Peanut Butter Oatmeal Cookies (sugar, oil, eggs, and flour-free!)

The Skinny:
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg

Ingredients:
2 Ripe Bananas, Mashed
1/3 C. Reduced Fat Peanut Butter
2/3 C. Unsweetened Applesauce
1 Tsp. Vanilla
1/2 Tsp. Salt
1/2 Tsp. Cinnamon
Dash of Ground Cloves
Dash of Ground Nutmeg
1 1/2 C. Quick or Old Fashioned Oats
1/4 C. Nuts (I used dry unsalted peanuts.)
1/4 C. Semi Sweet Chocolate Chips
1/4 C. Reduced Fat Unsweetened Shredded Coconut (Optional)

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, peanut butter, applesauce, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Spoon a rounded 2 tbsp. of the cookie mixture onto the lined baking sheet, leaving an inch or two between each and flatten slightly. I placed a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool slightly.

For a healthy cookie, these were actually pretty tasty! And they actually turned out just like the picture, which is always an added bonus! :)

Chocolate Chip Chickpea Blondies with Sea Salt - No flour, no sugar, vegan

Ingredients

• Cooking spray
• 2 cans (15 oz ea.) chickpeas/garbanzo beans, rinsed and drained
• 1 cup all natural peanut butter
• 2/3 cup pure maple syrup 
• 4 teaspoons vanilla
• 1 tsp salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2/3 cup semi-sweet chocolate chips plus 1/4 c 
• sea salt, for sprinkling

Directions

1. Preheat oven to 350 and spray 9x13 inch pan with nonstick cooking spray.
2. In a food processor or good blender (my Ninja rocked this without a problem), add all ingredients except chocolate chips and process until batter is smooth. Add in 2/3 cup of chocolate chips. Have you seen the darker semi-sweet chocolate chips from Costco? Yum!
3. Spread batter evenly in prepared pan then sprinkle and lightly press 1/4 c chocolate chips on top. Bake for 25 minutes or until toothpick comes out clean and edges are starting to brown. 
4. Cool for AT LEAST 20 minutes. Sprinkle with sea salt then cut into squares. Makes 32 blondies which ring in at roughly 120 calories each.

You could actually modify this recipe a bunch of different ways using different nut butters or different sweeteners like agave or honey.  I just wrote the recipe exactly how I made it.  I took some to my hubby at work to share with his team as well as to my mother in law.  I had 3 emails/texts by the end of the day asking if I was going to post the recipe to the blog.  So, I guess that means it's blog-worthy! Ha!  I will admit, I was *pleasantly* surprised by the sweet flavor and texture.  Definitely a good substitute for a fully-loaded treat.  Repeater recipe for sure! Photo credit (first photo) and recipe inspiration from ambitiouskitchen.com

Reece's Pieces Pastel Egg Cookies

Ingredients:

• 1 1/2 sticks butter, softened
• 1 c peanut butter
• 1 c sugar, plus some left aside
• 1 c brown sugar
• 1 tsp vanilla
• 2 eggs
• 1/2 Tbsp baking soda
• 2 c flour
• 1/2 c chocolate chips
• 1 bag Reece's Pieces Pastel Eggs

Directions:

• Preheat oven to 375.
• Cream together butter, peanut butter, both sugars, vanilla, eggs and baking soda with a mixer.
• Add 1 c flour and continue to mix with mixer. 
• Add the rest of the flour and mix with wooden spoon. Check texture. If dough is not sticky, you're ready to roll. If it is still sticky, slowly add more flour until it's not. 
• Stir in chocolate chips.
• Roll dough into small balls (about an inch in diameter), then roll them in extra sugar.
• Bake on a greased cookie sheet for 8-10 minutes. 
• As soon as the cookies come out of the oven, place 2 Reece's Pieces Pastel Eggs on top and let cool.

Recipe from Cupcake Diaries

These were absolutely delicious and a cute Easter treat! 

Chocolate Zucchini Bread/Muffins

Ingredients

• 3 cups shredded zucchini
• 2 cups whole wheat flour
• 1 c unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/8 teaspoon of salt
• 1 teaspoon ground cinnamon
• 1/2 cup olive oil
• 1 cup applesauce
• 1/2 cup sugar
• 1 cup packed brown sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cup chocolate chips (I used semi-sweet, although dark would be good too!)

Directions

1. In a mixer, combine your oil, applesauce, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, cocoa powder, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
2. Scrape your batter into 2 greased 9x5x3 loaf pans, and bake at 350 degrees for 50-65 minutes, or until done. For muffins, fill muffin papers to the top and bake 15-20 minutes. Makes 18 muffins. Eat and moan.  For extra moaning, try topping with peanut butter.  Oh my...

Mama Marsh's Pumpkin Chocolate Chip Cookies

 

Ingredients:

• 4 c unsifted all-purpose flour (I use whole wheat flour)
• 2 c quick or old fashioned oats, uncooked
• 2 t baking soda
• 2 t ground cinnamon
• 1 t salt
• 1 1/2 c butter, softened
• 2 c firmly packed brown sugar
• 1 c granulated sugar
• 1 egg
• 1 t vanilla
• 1 15oz can Libby's solid pack pumpkin
• 1 c semi-sweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.
2. Combine, flour, oats, soda, cinnamon, and salt. Set aside.
3. Cream butter and gradually add sugars, beating until light and fluffy.
4. Add egg and vanilla; mix well.
5. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.  
6. Stir in chocolate chips.
7. Bake for 15 minutes until cookies are firm and lightly browned.
8. Remove from cookie sheets and cool on wire racks.

Tiffany's mom, Lynda, shared this recipe with us years ago and it has been a favorite ever since.  She is a master cook and can bake like none other.  Love going to Tiffany's Halloween party every year where her mom always brings these treats to share!  These cookies are almost as sweet as she is... almost!

Revel Bars

Ingredients:

3 cups quick cooking oats
2 1/2 cups all-purpose flour (I used 2 1/4 c whole wheat flour)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups packed brown sugar
2 eggs
4 teaspoons vanilla extract
1 (14 ounce) can sweetened condensed milk
1 1/2 cups semisweet chocolate chips
2 tablespoons butter
1/2 teaspoon salt
1/2 cup chopped walnuts


Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
In a large bowl, beat together 1 cup butter and brown sugar until fluffy. Mix in eggs and 2 teaspoons vanilla. In another bowl, combine oats, flour, baking soda, and 1 teaspoon salt; stir into butter mixture. Set aside.
In a medium saucepan, heat sweetened condensed milk, chocolate chips, 2 tablespoons butter, and 1/2 teaspoon salt over low heat, stirring until smooth. Remove from heat. Stir in walnuts and 2 teaspoons vanilla.
Pat 2/3 of the oat mixture into the bottom of the prepared pan. Spread chocolate mixture evenly over the top, and dot with remaining oat mixture.
Bake for 30 to 35 minutes in preheated oven. Let cool on a wire rack, then cut into bars.

I ended up making these to share at a get together we went to and didn't want to post the recipe until I had the reviews of the folks who tried it.  I was a little nervous bringing something I've never made before, but it had great reviews (5 stars!).  I think Carla put it best... something like this dessert is "God's gift to mankind"...lol! So yes, they were a hit!  And as promised, the recipe is now posted for sharing.  Definitely thought serving still slightly warm with a bit of vanilla ice cream was pretty heavenly and will be a repeater for sure!

Peanut Butter Chocolate Chip Cookies

 Recipe from Smittenkitchen.com

Ingredients:

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what I used)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine

Directions:

Preheat oven to 350 degrees. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
In your mixing bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.
Cool the cookies on the sheets for 1-2 minutes, then remove to a rack to cool completely.

Banana Cookies w/Chocolate Chips

 Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 large egg
1 cup mashed banana (2 to 3 medium)
1 cup milk chocolate chips
1/2 to 1 cup chopped nuts

Directions:

Preheat your oven to 375F degrees. For best results line cookies with silicone liners, or parchment paper. Alternatively, lightly spray cookie sheets with nonstick cooking spray.
In a medium size bowl whisk the flour, baking powder, spices, baking soda, and salt until well blended and set aside.
In a large bowl, beat the butter and sugar with an electric mixer on medium speed until well blended.
Beat in the egg and mashed bananas, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
Stir in the flour mixture with the mixer on low speed or with a wooden spoon just until combined.
Stir in the the nuts, if using.
Drop cookie dough by rounded teaspoonfuls onto prepared cookie sheets about 2 inches apart. Bake until no indentation remains when touched, about 8 to 10 minutes.
Remove from the oven and immediately transfer cookies to a wire rack with a spatula and allow to cool completely before storing.

Katharine Hepburn's Brownies

Ingredients

• 1 stick (8 tablespoons) butter
• 2 squares unsweetened chocolate
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts (optional)

Directions

1. Melt together 1 stick butter and 2 squares unsweetened chocolate and take the saucepan off the heat.

2. Stir in 1 cup sugar, add 2 eggs and 1/2 teaspoon vanilla, and beat the mixture well.

3. Stir in 1/3 cup all-purpose flour and 1/4 teaspoon salt. (In the original recipe, 1 cup chopped walnuts is added here as well.)

4. Bake the brownies in a buttered and floured 8-inch-square pan at 325°F for about 30-35 minutes. 

This recipe is only slightly modified from epicurious.com based on a reader suggestion.  My step mom, Kris, made these for us and they are so ridiculously good I had to make them myself to share with dinner club!  We definitely added the walnuts... amazing!  These are a more "fudgy" brownie as opposed to a "cakey" brownie, so make sure that suits you.  Phenomenal and very easy to make!

Brown Sugar Brownies

 Ingredients:

1 cup packed golden brown sugar
1/2 cup (1 stick) butter, softened
2 eggs
2 ounces of unsweetened or German chocolate, melted
1/2 cup all-purpose flour
1 cup coarsely chopped walnuts

Instructions:

Preheat oven to 350 degrees.  Grease 8x8x2-inch baking pan.  In mixer bowl, beat sugar and butter until light and fluffy.  Beat in eggs, one at a time.  Beat in chocolate, then flour.  Stir in walnuts.  Pour batter into pan.  Bake 25-30 minutes.  Cool in pan and cut into bars.

These brownies are lighter in color and chocolate flavor, but very sweet and delicious, with no need for frosting!

Chocolate Drizzled Peanut Butter Rice Krispie Treats

Ingredients:

• 3 tablespoons butter
• 1 package (10 oz., about 40) regular marshmallows - OR - 4 cups  miniature marshmallows
• 1/2 cup peanut butter
• 5 cups Rice Krispies® (I don't recommend you skimp here and go name brand) 

Directions: 

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter until melted. 
2. Add cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. 
4. Melt 1/2 c chocolate chips and 1/4 c butterscotch chips on low in a saucepan.  Drizzle on top and let cool.
5. Cut into 2-inch squares. Best if served the same day.

I made these for a potluck lunch at work.  They were definitely a hit.  They aren't too heavy and have a great mix of texture and flavor.  This is a fun and easy way to snazz up a classic dessert to make it seem a little more special.

Tagalongs

Ingredients:

• Ritz crackers
• Peanut butter - creamy or chunky (I prefer the chunky)
• Chocolate chips (any kind you prefer - I have made them with milk chocolate and semi-sweet)
• Oil or shortening to thin chocolate with

Directions:

• Smear peanut butter between 2 Ritz crackers to make a 'sandwich'

•  Melt chocolate chips on low heat in a saucepan stirring frequently.  You can use oil or shortening (I actually use olive oil) to thin the chocolate.
• Using tongs or forks, dip peanut butter sandwiches in chocolate and tap to remove excess chocolate.
• Set on cookie sheet with wax paper or saran wrap to let set up.  Place them in the refrigerator or freezer to speed this process up.
• Enjoy!

These are almost too easy to even call a "recipe" but in my mind, a great recipe isn't about hard or complex.  The best ones are taste amazing and are also simple to make. My friend, Carrie, made these and brought them to a baby shower.  Everyone devoured and raved about them!  She shared her recipe and tips with me.  Of course, the real taste test for me is at home.  So, I made them for Rog and Emma.  I had them setting-up in the garage freezer and realized that the two of them were sneaking in to eat them... by the time I took them out to serve... they were already half gone!  I guess that says it all!

Almost Reeses Bars

Ingredients:

• 2 c peanut butter (chunky or smooth - chunky is my favorite)
• 3/4 c butter
• 3/4 c brown sugar
• 3 c powdered sugar
• 1 1/2 c chocolate chips (I use semi-sweet)

Directions:

1. Melt butter.  Add the peanut butter and brown sugar.
2. Remove from heat and gradually add powdered sugar.  Using hands, mix thoroughly.
3. Spread peanut butter mixture on the bottom of an ungreased 9x13 pan. 
4. Melt the chocolate chips over low heat and stir constantly until smooth.
5. Spread chocolate evenly over peanut butter mixture.  
6. Place in a refrigerator until the chocolate has set up.  Cut into small pieces (much smaller than brownie size) and enjoy!

I actually got this recipe from a student of mine who used this recipe as the basis for her demonstration speech. (I made only a slight modification) Really easy to make and always a hit for the Reeses lovers.  Seems like whenever I take this somewhere people are asking me for the recipe - always a good sign! Enjoy!

Jessi's Famous Chocolate Kahlua Cake

Ingredients:

• 1pkg Duncan Hines Devils Food cake mix
• 2 eggs
• 1/4 cup oil (I use olive oil)
• 2 cups sour cream (I don't go light on this one)
• 1/2 c Kahlua
• 1pkg milk chocolate chips
• Hot fudge to drizzle on top - maybe 1/2 c
• Powdered sugar for sprinkling on top
• Baker's Joy cooking spray (to grease bundt pan)

Directions:

1. Preheat oven to 350 degrees.
2. Mix all ingredients (except hot fudge and powdered sugar) and pour evenly into greased bundt pan. ***I use and highly recommend Baker's Joy cooking spray (the one that has flour added in) and think it works the best by far for keeping this cake from sticking!***
3. Bake for 45 minutes.  Let rest for 10 minutes.
4. Place serving plate upside down on bundt pan and flip to serve.
5. Drizzle with hot fudge and sprinkle with powdered sugar.
6. Serve with vanilla ice cream

Although I got this recipe from the school where I work (not sure who to give credit to as it was years ago), in my circle of family and friends this has become "Jessi's Famous Chocolate Cake"...lol.  So, I'm pretty much sharing one of my best cooking secrets with all of you and dispelling the rumors that I am an amazing cook because this recipe could not be easier!  Aside from being the cake that Emma requests every year for her birthday, I have also made it for many special occasions and celebrations.  This cake is so moist, it's ridiculous.  Even days later, the leftovers (if there are ever any) are still sooo moist and delicious.  If you like chocolate (the Kahlua flavor doesn't really come out at all), you will LOVE this cake.  I swear on my Nana's cookbook.

Black and White Cookie Bars

Ingredients:
2.5 cups white or wheat (baking) flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter OR 1/2 cup butter, 1/2 cup butter substitute
3/4 cup brown sugar
1/3 cup Agave nectar
1 teaspoon pure vanilla extract
2 large eggs OR 1/2 cup egg substitute
1 cup milk chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts
Non-stick cooking spray

Instructions:
Preheat oven to 375 degrees.

In a medium bowl, combine flour, salt and baking soda with a whisk.  In a large mixing bowl, cream softened butter, sugars, and vanilla until smooth.  Add one egg at a time to large bowl and mix thoroughly.  Mix in flour from medium bowl gradually until all ingredients are thoroughly blended together.  Using a large spoon or spatula, stir in chocolate chips and chopped nuts.

Coat rectangular, glass 9 x 13 pan with non-stick spray.  Spread cookie mixture evenly in glass pan, using a spatula.  Bake in oven for 20-25 minutes, depending on desired doneness, or gooeyness.

Cool pan on wire rack for 30 minutes or more.  Cut into 2 inch squares.  Makes 24 cookie bars.

Chocolate Bon Bons

This yummy treat is my nephew's favorite Christmas goody, so I make it every year.  I got this recipe from my colleague, Karen, many years ago.  Happy Holidays!

Ingredients:

Balls=
2 cups graham cracker crumbs
1 cup (2 sticks) butter, melted
1 cup shredded coconut
2 cups powdered sugar
1/2 cup crunchy peanut butter
1 teaspoon pure vanilla

Coating=
1/2 package chocolate bark for baking
1/2 package butterscotch chips

Directions:

Mix together graham cracker crumbs and melted butter.  Stir in shredded coconut, powdered sugar, peanut butter and vanilla until thoroughly mixed together.  Roll batter into 1 inch balls and place on parchment paper, on a baking sheet and chill in refrigerator for at least 2 hours.

Melt chocolate bark and butterscotch chips together in the microwave, starting at 1 minute on high, and add 15 seconds as needed.  Bark and chips should be completely melted, but not scorched or lumpy.

When balls are chilled enough, roll balls in melted chocolate/butterscotch mixture, covering completely and place on parchment paper to set.  Usually sets within 15-30 minutes.

Want to add extra pizazz to these treats?  Sprinkle chocolate bon bons with chopped nuts or coconut before they set.

Makes about 5 dozen bon bons.

Healthier Chocolate Chip Cookies

My husband loves him some sweets, and if you know Greg - this is a HUGE understatement.  I like them too, but I don't have the metabolism of a teenage boy.  So, I modified the standard cookie recipe to make it lower-fat and cholesterol, less sugary, and more fibery!

Ingredients:

*2 1/3 cups total flour (1 + 1/3 cup whole wheat baking flour + 1 cup white flour)
1 teaspoon baking soda
1 teaspoon salt
*1/2 cup (1 stick) of butter + 1/2 cup of plain, non-fat yogurt or applesauce (I prefer yogurt)
3/4 cup light brown sugar
*1/3 cup agave nectar
1 teaspoon pure vanilla extract
*2 tablespoons of milled flaxseed + 6 tablespoons warm water (whisked together)
1 + 3/4 cup milk chocolate chips
1 cup chopped walnuts

Instructions:

Preheat oven to 375 degrees.

In a medium bowl, combine flours, baking soda and salt.  Beat butter into brown sugar and agave nectar mix + vanilla in a large mixing bowl.  After briskly whisking flaxseed + water together, add to large mixing bowl and beat well.  Gradually beat in flour mixture.  Stir in chocolate chips and nuts.  Drop by rounded tablespoon onto ungreased cooking sheet.
Bake for 9-11 minutes or until tops are golden brown.  Cool in pan for 3 minutes, then transfer cookies to cooling rack for desired amount of time.
Makes about 5 dozen cookies.

* A few notes: the healthier substitutions were=> whole wheat + white flour mix for 2 + 1/3 cups white flour; 1/2 cup butter + 1/2 cup non-fat plain yogurt for 1 cup (2 sticks) of butter; 2 tablespoons flaxseed + 6 tablespoons water for 2 large eggs; and 1/3 cup agave nectar for 3/4 cup white sugar.  You can mix and match any or all of my preferred substitutions.  

Also, I have found that using all of the above listed substitutions works better as pan cookies (pictured), than as drop cookies.  For pan cookies use the same recipe, but grease a 9 X 13 rectangular pan.  Spread prepared dough into pan evenly.  Bake for 20-24 minutes or until golden brown.  Cool in pan on wire rack.
Makes 2 dozen bars.