(Bikini-Ready) Peanut Butter Chocolate Chip Cookies

2014-05-26 21.03.32Howdy readers! I have to tell y’all, I am so so sOoOoO excited to share this recipe with you. Now that summer weather is FINALLY here, I’ve really been trying to maintain healthy eating and exercise habits and cutting out fatty foods. Key word here: trying. But let’s face it, the better we eat, the better we feel when it’s time to shed those clothes and bear our bikini bods… and that’s worth giving up the potato chips for, am I right?!

So, this is why I am unbelievably happy to have found this recipe for some seriously delicious cookies that are 100% guilt-free! Believe it or not, this recipe calls for no flour, sugar, oil, or flour. Zero, zilch, NADA. How is this even possible?!

These cookies use ripe bananas, peanut butter, unsweetened applesauce, and oats to create an awesomely moist and soft texture with a flavor that is to die for. Just add some spices to jazz them up and extra goodies like dried coconut and chocolate chips — as few or as many as suites your fancy!

Feel free to hit the beach or the pool and bring a couple of these waist-conscious snacks along with you. Just be prepared for the jealous stares 🙂

(Bikini-Ready) Peanut Butter Chocolate Chip Cookies

  • 2 ripe bananas, mashed
  • 1/3 C. reduced-fat peanut butter
  • 2/3 C. unsweetened applesauce
  • 1 tsp. vanilla (sometimes if I’m feeling a little crazy I substitute dark rum… sounds weird but adds a whole other layer of flavor!)
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • Dash of ground cloves
  • Dash of ground nutmeg
  • 1 1/2 C. quick or old fashioned oats
  • 1/4 C. semisweet chocolate chips
  • If desired, you can also add 1/4 C. of nuts, dried fruit or unsweetened shredded coconut!

2014-05-26 20.25.43Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Mix the peanut butter, applesauce, vanilla, and spices into the bananas.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined. Batter will seem a little wet, but this is OK!Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie, if desired. Bake for 20-30 minutes and allow to cool slightly.

Namas-tasty!

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Guilt-Free Banana Chocolate Fudge Muffins

2014-01-15 20.14.07Happy hump day, readers! Today I decided I needed a little pick-me-up to get me through the rest of this busy week. Chocolate usually does the trick, but I wanted something that I could eat a couple of without instantly feeling the need to make a dash to the gym (which, much to my dismay, isn’t always possible thanks to this lovely — make that disgusting — weather Chicago has been experiencing lately).

2014-01-15 21.20.39You all know how much I love “healthifying” recipes by replacing oil and butter with unsweetened applesauce; these yummy, fudgy chocolate muffins accomplish not only that, but they allowed me to utilize some bananas that I had on hand that were slightly past my preferred stage of ripeness. Guilt-free and nutritionally delicious, eat one for breakfast, dessert or even a mid-day snack!

No-Guilt Banana Chocolate Fudge Muffins

adapted from Sally’s Baking Addiction

  • 3 large, very ripe bananas
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/3 cup unsweetened applesauce
  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips, plus more for topping

2014-01-15 19.55.03Preheat oven to 375 degrees and line a muffin tin with baking cups. Set aside.

In a large bowl, mash the bananas until there are no more big lumps. Stir in the sugar, egg, and applesauce with a whisk. Fold the flour, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Lightly mix to combine (in order to obtain nice fluffy muffins, it is important NOT to overmix). Fold in chocolate chips. Don’t worry if the batter is slightly chunky.

Divide the batter between the 12 muffin cups, filling all the way to the top. Bake for 17-19 minutes or until a knife or toothpick inserted into the middle comes out clean.

2014-01-15 20.14.25Once the muffins are out of the oven, top with a few more chocolate chips, if desired. Transfer to a wire rack to cool completely.

Muffins stay fresh in an airtight container at room temperature for up to 5 days.

Namas-tasty!

Perfectly Moist Buttermilk Banana Bread

  DSC02004

I found this recipe on Pinterest when I was searching for ways to use up some leftover buttermilk that I had from another recipe. It needed a few alterations (most importantly, I noticed that the original recipe did not include any cinnamon – gasp!), but I will DEFINITELY be making this recipe again! It came out perfectly moist and sumptuous, plus the nuts were a great little tangy surprise in every bite. 5 stars!
Buttermilk Banana Bread
  • 1 cup flour
  • 3⁄4 tsp. baking soda
  • 1 tsp. cinnamon
  • 1⁄4 tsp. kosher salt
  • 1 cup sugar
  • 1⁄2 cup canola oil
  • 1⁄3 cup buttermilk
  • 1 tsp. vanilla
  • 1 egg plus 1 egg yolk
  • 2⁄3 cup chopped nuts (I used some pecans as well as some almonds I had leftover from a toffee recipe)
  • 3 very ripe bananas, mashed

Heat oven to 350°. Coat a 9″ x 5″ x 
2 3⁄4″ loaf pan with cooking spray (I like to use the one specially made for baking because it also has flour in it); set pan aside.

In a large bowl, whisk together flour, baking soda, cinnamon and salt; set aside.

DSC02001Whisk together sugar, oil, buttermilk, vanilla, egg, and egg yolk in a medium bowl until smooth. Pour wet ingredients over dry ingredients and whisk until just combined.

Add nuts and mashed bananas and whisk gently to combine. Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle of the loaf comes out clean, 60–65 minutes. Let cool for 30 minutes before slicing and serving.

I found that this recipe paired amazingly well with my Homemade French Vanilla Ice Cream! Make sure the bread is warm so it makes the ice cream nice and melty.
Namas-tasty!