Healthy Funfetti Cookies (DF + GF)

October is my birthday month, and this is definitely the way I like to celebrate…funfetti!!

When I was younger my mom would make me funfetti cake for my birthday, and I was obsessed with it! She would buy the cake mix that came with the pink vanilla frosting. You know the one that had the sprinkles on top on the lid? I hope I’m not the only one that asked for this. It was my absolute favorite way to celebrate my birthday! Or anyone’s birthday, really.

I know this isn’t cake or covered in delicious pink frosting, but it is funfetti and definitely just as tasty!

Let’s get to the recipe!

Healthy Funfetti Cookies

Ingredients:

  • 1 cup oat flour (GF)
  • 1 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 coconut sugar
  • 1/2 tsp pink salt
  • 1 egg
  • 1/3 cup unsweetened almond milk
  • 1/4 cup coconut oil
  • 1 tsp pure vanilla
  • 1/2 cup cashew butter
  • 2/3 cup sprinkles

How to make…

Step 1: Preheat the oven to 350 degrees and line or grease a baking sheet.

Step 2: In a large mixing bowl combine all the dry ingredients. This includes the oat flour, almond flour, baking powder, baking soda, coconut sugar, and pink salt.

Step 3: In a medium size mixing bowl combine all the wet ingredients. This includes the egg, almond milk, coconut oil, vanilla, and cashew butter.

Step 4: Fold the dry ingredients into the wet ingredients slowly until they’re completely combined, then mix in the sprinkles.

Step 5: Take 1 tbsp sized cookies and place the dough on the pre-lined baking sheet.

Step 6: Bake for 12 minutes or until the bottoms of the cookies are golden brown.

Enjoy!!

Advertisements

Healthy Pumpkin Chocolate Chip Cookies (DF + GF)

These cookies SCREAM fall.
Fluffy, moist, pumpkin spice perfection !!

Fall is in the air, I can feel it!

Not only is fall my favorite time of the year (my birthday’s in October), but it’s also the only time of year when it’s socially acceptable to consume, buy, and create an absurd amount of pumpkin things.

These ‘Healthy Pumpkin Chocolate Chip Cookies’ were a huge hit in my house, and I’m sure they will be in yours too!

Let’s get to the recipe.

Healthy Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1 cup (GF) oat flour
  • 1 1/3 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp pink salt
  • 1/2 cup coconut sugar
  • 1/3 cup softened coconut oil
  • 2 tbsp maple syrup
  • 1 tsp pure vanilla
  • 3/4 cup pumpkin puree
  • 1 egg
  • 1/2 cup (DF) chocolate chips

How to make…

Step 1: Preheat the oven to 350 degrees, and grease or put a silicone baking mat (easy clean up) on a cookie sheet.

Step 2: In a large bowl mix together all the dry ingredients. This includes the oat flour, almond flour, baking powder, baking soda, pumpkin pie spice, salt, and coconut sugar.

Step 3: In a separate smaller bowl mix together all the wet ingredients. This includes the coconut oil, maple syrup, vanilla, pumpkin puree, and egg.

Step 4: Fold the wet ingredients into the dry until completely combined. Mix in the chocolate chips.

Step 5: Place 1 tbsp sized cookies on the cookie sheet about an inch apart from each other.

Step 6: Bake for about 15 minutes or until the tops start to look golden brown.

Step 7: Once the cookies come out of the oven place them on a cooling rack until they’re completely cooled off. Once they’ve cooled you can place them in a Tupperware container and they will stay fresh for about a week.

Enjoy!!


Healthy + Easy Blender Pancakes (DF + GF + V Option)

I topped mine with my homemade raspberry chia seed jam and peanut butter!

These pancakes are seriously as easy as 1-2-3.

Healthy, easy, and delicious?! My three favorite words!

These pancakes have a slight cinnamon and vanilla taste but are plain enough to pair with any and everything!

Let’s get to the recipe so you can enjoy them too!

Healthy + Easy Blender Pancakes

Ingredients:

  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp pink salt
  • 1 1/2 cup gluten-free oats
  • 1 tsp pure vanilla
  • 1 egg (can sub flax egg)
  • 1/4 cup agave
  • 2/3 cup unsweetened almond milk

How to make…

Step 1: Add all the ingredients into your blender, and blend on high until everything is completely combined. The batter will be on the thicker side, and that’s what you want.

Step 2: Place a non-stick pan on low-med heat and place batter on the pan in desired pancake sizes.

Step 3: Let the pancakes cook through completely, you’ll know this has happened if the pancakes start to create air bubbles. Flip the pancakes over, and allow the other side to cook completely and then you’re done!

Enjoy!!


No-Bake PB + J Cheesecakes (V + DF + GF)

A childhood favorite with a fun twist!

The smoothest creamiest cheesecake with a thick peanut butter crust covered in sweet raspberry chia seed jam.

Dreams do come true!

This cheesecake is the easiest most delicious no-bake treat.

Perfect for summer time!

No-Bake PB + J Cheesecakes

Ingredients:

Crust:

  • 1/2 cup gluten-free oats
  • 8 dates (whole + pitted)
  • 1/2 cup peanuts
  • 1 1/2 tsp cinnamon
  • 1/4 cup all natural creamy peanut butter

Cheesecake Filling:

  • 2 tbsp lemon juice
  • 1/3 cup raw blue agave
  • 1/2 cup full fat coconut milk (canned)
  • 1/3 cup coconut oil
  • 1 1/2 cup raw cashews (quick soaked)
  • 2 tsp pure vanilla

Raspberry Chia Seed Jam:

  • 1/2 a recipe of my Raspberry Chia Seed Jam (you will have some left over jam that you can store in an airtight mason jar for a week or so.)

How to make…

Step 1: Grease a muffin tin with coconut oil (or any oil of choice).

Step 2: Quick soak cashews by putting them in a large bowl and covering them completely in hot water. Soak them for 30+ minutes. Set aside.

Step 3: While the cashews soak combine all the ingredients for the crust in a food processor. This includes the oats, dates, peanuts, cinnamon, and peanut butter. Blend until the mixture is completely combined. It will still have a crumbly texture, this is what we want.

Step 4: Take about 1 1/2 – 2 tbsp of the crust mixture pressing it down firmly in the muffin cups creating a sturdy crust.

Step 5: Drain the cashews after about 30 minutes have passed. Make sure to rinse the cashews.

Step 6: In a food processor combine all the ingredients for the cheesecake filling. This includes the lemon juice, agave, coconut milk, coconut oil, cashews, and vanilla.

Step 7: Blend completely until it’s smooth and creamy!

Step 8: Cover the crust with the cheesecake filling until the muffin cup is 3/4 of the way full.

Step 9: Top with the ‘Raspberry Chia Seed Jam’ and swirl in.

Step 10: Chill in the freezer for 2 + hours.

Notes:

  • To take cheesecakes out use a butter knife around the cheesecake a couple times and use the leverage of the knife to pop the cheesecake out.
  • In an air tight container they keep in the freezer for 2-3 weeks.
  • If you can’t wait for the cheesecakes to soften to room temperature then you can microwave them for 10 seconds.

Enjoy!!


Easy + Healthy Pasta Salad (DF + GF)

This might be arguably THE BEST summertime meal!

I mean really, what’s better??

It’s easy, healthy, cool, AND refreshing!

This pasta salad is made with chickpea pasta, Italian dressing, cucumbers, and rainbow cherry tomatoes.

Talk about simple and delicious!!

This chickpea pasta is my favorite!
This is the dressing I buy, it has very simple ingredients!

Easy + Healthy Pasta Salad

Ingredients:

  • 1 box chickpea pasta
  • 1 bottle Italian dressing
  • 1 cup rainbow cherry tomatoes
  • 1/2 cucumber

How to make…

Step 1: In a saucepan bring water to a boil cooking the chickpea pasta for about 8 minutes. Drain + rinse with cold water.

Step 2: Transfer the pasta to a large mixing bowl. Add in the Italian dressing. Set aside.

Step 3: Chop up all the veggies and add to the mixing bowl previously set aside. Combine completely.

Step 4: Chill in the fridge for at least one hour.

Notes:

  • Keep in an air tight container in the refrigerator for 1 week.
  • This recipe contains multiple servings.

Enjoy!!


S’more Cookies (DF + GF)

Everything you already love about s’mores in the form of a cookie!

S’MORE…COOKIES?!

Umm, yes, please!

It sounds like the best of both worlds if you ask me.

Melted chocolate, gooey marshmallows, and graham cracker flavor in every bite!

I don’t want anyone to miss out on this one. They’re just too good!

In order for nearly everyone to enjoy these cookies I made them with almond and coconut flour so they are gluten free. I also used coconut oil and dairy free chocolate chips so they dairy free as well! There is also a vegan option if you swap out the egg for a flax egg instead.

Let’s get to the recipe!

S’more Cookies

Ingredients:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 3 tbsp coconut oil (room temp, not melted, not too hard)
  • 1 egg (you can sub flax egg to make these vegan)
  • 2 tsp pure vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 raw blue agave
  • 1/2 tsp pink salt
  • 1/2 cup dairy-free mini chocolate chips
  • 2/3 cup Dandies marshmallows

How to make…

Step 1: Preheat oven to 350 degrees and use a silicone mat, line, or oil a cookie sheet with any oil of your preference.

Step 2: In a large bowl mix together all the wet ingredients. This includes the coconut oil, agave, egg, and vanilla.

Step 3: In a medium bowl combine all the dry ingredients. This includes the almond flour, coconut flour, baking powder, baking soda, and salt.

Step 4: Add the dry to the wet ingredients and combine completely.

Step 5: Fold in the chocolate chips and marshmallows.

Step 6: Roll cookie dough in balls that are about 2 tbsp in size. Place the cookies 1 inch away from each other on the baking sheet you previously greased. Flatten the cookies and make sure there are no cracks in the dough.

Step 7: Bake for 6-8 minutes or until golden brown.

Notes:

  • Keep cookies in an air tight container on the counter for up to 1 week.
  • I keep mine in the freezer so they stay good longer and just microwave them for 10-15 seconds when I want one.

Enjoy!!


Almond Butter S’more Blondies (DF + GF)

Summer is here, and that means everything S’MORES!

These blondies are dairy-free and gluten free without sacrificing any of the amazing s’more flavor you crave!

I don’t know about you, but anything s’more flavored in the summer time just sounds too good to pass up!

One of my all time favorite desserts is blondies, so almond butter s’more blondies?! It was really a no brainer for me.

Gimmie s’more please!

Almond Butter S’more Blondies

Ingredients:

  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp pink salt
  • 1 egg
  • 1/4 cup coconut oil (room temp)
  • 1/4 cup agave
  • 1/2 cup almond butter
  • 1 tsp pure vanilla
  • 1/2 cup Enjoy Life mini chocolate chips
  • 1 cup Dandies marshmallows

How to make…

Step 1: Preheat the oven to 350 degrees and grease an 8×8 pan with your oil of choice.

Step 2: In a medium bowl combine all the dry ingredients. This includes the almond flour, baking soda, and pink salt.

Step 3: In a large bowl combine all the wet ingredients. This includes the egg, coconut oil, agave, almond butter, and vanilla.

Step 4: Fold the dry ingredients into the wet ingredients. Combine completely.

Step 5: Add in the chocolate chips, and the marshmallows.

Step 6: Pour batter into the pan and smooth the top out so it bakes evenly.

Step 7: Bake for 20-25 minutes.

Step 8: Let cool and store in an air tight container for up to a week.

Notes:

  • I store mine in an air tight container in the freezer, and when I want one I just microwave it for 15-20 seconds.

Enjoy!!