed meal, chia seeds, salt, and chocolate chips to a medium-size bowl and mix.
2. Stir in the peanut butter, honey, and vanilla.
3. Use a cookie scoop or tablespoon-size measuring spoon to scoop up bits of the mix. Form them into balls with your hands and line them on a platter or baking sheet.
4. Chill for about an hour.
5. Devour!

I hope these No-Bake Energy Bites hit the spot for you like they do for us! They’re easy to make and absolutely delicious, perfect for when you’re feeling a bit peckish and craving something wholesome.

More [x] Recipes

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Chocolate Chip Peanut Butter Energy Bites

These wholesome energy bites come together quickly and are full of good stuff! Slightly sweet with a touch of vanilla, plus peanut butter & chocolate perfection. A favorite snack around here!

Keyword chocolate peanut butter energy bites, no bake energy bites, protein bites

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 bites

Calories 235kcal

Author Kare

Ingredients

• 3/4 cup rolled oats
• 1/3 cup mini chocolate chips
• 3 tablespoons flaxseed meal aka ground flaxseeds
• 1 tablespoon chia seeds or substitute 1 more tablespoon flaxseed meal
• 1/4 teaspoon kosher salt
• 1/3 cup crunchy peanut butter
• 1/4 cup honey
• 1/2 teaspoon pure vanilla extract

Instructions

• To a medium bowl, add the oats, chocolate chips, flaxseed meal, chia seeds, and salt. Mix well.
• Add the peanut butter, honey, and vanilla extract. Stir with a strong spatula until well-combined.
• Scoop out about 1 1/2 tablespoon at a time (I use a small cookie scoop). You can also use a tablespoon measuring spoon and mound the mixture in it. Roll into a ball and line up on a baking sheet or freezer-safe platter for freezing.
• Freeze for one hour to harden. Transfer to an airtight container and store in the fridge. They keep in the fridge for up to a week or in the freezer for up to 3 months.

Nutrition

Serving: 2balls | Calories: 235kcal | Carbohydrates: 20g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 73mg | Potassium: 280mg | Fiber: 5g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg

The post No-Bake Chocolate Peanut Butter Energy Bites appeared first on Kitchen Treaty.

Plus, they’re no more difficult to make than your typical chocolate chip cookie. The egg is replaced with a “flax egg,” simply a mix of ground flaxseed and water. And it works perfectly!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Eggless Chocolate Chip Cookies
• Developing This Egg-Free Chocolate Chip Cookie Recipe
• Ingredients
• How to Make Eggless Chocolate Chip Cookies
• Tips for Success
• How to Freeze No-Egg Chocolate Chip Cookies
• More Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Chocolate Chip Cookies are my comfort baking recipe. When times are tough, it’s the first thing I want to bake to help bring back a sense of normalcy.

When my kid was 6 weeks old, I broke my ankle thanks to two enthusiastic dogs and a flight of stairs (luckily, I was holding a laundry basket, not my baby!) In hindsight, caring for a cuddly newborn instead of an active toddler while not being able to walk is definitely a better situation. But at the time, there was something that felt so helpless about my sudden injury … and when everything in your being tells you that you have to keep this baby alive at all costs (thank you hormones!), not being able to walk can feel pretty dire.

So I was thrilled when, after just a few days, I was able to get around pretty well in a walking cast. And one of the first things I did after a very emotional handful of days was strap my tiny baby into a carrier, hobble into the kitchen, and whip up a batch of chocolate chip cookies.

My go-to recipe is typically the Nestle tollhouse classic chocolate chip cookie recipe. It’s what my mom made, too, and I figure if it ain’t broke, why fix it?

But that recipe calls for two eggs, and as we all know, eggs are hard to come by right now. And when we finally do pay a small fortune to get some, it can be hard to sacrifice two of them to a baking recipe!

So I did some experimenting and came up with a spin on the tollhouse cookie recipe that uses flax eggs – a mix of ground flaxseed and water – instead of chicken eggs. And these no-egg chocolate chip cookies are absolutely delicious!

Why You’ll Love Eggless Chocolate Chip Cookies

• They save you money. Unless you have a backyard flock (total goals), eggs are expensive right now, if you’re able to find any at all. A couple of tablespoons of flaxseed meal are way more accessible and will cost you a LOT less.
• They taste amazing! The aforementioned kid is now a teenager and is basically a super-taster who can detect the most minuscule change in a recipe. But said kid declares these chocolate chip cookies with no egg exactly the same as my typical chocolate chip cookie.

Developing This Egg-Free Chocolate Chip Cookie Recipe

I started with the Nestle Tollhouse chocolate chip cookie recipe as my base recipe and experimented with adjusting the flour and a couple of other ingredients + chilling the dough until I came up with the perfect Eggless Chocolate Chip Cookies!

• Test 1: I made two flax eggs (mixed flaxseed meal with water and let it sit for 20 minutes) and swapped it in for the chicken eggs. I kept everything else the same. Result: Delicious no egg chocolate chip cookies, but they didn’t quite spread enough. It seemed the traditional amount of flour wasn’t quite needed with flax eggs vs. chicken eggs.
• Test 2: I took half of the dough from test 1 and chilled it for 20 minutes to see if allowing the flour to hydrate would change the outcome of the cookies. It did change them, a little – oddly, they spread a little better. But not quite enough. I also felt they needed a bit more salt and vanilla.
• Test 3: I reduced the flour by 1/4 cup, doubled the vanilla, and added 1/2 teaspoon of salt. Bingo! These cookies spread perfectly and had just enough extra flavor to be perfect.
• Test 4: I chilled the dough just to see what would happen. Honestly, I didn’t see much difference between the chilled dough vs. straight out of the mixer dough, except that the chilled cookies were slightly thicker and browned a tiny bit more on the top. Ultimately, I didn’t think it was worth the extra 20 minutes (though I wrote it into the recipe as an option!)
• Test 5: Repeat test 3 one more time just to make sure it’s spot-on. It was! Perfect Eggless Chocolate Chip Cookies!

Ingredients

• Flaxseed meal – Flaxseeds are, you guessed it, the seeds from flax plants. They’re a great source of Omega-3s and other nutrients (source). And, as it turns out, when the ground-up seeds soak with water, they form a gel that makes a perfect binder that works amazingly in place of eggs in recipes!
• Butter – I start with unsalted butter to ensure consistency (different brands of salted butter have different levels of salt). Make sure it’s room temp/softened so it whips up perfectly!
• White sugar & brown sugar – Equal amounts of both. Feel free to use light brown sugar OR dark brown sugar, whichever you prefer.
• Pure vanilla extract
• Flour – You can use whole-wheat or white whole-wheat flour, but I tend to go with straight up white all-purpose flour for my eggless chocolate chip cookies.
• Baking soda
• Salt – I like to use a fine-grain salt like sea salt or table salt.
• Chocolate chips – I tend to use classic semi-sweet, but if you prefer milk chocolate or dark chocolate, go for it! Chocolate chunks are great too.

Tips for Success

• Use warm water for the flax egg. Not super hot, just warm. This will help it develop into its gel-like consistency faster.
• Don’t over-mix the dough. Mix it just until it comes together so that you don’t develop the gluten, which can make the cookies less tender.
• These are rather thin cookies. They’re not wafer thin, but they’re just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.

How to Freeze No-Egg Chocolate Chip Cookies

Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls. 

I hope these Eggless Chocolate Chip Cookies hit the spot for you, whether you’re having a hard time finding eggs, conserving the eggs you do have, or allergic to eggs.

No matter your reason to make your chocolate chip cookies egg-free, I think you’re going to love these cookies! I think I’ll be making these just as much (if not more) as my beloved classic version.

More Cookie Recipes

• Almond Flour Chocolate Chip Cookies (dairy-free, gluten-free)
• Double Chocolate Oatmeal Cookies
• Chocolate Snickerdoodles
• White Chocolate Macadamia Nut Cookies

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Eggless Chocolate Chip Cookies Recipe

Chewy, buttery, and perfectly golden – these egg-free chocolate chip cookies are just as good as a typical chocolate chip cookie recipe with eggs!

Keyword chocoalte chip cookies no eggs, chocolate chip cookie recipe without eggs, chocolate chip cookies without eggs, egg free chocolate chip cookies, eggless chocolate chip cookies, no egg chocolate chip cookies

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 24 cookies

Calories 235kcal

Author Kare

Ingredients

• 2 tablespoons ground flaxseed aka flaxseed meal
• 6 tablespoons warm water 1/3 cup; I just tend to use my tablespoon measure because I already used it for the ground flaxseed
• 1 cup unsalted butter 2 sticks; room temp/softened
• 3/4 cup granulated sugar white sugar
• 3/4 cup brown sugar
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour 260 g
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 2 cups chocolate chips 1 [12-ounce] package

Instructions

• In a small bowl, mix together the 2 tablespoons flaxseed meal and 6 tablespoons warm water. Allow it to thicken up for about 20 minutes; it will be thick but pourable with a slightly gel-like consistency.
• Place an oven rack in the middle of the oven and preheat the oven to 375°F (190°C).
• In the bowl of a stand mixer, beat the 1 cup (2 sticks) of butter at medium speed until creamy, then add the 3/4 granulated sugar and 3/4 cup brown sugar. Beat on medium speed for about 30 seconds until it begins to lighten up a little.
• Add the flaxseed mixture and 2 teaspoons vanilla. Mix at low speed until well-combined.
• In a medium bowl, whisk together the 2 cups flour, 1 teaspoon baking soda, and 1 1/2 teaspoons salt.
• Add the flour mixture to the butter/sugar mixture and turn the stand mixer on low, mixing just until combined. Be sure to scrape down the sides if necessary. Add the 12-ounce bag of chocolate chips, mixing for another couple of seconds. Remove the bowl and stir the dough together with a sturdy spatula until completely combined.
• Optional: Chill for 20-30 minutes for thicker cookies. This might be a good idea if you're in a warmer kitchen/climate or if you started with very soft butter. My kitchen is 69-70 degrees and I started with room temp butter; I found chilling doesn't make enough of a difference to be worthwhile.
• Form the dough into balls about 2 tablespoons each (I use a cookie scoop). Place on your baking sheet about 2 inches apart.
• Bake until golden around the edges, about 8 minutes.
• Remove the cookies from the oven and let rest for about 5 minutes on the cookie sheet, then transfer them to a wire rack to cool completely. Bake the next batch of cookies the same way, until you're all the way through the dough.
• Store in an airtight container at room temp for up to 5 days, or freeze for up to 3 months.

Notes

Prep time includes 20 minutes for the flax eggs to set up.

These are rather thin cookies. They’re not wafer thin, but they’re just not super thick chocolate chip cookies. I love them this way, but if you prefer a thicker cookie, I suggest adding 1/4 cup more of the all-purpose flour to your dough.

Storage notes:

Cookies keep well in an airtight container at room temp for 4-5 days. They also freeze well. Freeze baked cookies in an airtight container or freezer bag, or you can freeze the dough balls on a baking sheet then transfer them to a freezer bag for longer-term storage. Bake a few or a lot of cookies at a time! I suggest adding 1-2 minutes of baking time if you start with frozen cookie dough balls. 

Nutrition

Serving: 1cookie | Calories: 235kcal | Carbohydrates: 31g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 194mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 236IU | Vitamin C: 0.003mg | Calcium: 22mg | Iron: 1mg

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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!

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And oftentimes, by the time I’ve altered a recipe to be dairy-free, it just makes sense to go all the way and make it 100% plant-based. Not because I have to personally, but because I want to!

But I also want everyone around me – meat-eaters and vegans alike – to love my recipes. So it’s kind of a personal challenge for me to make awesome-tasting vegan recipes for all. 

Take these Vegan Chocolate Crinkle Cookies. All I really needed to do was start with a solid recipe and swap the eggs for a vegan-friendly binder. Okay, so I made a couple other changes, too, but the eggs are the most important. My first choice for vegan baking is usually flax eggs – simply ground flaxseeds (or flax meal) and water mixed together. After the mixture sits for a few minutes, the flaxseed gels, and voila! Instant binder, no eggs needed! 

Because the flax eggs alter the recipe, I also found a needed to make another couple of tweaks in order to achieve those perfect crinkles that we know and love in chocolate crinkle cookies.

First, I added a bit of baking soda just to really help the cookies expand and make those nice big cracks we expect from perfect chocolate crinkle cookies. Second, I roll the cookies in granulated sugar first, before the powdered sugar. The granulated sugar helps soak up some of the excess moisture that the vegan dough has in it. Both of these tips I got from this page – I have no idea who these people are, but I found the info to be incredibly useful!

Oh, and I added a bit more vanilla. Because vanilla.

And boom! Christmas-cookie-platter-worthy chocolate crinkle cookies right here, baby! Honestly, we can’t even tell the difference between these vegan chocolate crinkle cookies and their traditional counterpart. 

They’re sweet, with a bit of crunch on the outside thanks to the sugar, and then soft, fudgy, and almost brownie-like inside. 

The perfect holiday cookie, vegan style. But you don’t have to be a vegan to love ’em – promise!

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These Fluffy Vegan Pumpkin Pancakes are happening again tomorrow, and probably Sunday too. I think I actually like them better than their inspiration recipe, a fluffy pumpkin pancake recipe that contains eggs and is delicious in and of itself – but, of course, not vegan. And sometimes we don’t have eggs and sometimes I have readers that don’t eat eggs and thus I have created a vegan riff on fluffy pumpkin pancakes and by the way I LOVE THESE THINGS. The end. Okay, not really. I’m too rambly to be done quite yet.

The key here is 1) Baking powder and baking soda along with 2) Buttermilk (well, a vegan substitute for buttermilk, almond milk + vinegar). The reaction creates a nice bubbly batter that cooks up nice and tall and fluffy.

Pumpkin and pumpkin spices – cinnamon, nutmeg, ginger, and cloves – lend loads of flavor to these tall, fluffy, and tender vegan pumpkin pancakes. Truthfully, you can’t tell the difference between these and plain ol’ dairy-and-egg-filled pumpkin pancakes. My carnivorous husband is all about these pancakes, vegan or not. He just loves them. Me too.

Shall I just get to the recipe already?

Happy weekend, Pumpkin!

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I almost called them “Healthier Blueberry Muffins,” because surely we can all agree that these are healthier than the typical cupcake-masquerading-as-a-muffin. But I went ahead with “healthy.” Hey, at least I didn’t call them “skinny!” Note: I have totally done this before.

Anyway, even if we can’t agree on that, I guarantee we can all agree that I need new muffin pans. This is just downright embarrassing.

So let’s get back to focusing on the muffins, shall we?

Without a doubt, we’re huge on muffins around here. So I’m big on trying to make these convenient little snack cakes healthier than the average bear, er, muffin. I like to throw a few healthy goodies in there (see: flaxseed meal and wheat germ) along with the just plain tasty stuff (blueberries! Which are, bonus, also healthy!)

Applesauce is a miracle ingredient when it comes to baked goods, and I love to use it in muffins. It adds heft, natural sweetness, and a wonderful moist quality. So these have a full cup of the stuff in there – but they don’t taste like apple at all.

Next, I nixed granulated sugar for honey (I’ve made these with pure maple syrup too – also great). And no vegetable oil or butter here – just a smidge of coconut oil.

These are a tad less sweet and definitely less cakey than, say, a bakery-bought blueberry muffin. These are moist – almost heavy, but in a good way – and totally feel like a hearty breakfast or snack instead of a guilty pleasure.

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With tropical flavors like banana, pineapple, and coconut, when I’m eating one, I can almost feel the sand on my toes. Okay, not really – that’s taking it a little far. But they do taste tropically delicious, for sure. So there is that.

These muffins have a dual personality. Just out of the oven, they’re light and crumbly with a satisfying crunchy streusel topping. After they’ve sat for awhile in an airtight container – and especially the next day and beyond – they moisten up and really become the delectable gems I love.

I’ve made these with and without the pineapple, and they’re plenty good without. But with the pineapple?

Lu-wow.

More Muffins with Banana

• Super Moist Vegan Banana Bread Muffins
• Dairy-Free Banana Muffins with Brown Sugar Ripple (vegan too!)
• Spiced Banana Streusel Muffins
• Peanut Butter Quinoa Mini Muffins
• Peanut Butter Banana Chocolate Chip Mini Muffins
• Honey Banana Muffins
• Chocolate Banana Marble Muffins

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Pineapple Coconut Muffins

These moist yet light muffins bring paradise home for breakfast. PS: You’d never know they’re vegan! If you’d prefer a more traditional recipe, see the Notes below for egg/dairy substitutes.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 large muffins

Author Kare

Ingredients

• 1 flax egg 1 tablespoon ground flaxmeal + 3 tablespoons water
• 2 cups white whole wheat flour whole wheat pastry flour, or all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt I like fine-grain sea salt
• 1 teaspoon ground cinnamon
• 2 medium ripe bananas mashed (about 1 cup)
• 3/4 cup canned lite coconut milk or almond milk
• 1/2 cup pure maple syrup
• 1/4 cup melted coconut oil cooled slightly
• 2 teaspoons vanilla extract
• 2 cups chopped fresh pineapple

Streusel topping

• 1/4 cup white whole wheat flour whole wheat pastry flour, or all-purpose flour
• 1/4 cup rolled oats
• 1/4 cup sweetened flaked coconut
• Pinch salt
• 2 tablespoons pure maple syrup

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Line a standard-size 12-cup muffin tin with cupcake liners or grease with a little coconut oil or an oil mister.
• Make the flax egg. In a small bowl, stir together the flaxmeal and water. Let sit for about 5 minutes until thickened.
• In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.
• In a medium bowl, mash the bananas. Whisk in the flax egg, milk, pure maple syrup, coconut oil, and vanilla extract. Pour the wet ingredients into the flour mixture and whisk together, just until blended. Stir in pineapple chunks with a wooden spoon.
• Divide the batter between the muffin cups – about 1/3 cup worth of batter for each cup. I use a trigger-handled ice cream scoop and it makes scooping so, so easy.
• Make the streusel topping. In a small bowl, stir together the flour, oats, coconut, and salt with a fork. Add the maple syrup and stir with the fork or use your fingers to mix until crumbly. I prefer to use my (clean) fingers to mix the streusel together. Top the muffins with the streusel mixture, dividing evenly between the muffins.
• Bake until the tops are springy and a toothpick inserted into the center comes out clean, 20-25 minutes. Allow to cool for about five minutes in the tins, then remove from the tins and place the muffins on a wire rack to cool completely.
• Muffins keep well in an airtight container or zipper bag at room temperature for 3-4 days. They also freeze well.

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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.

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When I decided to start packing more protein into my recipes, naturally, smoothies were one of the first things to come to mind. I mean, I’m already on a smoothie kick. So: smoothie kick, meet protein kick. And then hello, Peanut Butter Protein Power Smoothie.

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What? It’s actually chocolate brown?! Why, my gosh! It is!

Okay, I’ll stop now.

See, this Chocolate Raspberry Smoothie is actually a green smoothie, too. A sneaky green smoothie. I know there are a few (or a lot) of people (like my guy and my kid) who are a little put off by the green hue of a good green smoothie.

So I thought, hey! How about I come up with a series of smoothies that have the good green stuff inside, but if you’re not the one who made them, you’d never ever know?

Yep, I’m sneaky like that.

This smoothie has a full cup of fresh spinach – and a little flax seed thrown into the mix, too. But you just taste cool, creamy, slightly decadent chocolate-raspberry bliss.

What a way to show the love this Valentine’s Day: a little healthy deception.

Oh, and do you see that super-cool big clear straw? It’s glass! The folks over at Glass Dharma sent me a selection of their glass straws to try out, and I’m totally digging them. They’re a great eco-friendly solution for my recent smoothie obsession, and they’re remarkably strong (how strong? I even knocked one onto the kitchen floor [eep!], and it didn’t break!)

More Green Smoothie Recipes

• Tropical Green Smoothie
• 4-Ingredient Mango Green Smoothie
• Mango Coconut Green Smoothie
• Ginger Peach Green Smoothie
• Toasted Coconut Green Smoothie
• Healthy Shamrock Shake Smoothie
• Green Lime Smoothie
• Pumpkin Pie Green Smoothie

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Chocolate Raspberry Sneaky Green Smoothie

There’s healthy green stuff in there, but no one will ever know! All they’ll taste (and see) is chocolate raspberry bliss.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small smoothies

Author Kare

Ingredients

•  
• 1 cup fresh or frozen raspberries plus a few more for garnish
• 1 cup milk of your choice I use almond milk
• 2 tablespoons chocolate syrup
• 1 cup fresh baby spinach leaves
• 1 tablespoon ground flaxseed

Instructions

• Place all ingredients in a blender and puree until smooth. Pour into a glass and garnish with additional raspberries if desired. Serve with a straw.

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