Healthified Chocolate Chip Cookies

Hey friends!! Happy Monday. I am SO SO excited to share this with you. I have been wanting to make the perfect "healthified" Chocolate Chip Cookie recipe for a while and I have finally perfected it!! These little cookies are made with a gluten-free oat flour, coconut sugar and coconut oil (amongst other things) which means they have NO butter, NO gluten, no dairy and NO guilt! HECK YES!

I could not stop eating these. They. Are. Dangerous. These little guys are crispy on the edges and soft and pillow-y on the inside. You must must must try!!



1/2 Cup coconut oil, melted and cooled

1 egg, at room temperature

1 teaspoon butter emulsion/extract

1+2/3 Cup Gluten-Free Oats, pulsed to a flour

1/4 Cup coconut sugar + 1 Tablespoon raw honey OR 1/4 Cup dark Brown Sugar

1 teaspoon baking soda

1/2 teaspoon salt

2/3 Cup dark chocolate chips/chunks



1. Preheat your oven to 325F. Line a baking sheet with parchment paper or a Silpat. Set aside.

2. In a stand mixer with a paddle attachment OR a large mixing bowl, mix together the coconut oil, egg and butter emulsion/extract. In a separate bowl, blend together the oat flour, coconut sugar, honey, baking soda and salt. NOTE** If you choose to use brown sugar, add it now in place of the coconut sugar and honey. Add the flour mixture to the oil mixture and mix until combined. Dough will be wet. Then fold in the chocolate chips with a large spoon.

3. Using a Tablespoon sized scoop, scoop up dough and place each ball 2 inches apart on the baking sheet. Lightly press down on each cookie. These cookies do not spread! 

4. Bake for 8-11 minutes, or just until they are lightly browned. Once they are done, remove from the oven and let cool on the baking sheet for at LEAST 5 minutes. Then transfer to a wire rack to let them cool completely. 

Makes 20-22 Tablespoon sized cookies. 

Funfetti Protein Cups

Wait... Did I say protein? HECK YEAH I DID. These little guys are like Reeses peanut butter cups but BETTER for you! AND they're funfetti! YES. But how can something so pretty be so healthy? Check this out.

In this recipe, I use coconut flour, protein powder, almond butter and a little almond milk to give them their amazing texture. They are also gluten-free, low in fat and high in delicious flavor. I am such a sucker for funfetti treats. Are you? What's your favorite thing to do with rainbow sprinkles? The best part is, you can throw them together in just a few minutes! No oven, no stand mixer- no problem! P.S. They are best when just out of the freezer. 

Party on, protein people. 


1 scoop of Birthday Cake Whey Protein Powder (I used ISO-100) 

2 Tablespoons coconut flour

1 Tablespoon raw Almond butter, melted and cooled  

2 Tablespoons almond milk (or coconut milk) 

3 Tablespoons sprinkles (optional, but not really optional)

1/2 Cup dark chocolate, melted (I used 78%) 


You will also need:

small cupcake liners, about the size of a small reeses peanut butter cup. 

NOTE*** You can also use large cupcake liners or even a muffin tin. Make sure you spray it with a non-stick cooking spray though!



1. In a large mixing bowl, mix together the protein powder, coconut flour, cooled almond butter and almond milk until smooth. Then fold in the sprinkles.

2. Make sure your chocolate is melted, then coat the inside of your small cupcake  liner or muffin tin with a small amount of chocolate. I used a spoon to do this- making sure I covered the entire inside with a thin layer of chocolate. Place in the freezer for a few minutes to harden.

3. One hardened, scoop a small amount of the protein mixture into the frozen chocolate cups. Slightly flatten with your finger and cover with more melted chocolate. Freeze again for at least 10 minutes. Enjoy!! 


Recipe makes about 16-18 small cups




Fudge Brownies

Friends! I am so excited for the next couple days. I have so many amazing recipes I can't wait to share with you all- starting with these Fudge Brownies. As you can see, they are extremely fudge-y, chewy and chocolate-y. Before this photo, I refrigerated them overnight so they are extra firm but keep in mind that if you eat them the day they are made OR if you store them in an airtight container and do not put them in the fridge, they will be even softer and oh-so-delicious. I normally do not bake with box mix anything BUT I have been experimenting with a few things lately... Oops, did I give away a hint as to what i'm posting soon?

Well anyway, my point is- although I do not use it too often, I LOVE boxed brownie mix. Don't you? Doesn't everyone?! 

If you are in the mood to experiment, try these brownies out. They are even better than box mix brownies (yeah, I said it.) and you will for sure WOW a crowd!

P.S. Keep an eye out this weekend for a recipe with these Fudge Brownies inside them!

Man, I am terrible with secrets. STAY TUNED! 


1/2 Cup dark chocolate chips

1/2 Cup semisweet chocolate chips

6 Tbsp salted butter (3/4 of 1 stick of butter)

1/2 Cup granulated sugar

1/2 Cup dark brown sugar, packed

2 eggs, at room temperature

1/2 tsp vanilla extract

1/2 Cup all-purpose flour



1. Preheat your oven to 325F. Line an 8X8 inch baking pan with foil and spray with a non-stick spray. Set aside.

2. In a small saucepan, melt the chocolate chips and butter until smooth, stirring constantly to make sure the chocolate does not burn. Once it is smooth, remove from heat and add the white and brown sugar and mix until smooth again. Pour this mixture into a stand mixer or a larger bowl. Slowly mix in both eggs, vanilla extract and then the flour.

3. Pour the batter into the prepared baking pan and bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool, cut and enjoy!

Healthy Mug Brownie

To all of my health nuts out there: are you ready for this?

This is by far the fastest, easiest and healthiest mug brownie I have made. This 105 calorie brownie is gluten-free, grain-free, low carb and pure delicious! I constantly have chocolate cravings so I have been on the lookout for an easy way to cut the cravings quick without the guilt. Here it is!!

This mug cake is so moist, chocolatey and full of happiness. Have you ever made a mug brownie before? They are so simple! 


I topped mine with melted peanut butter. Try this recipe out and show me what you put on yours! 



3 Tbsp cocoa powder (I used Trader Joes brand) 

1 egg white

3 Tbsp unsweetened applesauce (Or 1/3 mashed banana)

2 Tbsp vanilla unsweetened almond milk

a pinch of baking powder 

1/4 tsp Vanilla extract (optional)   

2-3 packets of stevia (you can also use a small amount of honey, agave, etc. but I highly recommend using a sweetener!)



1. Place all ingredients in a small blender and blend until smooth. (You can also mix by hand but I find this to be too time consuming and messy) 

2. Pour batter in a mug or a small bowl. Make sure it doesn't exceed 3/4 of your bowl otherwise it'll overflow in the microwave. Yikes! 

3. Microwave 1:45-2:30 minutes, depending on your microwave. (My microwave is very strong so I only heat it for 1:45 minutes)

4. Let cool and top with any toppings of your choice. Congratulations, you have now made the best, easiest and quickest dessert ever!  


For the mug brownie:

calories: 105

fat: 3g

carbs: 14g

sugar: 4g

protein: 7g