If you think that delicious brownies without flour, refined sugar, or butter sounds too good to be true, then let this recipe be the one that changes your mind.

Although not quite as rich and dense/fudgy as traditional brownies, this healthier version is the perfect antidote to any chocolate craving, and the batter is quick and simple to whip up (in one bowl!).

I made these in a 7 x 11 inch rectangular pan because I’ve been without my trusty 8 x 8 inch square pan for a while now… without any memory of what happened to it (hmmm: mom brain is real, my friends). When baked in an 8 x 8 pan, the brownies will turn out thicker.

If you’re looking for a chocolatey, but more heart-healthy, dessert to treat your loved ones to on Valentine’s Day, then look no further!

Healthy One Bowl Flourless Brownies (Gluten-free, Grain-free)

by Lauren Zembron

Ingredients

• 3 large eggs, preferably organic
• 1 cup well-stirred creamy/smooth all-natural unsweetened almond butter, (the only ingredients should be almonds and salt)
• 2 Tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1/3 cup coconut sugar
• 1/3 cup unsweetened cocoa powder, sifted
• 1/2 tsp baking soda
• 1/8 tsp Kosher salt
• 1/2 cup dark chocolate chips

Instructions

Preheat oven to 350°F and line an 8 inch square (or 7 x 11 rectangular) baking pan with parchment paper going both ways (leave a bit of excess paper hanging over the sides of the pan to allow for easy removal).

Whisk the eggs in a large mixing bowl until lightly beaten, then stir in almond butter, maple syrup, vanilla, sugar, cocoa powder, baking soda, and salt with a rubber spatula or spoon until smooth. The batter will be very thick and sticky.

Fold in chocolate chips.

Spoon the batter into the prepared pan, and spread it into an even layer.

Baking for 15-17 minutes (or 14-16 minutes if using a 7 x 11 pan), or until a toothpick inserted into the middle of the brownies comes out mostly clean. The brownies will rise in the oven, but then deflate while they cool.

Let brownies cool completely before lifting them out of the pan using the overhanging parchment paper. Cut into squares.

Estimated Nutrition Per Serving (1 brownie)

• Calories: Approximately 190 calories
• Total Fat: 12 grams
• Saturated Fat: 1-2 grams
• Cholesterol: 15-20 mg
• Sodium: 90-100 mg
• Total Carbohydrates: 16-18 grams
• Dietary Fiber: 2-3 grams
• Total Sugars: 11-12 grams
• Protein: 4-5 grams

Puffy, soft, and chewy in the center with a bit of crunch from a cinnamon sugar coating, snickerdoodles are a perennial favorite, especially during this time of the year when platters and tins of cookies abound. Altering the traditional version into a healthy cookie is simple, and if you’re well versed with paleo baking, you most likely already have all of the necessary ingredients in your kitchen.

One of the many perks of vegan baking is that your kids (and you!) can safely lick the bowl and eat as much raw dough as you want. Jack, (who turned two last month!), was given the honor of licking the spatula, and kept saying “yummy!”.

Agreed, kiddo, agreed.

Paleo & Vegan Snickerdoodles

by Lauren Zembron

Ingredients

• 1 1/2 cups blanched almond flour
• 2 Tbsp coconut flour
• 1/4 tsp Kosher salt
• 1/4 tsp baking soda
• 6 Tbsp melted coconut oil (make sure to melt before measuring)
• 1/4 cup pure maple syrup
• 1 tsp pure vanilla extract
• 2 Tbsp coconut sugar (you could also use evaporated cane juice)
• 1 tsp ground cinnamon

Instructions

Preheat oven to 350°F. Line a large cookie sheet with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, coconut flour, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small microwave-safe bowl, whisk together the melted coconut oil, maple syrup, and vanilla extract. If your maple syrup is cold, the coconut oil might begin to solidify when you mix them together. If this is the case, simply microwave the mixture until liquified.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

In a bowl, whisk together the coconut sugar and ground cinnamon,

Using a cookie scoop (or spoon), scoop out the cookie dough, roll into balls, and then roll in the cinnamon sugar. Place cookie dough balls on prepared cookie sheet. Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 10 minutes, or until cooked through and lightly golden brown around the edges. Cookies will be very soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Estimated Nutrition Per Serving

Please note that these are approximate values and may vary based on specific ingredients used and portion sizes:

• Calories: 110 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 55mg
• Total Carbohydrates: 8g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 2g

My 3 Ingredient Peanut Butter & Honey Cereal Bars are by far my most popular recipe on Pinterest. I’ve been wanting to make a different version for a while now, and adding chocolate was a no-brainer.

I went back and read through a bunch of the comments on Pinterest, and although the overwhelming majority of them were positive, every once in a while I saw one that said the bars were too sweet and/or too gooey/sticky. For this version, I increased the amount of cereal and decreased the amount of honey. The chocolate layer helps to hold the bars together, but be forewarned: if not chilled, the bars WILL fall apart easily, so they are best eaten straight from the fridge or freezer.

When chilled, the cereal base stays crunchy with a lightly sweetened peanut butter flavor, and there’s just enough chocolate blanketing the top to deem the bars dessert-worthy.

Check out the subtle marble-like swirled effect of the coconut oil running throughout the chocolate!

If the classic chocolate & peanut butter combination is your weakness, (like it is mine), then these bars are a healthy way to indulge.

5 Ingredient Chocolate-Covered Peanut Butter Cereal Bars

by Lauren Zembron

Ingredients

• 1/2 cup natural unsweetened peanut butter (the only ingredients should be peanuts and salt), preferably organic, well-stirred
• 1/4 cup honey
• 4 cups toasted whole grain oats cereal (I used Cheerios)
• 2/3 cup dark chocolate chips
• 2 tsp unrefined virgin coconut oil

Instructions

Line an 8 x 8 inch square baking pan with parchment.

Combine peanut butter & honey in a large saucepan and set over medium heat. Heat until the ingredients melt, then remove from heat and stir until mixture is well combined. You may also melt the ingredients together in the microwave for 20-30 seconds.

Stir in cereal until evenly coated. The peanut butter & honey mixture will clump up, so make sure you thoroughly stir until the cereal is evenly coated. I found a metal spoon to be helpful.

Pour mixture into prepared pan, cover with parchment, and press firmly. A pastry roller will help to firmly and evenly pack down the mixture so the bars hold their shape. Make sure to really press down to ensure the mixture sticks together.

In a small microwave safe bowl, combine the chocolate chips and coconut oil. Heat for 30 second, stir, then heat for another 30 seconds. If still not melted, heat for an additional 15 seconds. Stir until fully melted and smooth. Evenly spread over the cereal mixture. The chocolate will form a thin layer.

Chill in the refrigerator for 1 hour or in the freezer for 30 minutes. Carefully cut into bars. Store individually wrapped in the refrigerator or freezer. If left at room temperature, the bars will not stick together as well as if they’re kept chilled.

Estimated Nutrition Per Serving

• Calories: 240 kcal
• Total Fat: 14g
  • Saturated Fat: 5g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 130mg
• Total Carbohydrates: 26g
  • Dietary Fiber: 2g
  • Sugars: 17g
• Protein: 5g

It’s officially fall, which means it’s officially apple season! It doesn’t look like fall in MA quite yet, as the leaves have yet to take on their fiery vibrant autumnal hues, but the past few days have certainly felt like fall what with the cool temps and brisk breeze.

There’s not much else I’d rather have on a chilly autumn evening (or, let’s be honest, morning), than warm apple crisp; and it’s hands-down the dish I’d pick if I could only have one dessert for the rest of my life. There are so many recipes for and variations on the classic apple crisp, and I have yet to taste one that I didn’t like… so here’s yet another version.

This crisp features cinnamon-kissed apples (sweetened only with reduced apple juice) crowned with a topping that tastes just like chewy-in-the-middle, crispy-around-the-edges oatmeal cookies. I’ve been loving it just as is, but it would of course be even more delicious topped with vanilla ice cream.

Pretty tempting, no?!

Oatmeal Cookie Apple Crisp

by Lauren Zembron

Keywords: bake dessert apples oatmeal crisp fall

Ingredients

• 5 medium-large (or 4 large) apples, preferably organic, peeled, cored, and thinly sliced
• 1 Tbsp freshly squeezed lemon juice
• 1 3/4 cup apple cider or unsweetened apple juice (not from concentrate), preferably organic, divided use
• 1 Tbsp arrowroot powder/flour
• 1/2 tsp ground cinnamon
• pinch of salt

Instructions

Preheat oven to 350°F. Toss the sliced apples and lemon juice together and spread in an even layer in a 9 inch baking dish.

Heat 1 1/2 cups apple juice in a small saucepan set over medium-high heat until simmering. Meanwhile, in a small bowl, whisk together the remaining 1/4 cup apple juice and arrowroot until no lumps remain. Whisk the “slurry” into the simmering apple juice. Bring mixture to a low boil, reduce heat to medium-low, and let simmer until mixture is has thickened and reduced by half – whisking every now and then – about 20 minutes. Remove from heat, whisk in cinnamon and salt, and pour over the apples in the baking dish.

For the oatmeal cookie crisp topping: In a medium mixing bowl, combine the oats, flour, coconut (or brown) sugar, salt, cinnamon, and nutmeg; whisk to combine. Stir in melted butter and maple syrup; stir to combine. Evenly scatter the crisp topping over the fruit.

Bake at 350°F for 30-35 minutes, until the crisp topping is golden brown and the fruit filling is hot and bubbling.

Let sit at room temperature for at least 10 minutes before serving. Best when served warm.

Estimated Nutrition Per Serving

• Calories: 290 kcal
• Fat: 11g
  • Saturated Fat: 6g
• Cholesterol: 24mg
• Sodium: 74mg
• Potassium: 160mg
• Carbohydrates: 48g
  • Dietary Fiber: 4g
  • Sugars: 32g
• Protein: 2g

Right around this time of year, people split off into one of two very distinct groups: a) those who fully embrace the changing of the seasons, welcome the commencement of cooler weather with open arms, and simply cannot wait to indulge in autumnal treats OR b) those who adamantly deny that summer is almost over, would much rather hang on to the warm weather, and refuse to eat anything remotely related to fall food.

Clearly I fall neatly & firmly into the former category.

I know that it’s not officially fall yet, but I actually have to give myself a pat on the back for holding off until mid September to buy a gallon of apple cider, hang fall-themed decorations on our doors, and cook with pumpkin puree. In past years, once the calendar turned from August to September, I fully immersed myself in all things fall regardless of what the temperature outside was.

At least this year in Massachusetts we’ve already had some days where it feels like fall!

In case summer weather is still hovering over your city/town, I thought that my first pumpkin recipe post of the year should be one that doesn’t require turning on the oven.

You actually don’t even have to turn on the stove to make this “pudding”, which has the consistency of – but very different ingredients than – the childhood favorite.

The majority of this pudding is whipped cottage cheese, with some creamy neufchatel cream cheese, pumpkin puree, natural white chocolate chips, maple syrup, and warm spices tossed in.

That’s not to say that this treat is breakfast. No. It is quite definitely dessert, in all of its creamy, rich, sweet glory.

The ingredients are simply pureed until smooth and then refrigerated until thickened and chilled. The dense pudding is reminiscent of pumpkin cheesecake both in consistency and flavor, thus the name.

Hello, pumpkin… welcome back into my life!

White Chocolate Pumpkin Cheesecake Pudding

by Lauren Zembron

Keywords: dessert vegetarian white chocolate pumpkin cottage cheese Thanksgiving Halloween cheesecake pudding fall

Ingredients

• 1/4 cup all-natural white chocolate chips, such as Sunspire
• 2 Tbsp milk
• 1/4 cup pure pumpkin puree
• 1 Tbsp pure maple syrup
• 1/2 tsp pumpkin pie spice
• 1/2 cup whipped 1% cottage cheese, such as Friendship
• 2 oz neufchatel (1/3-less-fat) cream cheese, at room temperature

Instructions

Combine white chocolate chips and milk in a small heat-proof bowl; microwave on high for 40 seconds. Stir until chocolate is fully melted, heating in additional 10 second increments if needed.

In a mini food processor (or medium-sized mixing bowl) combine the remaining ingredients (pumpkin puree, maple syrup, spice, cottage cheese, and cream cheese). Puree (or beat with an electric mixer) the mixture until very smooth.

Add in the melted white chocolate mixture and puree (or beat) until very smooth, scraping down the sides of the bowl as necessary.

Pour into individual serving glasses and refrigerate until fully chilled.

Estimated Nutrition Per Serving

• Calories: 320 kcal
• Carbohydrates: 26g
• Protein: 4g
• Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 45mg
• Sodium: 140mg
• Fiber: 2g
• Sugar: 21g
• Vitamin A: 85%
• Vitamin C: 6%
• Calcium: 10%
• Iron: 4%

Just when you thought I was done posting pumpkin recipes for the season…

I give you Mini Ginger Pumpkin Cheesecakes!

Considering that two of my favorite splurge-worthy desserts are pumpkin pie and cheesecake, I can’t believe that it has taken me this long to make lightened pumpkin cheesecake.

Perfect as a component of Thanksgiving dessert, these mini cheesecakes are similar in flavor to pumpkin pie – with the added kick of ginger. Each mini cheesecake starts with a gingersnap cookie, which softens in the oven underneath the luscious pumpkin cheesecake batter. The modest amount of brown sugar adds a caramel note to the spiced pumpkin cheesecake, and the cookie “crust” beautifully enhances the ginger flavor. The cheesecake is light, both in texture and (surprisingly!) in calories.

If you’re anything like me when it comes to Thanksgiving desserts, (and I have a hunch that many of you are!), then you’ll appreciate the individual portion size of these mini cheesecakes. I like to sample at least 2 or 3 desserts, but rarely have room for full-sized portions after a big turkey dinner. At around 140 calories, 7 grams of fat, and 10 grams of sugar per individual serving, (will vary depending on the nutritional content of the gingersnap cookies you use), these Individual Ginger Pumpkin Cheesecakes are sure to be one of the healthier options on any holiday dessert table.

If you’ve been combing the Internet for a Thanksgiving-inspired dessert that is easy to assemble and transport, tastes decadent without being overly indulgent, and will impress your guests or host/hostess… then search no longer!

Happy Thanksgiving 🙂

Ingredients

• 18 homemade or store-bought gingersnap cookies, sized to fit standard muffin liners
• 16 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 1 cup pumpkin puree* (see NOTE below)
• 1/2 cup Sucanat or lightly packed brown sugar (I used golden, but either dark or light would suffice)
• 1/2 tsp pure vanilla extract
• 2 large eggs, at room temperature
• 1/2 cup 2% plain Greek yogurt
• pinch of salt
• 1 tsp pumpkin pie spice (If you’d like to make your own, here’s my recipe)
• 1 tsp ground ginger

Directions

Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place 1 cookie in the bottom of each of 18 lined cups.

In the bowl of an electric mixer, beat the neufchatel and pumpkin puree at medium speed until smooth, scraping down sides of bowl as needed. Add in brown sugar and beat until combined. Beat in vanilla.

Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt, salt, pumpkin pie spice, and ground ginger.

Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.

Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool completely on a wire rack. Chill in the refrigerator for 2-4 hours before serving*.

*NOTE: I typically chill my cheesecakes overnight, but when I did so with these cakes, the gingersnap cookies turned soggy. I attribute this to the high water content of the pumpkin puree. If you’d like to make these cheesecakes a day in advance, I suggest cutting the amount of pumpkin puree down to 1/2 cup. I don’t think the flavor will be compromised, but the cheesecakes will most likely be drier. I also ascribe the “sunken” appearance of the cheesecakes (as is visible in the 2nd and 5th photos) to the heaviness of the pumpkin puree. When I make these again, I plan to use only 1/2 cup of pumpkin puree.

Other individual cheesecake recipes that you may enjoy:

Estimated Nutrition Per Serving (1 cheesecake)

• Calories: 340
• Total Fat: 23g
  • Saturated Fat: 12g
  • Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 250mg
• Total Carbohydrates: 27g
  • Dietary Fiber: 1g
  • Sugars: 20g
• Protein: 5g