These cookies have been a serious work in progress, but all the hard work has paid off. We are talking a soft, chewy, chocolate chunk cookie, you know, the kind where it has the crisp outer layer but a almost toffee like centre. Yup, just like all my recipes, Im seriously proud of this one. Some of the ingredients may be a bit different to what you are used to, and possibly expensive, but trust me, with these ingredients a little goes a long way, so expect to see a lot more recipes with the likes of coconut sugar and almond flour because I have a lot to get through!
Makes 9 Large Cookies
1 Cup Almond Flour
1/3 Cup Melted Coconut Oil
1/4 Cup Coconut Sugar
1/2 Tsp Salt
1 Large Egg
50g Dark Chocolate Chunks
1/2 Tsp Bicarbonate Soda
1 Tsp Vanilla Extract
Pre-heat your oven to 180°C and line a baking tray with baking parchment. Using an electric hand whisk, beat the coconut oil and sugar together until just combined and then add the egg, continuing to whisk until a thick, mousse like mixture forms. Next fold in the almond flour followed by the remaining ingredients. Chill in the fridge for 20-30 mins. Spoon your cookie dough onto the baking tray, leave about an inch around the cookie as they will spread whilst baking and bake in the pre-heated oven from 12-15 mins, until the cookies are golden but still slightly soft on top as they will set as they cool. These will keep in an air tight container for up to a week but obviously they are best enjoyed fresh!
I kid you not this recipe took me a grand total of about 8 attempts to make the perfect fudgy brownies, some too dry, some tasting down right disgusting and some more of a cake then a brownie. But, behold, I finally mastered the recipe and they taste unbelievable, about time too, because believe it or not, I was starting to get sick of eating brownies and so was the rest of my family!
These brownies are fudgy, thick, gooey, with an amazing crinkly outer crust. If you are looking fo the ultimate healthy flourless brownie then you have come to the right place. Whats even better… they are oh so simple to whip up.
The problem I find with most ‘healthy’ brownie recipes is they are less like a brownie and most are a sweet, dry cake, which may only be 100 calories but id rather save those 100 calories for something worth while. These brownies do not disappoint, at just under 200 calories per portion, these healthy brownies will have you coming back for more and more.
These brownies are super easy to make and in about half an hour you will have warm, fudgy, healthy brownies waiting for your to tuck into.
Makes: 9-12 Brownies
1 Cup Oat flour (Blend some oats)
1/2 cup maple syrup
1/3 cup melted coconut oil
225g Black beans (Drained)
50g dark chocolate
1/2 tsp baking powder
2 tbsp cocoa powder
2 Large eggs
Pinch of Salt
- Pre-heat the oven to 180°C. Place all the ingredients except for the coconut oil and chocolate in a food processor and blend.
- Whilst the ingredients are blending in a bowl, melt the chocolate and coconut oil in the microwave until the chocolate has just about melted and then stir the two together.
- Add the chocolate and coconut oil mixture to the food processor and make sure everything is throughly combined. Pure this mixture into a lined baking tin and bake in the pre-heated oven for 10-15 minutes until the mixture has just about set in the middle. The less you cook them, the more gooey they will be.
- Remove from the oven and leave to cool for about 30 minutes. Chop into slices and dive in!
Ohhhhhh, I have outdone myself this time. I have made ALOT of recipes, all of which I love (obviously) BUT this one tops them all. If you are going to try any of my recipes make sure you give this one a go. Trust me, once you make these healthy high protein blondies you will being making them every weekend!
Recently I did a little poll on my Instagram (@andyhillocks if you’re not following me already…) to see if you guys prefer healthy recipes or high protein recipes. High protein won by a rather high margin, so I set on the mission to make some high protein blondies, but conveniently these are super healthy, soooooo, win win right!
This recipe contains a brown sugar alternative called Sukrin Gold, made out of polyols (sugar alcohols). You can get it from most super markets now days and a little goes a long way and its kinda a must for this recipe, which is kinda handy because it means you can just keep on making blondies! ;). Okay, thats enough talking, time for some blondies!
Yields: 12 Blondies
1 400g can of Chickpeas (drained and washed)
100g Smooth Peanut Butter
50g Flour (I used oat flour, but plain flour is fine)
80g Sukrin Gold
60g Protein Powder (I used vanilla)
70g Chocolate Chips (I used reduced sugar dark chocolate ones)
1/2 Tsp Bicarbonate Soda
1/2 Tsp Baking Powder
4 Tbsp Milk (I used Almond Milk)
The beauty of this recipe is it’s a throw it all in the food processor kind of job. Firstly pre-heat your oven to 180ºC and line a 35×25 cm non stick tray with greaseproof paper. Next chuck everything except the chocolate chips into the food processor and blitz until smooth. Depending on the protein powder you used you may need a little more milk, the mixture should be just dropping off a spoon. Put the mixture into a bowl and add 3/4 of the chocolate chips and stir in. Transfer the mixture to the lined baking tray and sprinkle the remaining chocolate chips on top. Bake in the oven for 12-18 minutes until slightly golden round the edges and a little soft in the middle as you want these to be fudgey. Allow to cool before removing from the tray and slicing into squares. These are when they are at their best, slightly warm and fresh. These will keep up to a week in the fridge in an air tight container!
This chocolate banana bread recipe is my new fave, although everyone in my family has had enough banana bread now to last them a life time! ;). Its such a versatile recipe which you can make your own by adding different spices, chopped dried fruit, nuts or maybe even a little naughtier and adding some chocolate chips :O.
100G Oat Flour
100G Wholewheat Flour
3-4 Medium Sized Ripe Banana’s
2 Tbsp Maple Syrup/Honey
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Cinnammon
15G Cocoa Powder
2 Tsp Vanilla Extract
Pinch of Salt
Don’t worry, its suuuuper easy to make. Add all the dry ingredients into a bowl (excluding the cocoa powder), and add all the wet ingredients into a separate bowl. Next, combine the wet ingredients with the dry and throughly stir. Once everything is combined, spoon out half the mixture into a bowl and add/mix in the cocoa powder. Finally add the cocoa mixture to the original mixture swirling with a knife to give a marbled effect. Spoon into a lined loaf tin and bake at 180°C/350f for 40-45 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool. I like to eat mine with a thick spread of peanut butter, but just on its own is amazing!! 🙂
I will quite often have library days at uni, where I will spend the entire day working on essays. This means I need a supply of food to keep my brain fuelled with good, nutritious energy. These bars are great for such an occasion, they are small and compact with a punch of energy and they taste great! The best thing about them? They are so easy to make, and a whole batch goes a long way!
Yields: 8 Bars
50G Pumpkin Seeds
30G Chia Seeds
50G Sunflower Seeds
75G Goji Berries
50G Almonds (or any nut of your choice)
30G Coconut Oil (Melted)
100G Medjool Dates
80G Chocolate (I use 90% cocoa solids)
The first thing you are going to want to do is in a food processor is blend the dates and coconut oil together until a paste forms, you may need to add a couple of table spoons of water. Transfer the date mixture to a bowl and then place all the remaining ingredients (except for the chocolate) in a food processor and pulse leaving a little bit of texture in the seeds. Add the blended seeds to the date mixture and combine. Transfer to a lined 8″x 5″ tray and allow to chill in the fridge for 30 minutes. Whilst the seed mixture is chilling melt the chocolate in a bowl. Remove the seed mixture from the fridge and spread the chocolate on top, then chill for a further 30 minutes or until the chocolate has set. Divide into 8 squares and try not to eat them all at once! 😉