Brown Butter Chocolate Chip Cookies (Cheat)

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I’ve always been a huge fan of anything involving brown butter. Remember this brown butter banana bread recipe? AKA my faavorite banana bread recipe of all time? Ever since I stumbled upon that recipe, I’ve just loved using brown butter in baked goods. It takes the flavour to a whole new level, building so much depth in the flavours and complexion. Plus, you can’t deny that it’s kinda fun to melt all that butter down and watch it foam and go brown.

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These brown butter chocolate chip cookies are just so heavenly. I made them for a bake sale and they sold out ridiculously quick! Almost every person who walked by inquired about the price of the cookies, and some of them even asked us to reserve cookies for them. One person said that he came by after seeing everyone else with the chocolate chip cookies. Not to mention, so many people came back to compliment me on how delicious the cookies were.

Needless to say, this is a recipe that I will be using for many bake sales to come. This one’s a keeper!

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I honestly don’t think these photos do the cookies justice. They’re suuper rich and gooey and full of chocolate and mocha chips, not to mention the nutty, caramel-y goodness of the brown butter! If that’s not a foodgasm, I don’t know what is.

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Brown Butter Chocolate Chip Cookies

Adapted from Ambitious Kitchen

Makes 24-26 cookies, depending on size

Ingredients

  • 2 1/4 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon of salt
  • 1 cup (230g) unsalted butter
  • 1 1/2 cups (345g) packed dark brown sugar
  • 1/4 cup (25g) granulated sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon plain greek yogurt
  • 3/4 cup semi-sweet chocolate chips
  • 3/4 cup mocha chocolate chips

Method

  1. In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Make the brown butter by melting the butter in a saucepan over medium heat, whisking constantly. After a few minutes, the butter will begin to foam, darken to a brown color, and give off a nutty aroma. At this point, remove the saucepan from heat and transfer the brown butter into a bowl. Allow the butter to cool for 5-10 minutes, until cool to touch
  3. Using an electric mixer, beat the brown butter and sugars together until well combined
  4. Beat in the egg, egg yolk, vanilla extract, and greek yogurt until well combined
  5. Mix in the dry ingredients until just combined
  6. Fold in the chocolate chips
  7. Chill the dough for 2-3 hours in the fridge, or up to 12-24 hours*
  8. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  9. Allow the dough to thaw for about 20 minutes before rolling into balls and placing them on a baking sheet 2 inches apart
  10. Bake for 9-11 minutes or until the edges of the cookies turn golden brown. Allow to cool on the baking sheet for a few minutes

*Alternatively, freeze the cookie dough after you’ve rolled them into balls. When baking them, simply add a minute or two to baking time

 

 

4-Ingredient Healthy Chocolate Chip Cookie Dough (Clean)

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I’ve been making cookies a lot these days, and I’ll admit that I’ve been eating a lot of the raw cookie dough as well (*gasp* salmonella!), but hey – I’m not sick yet!

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Anyways, you can stop making excuses for eating the raw cookie dough (“I’m making sure the cookies will taste good…”). Instead – you may as well just make an entire batch of safe-to-eat cookie dough. Wait, no…sorry, I meant an entire batch of safe-to-eat healthy cookie dough!

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I swear, this healthy cookie dough is healthier than any baked-cookie dough you’ve ever had, but it tastes just as good. It has the same sweetness and flavor and texture and it’s studded with plenty of chocolate chips. Except, with this one, you don’t need to worry about raw eggs or raw flour or any other bad stuff.

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All you need is to grab 3 ingredients, throw them all into a food processor, throw on some chocolate chips, grab a spoon, and dig in!

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4-Ingredient Healthy Chocolate Chip Cookie Dough

Ingredients

  • 1 (400g) can white beans or garbanzo beans, drained and rinsed
  • 1/2 cup peanut butter, crunchy or smooth
  • 2 tbsp honey (can sub with any liquid sweetener of choice)
  • 1/2 cup dark chocolate chips
  • 1 tsp vanilla extract (optional)

Method

  1. In a food processor, process the beans, peanut butter, honey, and vanilla extract until fully combined and smooth
  2. Stir in the chocolate chips
  3. Eat! Store leftovers in an airtight container in the fridge.

Cookie Dough Banana Blondies (Clean)

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HI GUYS!

It’s been like half a month since I last posted a recipe, oops? The IB hit me in the face, not giving me time to post anything, and then even when the work lessened, I’d fallen out of the cycle of posting.

Anyways, moving on…COOKIE DOUGH BLONDIES!

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These aren’t exactly like regular blondes. They aren’t dense and loaded with sugar and butter, but they’re lighter, both in texture and ingredients.

 

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And of course, they’re studded with chocolate chips, which just make them a million times better.

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Cookie Dough Banana Blondies

Makes 16 squares

Ingredients

  • 1 cup whole wheat flour
  • 1/4 cup unrefined coconut sugar
  • 1 tablespoon powdered stevia
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 small ripe bananas, mashed
  • 1/2 cup coconut oil, melted and cooled
  • 2 large eggs
  • 1/2 cup dark chocolate chips

Method

  1. Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
  2. In a large bowl, whisk together the whole wheat flour, coconut sugar, powdered stevia, baking powder, and salt
  3. In another smaller bowl, whisk together the mashed banana, coconut oil, and eggs
  4. Add the wet ingredients to the dry and fold together until just combined
  5. Fold in chocolate chips
  6. Transfer batter into a greased 8 or 9 inch square baking tin and bake for 25-30 minutes, until a toothpick comes out clean
  7. Allow to cool before cutting into squares

Whole Wheat Double Chocolate Muffins (Clean)

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Considering the fact that healthy muffins and brownies are a staple in my house, it’s quite abnormal that I haven’t posted a muffin recipe in a while.

To make up for the lack of muffin posts, I’ll give you one of my favorites.

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Now, I have a few chocolate muffin recipes, but this is one that I favor in particular. They’re chocolatey, super fluffy, light, and perfectly sweet.

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While making these, I was baking two recipes at a time – the other being blueberry bagels. I pulled these muffins out of the oven and planned on letting them cool before going back to the bagels. But they looked so incredibly fluffy, I couldn’t resist, so I ate one of the mini muffins.

It was a bite of fluffy, yet moist, chocolate-y goodness studded with gooey pockets of melted chocolate chips. H-e-a-v-e-n.

Naturally, I had another one.

Then it was back to bagels.

Then my mom came in and eyed the muffins, asking if I had taken photos yet. I told her I hadn’t, but let her have one anyways. She took one and happily left the kitchen.

About five minutes later, she came back and asked if I had taken photos yet. Again, I said no. She told me to hurry up and take them, because she wanted another one, and wanted me to share some with my grandparents. So I took my photos, ate another mini one (as seen in the second to last pic), and then gave my mom, grandpa, and grandma a full muffin each. They loved them.

Mission Fluffiest Chocolate Muffins: Success.

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I love them chilled, straight out of the fridge, or steaming hot.

When I grab one straight from the fridge, the chocolate chips are slightly cold and aren’t soft, which provides great contrast compared to the softness of the muffin. The chocolate chips are colder, too, and you get that satisfying bite as if you were eating a bar of chocolate.

Whereas, if you choose to microwave a muffin for half a minute or so, the muffin begins to steam and seems like it’s just been taken out of the oven. The chocolate chips melt and get all gooey while the muffin itself becomes more tender and moist, resulting in a big, pillow-y, melty-chocolate-y bite.

Whichever one floats your boat. I love them equally.

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Whole Wheat Double Chocolate Muffins

Adapted from Whole and Heavenly Kitchen

Makes 12 standard + 6 mini muffins (or 15 standard muffins)

Ingredients

  • 1/2 cup coconut oil, melted
  • 2 large eggs
  • 1/4 cup unsweetened yoghurt
  • 1 medium ripe banana, mashed (approx. 1/2 cup)
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 cups white whole wheat flour
  • 3/4 cup unrefined coconut sugar
  • 1/2 cup raw cacao powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips

Method

  1. Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit
  2. In a medium bowl, whisk together the oil, eggs, yogurt, mashed banana, buttermilk, and vanilla until smooth
  3. In a separate bowl, whisk together flour, coconut sugar, cacao powder, baking powder, and salt until combined.
  4. Fold the dry mixture into the liquid mixture until just combined. Do not over mix. Fold in chocolate chips.
  5. Transfer the mixture into a greased or lined muffin tin until almost full and bake for 5 minutes before reducing heat to 190 degrees Celsius or 375 degrees Fahrenheit, and bake for 15 more minutes, until a toothpick comes out clean
  6. Allow to cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely
  7. Serve. Store in an airtight container at room temperature or in fridge, and reheat in microwave if desired

Mocha Chocolate Granola (Clean)

~ Aromatic mocha chocolate granola – Easy, crunchy, and healthier granola with melt-in-your mouth chocolate chips and a hint of mocha ~

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Let’s say you were checking out my recipe index, and you demanded, “Pick one oat recipe to eat for the rest of your life.”

I’d point at this one without question.

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By the way, excuse all the weird angles with these photos. I was playing around with angles and it wasn’t until I finished editing them all that I realized that less than half of them are straight.

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Anyways, let’s talk granola. Granola is one of my favorite things to make, since I get to make up the recipe as I go. They’re so insanely diverse and customizable, and they taste so good. I always have at least two different types of granola in my kitchen. Some of them are much better than others. Those are the ones I post.

Such as this one.

It usually takes me the first bite to determine whether the granola is good or not, but I fell in love with this recipe from the moment the batch came out of the oven. It was the aroma of mocha/coffee that got me. Then I stirred in the chocolate chips when the granola was barely warm. The temperature was perfect, as the chocolate chips warmed, but didn’t melt, and then cooled down with the rest of the granola. This resulted in chocolate chips that weren’t messy and melty, they could still hold their shape, and most importantly, they literally melt in your mouth.

And obviously, alongside the chocolate, there’s the hint of unsweetened coffee, which isn’t noticeably bitter, and pairs perfectly with the sweetness of the chocolate.

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I know that this is a ‘clean’ recipe, so there isn’t supposed to be any white or brown sugar. This recipe does call for brown sugar, though you could substitute a liquid sweetener of choice if you wish, so it’s not mandatory. However, I do suggest using brown sugar in this particular recipe, because it caramelizes beautifully and the flavor just works better with the mocha and chocolate and almonds.

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Mocha Chocolate Granola

Ingredients

  • 1 1/2 cups old fashioned oats
  • 1/2 cup roughly chopped almonds
  • 1 tablespoon ground flax seeds
  • 2 tablespoons brown sugar (or honey, though brown sugar is recommended)
  • 1 tablespoon instant coffee powder or espresso powder
  • 1/2 tsp salt
  • 3 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 1 egg white, whisked lightly until foamy
  • 1/3-1/2 cup dark chocolate chips

Method

  1. Preheat oven to 160 degrees Celsius, or 325 degrees Fahrenheit
  2. In a medium mixing bowl, stir together oats, almonds, flax seeds, brown sugar, coffee/espresso powder, and salt
  3. Stir in the olive oil, vanilla extract, and egg white, until fully combined
  4. Transfer the mixture onto a baking sheet lined with parchment paper and bake for 20-30 minutes, until the surface is golden brown
  5. Remove from oven and allow to cool for approximately 10 minutes before stirring in chocolate chips, and then allowing to cool fully before breaking into pieces. Store at room temperature in an airtight container.

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. ~

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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!

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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.

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Best Ever Healthy Chocolate Chip Cookies

Adapted from Chelsea’s Messy Apron

Makes 10 cookies

Ingredients

  • 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

Method

  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.

Chocolate-Covered Mint Avocado Banana Ice Cream Squares (Clean)

~ These healthy, gluten-free, vegan chocolate-covered mint ice cream squares are super easy to make and perfect for cooling down or just to have as a low-calorie treat. ~

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I’m sharing another recipe from my free ebook! They’re chocolate-covered mint avocado banana ice cream squares, and they are so good (and healthy)! Absolutely perfect for the summer heat.

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I don’t know about you, but everywhere I’ve been this summer has been super hot. I’ve already shared a recipe for this quick and easy no-churn biscoff cookie butter ice cream, but that’s different from this recipe. That’s an ice cream recipe, and it’s not vegan or healthy or snack-shaped anything. This one? This one is.

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It’s made up of a regular date base with dates and almonds and a bit of cacao powder, but the filling is the really amazing part. You guys all probably know about nice cream now – frozen bananas puréed into a soft-serve ice cream. In this recipe, I added a bit of coconut oil so that when it freezes, it resembles regular ice cream more than soft-serve.

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Oh, and you know how I love watching chocolate set over nice cream? Yeah, this is 10x better. With the layer of chocolate at the perfect thickness, the chocolate satisfyingly breaks when you bite into it, and you’ll basically think that you’re biting into mint chocolate chip ice cream bar – but without any of the guilt.

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Not only does are these guilt-free, but they’re nutritious, especially thanks to the super healthy fruit – avocado! Bananas are great, too, but avocados, man. I love them. You can’t taste them in this recipe, which is good for people who don’t like the taste of avocado (???). Either way, at first glance, avocados appear to be a fruit disguised as a vegetable that should be avoided at all cost. It is true that these green fruits are high in calories, but this is only because they are made up of fats – healthy fats. They’re also prized for their high nutrition value and their wonderful textures. Avocados have more potassium than bananas, and are loaded with fiber. In fact, a serving of 100g contains 14% of the recommended daily allowance, as well as 26% of the recommended daily allowance for Vitamin K. Also, avocados stand apart from other fruits because unlike most fruits, avocados are incredibly low in sugar, with only approximately 0.4g of sugar per whole avocado.

Interesting? I have one of these little about-the-ingredient paragraphs with every single one of my recipes in my free ebook, so go download it!

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Chocolate-Covered Mint Avocado Banana Ice Cream Squares

(From Health-ified Chocolate)

Makes 15 squares

Ingredients

Chocolate Almond Base

  • 1 cup medjool dates, pitted
  • 1 cup raw almonds
  • 2 tbsp raw cacao powder
  • 0-2 tsp water, as needed

Ice Cream Filling

  • 1 avocado, peeled and pitted
  • 3 tbsp coconut oil, melted
  • 4 tbsp maple syrup
  • 2 medium, ripe bananas
  • 1/2 tsp vanilla extract
  • 5-10 drops peppermint extract, depending on how strong you want the mint flavor to be
  • Pinch of salt

Chocolate Glaze

  • 3 tbsp raw cacao powder
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup

Method

  1. For the chocolate almond base, add all the ingredients into a food processor and process until the mixture sticks together, adding water as needed
  2. Press mixture into a 8x8inch or 20x20cm baking pan lined with parchment paper
  3. For the ice cream filling, add all ingredients into a food processor and process until the mixture and blend until smooth
  4. Spread an even layer of the ice cream filling over the base and freeze while making the chocolate glaze
  5.  Mix all the ingredients for the chocolate glaze together until smooth
  6. Pour the chocolate glaze over the ice cream layer
  7. Freeze the squares for at least 5 hours, until firm
  8. After freezing, allow the squares to thaw at room temperature for about 20 minutes, before cutting into squares using a hot knife
  9. Serve. Keep leftovers stored in the freezer