Chocolate Chip Cookie Dough Bites

An easy, one-bowl recipe for chocolate chip cookie dough rolled into bite sized servings. Only 49 calories!

These chocolate chip cookie dough bites are perfect for anyone who loves sneaking bits of raw cookie dough from the bowl, like me! They’re sweet and have the perfect ratio of chocolate to dough.

This 6-ingredient recipe starts with butter, and vanilla, and is sweetened with stevia. Alternatively, you can use coconut oil to make these bad boys vegan.

Oh, and don’t forget the chocolate chips that makes them complete. Swoon.

Once you have your “dough,” it’s time to roll it out into bite sized balls for snacking.

When your sweet tooth kicks in, having delicious and healthy snacks available at your fingertips can be the perfect solution to curb those cravings and avoid a high calorie indulgence. 

These Chocolate Chip Cookie Dough Bites are super easy and satisfying. I hope you all love these and that they give you just the boost you need to carry on your day. 

Enjoy!

Chocolate Chip Cookie Dough Bites

Yields: 8 bites

INGREDIENTS

• 1 tsp unsalted butter or coconut oil
• 3/4 tsp vanilla extract
• 2/3 tsp stevia
• 1/4 cup unsweetened almond milk
• 3/4 cup (68g) oat flour (gluten-free if necessary)
• 1/8 tsp salt
• 1 tbsp (14g) chocolate chips

PREPARATION

1. Place a sheet of parchment or wax paper on a baking sheet.
2. In a bowl, stir together the butter, vanilla, stevia, and almond milk.
3. Place in the microwave on high for 30 secs to 1 minuet to warm the milk and melt the butter. Give everything a good stir to incorporate.
4. Stir in the oat flour and salt until everything in combined. Fold in the chocolate chips with a spatula.
5. Roll into bite-sized balls and place on baking sheet.
6. Store extra bites in an airtight container in your fridge. Enjoy!

NUTRITION INFO

(Per bite/ball; recipe makes 8 servings) 
49 calories, 1.3g protein, 7g carbohydrates (1g fiber), 1.6g fat

Banana Bread Muffins

Well hello there! Greetings from the fresh new blog! You'll notice things are looking nice and fresh and a little different around here. This new site has been a long time coming. The new site design and everything including the logo design was done by myself. Oy, it was a lot of work but so worth it! I hope you're loving it as much as I am. I especially love that the site is now mobile friendly.

Stay tuned for more updates coming!

But for now. Muffins.

These super addictive gluten-free muffins are nothing like ordinary muffins. They may look like a regular muffin made with sugar and nutrition-less white flour, but they're not.

If you like banana bread, you're going to love these.

These are pretty special in that always fluffy, always moist, and always make the house smell good way. These are one of those recipes that I make time and time again. They are everything I want in a banana muffin.

In addition to having no added sugar, they are made healthier with oat flour (I only use gluten-free oat flour in these and no other flour), unsweetened applesauce, and plain non-fat greek yogurt. To sweeten I use powdered stevia.

These muffins are perfect for either a quick and easy breakfast or mid afternoon/ nighttime snack with a cup of tea.

For 1 muffin you get 131 calories, 18g carbs (out of which 3.8g is fibre), 3.7g protein, and 5.2g fat.

Everyone in my house is going GAGA for these banana muffins. They're so soft and delicious!!! It's hard to believe they're good for you. But enough yada yada from me. Here's the recipe...

Banana Bread Muffins

(makes 12 muffins)

Ingredients:

• 2 cups (180g) oat flour
• 1-2 tsp liquid stevia drops or 18 packets of powdered stevia (I used Sweet Leaf packets)
• 3/4 tsp baking soda
• 1/2 tsp sea salt
• 3 ripe bananas, mashed (about 330g)
• 2 eggs, beaten
• 1 tsp vanilla extract
• 1/4 cup plain non-fat greek yogurt
• 3 tbsp (45g) unsalted butter, melted
• 3 tbsp unsweetened applesauce

Directions:

1. Preheat oven to 350˚F. Grease a muffin tin or line with paper liners. Set aside.
2. In a large bowl, whisk together the flour, stevia, baking soda, and salt. In a separate bowl, combine the mashed banana, eggs, vanilla, yogurt, butter, and applesauce. Fold wet ingredients into dry ingredients and stir everything together with a rubber spatula or wooden spoon until just combined. Avoid over-mixing, which will produce tough, dense muffins.
3. Spoon batter into prepared muffin tins, filling all the way to the top.
4. Bake until the muffins are lightly golden brown on top and when a toothpick inserted in the middle comes out clean; about 20-25 minutes. Remove from oven and place pan on a wire rack to cool for 10 minutes. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Nutrition Facts

For one muffins: 131 calories, 5.2 grams of fat, 2.3g saturated fat, 17.9 grams of carbs, 3.8g fibre , 4.7g sugar, 186.2mg sodium, 3.7 grams of protein