Best Ever Healthy Chocolate Chip Cookies (Clean)

~ These one-bowl, best ever healthy chocolate chip cookies are utterly perfect. You’ll never believe that they’re healthy! Gluten-free, flourless, no white sugar, no butter. ~




I didn’t think that chocolate chip cookies could be so healthy and so delicious at the same time. These cookies gave me so much reassurance that you can have a baked good taste amazing even with the absence of white flour, white/brown sugar, and butter. In addition to that, they’re ridiculously easy to make. You just need one bowl, and you don’t even need an electric mixer of any sort!


I keep track of all my recipes on Stickies, and under each one, I usually write a little comment. Sometimes it’ll be ‘sub stevia?’ or ‘too sweet/too dry – but worth adapting’ etc. For this recipe – and I kid you not – I simply wrote, ‘utterly perfect’. I intend to make these cookies countless more times in the years to come and I do not intend to change a single component of the recipe. DSC_0459.


Best Ever Healthy Chocolate Chip Cookies

Adapted from Chelsea’s Messy Apron

Makes 10 cookies


  • 1 large egg
  • 2 teaspoons vanilla extract
  • 4 tablespoons coconut sugar
  • 1/2 cup coconut oil, melted and cooled
  • 1 and 1/2 cups oat flour*
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup dark chocolate chips

*To make oat flour at home, simply process rolled/old fashioned or quick oats in a food processor until the consistency resembles flour


  1. In a medium mixing bowl, stir together the vanilla extract, egg, coconut sugar, and coconut oil until combined
  2. Stir in the oat flour, baking soda, cinnamon, and salt until just combined
  3. Fold in the dark chocolate chips
  4. Cover the dough with plastic wrap or a clean tea towel and place in the fridge for at least an hour
  5. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  6. Using a cookie or ice cream scooper, scoop out balls of the chilled dough and press them together (otherwise the cookies will come out too crumbly), before placing them onto a lined baking sheet. Make sure that the cookie dough hasn’t warmed up too much, and if they have, then place them back in the fridge for 10 minutes before baking
  7. Bake for 8-10 minutes, or until the cookies are beginning to brown around the edges
  8. Remove from oven and allow to cool on the baking sheet, or transfer them onto a wire rack after 5 minutes to cool fully. They taste amazing fresh out of the oven, but they won’t hold their shape very well.
  9. Enjoy. Keep the cookies stored in an airtight container in the refrigerator. If you want a warm cookie, you can microwave a cookie for 10 seconds before eating. I quite liked the cookies chilled, but that’s up to you.

Black Forest Baked Oatmeal (Clean)

~ Black forest baked oatmeal. A healthy, dessert-like breakfast oatmeal, with cocoa, cherries, and cream. ~


Black forest is one of my ultimate favorite flavor combinations. Thus far, I’ve posted three black forest recipes. There’s black forest pancakes, black forest cupcakes, and black forest nice cream. All of the black forest recipes have been healthy ones, and this one is no exception.


Although they are both forms of “oatmeal”, baked oatmeal and regularly cooked oatmeal have quite different textures. Cooked oatmeal is generally creamy, while baked oatmeal has a cake-like texture. I usually prefer regular oatmeal on weekdays, as they’re much quicker, but every other weekend or so, I’ll treat myself to baked oatmeal.


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Black Forest Baked Oatmeal

Makes 1 serving


  • 1/2 cup old-fashioned oats
  • 1/4 tsp baking powder
  • 1 tbsp cacao powder
  • 1/2 tsp espresso powder/instant coffee granules
  • Pinch of salt
  • 1/4 tsp vanilla extract
  • 2 tbsp maple syrup/honey, or 1 tsp powdered stevia
  • 1/4 cup sweet, dark cherries, pitted and chopped (about 4 cherries)
  • 1/4 cup milk of choice
  • Whipped cream/whipped coconut cream, to top
  • Cherries, to top


  1. Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
  2. In a small bowl*, stir together the oats, baking powder, cacao powder, espresso/coffee powder, and salt
  3. Stir in the vanilla extract, sweetener, and chopped cherries
  4. Stir in the 1/4 cup of milk
  5. Transfer the mixture into a greased ramekin or ovenproof dish and bake for 16-18 minutes, until the top is baked
  6. Remove from oven and top with cream and cherries

Vegan Cherry-Coconut Cream Tarts For Two (Clean)

So…here’s how to make small-batch cherry-coconut cream tarts for two.

Or, um, one.


These little guys are so easy to make, and you really just need five ingredients.


Essentially, you could go with four.


For this amazing little tart! Plus, they’re no-bake.


Are you excited yet? I’m excited.


Essentially, you could pair any fruit with the coconut in these tarts. I chose cherries because I think the flavor pairs well, and maybe because I have 5 kilos of cherries at home right now…



^It took me 3 minutes to finish the first tart. I kid you not. I checked the time stamps on my photos.

Notes: Feel free to use any fruit you want, and to add more/less sweetener to taste. Also, if you don’t have almonds on hand, you could use pecans or walnuts. Lastly, for the coconut milk/cream thing, if you don’t have coconut cream, simply refrigerate a can of full-fat coconut milk overnight and scoop out the thick, white part that separates from the watery part. Use the thick, white part as coconut cream.

Cherry-Coconut Cream Tarts For Two

Makes 2 small tarts


  • 10 medjool dates, pitted (approx. 1/3 cup or 75 grams, unpitted)
  • 1/4 cup (50g) almonds
  • 1 can coconut cream (approx. 300ml), or 1 can coconut milk (approx. 500ml, see notes)
  • 5 cherries, pitted and roughly chopped (plus more for topping)
  • 1 tbsp honey or 1 tsp powdered stevia (more/less, to taste)


  1. Process the dates and almonds in a food processor until they are thoroughly mixed and there are no large chunks
  2. Line two small cupcake/tart tins with parchment paper
  3. Divide the date/almond mixture and press into the the cupcake/tart tin to act as a base
  4. In a medium-sized mixing bowl, whip the coconut cream with the honey/stevia using a hand or stand mixer for about 3 minutes
  5. Add in the chopped cherries and whip for another minute
  6. Spoon the coconut mixture into the tarts and garnish with cherries and grated chocolate
  7. Refrigerate for 20 minutes (optional. If your coconut filling is thick, then skip this step)
  8. Serve

Coconut Flour Black Forest Pancakes (Clean)


Despite their name, pancakes don’t actually taste like cake…right?




So so so so so wrong. This pancake stack tastes like cake. It tastes like a six-layer black forest cake, and it’s absolutely d-e-l-i-c-i-o-u-s.


Oh, and did I mention that these pancakes are gluten free? And oil free? And super healthy? And there’s a vegan option too?


The pancake stack has chocolate pancakes. I separated the egg white from the egg yolk, and whipped the egg white until it could hold stiff peaks, and it made a pretty huge difference. I watched the pancakes cook, and was fascinated at how many bubbles popped up. The more bubbles -> the fluffier the pancake. Essentially, you could substitute in a chia egg or flax egg, but if you’re not a vegan, I would recommend using the egg white method.


The chocolate pancakes are layered with sweetened coconut cream. If you’re a pro at pancake stacking, I would recommend layering in pitted, halved cherries, or chopped cherries. I started too, but I knew that if I added cherries to every layer, the stack would probably topple over. If you’re like me, then just add the cherries on while you’re eating the stack, or make two smaller stacks.


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Told you they were fluffy.




Notes: The recipe can be made vegan by using a chia or flax egg, though if you’re not a vegan, I would recommend following the recipe as it is. Also, if you can’t get coconut cream, just place a can of coconut milk in the fridge overnight and use the creamy, white part that separates from the watery part

Coconut Flour Black Forest Pancakes

Makes 6 pancakes, one stack (one large serving)



  • 1/2 cup coconut flour
  • 2 tbsp cacao powder
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 tbsp honey (or other sweetener)
  • 1/2 cup milk of choice
  • 1 egg, separated

Coconut “frosting”

  • 1 can of coconut cream (mine was 146ml)
  • 2-4 tsp honey (or sweetener of choice), to taste
  • Cherries (approx 10)
  • Chocolate shavings (to garnish)



  1. In a medium sized bowl, combine the coconut flour, cacao powder, sea salt, and baking powder
  2. Stir in the honey, milk, and egg yolk (or flax/chia egg) until just combined
  3. In a separate bowl, whisk the egg white until stiff peaks form
  4. Gently fold the egg white into the mixture
  5. Heat a non-stick pan over medium-low heat
  6. Spoon about 2-3 tbsp of the pancake batter onto the pan and cook for 1-2 minutes, until the bottom is cooked
  7. Flip the pancake over and cook for an additional minute or so
  8. Transfer the pancake onto a plate and repeat steps 6-7 until you’ve cooked all the pancakes

Coconut “frosting”

  1. In a medium sized bowl, use a balloon whisk or a hand mixer to whisk the coconut cream with the honey until fully combined

To assemble:

  1. Place a pancake on a plate, and spoon a tablespoon or so of the coconut frosting over the pancake. Spread it out evenly
  2. Place another pancake on top of the frosting, and continue layering, finishing with the coconut cream
  3. Top with fresh cherries and chocolate shavings
  4. Serve!


Vanilla Rose Cupcakes + Vanilla Frosting (Cheat)

Happy Singles Awareness Day!

(AKA Valentines Day for you lucky lovey-dovey couples out there)DSC_0668.

I’ve never actually had a Valentine. Is that sad? Hey, I still have a few valentines to go.


Besides, I’d rather spend my valentines baking and sitting around and eating and binge-watching Supernatural. I watched 4 episodes yesterday and it wasn’t even Valentines Day yet.

I didn’t actually do that, though. Well, sorta. I tested out a microwavable-french-toast-in-a-jar recipe and baked a plaited milk bread and cooked a heart-shaped egg in the middle of a slice of toast and made single-serving healthy cookie dough. More importantly, I went on a date…with my mom 🙂 We ate at Honeymoon Dessert and brought clothes (which I haven’t done in months tbh) and got a free coupon for a chocolate fondue (best part). It was a pretty great day.


I did bake these incredibly delicious cupcakes for a Valentines-themed bake sale. How do I know that they were delicious? Well, I ‘tasted’ one of them. One of the unfrosted ones, at least. (I had to know if tasted decent!)


The unfrosted cupcake I had was so so so so good. It was all moist and flavorful and oh-so-perefect. My cupcakes were the first to sell out at the bake sale. They sold out in practically 3 minutes flat. My brother managed to buy one before they sold out, as well as two of his friends. They all loved the cupcakes so much. Another friend of mine brought a cupcake and walked away with it. She came back later on to tell me that they were absolutely delicious. Needless to say, I’m pretty happy with these cupcakes, especially since this was the first time I piped roses like these.


I think they’re probably the prettiest cupcakes I’ve ever made, too.


To pipe roses on your cupcakes, you will need a petal tip. I wish that I could put together a tutorial on how to pipe roses, but I’m not really sure how. There are plenty of tutorials on Youtube, which is how I learned to make them.


I can give you a few tips though.




In terms of the temperature of the frosting, if you want very ruffle-y roses with rougher edges (picture above on the left), chill your frosting for 3 minutes or so in the fridge to allow it to firm up, and repeat this when the frosting starts to warm up. Colder frosting requires more energy to pipe, because it doesn’t get out of the piping bag easily, but I personally like the way they turned out better.

If you want smoother edges, and an easier frosting to pipe out, then simply use the frosting as it is. Your hand on the piping bag should naturally warm up the frosting so that it’s easy to pipe.

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I tried to do the thing where you put a line of food coloring inside the piping bag so that the edges of the rose are a different color, but obviously, I wasn’t paying enough attention to realize that the line of food coloring was in the middle. It still looks kinda pretty, though, doesn’t it?



How did you guys spend your Valentine’s Day?



Vanilla Rose Cupcakes + Vanilla Frosting

Cupcakes adapted from Cupcake Project

Makes 16 cupcakes



  • 1 cup (225 grams) granulated sugar
  • 1 3/4 cups (175 grams) cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup (57 grams) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/3 cup (75 grams) full-fat sour cream
  • 1/4 cup (60 ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2/3 cup (160 ml) whole milk



  • 1/2 cup (115g) butter
  • 1/2 cup (95g) shortening
  • 3 cups (360g) powdered sugar
  • 1-2 tbsp (13-30 ml) water or cream
  • 1 tsp vanilla extract



  1. Preheat oven to 175 degrees Celsius, or 350 degrees Fahrenheit
  2. In a medium-sized mixing bowl, mix together sugar, cake flour, baking powder, baking soda, and salt
  3. Add butter and mix on medium-low speed for three minutes until the mixture is crumbly
  4. In a separate mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth
  5. Add the egg mixture to the flour mixture and beat on medium speed until just combined
  6. Slowly add milk and mix on low speed until just combined
  7. Fill cupcake liners just over 1/2 full
  8. Bake for 15-20 minutes until a toothpick inserted into the middle of a cupcakes comes out clean, without any of the batter stuck to it
  9. Remove the cupcakes from the cupcake tin and leave to cool before frosting


  1. Using a stand/hand mixer, cream the butter and shortening together until smooth
  2. Add powdered sugar and mix until combined
  3. Add vanilla extract and 1 tbsp water/cream and mix until smooth
  4. Add more sugar or water/cream to achieve desired consistency (too stiff = add water/cream, too soft = add sugar or chill in refrigerator for 2 min)
  5. Pipe frosting onto cupcakes


I love you guys ❤ xoxo