Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Tag: Cookies & Little Treats (page 1 of 4)

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}

10 minutes

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.

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

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!
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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.

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

Almond Butter Stuffed Healthy Banana Bread with Cookie Crumble

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I can’t think of an simpler thing to make with my overly ripe bananas than to bake a loaf of banana bread–except freezing them for ice cream or blending them for a smoothie. Okay, I can think of a ton of other delicious things to do with overly ripe bananas but this almond butter stuff banana loaf has protein cookie crumbles on top which makes it the BEST and HEALTHIEST banana bread I have ever had!

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The almond butter center gets crisp when you bake it and gives the loaf a nice bit of crunch in every bite!

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Cookie Crumble Almond Butter Stuffed Healthy Banana Bread

7 minutes

30 minutes

37 minutes

Yield: 10 slices

Serving Size: 1 slice

Calories per serving: 113

Fat per serving: 4g

Carbs per serving: 15

Protein per serving: 5g

Cookie Crumble Almond Butter Stuffed Healthy Banana Bread

Ingredients

  • 2 medium bananas, ripe
  • 2 eggs
  • 1/4 c syrup (I used vitafiber--maple/honey/agave will also work)
  • 2 tbsp. coconut sugar
  • 4 tbsp. greek yogurt
  • 1/2 c oat flour
  • 1/2 c coconut flour
  • 1 tsp. baking powder
  • 2 tbsp. almond butter (I used Buff Bake)
  • 1/4 cookie, crumbled (I used Buff Bake Chocolate Peanut Butter Protein Cookie)

Instructions

  1. Pre-heat oven to 350f and spray a loaf pan with non-stick spray.
  2. Mash bananas using a fork, then mix in eggs, coconut sugar, syrup and yogurt, whisk until smooth.
  3. In a separate bowl, mix flours and baking powder together.
  4. Add to banana mixture.
  5. Pour half of the batter into the loaf pan then pour almond butter down the center of the batter and use a spoon to spread out a bit.
  6. Pour remaining batter over the almond butter then sprinkling with cookie crumbles.
  7. Bake for 30-33 minutes or until a toothpick comes out clean.
  8. Let cool for 15 minutes before removing from pan and slicing into 10 pieces and serving.
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http://peanutbutterpluschocolate.com/almond-butter-stuffed-healthy-banana-bread-with-cookie-crumble/

 


 

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.
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http://peanutbutterpluschocolate.com/chocolate-chip-cookie-dough-caramel-slice/

White Chocolate Peppermint Protein Sticks

DSC_1906I made these using White Chocolate Mint Select Protein but you can certainly make these using a classic vanilla protein powder and adding a few drops of peppermint extract. If you haven’t tried PEScience’s Select Proteins, you can get them here for 30% off using my code PBCHOCO. I highly recommend Gourmet Vanilla and Snickerdoodle flavors.

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I also used a White Chocolate flavored peanut butter by Buff Bake. You can certainly sub this for whatever peanut butter you have on hand but if you haven’t tried Buff Bake–what are you waiting for? It’s hands down my favorite all natural peanut butter plus it has added protein and flax! Yay! I am lucky enough to be part of the Buff Bake Tribe and get to give all of my loyal blog readers 10% off any Buff Bake product from their site http://buffbake.com/

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White Chocolate Peppermint Protein Sticks

Yield: 4 Sticks

Serving Size: 1 Stick

White Chocolate Peppermint Protein Sticks

Ingredients

  • 3 scoops White Chocolate Mint Select Protein*
  • 3 tbsp. White Chocolate Peanut Butter**
  • 3 tbsp. VitaFiber or Sticky Syrup (Honey/Agave/Maple Syrup)
  • 2 tbsp. Almond Milk
  • 3.5 tbsp. warm water
  • 1 tbsp. coconut oil
  • 1 tbsp. dark chocolate

Instructions

  1. In a medium bowl, use a fork to mix together 2 scoops protein powder, peanut butter, syrup, and almond milk. Mix and mash until a dough forms.
  2. Press dough into a flat rectangle shape. You can also press into the bottom of a small box lined with parchment paper to get a better shape. Once you have your desired shape, place in the freezer for 5 minutes to harden a bit.
  3. Remove from freezer and cut into 4 bars.
  4. Melt coconut oil and mix with 1 scoop protein powder and water. Mix until smooth.
  5. Coat each bar in the protein powder/coconut oil mix.
  6. Return to the freezer for 5-10 minutes.
  7. Melt chocolate and remove bars from the freezer.
  8. Drizzle chocolate over bars and return to the freezer for 10 minutes before serving.

Notes

*You can replace White Chocolate Mint protein with any vanilla protein and add 2-3 drops peppermint extract.

**You can replace the White Chocolate Peanut Butter with any natural peanut butter.

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http://peanutbutterpluschocolate.com/white-chocolate-peppermint-protein-sticks/

Perfectly Chewy Protein Gingerbread Cut Out Cookies

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The most delicious protein cookies you will ever have.

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Using PEScience Select Gourmet Vanilla protein powder–because it’s the best! You can get 30% off your entire PEScience order from their website using my code PBCHOCO at checkout.

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Perfectly Chewy Protein Gingerbread Cut Out Cookies

Yield: 6 Cookies

Serving Size: 1 Cookie

Perfectly Chewy Protein Gingerbread Cut Out Cookies

Ingredients

  • 1 1/4 c almond flour (very fine)
  • 1 tbsp. tapioca flour plus more for dusting
  • 1/2 c vanilla protein powder
  • 3 tbsp. coconut sugar
  • 2 tbsp. molasses
  • 1 tbsp. vitafiber syrup or sticky syrup (honey, agave, maple syrup)
  • 1 egg
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • pinch of nutnmeg

Instructions

  1. Pre-heat oven to 375f and prepare a baking sheet with parchment paper.
  2. Mix all dry ingredients together and then add wet.
  3. Mix until. dough forms.
  4. Use a generous amount of tapioca flour or flour of choice for rolling out the dough. Dust cookie cutter with flour before cutting shapes.
  5. Place cut shapes on baking sheet and bake for 8-10 minutes or until golden brown.
  6. Enjoy!
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http://peanutbutterpluschocolate.com/perfectly-chewy-protein-gingerbread-cut-out-cookies/

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting

DSC_2046I heard it’s National Pumpkin Day so I made these protein packed Pumpkin Maple Cream Cheese Whoopie Pies. Just kidding, I lied, I made them because it’s less than one week until Halloween and I am unnecessarily baking pumpkin treats to satisfy my inner chic.

These little pumpkin delights were made using protein powder but if you don’t care for high protein desserts, just sub with your favorite flour.

If you love this recipe, don’t forget to PIN it using the PINTEREST button at the bottom! 🙂DSC_2054

Ingredients


Pumpkin Cookies

  • 1/2 c pure pumpkin
  • 1/2 c tapioca flour
  • 1/4 c coconut flour
  • 1.4 c coconut sugar
  • 1/2 c protein powder (I used PEScience Snickerdoodle flavor get 25% off using code PBCHOCO)
  • 1 tsp. baking powderDSC_2041
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 egg, large

Maple Cream Cheese Frosting:

  • 2 tbsp. light cream cheese
  • 3 tsp. maple syrup
  • 1/4 c plus 2 tbsp. protein powder or flour of choice

Directions

  1. Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  2. Mix all dry cookie ingredients together and then add wet. Mix until smooth.
  3. Using a cookie scoop, scoop 8 cookie balls onto the parchment paper. These wont spread out much so they can be fairly close together. DSC_2047
  4. Wet your finger tips a bit and press cookies slightly flat.
  5. Bake cookies for 7 minutes.
  6. While cooling, whip all frosting ingredients together.
  7. Place frosting in a piping bag if desired or using a spreader, spread about 1 tablespoon of frosting onto the bottom of 4 of the cookies.
  8. Sandwich with remaining cookies to create the whoopie pie.

Powdered Peanut Butter Cups

DSC_1951As much as I love peanut butter, there’s a lot of fat–good fat–in it. And with as much as I consume peanut butter, my fat intake can get very high so I eat powdered peanut butter when I feel like I’m really going over board with my fats for the day.

Most peanut butter cups I make, I use real peanut butter and lots of coconut oil making it a delicious fat bomb of a dessert. Which don’t get me wrong, is totally healthy for you but if you are counting your macros, they can be difficult to fit in there.DSC_1967

Each peanut butter cup has about 158 calories, 7 carbs, 9g protein and only 11g fat which compared to a traditionally healthy peanut butter cup is significantly less.


Recipe serves 3.

Ingredients

Peanut Butter Layer

  • 1/4 c powdered peanut butter (I used Peanut Butter & Co)
  • 1 tbsp. vanilla protein powderDSC_1940
  • 1 tbsp. flour of choice (I used tapioca)
  • 1 tbsp. coconut oil (melted)
  • 3.5 tbsp. water (warm)

Chocolate Layer

  • 1/2 scoop chocolate protein
  • 1 tbsp. cocao powder
  • 1 tbsp. coconut oil (melted)
  • 2 tbsp. water (warm)

Directions

  1. Mix all peanut butter ingredients together until smooth.
  2. Pour 3/4 of the mix into the bottom of 3 cupcake liners.
  3. Mix all chocolate ingredients together.DSC_1931
  4. Pour all of the mix on top of the peanut butter layer.
  5. Spoon the remaining peanut butter mix into the center of the chocolate.
  6. Place in the freezer for 2 hours to harden.
  7. Let sit at room temperature for 5 minutes before serving.

Super Healthy Cookie Dough Brownie Bars

DSC_1835Super Duper Healthy Brownies Topped with Cookie Dough!

I wish I could start every blog post with those sweet sweet words–err healthy words. These brownies are so fudgy and dense; it’s hard to believe they are made from black beans and bananas and only 6g of fat in an entire brownie!

My blender hates me because I blend just about anything and everything but I have to say these brownies are well worth the death of my little Black and Decker. DSC_1844

Don’t forget to save this recipe on Pinterest so you don’t lose it! 🙂


Recipe serves 9. Macros per serving: 167 calories/23 carbs/ 6g fat/ 7g protein

IngredientsDSC_1841

Brownies:

  • 2 ripe bananas
  • 1 box black beans, rinsed (I use the Simply Balanced Target brand about 13oz)
  • 1/4 c coconut sugar
  • 1/2 scoop protein powder of choice (I used PEScience Cookies and Cream-get 25% off using code PBCHOCO)
  • 1/2 c cocoa powder
  • 1 tsp baking powder

Cookie Dough:

  • 1/4 c plus 2 tbsp. almond meal
  • 1/2 c plus 2 tbsp. oat flour
  • 2 tbsp. coconut sugarDSC_1860
  • 1/4 c powder peanut butter (I used Peanut Butter & Co Mighty Nut)
  • 1 tbsp. coconut oil
  • 1 tbsp. maple syrup
  • 1 tbsp. water
  • 1 tbsp. mini chocolate chips

Directions

  1. Pre-heat oven to 350f and prepare an 8×8 inch pan with parchment paper or non-stick spray.
  2. Place all brownie ingredients in a blender or food processor. Blend until smooth, stopping to scrape the sides when needed.
  3. Pour evenly into pan and bake for 25-28 minutes.
  4. Let brownies cool completely. If you absolutely can’t wait like me, you can place them in the freezer for 20 minutes.
  5. Once cooled, mix all dry ingredients for the cookie dough in a bowl. Add melted coconut oil and remaining ingredients. Mix until dough forms. Fold in chocolate chips.
  6. Press cookie dough evenly on top on the brownie, flatten with a spatula.
  7. Place in the freezer for 15 minutes to harden before cutting into 9 square and serving.*

*For more presentable brownies, cut off the edges before cutting into squares.

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