Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

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

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

 

Healthy, Gluten-Free, Peanut Butter Brownie Bars are made using whole food ingredients such as brown rice flour and all natural peanut butter (the drippy kind). I added dark chocolate and peanut butter chunks for good measure ūüėČ .


 

 

 

Even better when topped with Ice Cream!

 

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 9 Bars

Serving Size: 1 Bar

Calories per serving: 159

Fat per serving: 8g

Carbs per serving: 13g

Protein per serving: 8g

Healthy Peanut Butter Brownie Bars {Gluten-Free & High Protein}

Healthy, Gluten-Free, Peanut Butter Brownies Made Using Minimal Whole Food Ingredients And Topped with Dark Chocolate Chunks and Peanut Butter Chips.

Ingredients

  • 1/2 c all natural peanut butter (unsalted)
  • 1/2 c brown rice flour
  • 1/3 c coconut sugar
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Optional
  • 1 tbsp. peanut butter chips
  • 1 tbsp. dark chocolate chunks

Instructions

  1. Pre-heat oven to 350F and prepare a square baking pan with parchment paper or non-stick spray.
  2. Place the peanut butter, eggs, coconut sugar and vanilla in a mixer and beat until smooth.
  3. Add in flour, protein, baking soda, baking powder, salt and use the a paddle handle to beat until completely mixed. Batter should be very thick, almost dough like.
  4. Press batter evenly into the bottom of the prepared pan and top with chocolate and peanut butter chips if desired. Bake for 10-12 minutes. Don't overcook if you want a more "fudge" texture rather than "cake" texture. Let cool for 10 minutes and then place in the freezer for 30 minutes before cutting into squares and serving.
http://peanutbutterpluschocolate.com/healthy-peanut-butter-brownie-bars-gluten-free-high-protein/

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

 

 

It happened again! Today I was at the grocery store when I was stopped on my way out by Girl Scouts and their devil cookies! And by devil cookies I mean the world’s most delicious mass produced shortbread cookie with peanut butter and chocolate on top! Ugh, how are they so good?


 

I couldn’t stop thinking about these cookies so I decided to make my own healthy version of these addicting treats.

 

 

Unlike the traditional Tagalongs, mine are made using only healthy, whole food ingredients and protein powder. I used PEScience Gourmet Vanilla. Get 30% off by using code PBCHOCO at checkout on their website www.pescience.com 

 

 

 

Healthy Shortbread Peanut Butter Cookies Covered in Chocolate (aka Tagalongs)

Yield: 20-22 Cookies

Serving Size: 1 Cookie

Calories per serving: 73

Fat per serving: 6g

Carbs per serving: 3g

Protein per serving: 3g

Healthy Shortbread Cookies Topped with Sweet Peanut Butter and Dark Chocolate (aka Tagalongs) Made Healthy, Gluten-Free and Vegan.

Ingredients

    Shortbread Cookie
  • 1/2 c almond flour, finely ground
  • 32g protein powder (I used PEScience 30% off code PBCHOCO)
  • 1 tbsp. coconut oil, melted
  • 1-2 tbsp. warm water
  • 1 tsp. vanilla
    Peanut Butter Filling
  • 1/4 c natural peanut butter
  • 2 tbsp. baking stevia
    Chocolate
  • 2.5 oz dark chocolate
  • 1 tbsp. coconut oil, melted
    Other
  • tapioca flour for rolling or flour of choice
  • flaked sea salt for topping

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together the almond flour and protein powder. Add the melted coconut oil and vanilla then stir using a fork. Every protein powder is different so if NOT using PEScience brand add the water 1 tablespoon at a time until you reach a dough consistency.
  3. Dust a clean surface with tapioca flour and roll dough out very thin, about 1/8 inch or less. Use a small round cookie cutter (I used the cap to my cinnamon spice) to cut out cookies. Repeat until you have used all the dough. Recipe will make 20-22 cookies.
  4. Place cookies on the prepared baking sheet and bake for 5 minutes.
  5. Once cooled, stir together peanut butter and stevia. Evenly distribute about 1/2 tablespoon of the peanut butter mixture on top of each cookie.
  6. Melt chocolate and coconut oil together in a microwave safe bowl or double boiler.
  7. Spoon chocolate over each peanut butter topped cookie, using the back of the spoon to help spread the chocolate over the edges.
  8. Place cookies in the freezer for 20 minutes before sprinkling with flaked salt and serving.
http://peanutbutterpluschocolate.com/healthy-shortbread-peanut-butter-cookies-covered-in-chocolate-aka-tagalongs/

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

It’s not too late to bake a decadent [healthy] treat for¬†your Valentine! I whipped up these gorgeous vegan brownies in just under 20 minutes!

 


 

I made these extra fudgy brownies using only whole food ingredients and PEScience protein powder. Vegan protein powders as well as whey powders are available with 30% OFF using my code PBCHOCO at checkout www.pescience.com

 

 

 

 

 

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

Yield: 9 brownies

Serving Size: 1 brownie

Calories per serving: 174

Fat per serving: 11g

Carbs per serving: 25g

Protein per serving: 6g

Healthy Chocolate Fudge Brownies Topped with Strawberry Hearts

A healthy decadent chocolate fudge treat your valentine will love! Made using only whole food ingredients and packed with protein!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/2 c brown rice flour or oat flour
  • 32g chocolate protein powder (I used PEScience 30% OFF code PBCHOCO)
  • 2 tbsp. desiccated coconut
  • 3 tbsp. unsweetened cocoa powder
  • 3 tbsp. avocado oil or coconut oil, melted
  • 3 tbsp. pumpkin puree
  • 2 tbsp. ground flax + 3 tbsp. water
  • 1/4 c baking stevia
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
    Chocolate Frosting
  • 3 tbsp. all natural sugar-free maple syrup (I used Joseph's)
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened cocoa powder
    Topping
  • 3 strawberries, diced and cut into hearts

Instructions

  1. Pre-heat oven to 325F and prepare an 8x8 inch baking dish or pan with parchment paper or non-stick spray.
  2. In a small dish, stir together ground flax and water and then set a side.
  3. Place all dry brownie ingredients into a mixer (flours, cocoa powder, protein powder, desiccated coconut, baking stevia, baking soda and baking powder) and mix until combined.
  4. Add in melted oil, flax mix (flax egg) and pumpkin and continue mixing until a dough forms.
  5. Press brownie dough evenly into the bottom of the pan and bake for 8 minutes.
  6. Remove and let cool. While cooling, whisk together your frosting ingredients until smooth and then pour the entire contents over brownies.
  7. Top frosting with cut out strawberries and place in the freezer for 30 minutes to harden.
  8. Remove from freezer and cut into 9 squares and serve.

Notes

Store in refrigerator

http://peanutbutterpluschocolate.com/healthy-chocolate-fudge-brownies-topped-with-strawberry-hearts/

Healthy Buckwheat Banana Berry Muffins

 

Take those overly ripe bananas and turn them into something delicious! Today I was feeling a little adventurous so instead of making plain old banana bread, I made buckwheat berry banana bread with added protein!


 

 

I used PEScience Gourmet Vanilla Select Protein. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

 

Healthy Buckwheat Banana Berry Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 18g

Protein per serving: 5g

Healthy Buckwheat Banana Berry Muffins

A healthy breakfast to make a head of time! Buckwheat berry banana protein muffins!

Ingredients

  • 3 overly ripe bananas
  • 1 c brown rice flour or whole wheat flour
  • 1/4 c buckwheat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 eggs
  • 1/3 c Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c frozen berries

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with non-stick spray and set a side.
  2. Place the bananas in a mixer or mash with a fork. Stir in eggs, yogurt and vanilla until smooth.
  3. In a separate bowl, stir together flours, protein, baking soda and baking powder. Add your dry ingredients to your wet, mixing until completely incorporated.
  4. Fold in frozen berries.
  5. Fill 12 muffin molds with batter and bake for 22-24 minutes. Let cool and serve.
http://peanutbutterpluschocolate.com/healthy-buckwheat-banana-berry-muffins/

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 Рvegan 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/

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