Chocolate Chip Cookies (chewy)

Yield: 20 cookies

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking soda

pinch salt

1/2 cup dark chocolate, chopped

flaky sea salt (optional)

1. In a mixer or large bowl, mix the butter and sugars.

2. Add egg and vanilla and mix to combine.

3. Add flour, baking soda, and salt and mix until just combined. Do not overmix.

4. Fold in chocolate.

5. Line two large baking sheets with parchment paper.

6. Using a cookie scoop, form dough into balls (approximately 1.5 tbsp of dough).

7. Place on prepared baking sheets and refrigerate for at least 20 minutes.

8. Preheat oven to 350F. Bake for 10-11 minutes until the edges are golden brown.

9. Remove from oven and sprinkle with sea salt. Cool for 5 minutes.

https://asassyspoon.com/chocolate-chip-cookies/

Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Peanut Butter Cookies (gluten-free, dairy-free)

Yield: 3 dozen

1 cup peanut butter

5 tbsp melted coconut oil

1 cup coconut sugar (or half brown sugar)

2 eggs

1 tsp vanilla extract

1 cup almond flour

6 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips

sea salt, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine peanut butter, coconut oil, coconut sugar, eggs, and vanilla. Mix until well combined, smooth and creamy.

3. Add in almond flour, coconut flour, baking soda, and salt. Mix until well combined.

4. Fold in the chocolate chips.

5. Drop dough onto the prepared baking sheets, placing dough 2 inches apart.

6. Bake for 8 to 9 minutes.

7. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing.

https://www.ambitiouskitchen.com/healthy-peanut-butter-cookies/

Savory Vegetable Muffins

Yield: 20 mini muffins

1 egg

1/2 cup milk

1/4 cup oil (or melted butter)

1/2 cup shredded cheddar cheese

1/3 cup grated carrots

1/4 cup broccoli floret heads, finely chopped

1/4 cup corn kernels

1 cup flour

2 tsp baking powder

1/2 tsp salt

1/4 tsp black pepper

1. Preheat oven to 350F. Grease 2 mini muffin pans and set aside.

2. In a medium bowl, whisk together the egg, milk, oil, and cheese in a bowl until combined.

3. Add in the vegetables and mix until incorporated.

4. Add in the dry ingredients (flour, baking powder, salt, and pepper) and mix just until incorporated. Do not over mix.

5. Scoop out tablespoon-sized portions into prepared muffin pans.

6. Bake for 12 minutes or until a toothpick comes out clean.

7. Let cool in the pan for 5 minutes and transfer to a wire rack to finish cooling. Let the muffins cool completely before serving.

https://feedingtinybellies.com/savory-vegetable-muffins

Chocolate Chunk Cookies

Yield: 2 dozen

1/2 cup unsalted butter, melted

3/4 cup brown sugar

1/4 cup coconut sugar

2 tsp molasses (or maple syrup)

1 egg

1 tsp vanilla extract

1 2/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

8 oz dark chocolate bar, chopped

sea salt (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. With a hand or stand mixer, cream the butter and sugars together until smooth, about 1 minute.

3. Add molasses, egg, and vanilla and mix again for about 30 seconds.

4. Add flour, baking soda, and salt and mix until fully combined and a dough forms.

5. Fold in chocolate chunks with a wooden spoon.

6. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

7. Bake cookies for 7 to 8 minutes, until just turning golden.

8. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://www.ambitiouskitchen.com/absolutely-epic-chocolate-chunk-cookies/

Aussie Bites

Yield: 2 dozen

1 3/4 cup rolled oats

1/4 cup sugar

1/4 cup dates (or dried apricots)

1/4 cup dried cranberries (or raisins)

1/4 cup ground flaxseed

1/4 cup sunflower seeds

1/4 cup shredded coconut

1/4 cup quinoa (cooked or raw)

2 tbsp chia seeds

1/4 cup mini chocolate chips

1/4 tsp baking soda

1/4 cup honey

1/4 cup butter, melted

1/4 cup coconut oil, melted

1/2 tsp vanilla

1. Preheat oven to 350F. Lightly grease or line two mini muffin trays.

2. In the bowl of a food processor, place 1 cup of oats. Process for about 1 minute until oats are pulverized into oat flour.

3. Add in the remaining 3/4 cup rolled oats, sugar, dates, dried cranberries, flax seed, sunflower seeds, coconut, quinoa, chia seeds, and baking soda. Pulse until dried fruits are in small bits.

4. Pour in honey, melted butter, canola oil, and vanilla extract. Pulse just until combined.

5. Divide batter among the prepared muffin tins.

6. Bake for 10 to 12 minutes, until golden brown.

7. Once completely cooled, remove from pan and store in an airtight container for 4 to 5 days.

https://thestayathomechef.com/homemade-aussie-bites/

Peanut Butter Cookie Bar

Yield: 8x8 pan

2 eggs

1 cup coconut sugar (or half brown sugar)

3/4 cup peanut butter

1/4 cup coconut oil, melted

1 tsp vanilla

1 cup almond flour

1/2 cup rolled oats

1/2 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, combine eggs, coconut sugar, and peanut butter. Mix well.

3. Add coconut oil and vanilla and mix together until smooth.

4. Add almond flour, oats, baking soda, and salt. Mix thoroughly until all ingredients are combined.

5. Add chocolate chips. Stir to combine.

6. Bake for 20 minutes.

https://www.ambitiouskitchen.com/peanut-butter-cookie-bars/

Peanut Butter Cookies

Yield: 2 dozen

1 1/4 cups all-purpose flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1 cup peanut butter

3/4 cup granulated sugar

1/2 cup light brown sugar

1 egg

1 tbsp milk

1 tsp vanilla extract

1/2 cup chocolate chips

1 tbsp sugar, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine flour, baking powder, baking soda, and salt. Stir to combine.

3. In another large bowl, beat the butter and peanut butter together until fluffy.

4. Add the sugars together and beat until smooth.

5. Add egg, milk, and vanilla and mix to combine.

6. Add flour mixture and mix until combined, but do not overmix.

7. Stir in chocolate chips.

8. Place sprinkling sugar on a plate.

9. Form dough into balls and into sugar. Arrange on prepared baking sheets allowing space for the cookies to expand.

10. Use a fork to lightly indent with a criss-cross pattern.

11. Bake cookies for 10 to 12 minutes, until just turning golden.

12. Cool cookies on trays for 2 minutes, then transfer them to racks.

https://smittenkitchen.com/2007/12/peanut-butter-cookies/

Banana Bread (Chickpea Flour)

Yield: 1 loaf

2-3 very ripe bananas, mashed

1/4 cup maple syrup (or honey)

2 eggs

1/3 cup coconut oil, melted

1 tsp vanilla extract

1 tsp apple cider vinegar

1 1/2 cup chickpea flour

optional: 1/2 cup shredded coconut

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/3 cup chocolate chips

optional: 1/3 cup walnuts, chopped

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large bowl, combine bananas, maple syrup, eggs, coconut oil, vanilla extract, and apple cider vinegar. Mix until well combined and creamy.

3. In a separate bowl, whisk together chickpea flour, shredded coconut (if using), baking soda, cinnamon and salt.

4. Add dry ingredients to wet ingredients and mix until just combined.

5. Fold chocolate chips and walnuts (if using) into the batter.

6. Pour batter into the prepared pan and bake for 45 to 55 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

Chocolate Bark

Servings: 12 bars

1/2 cup coconut manna

1/3 cup coconut oil

1/2 cup cacao powder

1/4 cup maple syrup

1/4 cup dried cranberries

1/4 cup pumpkin seeds

1/4 cup almonds, chopped

1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.

2. Once melted, remove from heat. Whisk in cacao powder until smooth.

3. Let cool for a couple of minutes before adding in maple syrup.

4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.

5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.

6. Place in the freezer for 1 hour to set.

7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.

https://www.instagram.com/p/CIlV4Nkhf3c/

Chia, Quinoa, and Banana Granola Bars

Yield: 10-12 bars

1 cup rolled oats

1/2 cup uncooked quinoa

2 tbsp chia seeds

1/2 tsp salt

1 tsp ground cinnamon

1 large ripe banana

1 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup chopped almonds

1/4 cup dried fruit (eg raisins, cranberries, etc)

1/4 cup almond butter

2 tbsp maple syrup (or honey)

1. Preheat oven to 350F. Line an 8x8 inch baking pan with parchment paper.

2. In a large bowl, combine oats, uncooked quinoa, chia seeds, salt and cinnamon. Stir to combine.

3. Stir in mashed banana and vanilla.

4. Add in almonds, pecans, and dried fruit.

5. Add in almond butter and maple syrup and stir until well combined.

6. Pour into prepared baking pan and press down firmly to help bars stay together. Bake for 25 minutes or until edges turn golden brown.

7. Allow to cool completely before cutting into 10 to 12 bars.

https://www.ambitiouskitchen.com/chia-quinoa-banana-granola-bars/

Banana Walnut Chocolate Chip Cookies

Yield: 24

2 cups almond flour

1 tsp baking powder

1/4 tsp salt

1/3 cup chocolate chips

1/2 cup walnuts, chopped

1 ripe banana, mashed

1/3 cup almond milk

1/4 cup almond butter

1 tbsp coconut oil, melted

1 tbsp maple syrup

1. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, combine the almond flour, baking powder, salt, chocolate chips, and walnuts. Stir to combine.

3. In a separate large bowl, combine the remaining ingredients. Stir to combine.

4. Fold the dry ingredients into the wet, and mix to combine.

5. Using a tablespoon, spoon cookies onto prepared baking sheets.

6. Bake until golden brown, about 15 minutes.

https://thefeedfeed.com/upbeetandkaleingit/vegan-chocolate-chip-walnut-cookies

Zucchini Chocolate Cake

Yield: 1 8x8 pan

1 cup shredded zucchini (from 1 medium zucchini)

2 eggs

1/2 cup maple syrup (or honey)

1/2 tsp vanilla extract

1 1/2 cup almond flour

3/4 cup oat flour

1 tsp baking soda

1/4 tsp salt

1/3 cup chocolate chips

1. Preheat the oven to 350F. Line an 8x8-inch square pan with parchment paper.

2. Measure out 1 cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water.

3. In a large bowl, combine shredded zucchini, eggs, maple syrup, and vanilla. Whisk together until well combined.

4. Add the almond flour, oat flour, baking soda, and salt. Mix together until well combined.

5. Fold chocolate chips into the batter.

6. Pour batter into the prepared pan and bake for 30 to 35 minutes or until a tester comes out clean. Allow the cake to cool completely.

https://www.ambitiouskitchen.com/lemon-blueberry-zucchini-cake/

Banana Bread

Yield: 1 loaf

140g butter, softened

140g sugar

2 eggs

1 cup + 2 tbsp all-purpose flour

2 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1. Preheat oven to 350F. Line a loaf pan with parchment paper.

2. In a large mixing bowl, cream butter and sugar until light and fluffy.

3. Add eggs one at a time, with a little of the flour.

4. Fold in the remaining flour, baking powder, salt, and bananas.

5. Pour into the tin and bake for about 50 mins until a skewer comes out clean.

https://www.bbcgoodfood.com/recipes/brilliant-banana-loaf

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Chocolate Chip Cookie Bars

Yield: 8x8 pan

1 egg

1/2 cup coconut sugar (or swerve)

1/4 cup coconut oil, melted

1 tsp vanilla

1 3/4 cup almond flour

1 tsp baking powder

1/3 cup chocolate chips

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. In a large bowl, add egg, coconut sugar, coconut oil, and vanilla. Mix well.

3. Add almond flour and baking powder. Mix thoroughly until all ingredients are combined.

4. Add chocolate chips. Stir to combine.

5. Bake for 22 to 25 minutes.

https://lexiliveswell.com/recipe?recipeId=20

Peanut Butter Cookies (No-Bake)

Yield: 12

1 cup rolled oats

1 pinch salt

3/4 cup medjool dates

1/2 cup natural salted peanut butter

1. Add oats and salt to a food processor and process into a flour.

2. Add dates and blend for 30 seconds more or until finely chopped.

3. Add peanut butter and blend until a dough forms.

4. Scoop out 1-tablespoon amounts of dough and carefully form into cookies. Place on a parchment-lined pan or tray.

5. Use the back of a fork to create a cross hatch on the top of the cookies.

6. Store leftovers in the refrigerator for up to 1 week or in the freezer up to 1 month.

https://minimalistbaker.com/3-ingredient-no-bake-peanut-butter-cookies/

Blueberry Crumble Bars

Yield: 1 8x8 pan

Crust:

1 cup coconut manna, warmed

1/2 cup honey, warmed

1/4 cup coconut oil, warmed

1 tbsp lemon juice

2 cups cassava flour

1/2 tsp baking soda

1/4 tsp salt

2 tbsp coconut sugar

Filling:

3 cups frozen blueberries

1/4 cup honey

1/4 cup lemon juice

1/4 tsp salt

1/4 tsp cinnamon

1/4 tsp vanilla extract

1. Preheat the oven to 350F. Line an 8x8 baking dish with parchment paper. Make sure your ingredients are warmed and pourable (use a warm water bath for 10 minutes to get everything soft).

2. Place the coconut manna, honey, coconut oil, and lemon juice in a food processor and process until combined.

3. In a small bowl, combine the cassava flour, baking soda, and salt.

4. Add about 3/4 of the dry mixture to the food processor and pulse until just combined. Do not overmix. Add the remaining mixture and pulse once to combine.

5. Scoop out half of the crust mixture into prepared baking dish. Press the mixture to form an even layer on the bottom, working into the corners. Bake for 10 minutes.

6. While the base is baking, place all of the filling ingredients in a saucepan on medium heat. Bring to a boil and cook, stirring, for 10-15 minutes until the mixture becomes thick and sticky.

7. Pour the filling on top of the base, using a spatula to spread evenly over the surface.

8. Sprinkle the coconut sugar over the remaining crust in the food processor. Pulse once to barely incorporate. Preserving the crumbly texture of the mixture by using your hands, pour on top of the filling. Don't press, but work the crumbles in to cover all the surface area. Bake for 15 minutes, or until lightly browned on top.

9. Remove from oven, score into 9 squares with a knife, and let cool to room temperature before serving.

https://autoimmunewellness.com/cranberry-crumble-bars/

Peanut Butter Granola Bars

Yield: 1 8x8 dish

1 1/2 cups packed pitted dates

1/2 cup peanut butter

1/2 cup rolled oats

1. If your dates are not sticky and moist, soak in warm water for 10 minutes and then drain. Otherwise, proceed to step 2.

2. Add dates to a food processor and pulse until only small bits remain. You want the dates to clump into a ball.

3. Add peanut butter and oats and pulse a few more times until incorporated, stirring and scraping down sides as needed.

4. Transfer to a parchment-lined 8x8 dish and press down until flat. Transfer to freezer to set.

5. Slice into 8-10 bars and store in the fridge or freezer to keep fresh. 

6. Will keep in the fridge for several weeks and in the freezer for up to a couple months or more.

https://minimalistbaker.com/3-ingredient-peanut-butter-granola-bars/

Pumpkin Brownies

Yield: 1 8x8 pan

1 cup pumpkin puree

1 cup almond flour

2 eggs

1/3 cup swerve

1/2 cup cocoa powder

1/4 cup coconut oil (or melted butter)

1 tsp baking powder

1 tsp pumpkin spice

1. Preheat oven to 350F. Line a 8x8 baking pan with parchment paper.

2. Combine all ingredients in a bowl.

3. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

4. Store in an air tight container in the fridge.

https://sugarfreelondoner.com/pumpkin-brownies-sugar-free-low-carb/