Apr 8, 2018 Jul 12, 2017
Isn’t everything better with chocolate? Today I made my incredibly easy peanut butter cookies but upped the game by adding dark chocolate chunks and extra peanuts. Oh My! They are so good and so easy. These peanut butter cookies have no flour so they’re even gluten free. This is a simple one bowl recipe and I just added some chopped up 70% chocolate bar and some additional chopped salted peanuts. I don’t think I’ll ever make them plain again.
You could use chocolate chips but using a plain dark chocolate bar is a healthier choice. Just use my original recipe for peanut butter cookies and add about 1/4 cup of chocolate chunks or peanuts or 1/4 cup total mixture of both. Click here for the recipe. – Jenny Jones
May 13, 2017
These are not raisins – they’re melted chunks of dark chocolate. I wanted an easy dessert and he wanted chocolate. So I made my easy peanut butter cookie recipe with added dark chocolate… oh and some extra added peanuts too. This recipe is so flexible and they turned out fantastic. I chopped up about 1/3 of a 72% dark chocolate bar from World Market but you could use Ghirardelli dark chocolate chips, and then I chopped up some roasted peanuts. I stirred them all into the simple cookie dough and wow, they were good.
Even if you make the original peanut butter cookie recipe, you will love that they have no flour and there is no butter or oil. So they are gluten free, healthy, and super easy to make. Click here for the recipe. – Jenny Jones
Dec 5, 2016
I love this! It’s a healthy dessert full of fiber and dark chocolate. It’s made with no white flour, no butter, and it’s a super easy one-bowl recipe. And if you line your pan with foil, there’s almost no cleanup. You can use walnuts but I find that pecans, especially when they are toasted first, have so much more flavor so they are my nuts of choice for most baking. In fact, I toast one bag at a time and keep them refrigerated for all my baking.
Now about the chocolate: Using a 70% dark chocolate bar is the healthiest choice and I like to use the 72% bar from World Market but you do have to chop it up so chocolate chips are definitely easier. I recently discovered Ghirardelli 60% dark chocolate chips and they are great but bigger than most so I did not like the result when I added them whole. So I chopped them into smaller pieces and an added benefit was there was more chocolate in every bite.
These are the chocolate chips I used, but I chopped them up first:
And here is what the World Market bar looks like:
My favorite thing, besides the delicious, chewy taste of this healthy dessert bar, is how incredibly easy it is. One bowl, no mixer, just mix it all up and bake. These healthy oatmeal chocolate chip bars are not just dessert – I must confess I also have them with breakfast. For a healthy dessert or a chewy oatmeal breakfast bar, just click here for the recipe. – Jenny Jones
Nov 27, 2016
Here’s a closeup of my Crispy Oatmeal Chocolate Chip Cookies. They are big! These are the ones made with 100% whole grains and no butter. Before baking you press them flat with a fork and they spread even more when they bake and come out super thin and crispy. I made them last night and the recipe makes twelve. There are five left. Click here for the recipe. – Jenny Jones
Oct 23, 2016
I really enjoy this moist buttermilk cake, especially because it’s another one of my easy, one-bowl recipes. The combination of spices in the cake along with a mild cream cheese frosting really works for me and I always like any frosting I can make without butter, but it’s also good with chocolate frosting. (You can use the frosting from my zucchini chocolate cake.) It may not be a fancy special occasion cake but my favorite cakes are quick and easy so I mostly bake and frost in the same pan. However, it’s easy to transfer this cake onto a plate and frost the sides as well, like in my photo.
I kept the recipe simple using just all purpose flour but it’s hard to tell the difference between the 100% all purpose and the one made with half whole wheat pastry flour. This recipe calls for 1 1/4 cups of flour so I use 1/2 cup + 2 tablespoons of all purpose flour with 1/2 cup + 2 tablespoons of whole wheat pastry flour. If you like desserts without butter like I do, you should try this easy spice cake. Click here for the recipe. – Jenny Jones
Oct 5, 2016
You won’t find a coconut cake anywhere that’s this easy to make. One bowl. Simple ingredients. Quick and easy recipe. It’s a variation of my easy one bowl yellow cake with just a couple of changes and one of them is of course, lots of coconut. This is an easy cake you can make quickly and have a delicious homemade dessert ready any time.
I try to always use ingredients that most people either have on hand or can easily find. And I always try to bake without butter and I have done it again with this cake. Even the cream cheese frosting is made without butter and I promise you will not miss it. What you will miss is the rest of the cake because it will disappear very quickly! Click here for the recipe. – Jenny Jones
Sep 30, 2016
This may be the easiest cookie recipe ever. No mixer, no flour, no butter, and only five ingredients. Well… make that six. It’s my peanut butter cookie recipe but this time I added chocolate chips. Wow! They were so good I made them twice this week. It’s a winning combination: peanut butter and chocolate, and even healthier by using dark chocolate chips so I just had to share my “new” recipe.
This recipe is so flexible that next time I might add some extra chopped peanuts too. This simple recipe is so easy, even if you don’t bake, you can make these cookies. – plain or with chocolate chips. Click here for the recipe. – Jenny Jones
Sep 11, 2016
Not eating enough vegetables? Here’s one way to eat a little more. Besides adding a bit of nutrition to this easy cake, zucchini also makes it beautifully moist. This yummy cake is made without butter, only using vegetable oil or extra light olive oil instead. Most cakes tend to get overdone around the edges so I recommend using a cake strip. Click here to learn more.
Have some fun and serve this “chocolate cake” to your family and ask them to guess what’s in it. Nobody would guess zucchini. I’m always finding new ways to bake without butter so the only butter here is a little in the frosting if you choose to use it. As for this delicious cake, you can just call it what it is – a delicious, moist, and a little bit healthier chocolate cake. Click here for the recipe. – Jenny Jones
Sep 5, 2016
They are low in sugar with as many diced apples as I could squeeze in. The top is the best part because I sprinkle it with a little cinnamon & sugar before baking. I used a mix of Granny Smith and gala apples and I was out of buttermilk so I used a mixture of milk and plain yogurt (about 1/2 & 1/2) and it worked great.
There’s no butter in these lightly sweet, delicious muffins, but they don’t need it. Anything baked with apples is always going to be good. It’s apples! Click here for the recipe. – Jenny Jones
Blueberries were on sale yesterday so I made muffins. These are part whole wheat, part white, and I followed my lemon-blueberry muffin recipe but without the lemon. (I forgot to buy a lemon!) So no lemon peel and no lemon glaze and instead of the glaze I just sprinkled the tops with a little sugar for a nice, sweet, crispy top. Oh, and I was out of buttermilk so I mixed up some milk and yogurt, about 1/2 and 1/2 and it worked great. Imagine if I had some lemon yogurt!
We had these delicious whole wheat blueberry muffins as part of our breakfast and I’m planning another one for dessert after my beef stew. Blueberries are called “brain food” for all the antioxidant benefits they provide to help protect against Alzheimer’s and other diseases. So while they’re still affordable, I recommend eating blueberries any way you can… like my blueberry pancakes, coffee cake, or my fancy lemon-blueberry bundt cake. To make these easy whole wheat muffins or the lemon-blueberry muffins, click here for the recipe. – Jenny Jones