Healthy Chocolate Chip Cookie Dough Dip

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Last updated August 3, 2024

Looks pretty delicious, right? Chocolate Chip Cookie Dough Dip, but actually pretty good for you! I’m not going to say that you could do a blind taste test with real cookie dough and not know the difference, but also, for having beans as a base, this is weirdly close. It’s delicious in its own right. The only time this recipe gets flack is if someone knows it is made with beans before trying it. Even then they admit it’s pretty tasty. If they don’t know and aren’t prejudiced, they love it.

This cookie dough dip is one I’ve been making for over a decade now. A blogger by the name of Chocolate Covered Katie was having a big moment and I made and loved a lot of her recipes. She was, I believe, the person who got me into the ‘healthy” baking scene. Back when I was dancing full time, I loved all of the healthier desserts, food that actually provided some fuel for my body while still tasting like dessert (my favorite thing). Well, most of the time. I ate and made some pretty weird things that I no longer eat and make and will most definitely not ever share as a recipe on this blog. This one, though, is one I’ve kept and made over and over again. Now, it’s a snack for my kids that they have no idea is not actual decadent cookie dough. One day, they will realize the deception. Ah, it’s fun being a parent, isn’t it? (My kids also get to experience real cookie dough, don’t worry!!) 

While this recipe is based on Chocolate Covered Katie’s, almost every element is highly customizable depending on your tastes, dietary needs (vegan, gluten-free, dairy-free, etc.), or simply which ingredients you have on hand. If you make and like this recipe, you too will probably find your groove in how you like to make it and it will become your own. 

In fact, let’s walk through the ingredient list so you can see all the different options that are possible with this recipe. I don’t normally do this, but this one has a lot, too many to simply add to the “Jenny’s Notes” that I usually have at the bottom of each recipe. 

Beans

The base of this recipe is beans. You can use any kind of white bean you’d like, as long as it doesn’t have too strong of a flavor. Rinse beans to keep the flavor as neutral as possible. Use a can or cook up your own. I prefer to use chickpeas, but also use great northern beans and cannellini beans if that’s what I have on hand.

Nut Butter

Any nut butter can be used in this recipe, as long as it’s something you like, of course! Think peanut butter, almond butter, cashew butter, sunflower butter, etc…the stronger the flavor of the butter (like sunflower), the more it will come through in the dip. Completely up to you what you prefer. I like using peanut butter, mostly because I always have peanut butter. I also like to use almond butter. 

Sweetener

Brown sugar will get you the closest flavor to cookie dough. You can also use higher amounts than in the recipe below to get that super sweet cookie dough taste. Conversely, you can also use less. I think 1/4 cup is that sweet spot for keeping it on the healthier side, while still tasting plenty sweet, especially when paired with plenty of chocolate chips! 

Other sweeteners can also be used. I probably use maple syrup the most. You can also use any kind of sugar (granulated, superfine, demarara, rapadura, sucanat, powdered, etc.), honey, stevia, agave, or any other sweetener you prefer. Keep in mind that the consistency of the sweetener used will affect the overall consistency of the dip, and will need to be adjusted accordingly. 

Oats

Oats help to give the dip a little bit of texture while also thickening it. The amount you need will vary depending on how well the beans are drained, how thick or thin your nut butter is, and if using a liquid sweetener. Remember that oats and some of the other options below will continue to absorb moisture as they sit, so it’s okay to leave the dip a bit thinner than desired to allow it to thicken up without getting too thick. 

You can use quick or rolled oats, wheat germ, oat bran, flaxmeal, almond flour, or even baby cereal. Just keep in mind that wheat germ and oats have gluten or possible gluten contamination, for those with wheat or gluten sensitivities. If you don’t have any problems with wheat, you could also just use flour. Since flour is supposed to be cooked before eating due to possibly harboring harmful bacteria that can cause food poisoning, this is the part where I’m supposed to recommend that you toast it first before adding to this dip. 

Vanilla Extract

A little extra vanilla for great flavor! Not much to say here other than use real vanilla extract for best flavor! Unless, of course, you have some real vanilla bean lying around you’d like to add.

Salt

Regular cookie dough usually has about a teaspoon of salt per batch. This recipe does not make as much as a batch of cookie dough, but you do have the option of increasing the salt, to taste. Keep in mind that some nut butters may have salt in them, so take that into consideration when adding salt.

Baking Soda

Baking soda might seem like an unusual addition when this dip is raw and not baked, but it lends a slight, but authentic flavor to the dip. It’s not a huge deal if you omit it, but if you do, consider increasing the salt slightly since baking soda is also salty. 

Milk

If your dough is too thick for your liking, add a bit of milk of choice, 1 tablespoon at a time, until desired consistency is reached. To keep this dairy-free, use a plant or nut based milk instead of dairy milk.

I don’t usually need to add any milk when I make this, since my sweetener is liquid (maple syrup) and the almond butter I use is quite runny. 

Chocolate Chips

You can use any size, shape or flavor of chips that you’d like. Regular semi-sweet chocolate chips would be the classic choice, but my favorite is probably using mini chocolate chips in this dip. I also really like dark chocolate. Chocolate chips sometimes sneakily have dairy in them, so check your ingredients if wanting to keep this dairy-free.

Use as little as 1/4 cup of chocolate chips to really keep things on the lighter/healthier side, but I recommend starting with 1/2 cup / 85g or up to 1 cup / 170g to really get the party going. 

Equipment

The last thing you need to know, is that you need a food processor to make this. Some quality blenders may be able to handle the thickness of this, but most blenders and mine most definitely cannot.

Such a simple dip to make and eat, but oh so many options! Have fun, friends! 

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Recipe adapted from Chocolate Covered Katie

Healthy Chocolate Chip Cookie Dough Dip

Makes about 2 cups

Ingredients:

  • 266g (1 14oz can drained) chickpeas or white beans

  • 1/4 cup / 65g peanut butter or nut butter of choice

  • 1/4 cup / 50g brown sugar or 1/4 cup / 80g maple syrup or other sweetener of choice

  • 1/4 cup / 22g quick oats

  • 2 tsp / 10g vanilla extract

  • 1/8 tsp salt

  • 1/8 tsp baking soda

  • a few tablespoons of milk, as needed

  • 1/2 - 1 cup / 85g - 170g regular or mini semi-sweet chocolate chips

Directions:

  1. Combine chickpeas, peanut butter, sugar, oats, vanilla, salt, and baking soda in a food processor. Blend until smooth.

  2. Add milk, 1 tablespoon at a time, if a thinner consistency is desired. (Dip will continue to thicken slightly.)

  3. Stir in chocolate chips with spoon or spatula.

  4. Serve with fruit, graham crackers, pretzels, etc. or simply eat by the spoonful!

Jenny’s Notes:

  • Oats will continue to absorb liquid as they sit, so it’s okay to let the dip sit for 30 minutes or so (if it lasts that long!) before deciding to add more oats to thicken.

  • If blended in the food processor for more than a couple minutes, the motor may heat up the dip. If this happens, simply allow to cool or stick in the fridge before stirring in chocolate chips. Alternatively, stir in chips gently while warm for a melty, swirly, fresh baked cookie taste.

Healthy Chocolate Chip Cookie Dough Dip
Yield 8
Author
Prep time
15 Min
Total time
15 Min

Healthy Chocolate Chip Cookie Dough Dip

What could be better than a cookie dough dip? One that's so healthy you can eat it for breakfast or anytime! Made with a base of beans and highly customizable, this dip is delicious and can also be gluten-free, dairy-free, vegan, and it's no-bake.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Combine chickpeas, peanut butter, sugar, oats, vanilla, salt, and baking soda in a food processor. Blend until smooth.
  2. Add milk, 1 tablespoon at a time, if a thinner consistency is desired. (Dip will continue to thicken slightly.)
  3. Stir in chocolate chips with spoon or spatula.
  4. Serve with fruit, graham crackers, pretzels, etc. or simply eat by the spoonful!

Notes

  • Oats will continue to absorb liquid as they sit, so it’s okay to let the dip sit for 30 minutes or so (if it lasts that long!) before deciding to add more oats to thicken.
  • If blended in the food processor for more than a couple minutes, the motor may heat up the dip. If this happens, simply allow to cool or stick in the fridge before stirring in chocolate chips. Alternatively, stir in chips gently while warm for a melty, swirly, fresh baked cookie taste.

Nutrition Facts

Calories

200.64

Fat

8.78 g

Sat. Fat

3.38 g

Carbs

24.77 g

Fiber

3.6 g

Net carbs

21.18 g

Sugar

11.45 g

Protein

6.24 g

Sodium

96.89 mg

Cholesterol

1.34 mg

Nutritional information is approximate. Based on 8 servings of about 1/4 cup each.

healthy chickpea chocolate chip cookie dough dip, bean dessert dip, vegan, gluten free, dairy free, no bake
dessert
American
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Healthier Chocolate Peanut Butter Bars

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Last updated July 19, 2024

These Chocolate Peanut Butter Bars check a lot of boxes.

  • Delicious. These bars somehow bridge the gap between “coconut lovers” and “chocolate peanut butter lovers”, even for those who don’t normally love coconut, and those who don’t normally love peanut butter and chocolate together. I know, weird, but those people do exist and they’re some of my taste testers.

  • Healthier than most desserts. I would (and did) unabashedly eat these for breakfast. They’re full of nuts and coconut, and only use coconut oil, depending on which camp you fall in as far as viewing coconut oil as a good medium-chain fatty acid or simply another saturated fat.

  • No bake. Great for summer, if you don’t have an oven available to you, or simply don’t want to turn it on.

  • Easy. These can be ready in less than 30 minutes, quick and satisfying to whip up, with most of the work done in a food processor.

  • Satisfying. With the protein and fat content, these will keep you satisfied for longer. When you’re satisfied, you’re less likely to keep reaching for other unhealthy foods or overeating.

  • Gluten-free, vegan, dairy-free, egg-free, and almost refined sugar-free (there’s sugar in chocolate chips, which are in the chocolate topping.)

If those aren’t enough reasons to love these bars, I have one more. You don’t have to grease your baking dish! I know, that’s a little thing, but it’s a small kitchen task I don’t overly enjoy, and the fact that these bars slide ride out of an ungreased pan is a small yippee from me!

Another reason I like these, is because they don’t call for dates. Don’t get me wrong, I love dates, but it’s nice to have a healthy dessert recipe that doesn’t call for dates since so many do. I don’t always have dates on hand, and this way I can still whip up a healthier dessert/snack without waiting for my next grocery run. That makes this recipe’s ingredient list pretty close to being all pantry staples.

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Recipe inspired by Dani’s Healthy Eats

Healthier Chocolate Peanut Butter Bars

Serves about 16

Ingredients:

For the Chocolate Coconut Crust

  • 1 1/2 cups / 120g shredded unsweetened coconut

  • 6 Tbsp / 120g maple syrup

  • 6 Tbsp / 97g peanut butter

  • 6 Tbsp / 59g peanuts

  • 6 Tbsp / 38g cocoa powder

  • 5 Tbsp / 70g coconut oil

For the Peanut Butter Filling

  • 1/2 cup / 130g peanut butter

  • 1/4 cup / 81g maple syrup

  • 1/4 cup / 56g coconut oil

For the Chocolate Topping

  • 1 cup / 175g semi sweet or dark chocolate chips

  • 1 Tbsp / 14g coconut oil

Directions:

Ungreased 8x8 inch / 20x20 centimeter square baking dish

Make the Chocolate Coconut Crust

  1. Add all ingredients to a food processor; blend until smooth and mixture comes together in a soft dough-like ball.

  2. Press into pan and freeze while preparing filling.

Make the Peanut Butter Filling

  1. Add all filling ingredients to a medium bowl or food processor and mix until smooth. (It’s not necessary to clean food processor between mixing the crust and filling.)

  2. Remove crust from freezer and evenly spread filling over crust. Place back in freezer while preparing topping.

Make the Chocolate Topping

  1. In a small saucepan, combine chocolate and coconut oil. Melt over low heat, stirring frequently. Remove from heat when there are still a few tiny bits of chocolate; continue stirring until all is melted and smooth.

  2. Remove bars from freezer and spread topping evenly over filling. Cover and place in freezer or refrigerator to set, at least 30 minutes. Store covered in refrigerator.

Jenny’s Notes:

  • Different nut butters and nuts can be swapped out for the peanut butter and peanuts. Almond butter and almonds can be used, or cashews and cashew butter, or mix them up as you wish!

Healthier Chocolate Peanut Butter Bars
Yield 16
Author
Prep time
25 Min
Inactive time
30 Min
Total time
55 Min

Healthier Chocolate Peanut Butter Bars

Decadent, no-bake chocolate peanut butter bars with a chocolate coconut crust, peanut butter filling, and simple chocolate topping are deceivingly simple to make and satisfying to eat. Gluten-free, dairy-free, vegan, and almost refined sugar-free.
Cook modePrevent screen from turning off

Ingredients

For the Chocolate Coconut Crust
For the Peanut Butter Filling
For the Chocolate Topping

Instructions

Make the Chocolate Coconut Crust
  1. Ungreased 8x8 inch / 20x20 centimeter square baking dish
  2. Add all ingredients to a food processor; blend until smooth and mixture comes together in a soft dough-like ball.
  3. Press into pan and freeze while preparing filling.
Make the Peanut Butter Filling
  1. Add all filling ingredients to a medium bowl or food processor and mix until smooth. (It’s not necessary to clean food processor between mixing the crust and filling.)
  2. Remove crust from freezer and evenly spread filling over crust. Place back in freezer while preparing topping.
Make the Chocolate Topping
  1. In a small saucepan, combine chocolate and coconut oil. Melt over low heat, stirring frequently. Remove from heat when there are still a few tiny bits of chocolate; continue stirring until all is melted and smooth.
  2. Remove bars from freezer and spread topping evenly over filling. Cover and place in freezer or refrigerator to set, at least 30 minutes. Store covered in refrigerator.

Notes

  • Different nut butters and nuts can be swapped out for the peanut butter and peanuts. Almond butter and almonds can be used, or cashews and cashew butter, or mix them up as you wish!

Nutrition Facts

Calories

332.91

Fat

26.92 g

Sat. Fat

17.14 g

Carbs

21.81 g

Fiber

3.64 g

Net carbs

18.19 g

Sugar

13.5 g

Protein

6.06 g

Sodium

77.98 mg

Cholesterol

0.11 mg

Nutritional information is approximate. Based on 1 serving if cut into 16 pieces.

healthy coconut chocolate peanut butter bars, vegan, gluten free, dairy free, refined sugar free, no bake
dessert
American
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Flax Bread

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Updated May 27, 2024

This easy, no-knead flax bread is a unicorn of a recipe. It’s friendly to so many different special diets, including gluten-free, dairy-free, sugar-free, paleo, candida, and keto, and yet somehow is not only edible, but quite tasty.

I came across this recipe because I was determined to find a palatable bread for my husband who was eating a very restricted diet for a few months. The bread couldn’t contain gluten, yeast, sugar of any kind, or dairy. It’s already challenging to make a good gluten-free bread. But a bread without yeast? That’s tricky. Then throw in the dairy and sugar part and whew. Slim pickings. I tried a few recipes that I immediately discarded, but in the end I found this flax bread winner which contains none of the above.

Keep in mind with the above restrictions, you’re not going to get a bread that’s crusty and artisanal and really anything like what you might imagine when you think of typical bread. But when your diet is restricted, and you come across a recipe like this, it’s absolutely heavenly.

The original recipe was called Focaccia Flax Bread but I couldn’t quite bring myself to call it focaccia, since it’s so far from the real thing. It’s low, so similar in height to focaccia, but it’s also not really a flat bread. Maybe we can just call it a low bread?? Needless to say, I went with simple “flax bread”.

It also happens to be fabulously easy, which is a bonus. In less than 30 minutes you can have this bread hot out of the oven!

The flour in this bread is flax meal, although you can mix it up and use other GF flours, as well; the leavening is baking powder (use baking powder without cornstarch to be paleo-friendly), the fat is coconut oil or really any non-dairy fat you choose. There’s also optional xylitol as a sweetener, which before this recipe I had never used. Sometimes I add it, sometimes I don’t, but I’ve found I rather enjoy using xylitol. It wasn’t as expensive as I had anticipated, it looks very similar to granulated sugar, it doesn’t have a weird taste to it like some sugar substitutes can, and it doesn’t feel as evil as say, aspartame.

If you’re a normal carb-ivore, I won’t try and sell this bread to you as “OMG you’ll never eat real bread again!” because that’s just silly. If you can eat real bread, eat real bread! I’m a normal carb-ivore and I find this bread tasty, but it certainly won’t replace my love of baguettes. But if you’re not able to eat normal bread, whether for a short time or indefinitely, I really hope this recipe brings some tastiness into your life!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from whole new mom

Flax Bread

Serves 8

Ingredients:

  • 1 cup / 180g flax meal

  • 1 1/2 tsp baking powder

  • 1 tsp - 1 Tbsp / 5-15g xylitol, optional

  • 2 eggs

  • 1/2 cup / 119g water

  • 1/3 cup / 74g coconut oil, melted

Directions:

Preheat oven to 350°F / 177°C. Grease an 8x8in / 20x20cm square pan or 8in / 20cm round cake pan.

  1. In a medium bowl, combine flax meal, baking powder, and xylitol, if using.

  2. In a small bowl, lightly beat eggs. Add eggs to dry mixture along with water and coconut oil; mix until well combined.

  3. Let sit for a few minutes to thicken up slightly, then pour and spread into prepared pan.

  4. Bake for about 20 minutes or until turning golden-brown and bread is springy to the touch.

Jenny’s Notes:

  • To make this bread paleo, use baking powder that doesn’t include cornstarch in it.

  • You can make your own flax meal by grinding flax seeds in a food processor or coffee/spice grinder. Quick and easy! I do this every time.

  • Other GF flours can be substituted for part of the flaxmeal. I like to substitute about 25% (so 1/4 cup in this recipe) of the flax meal for buckwheat flour.

  • Really any fat can be used instead of coconut oil, choose your preference!

Flax Bread
Yield 8
Author
Prep time
7 Min
Cook time
20 Min
Inactive time
3 Min
Total time
30 Min

Flax Bread

A versatile flatbread made with ground flax seeds that suits a variety of special dietary needs, including gluten-free, dairy-free, sugar-free, yeast-free, keto, paleo, and candida diet friendly.

Ingredients

Instructions

  1. Preheat oven to 350°F / 177°C. Grease an 8x8in / 20x20cm square pan or 8in / 20cm round cake pan.
  2. In a medium bowl, combine flax meal, baking powder, and xylitol, if using.
  3. In a small bowl, lightly beat eggs. Add eggs to dry mixture along with water and coconut oil; mix until well combined.
  4. Let sit for a few minutes to thicken up slightly, then pour and spread into prepared pan.
  5. Bake for about 20 minutes or until turning golden-brown and bread is springy to the touch.

Notes

  • To make this bread paleo, use baking powder that doesn’t include cornstarch in it.
  • You can make your own flax meal by grinding flax seeds in a food processor or coffee/spice grinder. Quick and easy! I do this every time.
  • Other GF flours can be substituted for part of the flaxmeal. I like to substitute about 25% (so 1/4 cup in this recipe) of the flax meal for buckwheat flour.
  • Really any fat can be used instead of coconut oil, choose your preference!

Nutrition Facts

Calories

228.14

Fat

19.84 g

Sat. Fat

8.84 g

Carbs

8.54 g

Fiber

6.16 g

Net carbs

2.38 g

Sugar

0.40 g

Protein

5.69 g

Sodium

116.69 mg

Cholesterol

46.50 mg

Nutritional info is approximate. Based on 1 serving if recipe is made with 1 Tbsp of xylitol.

gluten free, dairy free, flaxmeal bread, candida diet friendly, sugar free, yeast free, flatbread, flaxbread focaccia, paleo, keto
bread, special diets
American
Did you make this recipe?
Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs
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Buttermilk Bread

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Last Updated August 7, 2024

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

What’s the first thing that comes to mind when someone says, "Buttermilk"?  

For me, that would be buttermilk pancakes. The lightest and fluffiest of all pancakes. If you live in the south, maybe that's buttermilk biscuits. Maybe your favorite cake recipe or scone recipe calls for buttermilk. Whatever it may be, these delectable food items all have one thing in common: Their light crumb, a.k.a. fluffiness. The high acidity in the buttermilk reacts with the leavening agent, like baking soda, thus creating a beautiful rise, and a nice, light product.  

I don't often have buttermilk on hand; I find it much easier to make my own as I always have milk and lemon juice/vinegar on hand. Lemon juice or vinegar are both very acidic and will have a similar effect on the leavening agent. However, there is something so satisfying about using true buttermilk in a recipe. After all, Milk and Lemon Juice Pancakes don't sound nearly as appealing as Buttermilk pancakes.   

So, a trip to the store, a carton of buttermilk bought, pancakes made and eaten.  Now, there is only 7/8 of a carton of buttermilk left in your fridge.  The likelihood of making 7 or more batches of buttermilk pancakes before the buttermilk goes bad is, well, not likely.  (But if you do, let me know, I’ll come live at your house!)  

The question remains, what I can do with the rest of this buttermilk without being wasteful?  Make buttermilk bread! (Another side note, if you like to drink buttermilk straight, well then.  You just can't relate with our buttermilk overload predicament, can you?)  The fluffiness factor we were talking about earlier still plays a role in this bread.  So fluffy.  Makes great toast.  And did I mention french toast?  Now you can serve buttermilk french toast! Oh yes. Full circle, baby. Actually, I don't really know where the circle started, so it's hard to tell if we actually came full circle...

On to the recipe! 

Recipe adapted from Jane's Sweets and Baking Journal

Buttermilk Bread

Makes 2 approx. 9x5 inch loaves

Ingredients:

  • 5-6 cups / 620-740g all-purpose flour

  • 1 Tbsp / 9g instant yeast

  • 2 tsp / 10g salt

  • 2 cups / 474g buttermilk

  • 1 Tbsp / 20g maple syrup or honey

  • 2 Tbsp / 28g oil or melted butter

Directions:

Oven 375°F / 190°C.  Grease two approx. 9x5in / 24x13cm loaf pans.

  1. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt. Mix together. Add buttermilk, maple syrup, and oil, mixing well.  Switch to the dough hook if using a stand mixer.  

  2. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed. This should take about 5-7 minutes with a stand mixer, 10 minutes by hand. If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.

  3. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.  

  4. When bread has risen, punch or press down to degas it. Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.  

  5. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour. Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action. The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension. If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth.  The surface tension will create a nice crust for your dough. This is called shaping a "Boule." If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.  

  6. Repeat with other half of dough.  Place towel or plastic wrap over the two boules and let rest for 15 minutes.

  7. Shape each round into a loaf and place in prepared pans.  Place back in a warm place to double, about 1 hour.  Preheat your oven towards the end of this time.  

  8. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam.  A spray bottle works well.  Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C.  Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.  

Buttermilk Bread
Yield 20
Author
Prep time
40 Min
Cook time
30 Min
Total time
1 H & 10 M

Buttermilk Bread

A soft white bread made extra fluffy with the use of buttermilk. Great for toast and french toast.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 375°F / 190°C. Grease two approx. 9x5in / 24x13cm loaf pans.
  2. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt. Mix together. Add buttermilk, maple syrup, and oil, mixing well. Switch to the dough hook if using a stand mixer.
  3. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed. This should take about 5-7 minutes with a stand mixer, 10 minutes by hand. If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.
  4. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.
  5. When bread has risen, punch or press down to degas it. Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.
  6. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour. Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action. The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension. If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth. The surface tension will create a nice crust for your dough. This is called shaping a "Boule." If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.
  7. Repeat with other half of dough. Place towel or plastic wrap over the two boules and let rest for 15 minutes.
  8. Shape each round into a loaf and place in prepared pans. Place back in a warm place to double, about 1 hour. Preheat your oven towards the end of this time.
  9. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam. A spray bottle works well. Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C. Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.

Nutrition Facts

Calories

161.19

Fat

2.00 g

Sat. Fat

0.28 g

Carbs

30.42 g

Fiber

1.12 g

Net carbs

29.30 g

Sugar

2.10 g

Protein

4.79 g

Sodium

239.83 mg

Cholesterol

0.95 mg

Nutritional information is approximate and based on 1 slice from 20 servings.

bread, white bread, carbs, buttermilk, toast, french toast bread
Bread
American
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Whole Wheat Bread

/

Last Updated August 7, 2024

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Simple, delicious, whole wheat bread. No batons, bread machines, or rocket scientists required. Actually, if you have a bread machine your bread making life is probably a lot simpler than mine. I enjoy working the bread with my own hands, though.  It's very therapeutic and gives you a nice upper body workout. Which means you could then eat more bread, yes?

Anyway, this is a simple, versatile bread, good for sandwiches, toast, and...bread.  

Recipe adapted from The Frugal Girl

Whole Wheat Bread

Makes 2 approx. 9in / 23cm loaves

Ingredients:

  • 1 1/2 Tbsp / 14g instant yeast

  • 2 1/2 tsp / 13g salt

  • 3 cups / 384g whole wheat flour

  • 2 3/4 cups / 330g all-purpose flour

  • 2 1/3 cups / 552g warm water (about 110°F / 43°C)

  • 1/4 cup / 80g maple syrup or honey

  • 1/4 cup / 56g oil or melted butter

Directions:

Oven 350°F / 177°C.  Grease 2 approx. 9x5in / 23x13cm bread pans. 

  1. Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.  

  2. Add warm water, maple syrup, and oil.  Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.  

  3. Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.  

  4. Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.  

  5. Grease a large bowl and place dough in it.  Flip the dough over once so that both sides are lightly greased.  Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.  

  6. When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.  

  7. Separate dough into two equal pieces.  Roll or press one piece out into a small rectangle.  It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches.  Starting from the short end, roll the dough up and place in your prepared pan.  Repeat with second piece.  

  8. Place towel back over loaves and let rise until doubled, about 30-45 minutes.  

  9. When loaves have risen, bake for about 30 minutes.  They should sound hollow when tapped on the bottom or internal temperature should read about 205°F / 96°C.  

  10. Cool in pans 10 minutes before removing and allowing to cool completely.  

Jenny's Notes:

  • If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan.

  • I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile.  

  • The rolling step creates surface tension in the bread, and therefore a prettier loaf.

Whole Wheat Bread
Yield 20
Author
Prep time
35 Min
Cook time
30 Min
Total time
1 H & 5 M

Whole Wheat Bread

Classic everyday whole wheat bread, great for sandwiches, toast, or anyway you like to eat bread!
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 177°C. Grease 2 approx. 9x5in / 23x13cm bread pans.
  2. Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.
  3. Add warm water, maple syrup, and oil. Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.
  4. Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.
  5. Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.
  6. Grease a large bowl and place dough in it. Flip the dough over once so that both sides are lightly greased. Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.
  7. When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.
  8. Separate dough into two equal pieces. Roll or press one piece out into a small rectangle. It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches. Starting from the short end, roll the dough up and place in your prepared pan. Repeat with second piece.
  9. Place towel back over loaves and let rise until doubled, about 30-45 minutes.
  10. When loaves have risen, bake for about 30 minutes. They should sound hollow when tapped on the bottom or the internal temperature should read about 205°F / 96°C.
  11. Cool in pans 10 minutes before removing and allowing to cool fully.

Notes

If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan. I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile. The rolling step creates surface tension in the bread, and therefore a prettier loaf.

Nutrition Facts

Calories

162.77

Fat

3.50 g

Sat. Fat

0.30 g

Carbs

29.38 g

Fiber

2.69 g

Net carbs

26.69 g

Sugar

2.54 g

Protein

4.53 g

Sodium

254.58 mg

Cholesterol

0.00 mg

Nutritional information is approximate and based on 1 slice from a 10-slice loaf.

vegan, dairy-free, whole wheat bread, wheat germ, honey, maple syrup, toast, french toast, whole wheat sandwich bread, homemade bread, loaves
Bread
American
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Pumpkin Coconut Energy Bars

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One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much. 

Sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious. But delicious does not always have to be nutritious.  Everything in moderation.

Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Namely, Pumpkin Coconut Energy Bars. They’re pumpkin spiced, vegan, dairy-free, and gluten-free (if you use gluten-free oats), so most everyone can enjoy them! They’re sweetened with dates which also makes them refined sugar free.

Eat them as dessert, snack, after-workout boost, or for on the go. By nature they’re a bit soft, so if you prefer them harder keep them in the fridge or freezer until you need a little nutritious pick-me-up.

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Recipe adapted from Nutritionist in the Kitch

Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

  • 1 cup / 160g pitted dates

  • 1/2 cup / 75g nuts of choice, raw and unsalted

  • 2 Tbsp / 24g pumpkin seeds or chia seeds

  • 2 Tbsp / 14g unsweetened shredded or flaked coconut

  • 1/4 cup / 23g oats

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves

  • 1/4 tsp ginger

  • 1/4 cup / 60g pumpkin puree

Directions:

  1. Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

  2. Line an 8x8in / 20x20cm square baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

  3. Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

  4. Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

  • I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha

Pumpkin Coconut Energy Bars
Yield 8-10 servings
Author
Prep time
15 Min
Total time
15 Min

Pumpkin Coconut Energy Bars

No-bake pumpkin bars with plenty of fall spice, coconut, and pumpkin seeds. Vegan, gluten-free if using gluten-free oats, refined-sugar free, and dairy-free.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Combine all ingredients in a food processor. Blend for several minutes, until slightly chunky or completely smooth, as you wish.
  2. Line an 8x8in / 20x20cm square baking dish with parchment paper. Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.
  3. Scoop mixture into dish and carefully spread to the edges. Use lightly oiled or wet hands to help this process. Sprinkle with more coconut, pumpkin seeds, or both.
  4. Place in the freezer for a couple hours, then slice into bars. Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be.

Nutrition Facts

Calories

149.51

Fat

6.45 g

Sat. Fat

1.46 g

Carbs

22.40 g

Fiber

3.70 g

Net carbs

18.70 g

Sugar

13.99 g

Protein

3.46 g

Sodium

32.30 mg

Cholesterol

0.00 mg

Nutritional information is approximate and based on 8 servings.

pumpkin, pumpkin spice, fall recipe, no bake, vegan, dairy free, gluten free, refined sugar free, pumpkin seeds, raw, coconut
dessert, snack
American
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Banana Coconut Breakfast Cookies

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Last Updated July 23, 2024

Do you like cookies? Would you like to eat cookies for breakfast, or anytime? Then these cookies are for you, because they’re delicious and also healthy!

These Coconut Banana Breakfast Cookies have no refined sugar. Think bananas, coconut, pecans, and apricots with a light touch of maple syrup and oats. Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we?? 

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to ethically and responsibly made items, small businesses, and where applicable, American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

Banana Coconut Breakfast Cookies

Makes about 15 cookies

Ingredients:

  • 1 1/2 cups / 135g quick oats

  • 1 cup / 80g unsweetened flaked or shredded coconut

  • 2/3 cup / 66g pecan halves, coarsely chopped

  • 1/4 cup / 35g almonds, coarsely chopped

  • 1 Tbsp / 10g flax seeds

  • 1/2 tsp salt

  • 1/2 cup / 65g dried apricots, chopped

  • 3 / 300g very ripe bananas, mashed

  • 1/4 cup / 56g coconut oil, melted

  • 1 Tbsp / 20g maple syrup

  • 1 tsp / 5g vanilla extract

Directions:

Oven 350°F / 177°C

  1. In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add bananas, coconut oil, maple syrup, and vanilla until combined. 

  2. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat. 

  3. Bake 23-25 minutes, until lightly golden. 

Jenny's Notes:

  • Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!

  • You can use rolled oats for these cookies in place of the quick oats. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that rolled oats are slightly less absorbent than quick oats, so you may need to add slightly more.

Banana Coconut Breakfast Cookies
Yield 15
Author
Prep time
20 Min
Cook time
25 Min
Total time
45 Min

Banana Coconut Breakfast Cookies

Healthy cookies made with bananas, coconut, nuts, seeds, and fruit, and sweetened with maple syrup. Excellent for breakfast, dessert, or anytime snack! Gluten free, dairy free, vegan, and refined sugar free.
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Oven 350°F / 177°C
  2. In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add bananas, coconut oil, maple syrup, and vanilla until combined.
  3. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat.
  4. Bake 23-25 minutes, until lightly golden.

Notes

  • Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up.  Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup.  I recommend also trying dried blueberries and dried cherries!
  • You can use either quick oats or rolled oats for these cookies. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that rolled oats are slightly less absorbent than quick oats, so if using rolled oats, you may need to add slightly more.

Nutrition Facts

Calories

145.27

Fat

8.24 g

Sat. Fat

3.68 g

Carbs

17.02 g

Fiber

2.36 g

Net carbs

14.68 g

Sugar

6.6 g

Protein

3.19 g

Sodium

79.49 mg

Cholesterol

0 mg

Nutritional information is approximate and based on 1 cookie if recipe makes 15 cookies.

healthy cookies, vegan, gluten free, dairy free, refined sugar free, breakfast cookies
dessert, breakfast
American
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Some raisins snuck into these ones

White Russian Tart

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Last updated on September 15, 2024

This tart is a refreshingly scrumptious, not-as-guilty dessert. It is no-bake, gluten-free, refined-sugar free, and somehow delicious. It’s filled with healthy fats which help keep you satisfied for longer than sugary, carb-heavy desserts.

Crust

The crust is like a chewy Lara bar, made of dates, nuts, coconut and cocoa powder to make it dark and chocolatey.

Dark Chocolate Cream

Next, there is a smooth, dark chocolate layer spiked with vodka and Kahlua. You’d never guess the main ingredient for this “cream” is avocado.

Mascarpone Cream

The top layer is decadent and lightly sweetened mascarpone. Put the three layers together and you have yourself quite the treat!

A healthy dessert? Is it any good?

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go belong in desserts, or generally replacing healthier ingredients for less healthy ones) I look for the 3 different categories of reactions from my tasters:

  1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating. Something a normal or even picky eater would eat. 

  2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it. AKA, just not as good as it’s regular counterpart.

  3. The category of "I would rather just eat a salad."  If actual fruits and vegetables are tastier than the “dessert” that is trying to be passed off, then that recipe should probably be scrapped.

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts. I have a love and respect for both, and each have their place. Some days it's honey, nuts, and coconut oil; other days it's sugar, heavy whipping cream, and butter. Variety is the spice of life. Today, it's dates, avocado, and mascarpone.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

White Russian Tart

Serves 8-12

Ingredients:

Chocolate Crust

  • 1-1/2 cups / 210g whole almonds

  • 2 Tbsp / 10g unsweetened shredded coconut

  • 4-5 medjool or 8-10 / 100g deglet dates, pitted

  • 1/2 tsp vanilla extract

  • 1 Tbsp / 7g unsweetened cocoa powder

  • 1/4 tsp salt

Chocolate Vodka Cream

  • 1/4 cup / 56g unrefined coconut oil, melted

  • 1 Tbsp finely ground coffee beans

  • 1 large ripe avocado, peeled, pit removed, and sliced

  • 3 Tbsp / 20g unsweetened cocoa powder

  • 1 tsp vodka

  • 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)

  • 2 Tbsp / 40g+ maple syrup, or more to taste

Mascarpone Cream

  • 8 oz / 225g mascarpone cheese

  • 1 Tbsp / 20g maple syrup

  • 1 tsp vanilla extract

Directions:

Make the Chocolate Crust

  1. In a food processor, combine almonds and coconut and pulse until small crumbles. 

  2. Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

  3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

  1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally. 

  2. Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

  1. Combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it. 

  2. Place in fridge for about 2 hours before serving.   

Jenny's Notes:

  • This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

  • Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

White Russian Tart
Yield 8-12
Author
Prep time
35 Min
Inactive time
2 Hour
Total time
2 H & 35 M

White Russian Tart

Chewy chocolate almond and date crust, creamy chocolate cream, topped with a lightly sweet mascarpone cream. This dessert is decadent and also gluten-free, refined sugar-free, no-bake, and full of healthy fats.

Ingredients

Chocolate Crust
Chocolate Vodka Cream
Mascarpone Cream

Instructions

Make the Chocolate Crust
  1. In a food processor, combine almonds and coconut and pulse until small crumbles.
  2. Add dates, vanilla, cocoa powder, and salt. Process until well combined.
  3. Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.
Make the Chocolate Vodka Cream
  1. Combine melted coconut oil, coffee, avocado, cocoa powder, vodka, Kahlua, and maple syrup in a food processor until smooth. Stop and scrape down sides and bottom occasionally.
  2. Spread over crust and place in freezer for about 30 minutes.
Make the Mascarpone Cream
  1. Combine mascarpone, maple syrup, and vanilla in a small bowl. Take the tart out of the freezer and spread mascarpone mixture over it.
  2. Place in fridge for about 2 hours before serving.

Notes

  • This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 
  • Also, I like to use black cocoa powder in this recipe.  Black cocoa powder is what gives Oreos their signature black color.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult.)  If you can get your hands on it, it's really great. I usually order it from Amazon. 

Nutrition Facts

Calories

358.31

Fat

29.26 g

Sat. Fat

15.72 g

Carbs

22.26 g

Fiber

5.01 g

Net carbs

17.27 g

Sugar

14.6 g

Protein

5.29 g

Sodium

92.3 mg

Cholesterol

28.35 mg

Nutritional information is approximate. Based on 8 servings.

no bake, refined sugar free, gluten free dessert, raw dessert
dessert
American
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