Flourless Almond Butter Chocolate Chunk Cookies

/// September 2nd, 2014

Flourless Almond Butter Chocolate Chunk Cookies Soft, chewy, and loaded with TONS of chocolate chunks… these flourless almond butter cookies are sure to be a new favorite in your home! Warning: These are VERY addicting. Grab your milk chaser now ;)

Flourless Almond Butter Chocolate Chunk Cookies Hi friends! I’m making good on my promise today. A promise I made to myself. A promise to find you the perfect almond butter cookie. See. I’ve been working on an almond butter cookie recipe for like, EVER, and finally (FINALLY) I found the one.  The good news: these babies are totally worth the wait! 

Flourless Almond Butter Chocolate Chunk Cookies They’re incredibly soft, chewy, and only call for 7 simple ingredients. YES!!! In other great news – these cookies don’t need to chill before baking. Can I hear an AMEN?!

Flourless Almond Butter Chocolate Chunk Cookies Question: Are you as NUTS for almond butter as we are? I swear we go though a jar a week. I blame these Honey & Banana Smoothies. They’re so addicting!!!

Flourless Almond Butter Chocolate Chunk Cookies Quick and easy to bake up… loaded with gooey chocolate chunks and almond flavor… and only 10 minutes in the oven… What are you waiting for?! You should get to baking these now. You can thank me later ;) xoxo

Flourless Almond Butter Chocolate Chunk Cookies

Flourless Almond Butter Chocolate Chunk Cookies

Ingredients

  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 cup almond butter (drain any excess oils that may be on top before using)
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 cup dark chocolate chunks

Instructions

  1. Preheat oven to 350 (F). Line a large baking sheet with parchment paper; set aside.
  2. Crack the eggs into a small bowl, add the vanilla, and beat until combined; set aside.
  3. Place the almond butter in a large bowl, pour in the egg-vanilla mixture and stir until well combined - I suggest using your hands here to really mix it well.
  4. Add the sugars and salt and mix well. Stir in the chocolate chunks.
  5. Scoop out the dough using an ice-cream scoop or spoon and roll the dough into balls with your hands. The size of the scoops should be about 2 tablespoons (any larger and they fall apart post-baking). Place the balls 2 inches apart on the baking sheet and lightly press the balls flat with the palm of your hand.
  6. Bake for 10 minutes, or until the center looks firm. Cool COMPLETELY before removing from the cookie sheet with a spatula.
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Healthy Greek Yogurt and Honey Blueberry Muffins

/// August 29th, 2014

Healthy Greek Yogurt and Honey Blueberry Muffins It’s official: This is my new favorite blueberry muffin recipe! Incredibly moist, tender, and bursting with berries - these healthy greek yogurt and honey spiked muffins are sure to win your heart, too! 

Healthy Greek Yogurt and Honey Blueberry Muffins Fact: I’ve always been a sucker for soft, buttery, SUPER fluffy blueberry muffins! Emphasis on the buttery part, for sure. A muffin without butter just seems wrong. And boring. And doomed.

And yet… here I am, shouting from the roof tops that I’ve got a new favorite muffin in town, and the batter is made without a drop of butter. That’s right – none. Not even an ounce! Whoa. Talk about a game changer! The best part? They’e just as flavorful, soft, and glorious to bite into as their buttery counterparts… minus the guilt! I’ll be saving my butter for brownies, thank you very much ;)

Healthy Greek Yogurt and Honey Blueberry Muffins Another unique thing about this recipe: there’s a whole 1/4 cup of honey in the mix! We love honey over here, and I LOVE that you can actually taste the sweet golden honey flavor in every bite of these muffins. These will definitely be a hit with any honey lovers in your life!

Healthy Greek Yogurt and Honey Blueberry Muffins Now, since there’s nothing worse than a dry muffin, I added a whole cup of rich, creamy, protein packed Greek yogurt to the batter. This adds intense moisture, and ensures you’ll be left with soft, fluffy muffins. There’s also a splash of milk in the recipe, and you may choose to use anything from whole to skim, depending on your dietary/taste preferences.

Healthy Greek Yogurt and Honey Blueberry Muffins Earlier I mentioned there is NO butter in this recipe. Let’s talk more about that! Since I cut the butter out, I needed to replace it with another ingredient that would add both moisture and flavor. I also wanted to keep these muffins on the healthier side. I tested the recipe with olive oil, coconut oil, and a combination of both, and am happy to say all three variations are winners! If you choose to use olive oil, I do recommend using a brand that isn’t intensely flavored. A milder olive oil will work best. Also, the taste of oil in the finished product isn’t strong, so don’t worry about your muffins being overly flavored by either one.

Healthy Greek Yogurt and Honey Blueberry Muffins

These muffins come together super quick, and only take 18 minutes in the oven! They also freeze quite well, so you can also pop half the batch in the freezer if you want to save some for another day. I always find muffins taste best on day one – especially fresh out of the oven – but these will stay fresh for up to 3 days if you store them in an airtight container.

Healthy Greek Yogurt and Honey Blueberry Muffins Bake these up for a quick breakfast, fun snack, or lunch box treats! No matter when you serve them, they’re sure to be a new favorite ;) xoxo

Healthy Greek Yogurt and Honey Blueberry Muffins

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat greek yogurt
  • 1/2 cup whole milk (you may use another fat percentage if preferred)
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is at room temperature)
  • 1 cup blueberries

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
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