Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Cookies & Little Treats (page 2 of 13)

Healthy Peanut Butter Stuffed Skillet Brookie

 

If you ever wonder what a girl that bakes peanut butter and chocolate desserts for a living dreams about… here it is.


 

Seriously, I have dreams about desserts and then I make them. Last night I dreamt about a large cookie with a brownie bottom, a thick layer of peanut butter and topped with a chocolate chunk cookie so today I made the healthiest version of it.

 

 

 

This super healthy, whole food version doesn’t skimp on flavor or density! This cookie tastes better than the real, sugar-packed thing!

 

 

Healthy Peanut Butter Stuffed Skillet Brookie

Yield: 1 giant skillet cookie

Serving Size: 1/8

Calories per serving: 215

Fat per serving: 13g

Carbs per serving: 16g

Protein per serving: 10g

Healthy Peanut Butter Stuffed Skillet Brookie

Clean eating brownie bottom chocolate chip skillet cookie stuffed with peanut butter and it's absolutely to die for!

Ingredients

  • 1/2 c gluten-free oat flour
  • 1/2 c finely ground almond flour
  • 1/4 c baking stevia
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 egg, egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla extract
  • 2 tsp. unsweetened cocoa powder
  • 2 tsp. pumpkin puree
  • 2 tbsp. sugar-free chocolate chips
  • 3 tbsp. natural peanut butter
  • sea salt for sprinkling

Instructions

  1. Pre-heat oven to 325F and prepare a small skillet with non-stick spray, set a side. In a mixer or large bowl, mix together oat flour, almond flour, protein, baking soda and powder. Add in egg, egg yolk and oil and continue mixing until completely incorporated and a dough forms.
  2. Remove half of the dough and place it in a bowl. Mix in cocoa powder and pumpkin puree until completely incorporated. You should have a thick brownie like batter. Wet you finger tips and press the brownie evenly into the bottom of the skillet.
  3. Top brownie layer with peanut butter.
  4. Add chocolate chips to remaining cookie dough and evenly press dough over peanut butter latey.
  5. Bake for 8-10 minutes. Sprinkle with flaked sea salt and enjoy!
http://peanutbutterpluschocolate.com/healthy-peanut-butter-stuffed-skillet-brookie/

Chocolate Pretzel Peanut Butter Cups

 

If you are looking for a sweet and salty treat with simple ingredients you can find in your kitchen then look no further because these peanut butter cups are like no other! They quick, easy, sugar-free, gluten-free and best of all absolutely delicious!


 

 

 

 

        

 

 

Chocolate Pretzel Peanut Butter Cups

Yield: 3 Peanut Butter Cups

Serving Size: 1 Peanut Butter Cup

Chocolate Pretzel Peanut Butter Cups

Quick and easy, sweet and salty, deliciously healthy Chocolate Pretzel Peanut Butter Cups.

Ingredients

  • 3/4 c sugar-free chocolate chips (I used Lily's)
  • 3 tbsp. natural peanut butter (I used Nuts 'N More)
  • 2 tsp. coconut oil
  • 3 gluten free mini pretzels
  • flaked sea salt for sprinkling

Instructions

  1. Prepare a muffin tin with 3 cupcake liners.
  2. In a double boiler, gently melt chocolate chips and coconut oil. Place a spoonful of chocolate into the bottom of the cupcake liners.
  3. In the center of the chocolate, dollop one tablespoon of peanut butter in each cupcake liner.
  4. Cover with remaining chocolate.
  5. Gently place a pretzel in the center of each peanut butter cup.
  6. Place in the freezer for 30 minutes before sprinkling with sea salt and serving.

Notes

Macros were not calculated for this recipe.

http://peanutbutterpluschocolate.com/chocolate-pretzel-peanut-butter-cups/

Chocolate Peanut Butter Protein Cookies

Looking for a healthy treat to make for that special person you love on Valentine’s Day? Look no further, these super healthy, high protein, peanut butter, chocolate cookies are just the sweet snack you have been looking for. Did I mention they are vegan and gluten-free? A delicious chocolate treat everyone can love!

 


 

I made these using only whole food ingredients and PEScience Select Protein – vegan powders also available! Get 30% OFF all PEScience products by using code PBCHOCO.

 

 

 

Decorate these cookies using simple sprinkles or your favorite chocolate candy!

 

 

Chewy and delicious!

 

 

 

Chocolate Peanut Butter Protein Cookies

Yield: 14 cookies

Serving Size: 1 cookie

Calories per serving: 157

Fat per serving: 7g

Carbs per serving: 10g

Protein per serving: 11g

Chocolate Peanut Butter Protein Cookies

Deliciously healthy chocolate peanut butter protein cookies made vegan and gluten-free!

Ingredients

  • 1 c natural peanut butter
  • 64g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 granulated stevia or coconut sugar
  • 1/4 c gluten-free oat flour
  • 3 tbsp. unsweetened cocoa powder
  • 1/4 c + 2 tbsp. pumpkin puree
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • optional: sprinkles, chocolate squares or flaked sea salt for decorating

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the oat flour, protein, cocoa powder, baking soda, baking powder and stevia. Place all dry ingredients into a mixer and add peanut butter and pumpkin puree. Mix until a dough forms.
  3. Roll out dough until it's about 1/8" in thickness. Use a hearth shaped cookie cutter to cut out shapes and place them on the baking sheet. Repeat with extra dough until you have used it all. Recipe should make about 14-16 cookies depending on the size of your cookie cutter.
  4. Add sprinkles or chocolate at this time. Bake for 5-7 minutes. Transfer to a wire rack to cool.
  5. Enjoy!
http://peanutbutterpluschocolate.com/chocolate-peanut-butter-protein-cookies/

 

 

 

 

 

 

 

Healthy Chocolate Peanut Butter Bars

If you are a lover of peanut butter and chocolate (especially together) then you need to make this recipe right this second. And be careful because it’s highly addictive!

 

 


 

This kind of dessert is the exact reason why I started a healthy dessert blog. A few years ago I followed a recipe for a healthy chocolate peanut butter bar and it was so delicious. I just couldn’t believe it was good for me so I had to share it with the world thus creating my Instagram which eventually led to a blog!

 

 

 

Healthy Chocolate Peanut Butter Bars

Yield: 16 bars

Serving Size: 1 bar

Calories per serving: 117

Fat per serving: 7g

Carbs per serving: 8g

Protein per serving: 6g

The best ever protein packed Chocolate Peanut Butter Bars! 117 calories each!

Ingredients

  • 1/2 c natural peanut butter
  • 48g protein powder (I used PEScience Chocolate Peanut Butter Cup 30% OFF code PBCHOCO)
  • 2 tbsp. sugar-free maple syrup
  • 3 tbsp. coconut flour
  • 3 tbsp. unsweetened almond milk
  • 1/2 c sugar-free chocolate chips
  • 2 tbsp. coconut oil
  • 1 tbsp. sugar-free maple syrup

Instructions

  1. Line an 8x8 inch pan with parchment paper.
  2. In a large bowl, stir together peanut butter, protein powder, coconut flour, milk and sugar-free maple syrup using a fork until a dough forms.
  3. Press dough evenly into the bottom of the pan and set a side.
  4. In a double boiler or microwave safe bowl, gently melt chocolate chips and coconut oil together. Stir in sugar-free maple syrup until you have a frosting like consistency.
  5. Use a rubber spatula to evenly spread chocolate over the peanut butter layer. Sprinkle with chocolate chips if desired.
  6. Place in the freezer for 30 minutes to set. Cut into 16 squares and enjoy!
  7. Store in an airtight container in the refrigerator.

Notes

For vegan use dairy-free chocolate chips.

http://peanutbutterpluschocolate.com/healthy-chocolate-peanut-butter-bars/

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

Healthy Edible Cookie Dough

Perhaps I’ve made it my mission in life to make as many versions of healthy edible cookie dough as possible because not only do I have an entire eBook dedicated to cookie dough recipes but this might also be my fourth or fifth one I’ve posted on my blog.

 

Safe to say that I LOVE cookie dough.


 

 

This recipe takes just a couple of minutes to throw together and you are ready to start inserting a spoon.

 

 

This cookie dough freezer well too! Unlike healthy cookie dough made using coconut oil, this dough tastes even better when it’s rolled into balls and frozen for a bite sized snack right out of the freezer!

 

 

Healthy Edible Cookie Dough

Yield: 5 servings

Serving Size: 1 ball or large spoonful

Calories per serving: 110

Carbs per serving: 12g

Protein per serving: 7g

Sodium per serving: 4g

Healthy Edible Cookie Dough

Healthy cookie dough that tastes just like the real thing!!!

Ingredients

  • 1/2 c gluten-free oat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or granulated sweetener of choice
  • 2 tbsp. light butter*
  • 2 tbsp. water
  • 2 tbsp. sugar-free chocolate chips*
  • 1 tsp. vanilla extract

Instructions

  1. In a bowl, stir together flour, protein and sugar.
  2. In a microwave safe bowl, melt butter.
  3. Pour melted butter, vanilla and water into dry ingredients and stir using a fork until a dough forms.
  4. Fold in chocolate chips.
  5. Serve immediately or roll dough into 5 equally sized balls and freeze 2-4 hours before serving.

Notes

For vegan replace butter with a vegan buttery spread such as Earth Balance and chocolate chips with dairy-free chips such as Enjoy Life. Note: Macros will change slightly.

http://peanutbutterpluschocolate.com/healthy-edible-cookie-dough/

Healthy Peanut Butter Stuffed Chocolate Chip Oatmeal Cookies

 

Oh boy! All the things I love stuffed into one delicious cookie!

Peanut Butter – Love it!


Oatmeal – Love it!

Chocolate Chips – Love it!

 

 

This cookie is a winner and is exactly what you need to be making right this second.

 

 

 

 

Don’t let these cookies fool you. They look like your usual unhealthy oatmeal cookie.

 

 

 

But SURPRISE! They are stuffed with PEANUT BUTTER!

 

 

 

 

Healthy Peanut Butter Stuffed Chocolate Chip Oatmeal Cookies

Yield: 9 cookies

Serving Size: 1 cookie

Calories per serving: 119

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 5g

Healthy Peanut Butter Stuffed Chocolate Chip Oatmeal Cookies

All the things you love in one cookie!

Ingredients

  • 1 c quick oats
  • 1/2 c oat flour
  • 1/4 c almond flour
  • 1/4 c baking stevia or coconut sugar
  • 1 tbsp. unsweetened apple sauce
  • 1 egg
  • 1 tbsp. sticky syrup of choice (agave, maple/sf maple, honey)
  • pinch of sea salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3 tbsp. sugar-free mini chocolate chips
  • 3 tbsp. peanut butter (I used Nuts 'N More Birthday Cake)

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl, mix together oat flour, almond flour, stevia or coconut sugar, salt, baking soda and powder.
  3. In another bowl, whisk together the egg, applesauce, sticky syrup and vanilla extract.
  4. Pour your wet ingredients into your dry ingredients and use a fork to stir.
  5. Fold in quick oats and chocolate chips.
  6. Let dough sit for 2 minutes.
  7. Place the 3 tablespoons of peanut butter into a zip-lock bag and cut off the corner to create a piping bag.
  8. Fill a cookie scoop half way with cookie dough and pipe about 1 teaspoon of peanut butter into the center of the dough. Continue filling up scoop with cookie dough to cover peanut butter.
  9. Release scoop onto the pan and use your fingers to press the dough flat.
  10. Repeat until you have used all the dough.
  11. Bake cookies for 9-12 minutes or until golden brown.
  12. Enjoy!
http://peanutbutterpluschocolate.com/healthy-peanut-butter-stuffed-chocolate-chip-oatmeal-cookies/

Healthy Peanut Butter Chocolate Thumbprint Cookies

Guess who’s nephew asked her to make Santa some healthy cookies this year? That’s right, my adorable nephew told me that he wants to leave Santa some of my special peanut butter and chocolate cookies! My heart melted into a million pieces and of course I’m making him a batch to leave for Santa!

 


 

Delicious and adorable!

 

 

Healthy Peanut Butter Chocolate Thumbprint Cookies

Yield: 12 Cookies

Serving Size: 1 Cookie

Calories per serving: 159

Fat per serving: 9g

Carbs per serving: 10g

Protein per serving: 9g

Healthy Peanut Butter Chocolate Thumbprint Cookies

Healthy Peanut Butter Cookies filled with Chocolate Fudge!

Ingredients

  • 3/4 c natural peanut butter
  • 32g protein powder (I used PEScience Chocolate Peanut Butter Cup)
  • 1/2 c coconut sugar
  • 1/4 c coconut flour
  • 1 egg, large
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Chocolate Filling
  • 3 tbsp. all natural sugar-free maple syrup
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. coconut oil

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a large bowl mix all your dry ingredients together.
  3. In a separate bowl, stir together your peanut butter, egg and vanilla extract until smooth.
  4. Add your peanut butter mixture to your dry ingredients and stir until a dough forms.
  5. Roll dough into 1 1/2" balls and place them on the parchment paper. Recipe should make about 12.
  6. Use your thumb or a spoon to press the balls down in the center to create an indent.
  7. Bake cookies for 8-10 minutes or until golden brown.
  8. Remove from oven and use a spoon to press down in the indent again.
  9. Let cool.
  10. While cooling, melt coconut oil and maple syrup together.
  11. Stir in cocoa powder.
  12. Fill each cookie center with chocolate and cover with sprinkles if desired.
  13. Place in the freezer for 20 minutes for chocolate to harden.
  14. Enjoy!
http://peanutbutterpluschocolate.com/healthy-peanut-butter-chocolate-thumbprint-cookies/

 

Healthy Chocolate Pomegranate Cups

 

For the simplest and probably the most healthy Christmas candy, make these sugar-free, 3-ingredient pomegranate cups.


 

 

 

Merry Christmas Week, everyone!!!

 

Healthy Chocolate Pomegranate Cups

Yield: 4

Healthy Chocolate Pomegranate Cups

Healthy, sugar-free chocolate pomegranate cups!

Ingredients

  • 1/2 c pomegranate seeds
  • 1/2 c sugar-free chocolate chips (I used Lily's) or Enjoy Life for Vegan
  • 2 tsp. coconut oil

Instructions

  1. Use a paper towel to dry pomegranate seeds.
  2. Distribute pomegranate seeds between 4 silicone cupcake molds or 4 paper cupcake cake liners.
  3. Melt chocolate and coconut oil together using a double boiler or in a microwave safe bowl in 10 second intervals, stirring between each one until chocolate is melted.
  4. Distribute melted chocolate over each pomegranate cup.
  5. Place in the freezer for 1-2 hours before serving.
  6. Store in freezer.
http://peanutbutterpluschocolate.com/healthy-chocolate-pomegranate-cups/

Healthy Dark Chocolate Brownies {no added sugar + high protein}

I have about a hundred different brownie recipes up my sleeve and most of them consist of some secret ingredient like beans or a banana  (which I’m not hating on because I do love a good black bean brownie) but it is nice to have a dense brownie that I don’t have to blend before baking – something more traditional…

 


 

I have made this recipe a few times using different flavored proteins to sweeten the brownies (and obviously to add extra protein)  and guess what? They all worked out perfectly! If you don’t have a chocolate flavored protein, that’s okay because vanilla or peanut butter flavor will work just as nicely!

 

 

I highly recommend dipping your brownies in peanut butter… just trust!

 

Healthy Super Dense Dark Chocolate Brownies {no added sugar + high protein}

Yield: 9 brownies

Serving Size: 1 brownie

Calories per serving: 108

Fat per serving: 4g

Carbs per serving: 13g

Protein per serving: 8g

Healthy Super Dense Dark Chocolate Brownies {no added sugar + high protein}

Super dense 108 calorie brownies made healthy with no oil or added sugar!

Ingredients

  • 1/2 c coconut flour
  • 1/2 c oat flour
  • 1/2 c pumpkin puree
  • 32g protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 3 tbsp. unsweetened special dark cocoa powder
  • 3 eggs, whole
  • 2 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 1 tsp. baking powder
  • 1 tsp. vanilla extract
  • 3 tbsp. sugar-free chocolate chips (I used Lily's)

Instructions

  1. Pre-heat oven to 350F and prepare an 8x8 inch pan with non-stick spray.
  2. In a large bowl, sift together all dry ingredients.
  3. Stir in all wet ingredients until completely incorporated. Batter should be very thick - almost dough like.
  4. Fold in chocolate chips.
  5. Press evenly into the pan and bake for 15-17 minutes.
  6. Let cool completely.
  7. For better tasting brownies, place brownies in the refrigerator for 2-4 hours before serving.
http://peanutbutterpluschocolate.com/healthy-dark-chocolate-brownies-no-added-sugar-high-protein/

 

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