Monthly Archives: March 2017

Oatmeal Breakfast Cookies

My kids no longer like oatmeal.  I totally don’t push it on them, but knowing how nutritious and filling it is for breakfast, would love if they would get back into eating it!  I’m sure they will eventually but until then, I wanted to create oatmeal in cookie form and without added refined sugar, which also doubles as a quick and easy breakfast food for myself too!  My husband says “there is no such thing as a breakfast cookie”, but I  disagree.  These are amazing even eaten straight from the freezer.  These cookies are a good source of fiber and other protein!  Packed with potassium-rich bananas,  heart-healthy oats, ground flaxseed, semi-sweet chocolate chips and naturally sweetened with a bit of agave.  The best part about this recipe is that you can customize it and swap out chocolate chips for dried cranberries or other healthy mix-ins.  My little ones (and husband) loved them 🙂


2 cups quick or rolled oats

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 cup finely ground flaxseed

1/3 cup creamy almond butter

2 tablespoons agave (or honey)

2 bananas, mashed well

1/4 cup unsweetened applesauce

1 1/2 teaspoons vanilla extract

1/3 cup semi-sweet or dark chocolate chips

1/3 cup chopped walnuts (optional, but I find they really enhance the flavor and texture!)


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
  2. Mix in the rolled oats, ground flaxseed, baking soda and baking powder until thoroughly combined.
  3. Mash bananas well and add almond butter, applesauce, agave or honey, and vanilla extract and whisk well.
  4. Mix the almond butter mixture with the oat mixture.
  5. Fold in the chocolate chips
  6. Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets and flatten with your hand, space them about 2 inches apart.
  7. Bake in the preheated oven until lightly browned, about 12 minutes. Allow to cool before eating.

Baked Double Chocolate Mini Donuts

Today, I asked my son Ethan what he wanted to bake and he happily said “chocolate donuts mommy”.  Hmmm…I too love a good donut and since I had my trusty mini donut baking tin on hand, I knew we would whip up a much healthier version of the typical sugar laden fried chocolate donut.  Here it is!  These donuts will satisfy your sweet tooth and are the perfect portion size.  My kids really loved baking, decorating and of course, eating them!   If you don’t have a donut tin, you need one! Once you start making homemade baked donuts….you’ll love experimenting with new flavors and combinations!

Makes 12 servings


  • 1 cup all-purpose flour (or use gluten-free ap flour)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 large egg
  • 1/3 cup coconut sugar
  • 1/2 cup unsweetened coconut milk or cow’s milk (I’m sure soy or almond milk would work fine too!)
  • 2 Tablespoons coconut oil (melted unsalted butter also works fine)
  • 1 1/2 teaspoons vanilla extract

Chocolate Glaze

1/2 cup semi-sweet chocolate chip

2 teaspoons coconut oil

  1. Preheat the oven to 350°F . Spray a mini donut pan with non-stick spray. Set aside.
  2. Whisk the flour, baking powder, baking soda, cocoa powder and nutmeg in a medium bowl. Set aside.
  3. Whisk the egg, brown sugar and milk until smooth.
  4. Add the melted butter and vanilla, whisking until fully combined. 
  5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. 
  6. Take a ziplock bag and spoon the batter into it, then seal closed.  Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling 3 ∕ 4 of the way full.
  7. Bake for 10 minutes.
  8. Allow the donuts to slightly cool before glazing.
  9. For the glaze, place chocolate chips and coconut oil in a bowl and heat in the microwave for 30 seconds.   Stir until smooth.  Allow to cool and take each donut, dip face down into glaze and top with sprinkles and/or unsweetened coconut flakes.  Enjoy!

Chocolatey Chickpea Cookies

Can you believe this cookies are mostly made of chickpeas?? That’s right! They are incredibly delicious, ooey-gooey and rich in flavor-and do not taste like beans!  My kids loved these so much, they kept asking for second and I didn’t feel guilty to give them two!  In case you haven’t noticed, chickpeas are a major food sensation.  Used in everything from my favorite @eatbanza chickpea pasta to desserts like these cookies!  Gluten-free, no refined sugar and eggless, no oil or butter.  Give them a try! and share with others! They will not be able to guess the “secret” ingredient 🙂


1-15 oz. can of no-salt-added chickpeas (garbanzo beans), drained and rinsed*look for a BPA free can

1 teaspoon baking powder

1/3 cup oat flour

1/2 cup natural creamy peanut butter (look for a low-salt brand)

1/4 cup agave nectar or honey

1 1/2 teaspoons vanilla extract

1/3 cup chocolate chips

pinch of salt


  1. Preheat oven to 350 degrees.
  2. In a good blender, blend the chickpeas for about 2 minutes.
  3. Add in the peanut butter and blend until smooth.
  4. Add the vanilla and agave or honey and blend to combine.
  5. In a mixing bowl, combine baking powder, salt and oat flour and whisk to combine
  6. Add the peanut butter-chickpea mixture to the flour and mix to combine.
  7. Fold in chocolate chips.
  8. Bake for 11-12 minutes.
  9. Enjoy!!


Carrot & Oat Yogurt Muffins with Coconut Cream Cheese topping

One of my all-time favorite desserts is carrot cake.  In fact, I have a post for a lightened up version of carrot cake that you must try! But I wanted to create a muffin version as a quick grab-n-go breakfast option.  These are a lifesaver for busy mornings when you have no time to even shove food into your mouth from a plate or bowl!   My kids loved these too and bonus-they were eating veggies at breakfast!  I’m calling my coconut-cream cheese a “topping” versus “frosting” since it has minimal sugar per serving but you still get that perfect combo that just works so well with this carrot muffin! and great for breakfast without spiking blood sugar.

I used plain whole milk yogurt in these and applesauce which help to keep these muffins moist and flavorful!  Not to mention the extra nutrients you get from these simple ingredients such as Vitamin C and protein.  Make these gluten-free by using gluten-free all purpose flour to replace the whole wheat and regular ap flour.  Enjoy!


1 1/4 cup quick cooking oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

5 tablespoons packed brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened applesauce

1 cup low fat or whole milk yogurt

1 egg

1 teaspoon vanilla extract

1 cup finely grated carrot, packed (blot well with paper towels to remove excess moisture)

Coconut-cream cheese topping

1 tablespoon agave nectar

4 oz. light cream cheese

3 tablespoons finely shredded unsweetened coconut

1/4 teaspoon vanilla extract


  1. Preheat oven to 375 degrees
  2. Place muffin liners in a muffin tin and spray lightly with cooking spray. Set aside.
  3. Combine oats, flours, sugar, baking powder, baking soda and salt in a bowl.
  4. In a separate bowl, combine yogurt, vanilla, egg and applesauce.
  5. Add liquid ingredients to the dry ingredients, mix until moist.  Do not overmix!
  6. Fold in carrots
  7. Bake for 18-20 minutes.
  8. In the meantime, make the cream cheese topping by adding 4 cream cheese, vanilla, and agave to a blender ( I used my vitamix) and blend on high until light and fluffy, about 1 minute.  Add the coconut and mix for another few seconds until combined.
  9. Scoop cream cheese mixture out into a ziplock bag and cut a hole at the corner so you can easily squeeze it out onto the muffins.