WHAT ARE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES?

These cookies are a one-bowl miracle – they are simple to make, healthy and perfect for autumn. Refined-sugar free, these little treats can be eaten without guilt, for breakfast or as a snack in-between meals.

WHY I LIKE THESE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Other than for obvious reasons, I love these cookies because they are a fun and healthy way to incorporate pumpkin into a recipe. It has proven to be challenging to find recipes made with pumpkin puree that aren’t packed with processed sugars and unhealthy fats. I also love making my own pumpkin puree (recipe found here) to ensure I know exactly what is going into my baking!

THE INGREDIENTS

A few simple pantry ingredients are all you will need to make these cookies:

• Banana
• Pumpkin puree (NOT pie filling)
• Cashew butter (or any nut butter)
• Vanilla
• Maple syrup
• An egg
• Spices (pumpkin pie and cinnamon)
• Oats
• Dark chocolate chips

MAKING HEALTHY PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

The first thing you will want to do is whisk together all of your wet ingredients – mash up the banana and add in the puree, nut butter, vanilla, maple syrup and egg.

Add your spices, some salt, the oats and chocolate chips right into the wet ingredients and mix with a spatula. Once combined, use a large cookie scoop to portion your cookies, placing them on a parchment lined baking sheet. These will not spread out, so you don’t need to worry about spacing them out too much. Flatten them with the palm of your hand and bake for 11-14 minutes.

TIPS

1. Choose an all-natural nut butter to maintain the healthiness of this recipe (look at the ingredient list on the jar – it should only have one ingredient)!
2. Don’t use pumpkin pie filling. Make sure you have pure pumpkin puree – click here for a recipe, or find it canned at any grocery store.
3. The cookie dough will be on the wetter side – don’t worry, they will bake up nicely and easily release from the baking sheet when they are fully cooked.

OTHER HEALTHY TREATS YOU NEED TO TRY

No-Measure Oatmeal Almond Butter Cookies (skip the measuring with these failproof cookies)

Vegan Rice Crispy Chocolate Treats (a fun, bite-size snack)

Vegan Ice Cream Bars (like a Magnum, but vegan)

TOOLS I USED TO MAKE THESE PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Click on the images below to see what I used for this recipe.

Healthy Pumpkin Oatmeal Chocolate Chip Cookies

Servings: Makes a dozen cookies

Prep time: 10 minutes

Cook time: 13 minutes

Ingredients

• 1 very ripe banana, mashed
• 1/4 cup pure pumpkin puree
• 1/4 cup cashew butter (or any nut butter)
• 1 tsp pure vanilla extract
• 2 tbsp pure maple syrup
• 1 large egg
• 1/2 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 2 1/4 – 2 1/2 cups rolled oats
• 3/4 cup sugar-free dark chocolate chips

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, whisk together the mashed banana, pumpkin puree, cashew butter, vanilla and maple syrup. Add in the egg and whisk until fully combined.
3. Add the pumpkin pie spice, cinnamon, salt and 2 1/4 cups of oats to the bowl. Mix with a spatula. If the dough is very wet, add in the extra 1/4 cup of oats. The mixture should be slightly on the wetter side.
4. Fold in the chocolate chips and then use a 1.5 tablespoon cookie scoop to form 12 cookies (alternatively, roll into balls using wet hands). Place on a parchment lined baking sheet and use your palm to flatten each cookie. As these will not spread, you don’t need to leave too much space between them.
5. Bake for 13 minutes, remove from oven and let cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
6. Once they have fully cooled, store in an airtight container for up to four days.

The post Healthy Pumpkin Oatmeal Chocolate Chip Cookies appeared first on Never. Not. Eating..

I was in Costco the other day and I found these Keto Nuggets and decided to give them a shot. I’ve been looking for something that I can eat post-dinner that isn’t too terrible for you. I really just can’t get behind the idea that dinner is the last meal that I will eat in a day. I don’t vibe with that. Anyway, back to my story: I purchased them and they were pretty darn good! But, since it’s me and I need to make mostly everything from scratch, I decided that instead of buying them again, I was going to make them. And here we are!

So these “nuggets” are super quick and easy. The nuts and seeds in the recipe can easily be swapped out for your favourite nuts and seeds, as long as you abide by the number of grams listed!

I like to toast the almonds and pecans to get that roasty toasty flavah before dousing them in the melted chocolate. So good!

Note: There isn’t any extra sugar added to these…Just what is in the chocolate. I like things less-sweet, but also because I always use maple syrup, honey or agave to sweeten my food, and their properties could potentially seize the chocolate. Chocolate is super temperamental, and even the tiniest drop of water could ruin an entire bowl. Because all of my preferred sweeteners are in liquid form, I didn’t want to add any and compromise the chocolate.

You can definitely find a lot of the ingredients at Costco or your local bulk food store, but here are some links to the required products if you prefer to shop online:

• Pecans
• Almonds
• Hemp hearts
• Pumpkin seeds
• Chia seeds
• Shredded coconut
• Flaky sea salt
• Dark chocolate
• Coconut oil

Another very helpful item is a kitchen scale. This is so great to have on hand, especially if you do a lot of baking. I used my scale for this recipe as it is the most accurate, especially when you are measuring nuts – their awkward shape always fits differently into measuring cups.

Let’s make some nuggets!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you for supporting me!

Dark Chocolate Protein Nuggets

Prep time: 10 minutes

Cook time: 10 minutes

Cool time (inactive): 1 hour

Ingredients:

• 1/2 tsp Flaky sea salt

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Spread the pecans out on the parchment paper and bake in oven for 3 minutes.
3. Pull out the baking sheet and add the almonds. Bake for another 3-6 minutes, or until just starting to become brown. Watch carefully! They will burn easily.
4. To a large bowl, mix together the toasted nuts, hemp hearts, pumpkin seeds, chia seeds, coconut and salt and set aside.
5. Add the chocolate and coconut oil to a double boiler*, over low heat. Stir frequently with a spatula until almost completely melted. Remove and continue stirring until the remaining solid pieces melt.
6. Pour the chocolate over the nut and seed mixture and use a wooden spoon to mix until all of the nuts and seeds are coated. Spread the mixture out onto a parchment lined baking sheet (you can use the same parchment you used for roasting the nuts). Place in the fridge for at least one hour to set.
7. When fully set, remove from fridge and break into bite-size “nuggets.” Store in an airtight container in the fridge for up to 2 weeks!

NOTES:

*For the double boiler, fill a small pot with one – to two-inches of water and place over medium low heat. Add a larger glass, or heatproof bowl on top of the pot with a wooden spoon in between to let the steam escape. Place the chocolate and coconut oil into the glass bowl to melt.

The post Dark Chocolate Protein Nuggets appeared first on Never. Not. Eating..

This is a quick, simple and pretty healthy little breakfast idea. It’s basically a better-for-you version of a mug cake. It’s so delicious.

All of the required ingredients get added to your blender and then poured into oven-safe ramekins (how cute are these ones?!) and baked off. You don’t even need a bowl. I used my single-serve cup blender…didn’t even have to dirty my big blender. Goals.

Here is what you will need:

• Rolled oats
• Chia seeds
• Cinnamon
• Baking Powder
• Salt
• Banana
• Almond butter
• Vanilla
• Maple Syrup
• Oat milk
• Raspberries
• Dark Chocolate

It looks like a lot, but you probably have every single one of these items in your house already. Feel free to swap out ingredients as you please – almond butter for peanut butter, maple syrup for agave, oat milk for your favourite plant-based milk…we are flexible here!

I hope you enjoy these baked oats as much as I did. They are changing the breakfast game!

This post contains affiliate links and I may earn a small commission when purchases are made after clicking the links, at no cost to you. Thank you!

Chocolate Raspberry Baked Oats

Servings: 2

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients:

• 1/2 tsp maca powder (optional)

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Place oats and chia seeds in a single-serve blender and blend to make a flour. Add the rest of the ingredients, other than the raspberries and chocolate, and blend until smooth.
3. Pour into one large, or two small ramekins and top with the fresh raspberries and chocolate.
4. Bake for 25 minutes, or until the top begins to brown and form cracks. Carefully remove from oven and cool for a few minutes before enjoying!

The post Chocolate Raspberry Baked Oats appeared first on Never. Not. Eating..

I’m a HUGE choco + peanut butter fan, but I thought I’d switch it up today and choose a slightly healthier nut butter to create a slightly less-healthy dessert. Balance.

These bars have a thick shortbread-type bottom layer, a crunchy and sweet almond butter centre, and a lush dark chocolate top. They are friggin’ delish.

In order to keep these bars gluten-free, I’ve made the crust with a mix of almond flour and Bob’s Red Mill Gluten-Free All Purpose Flour, and I’ve crushed up my favourite gluten-free cereal to add texture to the middle. Feel free to swap for any gluten-filled flour or cereal you wish!

Let’s make them!

Dark Chocolate Almond Butter Bars

Servings: Makes 16 squares

Prep time: 10 minutes

Cook time: 10 minutes

Cool time: 1 hour

Ingredients:

For the bottom layer:

• 1 cup almond flour
• 1 1/2 cups gluten-free flour
• pinch of salt
• 3-4 tbsp agave
• 4 tbsp (1/4 cup) cold coconut oil

For the almond butter layer:

• 1/2 cup smooth almond butter
• 1/3 cup coconut oil, melted
• 1 cup powdered sugar
• 1 cup of your favourite gluten-free cereal, made into crumbs (makes a heaping 1/2 cup)
• pinch of salt
• 1/2 tbsp vanilla

For the chocolate layer:

• 150 g dark chocolate, chopped

• flaky sea salt, for topping (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit and line an 8 x 8 inch baking pan with parchment paper.
2. For the bottom layer – Combine the flours and salt in a food processor and pulse to combine. Add the coconut oil and three tablespoons of agave and pulse. If the dough does not start coming together, add the fourth tablespoon of agave. Dump into parchment lined pan and use your hands or the bottom of a glass to distribute evenly. Pierce the top a few times with a fork. Bake for 10-15 minutes, or until it turns light brown around the edges. Cool completely.
3. For the almond butter layer – Combine all ingredients in a large bowl and stir to combine. Dollop the mixture onto the cooled bottom layer and use your hands to press down and spread evenly. Set aside.
4. For the chocolate layer – Add the chocolate to a glass or heatproof bowl set over a double boiler. Melt, watching closely and stirring often. Alternatively, melt the chocolate in the microwave in small increments. Pour melted chocolate over the almond butter layer and place in the fridge to set for at least an hour. Cut into squares and serve!

Store in an airtight container in the fridge for up to 5 days.

The post Dark Chocolate Almond Butter Bars appeared first on Never. Not. Eating..

Typically, I just snap off a few squares of dark chocolate and have that as an after-dinner snack, but sometimes, I like to switch it up! There are so many recipes that you can make using chocolate that are healthy, delicious and take only minutes to whip up. Like my Healthy 5 – Ingredient Peanut Butter Cups, for example. Or a 3 – ingredient brownie that I make using cocoa powder, bananas and nut butter. This chocolate bar recipe is no exception. It is quick, vegan and amazingly delicious. It tastes like a “Snickers” bar!

The MVP here is the Medjool Date. It’s caramel-y in texture and taste, and is the perfect vessel for the other ingredients. It’s also what gives these candy bars their sweetness, as there is no refined sugar added to this recipe. Nature’s perfect candy.

The chocolate: It is your choice whether you would like to make these bars completely vegan or not. If so, you can find vegan chocolate chips at the health section of your grocery store, or on Amazon, here. To start, melt your chocolate in a double boiler over simmering water, or carefully in the microwave in 20-30 second intervals, stirring in between. Try not to eat it out of the bowl at this point.

The assembly line: Set up your stations. It should go – dates, nut butter, shredded unsweetened coconut, melted chocolate and flaky sea salt. Now, we begin. Take a date, remove the pit and carefully tear it in half with your fingers. Use a knife to spread some nut butter over the open-side of one half and then dip the nut-buttered side into your coconut. Dip your filled date into the chocolate pool and use a spatula to help you coat the entire date. Scoop up the date with a fork and tap several times on the side of the bowl to let any excess chocolate drip off. Place your chocolate bar on a plate or tray lined with parchment and immediately sprinkle with a few flakes of sea salt. Continue with the rest of the dates and refrigerate for at least 15 minutes before enjoying!

These are the perfect chocolate bar replacement. Chocolatey, caramely, ooey and gooey. And that sea salt just adds that extra hit of love. DROOL.

Vegan Chocolate Bars

Serving size: Makes 20 small bars

Prep time: 10 minutes

Cook time: 5 minutes

Chill time: 15 minutes

Ingredients:

• 140 g vegan dark chocolate
• 10 medjool dates, pitted and halved
• 1/4 cup nut butter (I prefer my Homemade Peanut Butter)
• 3 tbsp shredded unsweetened coconut
• flaky sea salt (optional)

Instructions:

1. Fill a small pot with 2 inches of water and bring to a simmer on your stovetop. Place chocolate in a larger, heat-proof bowl and place the bowl on top of the pot, with a wooden spoon in between to let the steam escape. Stir regularly until the chocolate is melted. Remove from heat. Alternatively, you can melt your chocolate in the microwave by placing it in a microwave-safe bowl and melting for 20 – 30 second intervals, stirring in between, until smooth.
2. Lay a piece of parchment paper on a small baking tray or a large plate and set aside.
3. Take one half of a date and use a knife to spread nut butter on the open side of it. Dip the buttered side into the coconut flakes and then carefully place into the melted chocolate, using a spatula to help coat the entire date. Use a fork to scoop it up and tap on the side of the bowl a few times to allow extra chocolate to drizzle off. Place on prepared tray and sprinkle with a few flakes of sea salt. Repeat for the remainder of the dates.
4. Place dates in the refrigerator for at least 15 minutes before serving. When they have cooled completely, transfer to an airtight container and store in the fridge.

The post Vegan Chocolate Bars appeared first on Never. Not. Eating..

I can’t think of a better duo than chocolate and peanut butter, and I’m sticking close to home with this recipe. No fancy upgrades or add-ins. Just the classic – healthified. Dark chocolate and peanuts are both anti-inflammatory foods and coconut oil is said to enhance brain function. All-in-all, you can never go wrong with knowing exactly what is going into your food.

This simple and quick recipe requires five ingredients that you will likely already have in your pantry:

• Dark chocolate (At least 85%)
• Natural peanut butter (I use my Homemade Peanut Butter)
• Coconut oil
• Vanilla
• Maple syrup

The first step is finding the best peanut butter for the filling. Look at the ingredient list on the peanut butter that you buy. The only ingredient listed should be “dry roasted peanuts.” And maybe “salt.” Otherwise, steer clear. Most peanut butters have a lot of sugar added and stabilizers to prevent oil separation. If you are trying to incorporate more healthy, whole foods into your diet, natural nut butters are best. If you are unimpressed with the price of these at your grocery store, click here to learn how to make your own in less than 10 minutes!

To make the filling, combine the peanut butter with the vanilla and maple syrup. Form into 1-inch balls and flatten on a large plate covered with a piece of parchment paper. Put in the freezer while you prepare the chocolate.

For the chocolate shell, set up a double boiler. Cut up your dark chocolate into small-ish pieces and place in a large, heat-proof bowl with coconut oil, reserving 2 ounces of the chocolate for later. Fill a small pot with about one inch of water and place over burner with the bowl of chocolate on top. Tip: Placing a wooden spoon in the pot before you put the bowl on top allows the steam to escape. Stir constantly with a rubber spatula until chocolate pieces have melted. Remove from heat and gradually add in the remaining 2 ounces of chocolate, stirring after each addition, until melted. This helps to temper the chocolate, giving it more of a glossy look when set and achieving a wanted “snap” when bitten into.

To mold the chocolates, I use this silicone muffin tray, which is beyond amazing. The pb cups come out perfectly. You can also use paper muffin liners if you don’t have a silicone tray.

Pour enough of the melted chocolate into each cup (or liner) to coat the bottom. Remove the peanut butter discs from the freezer and place one in each cup, on top of the melted chocolate. Cover with more melted chocolate until the peanut butter is no longer visible. You may also add some flaky sea salt on top, if that’s your style. Place the pb cups in the fridge for about 15 minutes to set.

This recipe makes 6 large peanut butter cups. Store them in the fridge and remove them a few minutes before you want to chow down.

The perfect guilt-free post-dinner snack.

Healthy 5-Ingredient Peanut Butter Cups

Serving size: Makes 6 large peanut butter cups

Prep time: 25 minutes

Cook time: 5 minutes

Ingredients:

• 1/2 cup natural peanut butter
• 1 tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• 10 oz dark chocolate, separated and chopped into small pieces
• 1 tbsp coconut oil

Instructions:

1. In a medium-sized bowl, mix together peanut butter, maple syrup and vanilla until combined. Form into six, 1-inch balls and flatten onto a plate lined with parchment paper. Place in freezer while you prepare the chocolate.
2. Fill a small pot with one inch of water and place over a burner on medium-high heat. Bring water to a simmer. In a heatproof bowl, add 8 oz of the chocolate and the coconut oil. Place a wooden spoon in the pot with simmering water and the bowl on top of the pot. The spoon allows the steam to escape. Use a rubber spatula to constantly stir the chocolate until melted. Remove from heat.
3. To temper the chocolate, slowly add in the remaining 2 oz of chocolate, one small chunk at a time, stirring until melted after each addition. This process takes a bit of time, but helps to set the chocolate properly.
4. To a silicone muffin tray (or into muffin liners), pour in enough melted chocolate to just coat the bottom of six of the cups. Remove the peanut butter discs from the freezer and place one in each of the cups with chocolate. Top them off with the remainder of the melted chocolate, making sure to completely cover the peanut butter. Refrigerate for 15 minutes to set.

Store these in the fridge and remove a few minutes before serving.

The post Healthy 5-Ingredient Peanut Butter Cups appeared first on Never. Not. Eating..