Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: cookiedough (page 1 of 3)

Healthy Cookie Dough Date Caramel Brownies

 

 

Uber fudgy brownies made using whole food ingredients, protein powder and then topped with date caramel and healthy protein packed cookie dough!


 

 

I was talking to a friend the other day and it got me thinking about sweets and how I haven’t gone a day without dessert in, I can’t even remember how long. My sweet tooth really has no bounds. Thank goodness for all of my healthy alternative desserts. 🙂

 

 

I’m still having a tough time trying to come up with a healthy version of caramel so if you guys have any recipes, please send them my way. For now, a simple date caramel tastes amazing!

 

 

I always use PEScience Select protein powders because the quality is truly incomparable especially when it comes to baking. I’ve tried many brands on the market and PEScience is one of the few that won’t leave your baked goods tasting bland or chewy.

 

I used Chocolate Frosted Cupcake flavor for the brownie layer and Gourmet Vanilla flavor for the cookie dough layer. You can get 30% OFF all PEScience products by using code PBCHOCO at checkout at pescience.com 

 

 

Healthy Cookie Dough Date Caramel Brownies

Yield: 10 brownies

Serving Size: 1 brownie

Calories per serving: 227

Fat per serving: 11g

Carbs per serving: 27g

Protein per serving: 10g

Healthy Cookie Dough Date Caramel Brownies

Extra Fudgy Chocolate Brownies Layered with Date Caramel and Topped with Healthy Protein Packed Chocolate Chip Cookie Dough.

Ingredients

    Brownie Layer
  • 1/2 c brown rice flour
  • 1/2 c almond flour
  • 32g protein powder (I used PEScience Chocolate Frosted Cupcake 30% OFF code PBCHOCO)
  • 1/4 c unsweetened applesauce
  • 1 egg + 1 egg yolk
  • 3 tbsp coconut oil, melted
  • 3 tbsp unsweetened cocoa powder
  • 2 tbsp Truvia or coconut sugar
  • 1 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
    Date Caramel
  • 6 medjool dates
  • 1 tbsp almond butter
  • 1/4 c water
    Cookie Dough Layer
  • 3/4 c brown rice flour
  • 48g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp Trivia or granulated sweetener of choice
  • 3 tbsp light butter, room temperature
  • 3-4 tbsp water
  • 2 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 325F and prepare a loaf pan with parchment paper.
  2. Place all dry brownie layer ingredients into a bowl and mix until combined. Pour your dry ingredients into a mixer and add remaining ingredients and beat until combined and you have worked out all clumps. The batter will be very thick.
  3. Press brownie batter evenly into the bottom of the loaf pan. Bake for 8 minutes and let cool.
  4. While the brownie layer is cooling, place all date caramel ingredients into a food processor until smooth. Spread date caramel over brownie layer.
  5. Place all dry cookie dough ingredients into a mixer. Add room temperature butter and 3 tablespoons water. Mix using a paddle attachment until a dough forms. If dough is too thick to spread, add another tablespoon of water. Fold in chocolate chips.
  6. Spread cookie dough layer over caramel layer using a rubber spatula. Wetting the rubber spatula first will help to prevent sticking.
  7. Cover and place in the freezer for 2 hours before cutting into 10 pieces and serving.
http://peanutbutterpluschocolate.com/healthy-cookie-dough-date-caramel-brownies/

 

Chocolate Chip Energy Bars {high protein}

I believe today is world chocolate day and there’s chocolate chips in these bars so that works, right? In my world, every day is chocolate day, even if it’s tiny chocolate chips. Chocolate. Every. Day.

Most of my recipes start out as experiments, so when these came together after just five ingredients (yes, five simple ingredients), I couldn’t wait to share this super simple recipe with you guys.

Peanut butter, maple syrup, oats, protein and chocolate chips! That’s all you need to make these delicious energy bars.


 

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Chocolate Chip Energy Bars {high protein}

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 bars

Serving Size: 1 bar

Calories per serving: 259

Fat per serving: 10g

Carbs per serving: 26g

Protein per serving: 17g

Chocolate Chip Energy Bars {high protein}

These high protein, five ingredients energy bars are a perfectly sweet way to start your day!

Ingredients

  • 1 c old fashion oats
  • 1/4 c plus 2 tbsp. peanut butter (I used Nuts 'N More)
  • 3 tbsp. all natural sugar-free maple syrup*
  • 1 scoop protein powder (I used PEScience Cookies and Cream 30% OFF code PBCHOCO)*
  • 2 tbsp. mini chocolate chips*

Instructions

  1. Place all ingredients (except chocolate chips) in a food processor or high performing blender.
  2. Pulse just until combined.
  3. Remove blades and fold in chocolate chips.
  4. Press dough into a small pan about lined with parchment paper (about 8x8 or smaller).
  5. Place in the freezer for 30 minutes before cutting into squares and serving.

Notes

For vegan use dairy free chocolate chips and protein. Vanilla and chocolate flavored protein powders will also taste great! Maple syrup can be replaced by any sticky syrup (agave, honey or brown rice syrup) however, macros will change.

http://peanutbutterpluschocolate.com/chocolate-chip-energy-bars-high-protein/

Chunky Monkey Edible Protein Cookie Dough

 

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Chunky Monkey Edible Protein Cookie Dough

Serving Size: 2

Calories per serving: 272

Fat per serving: 10g

Carbs per serving: 30g

Protein per serving: 17g

Chunky Monkey Edible Protein Cookie Dough

Ingredients

  • banana
  • coconut flour
  • protein powder
  • chunky peanut butter
  • powdered peanut butter
  • dairy free chocolate chips
  • stevia

Instructions

  1. Full recipe and instructions can be found in Cookie Dough for the Health Nut eBook. Buy Now
http://peanutbutterpluschocolate.com/chunky-monkey-edible-protein-cookie-dough/

Cookie Dough for the Health Nut eBook


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Buy Now

White Chocolate Macadamia Cookie Dough Ice Cream Bars

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White Chocolate Macadamia Cookie Dough Ice Cream Bars

Yield: 6 bars

Serving Size: 1 bar

Calories per serving: 164 calories

Fat per serving: 6g

Carbs per serving: 18g

Protein per serving: 11g

White Chocolate Macadamia Cookie Dough Ice Cream Bars

Ingredients

    White Chocolate Macadamia Cookie Dough
  • 1.25 scoop protein powder, 40g (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1 c garbanzo beans, washed and skins removed
  • 3 tbsp. sugar free maple syrup or sticky syrup of choice
  • 2 tbsp. peanut butter (I used Nuts 'N More Toffee Nut)
  • 15g white chocolate chips
  • 17g raw macadamia nuts
    Chocolate Ice Cream
  • 2 overly ripe bananas, frozen
  • 1 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. unsweetened almond milk
    Icing
  • 2 tbsp. vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted

Instructions

  1. Rinse your beans well, rubbing them together to remove skins.
  2. Place the beans, maple syrup and peanut butter in a blender on high until smooth. You may need to stop to scrape the sides and the bottom.
  3. Remove the dough from the blender and fold in the protein powder until completely incorporated.
  4. Fold in nuts and white chocolate chips.
  5. Press the cookie dough evenly into an 8x8 inch pan prepared with parchment paper (wet your fingers before pressing the dough for less sticking.
  6. Cover the dough with another layer of parchment paper and place in the freezer for 1 hour to harden.
  7. Blend all ingredients for your ice cream layer together until smooth and then pour over your cookie dough layer using a rubber spatula to spread and even the ice cream.
  8. Mix your icing ingredients together and drizzle over ice cream layer.
  9. Return to the freezer for 4-6 hours or until completely frozen.
  10. Remove from the freezer and let sit at room temperature for 5 minutes before cutting into bars and serving.

Notes

For higher protein content, use chocolate protein powder instead of cocoa powder.

http://peanutbutterpluschocolate.com/white-chocolate-macadamia-cookie-dough-ice-cream-bars/

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Because your ice trays can do a lot more than make ice! Why not try making a low carb, low fat snack that’s high in protein?

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Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Yield: 10-12 bars

Serving Size: 1 bar

Calories per serving: 79

Fat per serving: 5

Carbs per serving: 8

Protein per serving: 4

Healthy Chocolate Chip Cookie Dough Ice Tray Bars {Gluten Free}

Ingredients

  • 1/4 c almond flour
  • 1/4 c coconut flour (I used Better Body Foods)
  • 2 tbsp. powdered peanut butter (I used Better Body Foods)
  • 1 scoop protein powder (I used PEScience Cookies and Cream flavor)
  • 1 tbsp. coconut oil (I used Better Body Foods)
  • 3 tbsp. vitafiber or sticky syrup
  • 3 tbsp. water
  • 1 tsp. vanilla extact (I used Better Body Foods)
  • 1 tbsp. mini dark chocolate chips
    Chocolate
  • 2 oz sugar free dark chocolate
  • 1 tbsp. vitiafiber or sticky syrup
  • 1 tsp. coconut oil

Instructions

  1. In a large bowl, mix together the flours, powdered peanut butter and protein powder.
  2. In a microwave safe bowl, gently melt the vitafiber and coconut oil together.
  3. Add the vitafiber/coconut oil mix to the flour mix and use a fork to mix them together then add the vanilla extract and water (room temp). Keep mixing until a dough forms. Depending on the protein powder you use, you may need to add another tablespoon of water if your dough is too dry.
  4. Fold in chocolate chips.
  5. Press the cookie dough evenly into the ice trays (leaving some room at the top for the chocolate) then set a side while you melt your chocolate ingredients together.
  6. Spoon melted chocolate over each cookie dough piece and place the ice tray in the freezer for 30 minutes before serving.
  7. For easy removal, gently loosen the sides using a knife.
http://peanutbutterpluschocolate.com/healthy-chocolate-chip-cookie-dough-ice-tray-bars-gluten-free/

Double Chocolate Cookie Dough Sandwich

My Chocolate Cracker Cookie recipe plus my Cookie Dough recipe came together and dipped themselves in dark chocolate and sprinkles.

I may or may not have eaten all of these in one day…

At least they are healthy, right?

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Double Chocolate Cookie Dough Sandwich

Double Chocolate Cookie Dough Sandwich

Ingredients

    Chocolate Cracker Cookies
  • 1/4 c plus 2 tbsp. whole wheat flour
  • 1/4 c unsweetened cocoa powder
  • 1/4 c milk chocolate protein powder (I used PEScience 25% off using code PBCHOCO)
  • 1/4 c vitafiber syrup or 3 tbsp. sticky syrup (honey/agave/maple syrup)
  • 3 tbsp. coconut sugar
  • 2 tbsp. powdered peanut butter
  • 1 tbsp. unsweetened apple sauce
  • 1 tbsp. melted coconut oil (measured before melting)
    Cookie Dough
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 1 tbsp. powder peanut butter (I used Peanut & Co Mighty Nut Vanilla)
  • 1 scoop vanilla protein powder (I used PESience)
  • 2 tbsp. vitafiber or sticky syrup*
  • 1 tbsp. coconut oil
  • 2 tbsp. water
  • 1 tbsp. mini chocolate chips
    Chocolate
  • 1/4 c dark chocolate
  • 1 tsp. coconut oil
    Topping
  • sprinkles
  • chopped nuts

Instructions

    Chocolate Cookie Crackers
  1. 1.Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. 2.In a large bowl, mix together all dry ingredients.
  3. 3.Add remaining ingredients and mix with a fork until a dough forms.
  4. 4.Roll dough out until it's 1/8 inch thick.
  5. 5.Using a knife, cut 1 1/2 inch squares. Dough should make 13-15 squares.
  6. 6.Use a fork to poke holes in the dough so the crackers don't rise much.
  7. 7.Transfer cut outs to the baking sheet and bake for 7-9 minutes.
  8. 8.Crackers will be soft when you first remove them from the oven but will harden once they cool completely.
    Cookie Dough
  1. 1.Mix all dry ingredients together.
  2. 2.Melt coconut oil, vitafiber or syrup and water together in a microwave safe bowl. (Microwave on high for 5 seconds, stir, microwave for another 5 seconds and stir)
  3. 3.Add to dry ingredients and mix using a fork until dough forms.
  4. 4.Fold in chocolate chips.
    Chocolate
  1. Place chocolate and coconut oil in a microwave safe bowl in 10 second intervals, stirring every time you stop until melted.
    Assembly
  1. Divide cookie dough into 4 even balls and place each cookie dough ball between 2 chocolate cracker cookies.
  2. Place the cookie dough sandwiches in the freezer while you melt the chocolate.
  3. Dip half of the cookie dough sandwich in chocolate and let the excess chocolate drip before placing it on piece of parchment paper.
  4. Once all the sandwiches are dipped in chocolate, let them sit for 2-3 minutes before decorating with sprinkles or nuts.
  5. Return to freezer for 15 minutes to harden before serving.
http://peanutbutterpluschocolate.com/double-chocolate-cookie-dough-sandwich/

Cookie Dough Cups

3 Ingredient Protein Cookie Dough Cups to satisfy that sweet tooth.

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All you need is…

  1. Cookie Dough Protein Bar (I used B-up Bar by Y-up Brands because it’s the most delicious and macro friendly bar around)
  2. Dark Chocolate
  3. Coconut Oil

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Cookie Dough Cups

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 Cookie Dough Cups

Serving Size: 1 Cookie Dough Cup

Calories per serving: 193

Fat per serving: 10

Carbs per serving: 20

Protein per serving: 7

Cookie Dough Cups

Ingredients

  • 1 Cookie Dough Protein Bar (I used a B-Up Bar)
  • 1/2 c mini dark chocolate chips
  • 1 tbsp. coconut oil

Instructions

  1. Prepare a cupcake pan with 4 baking cups.
  2. Melt chocolate and coconut oil in a glass safe bowl on high in the microwave. Stop every 10 seconds to stir until all the chocolate is melted.
  3. Spoon 1 tablespoon of chocolate into the bottom of each baking cup.
  4. Cut the bar into 4 evenly sized pieces and roll them into balls and slightly flatten them.
  5. Press the cookie dough pieces down into the chocolate in the baking cups.
  6. Cover cookie with remaining chocolate.
  7. Top with more bar pieces (optional)
  8. Place in the freezer for 20 minutes to harden.
  9. Let sit at room temp for 10 minutes before serving.
http://peanutbutterpluschocolate.com/cookie-dough-cups/

Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

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It’s a cake! It’s a cookie! It’s pie! It’s everything and you just need to go make this right now!

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Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

Yield: 8 Cookie Slices

Serving Size: 1 Slice

Calories per serving: 265

Fat per serving: 16

Carbs per serving: 30

Protein per serving: 4

Healthy Deep Dish Chocolate Chip Cookie BIRTHDAY Cake Pie

Ingredients

  • 1 c oat flour
  • 1/2 c brown rice flour
  • 3 tbsp. tapioca flour
  • 1 tbsp. coconut sugar or sweetener of choice
  • 1/4 c plus 1 tbsp. vitafiber syrup or sticky syrup (honey/agave)
  • 1/2 c coconut oil
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 2-3 tbsp. dark chocolate chips
  • sprinkles

Instructions

  1. Pre-heat oven to 350f and prepare a 8-inch baking pan with parchment paper or non stick spray.
  2. Gently melt coconut oil, vanilla extract and syrup together in a microwave safe bowl and set aside.
  3. Mix together the flours, coconut sugar and baking powder.
  4. Add the coconut oil mixture to the flour mixture and use a fork to mix until a dough forms.
  5. Add egg yolk and continue mixing.
  6. Fold in chocolate chips.
  7. Press dough evenly into the bottom of your prepared baking pan.
  8. Top with sprinkles.
  9. Bake for 12-14 minutes.
  10. Remove from oven but do not remove the cookie from the pan. Let it sit until it cools completely before removing.
  11. Serve and enjoy!
http://peanutbutterpluschocolate.com/healthy-deep-dish-chocolate-chip-cookie-birthday-cake-pie/

Peanut Butter Cup Protein Cookie Dough

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Protein powder is truly one of the most wonderful things I have ever eaten. I am obsessed with it and the flavors are endless.

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I used Peanut Butter Cup protein powder by PEScience and it was heavenly. You can get 30% off your PEScience order by using my code PBCHOCO. I highly recommend their Gourmet Vanilla and Snickerdoodle flavors!

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Peanut Butter Cup Protein Cookie Dough

Ingredients

  • 1/4 c almond flour
  • 1/4 c oat flour
  • 2 tbsp. powdered peanut butter
  • 1 scoop peanut butter cup protein powder PEScience (or peanut butter flavored protein)
  • 2 tbsp. vitafiber or sticky syrup (if you use a sticky syrup such as honey or maple syrup then use one less tbsp. water)
  • 1 tbsp. coconut oil
  • 3 tbsp. water
  • 1 tbsp. peanut butter
  • 1 tbsp. mini chocolate chips

Instructions

  1. Mix all dry ingredients together.
  2. Melt coconut oil, water and syrup together in a microwave safe bowl.
  3. Add to dry ingredients and mix until dough forms.
  4. Fold in chocolate chips and drizzle with peanut butter.

Notes

Best if served chilled.

http://peanutbutterpluschocolate.com/peanut-butter-cup-protein-cookie-dough/

Chocolate Chip Cookie Dough Caramel Slice

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Happy New Year folks! Thanks to all of you, 2015 was a great year and I am so excited to create so many new recipes in 2016! If there’s anything specific you would like me to create, I would love to hear from you! My email is in the contact section.

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Chocolate Chip Cookie Dough Caramel Slice

Yield: 9 Slices

Serving Size: 1 Slice

Chocolate Chip Cookie Dough Caramel Slice

Ingredients

    Cookie Dough Layer
  • 1/2 c almond flour
  • 1/2 c powdered peanut butter (I used Peanut Butter & Co vanilla flavor)
  • 2 scoops protein powder (I used PEScience cookies and cream flavor)
  • 1/4 c oat flour
  • 1/4 c coconut sugar
  • 1/4 sticky sweetener (I used vitafiber--honey/agave/maple syrup will also work)
  • 2 tbsp. coconut oil
  • 4 tbsp. warm water
  • 1 tbsp. mini chocolate chips
    Caramel Layer
  • 12 pitted dates
  • 1/4 c plus 1 tbsp. almond butter (I used Buff Bake snickerdoodle flavor)
  • 2 tbsp. sticky syrup (I used vitafiber--honey/agave/maple syrup will also work)

Instructions

    Cookie Dough Layer
  1. Mix all dry ingredients together.
  2. Melt coconut oil and syrup together and then add to dry ingredients.
  3. Add water and mix until dough forms.
  4. Fold in chips.
  5. Press dough into the bottom of an 8x8 inch pan lined with parchment paper and place into the freezer while you prepare your caramel layer.
    Caramel Layer
  1. Place all caramel ingredients in high performing blender or food processor and blend on high until smooth.
  2. Remove cookie dough layer from the freezer and press caramel layer evenly over cookie dough. Sprinkle with more chocolate chips if desired and returned to the freezer for one hour before cutting into squares and serving.
http://peanutbutterpluschocolate.com/chocolate-chip-cookie-dough-caramel-slice/

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