My 6th baby is a cookie fiend. He calls them “go gos” and it’s the cutest thing in the world. So, with my sole motivation being wanting him to wake up ecstatic that he gets to eat “go gos” for breakfast, I created these healthy breakfast cookies.

In this breakfast cookie recipe, bananas, peanut butter, oats and your favorite mix-ins create a hearty cookie that will keep you full until lunch.

They’re naturally sweetened with applesauce and honey so you can feel great about starting your day with cookies for breakfast!

Breakfast Cookies: Ingredients & Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

How to Make Breakfast Cookies

Let’s walk through how to make breakfast cookies step-by-step, and don’t forget to watch the video.

Begin by mashing the bananas in a large mixing bowl. I like to do this first to ensure there are no large lumps of banana in the batter.

Then, stir in the peanut butter, applesauce honey, egg and vanilla.

Next, add the oats, cinnamon and sea salt and stir until combined.

Fold in the dried cranberries and chocolate chips.

If cranberries and chocolate aren’t your think, were are some additional mix-in suggestions:

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Next, use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart.

Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).

Then, bake the breakfast cookies in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned. Do not over bake!

Remove the breakfast cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Serve

Serve slightly warm or at room temperature. I love serving them alongside our favorite smoothie recipes – especially this green smoothie.

They also make a great snack, and you’ll score major “cool mom’ points for letting your kids have cookies for a healthy snack!

Store/freeze

Once cooled, store these healthy breakfast cookies in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Reheat gently in the microwave or oven set to warm to restore their fresh-from-the-oven taste and texture.

Breakfast Cookies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Breakfast Cookies Recipe

This healthy breakfast cookies recipe is loaded with nutritious ingredients! They are easy to make in 20 minutes and one bowl, and are hearty enough to keep you full until lunch!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 20 minutes minutes

Servings 16 Cookies

Calories 109kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• potato masher
• glass batter bowl
• baking sheet
• silicone baking mat

Ingredients

• 2 bananas overripe (about 1 cup mashed banana)
• ¼ cup creamy peanut butter
• ¼ cup applesauce
• 2 Tablespoons honey (or pure maple syrup)
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups quick cooking oats
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt
• ¼ cup dried cranberries
• ¼ cup mini chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add peanut butter, applesauce honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).
• Bake in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

The “dough” is a little bit tacky and wet.
It holds its shape in the oven so make sure to shape the cookies by flattening them before baking.

Ingredient Substitutions

• Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
• Honey. maple syrup is a great substitute for honey.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
• Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
• Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.

Mix-in Suggestions

If you don’t prefer chocolate chip or cranberries, here are some alternate suggestions. 

• Cinnamon Chips
• White chocolate chips
• Shredded, unsweetened coconut
• Peanut butter chips
• Chopped nuts like pecans, slivered almonds or walnuts
• Dried cherries, blueberries, or raisins

Store/Freeze

Store breakfast cookies in an airtight container  in the refrigerator for 5-7 days or in the freezer for up to two months.

Reheat gently in the microwave or in the oven set to warm. 

Nutrition

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 121mg | Fiber: 2g | Sugar: 8g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

More Delicious REcipes

Banana Oatmeal Cookies

Breakfast Egg Muffins Recipe (Egg Cups)

Best Healthy Smoothie Recipes

Healthy Banana Spinach Muffins

Homemade Pancake Mix

Omelette Recipe

I enjoy dessert so much that I eat it every night – which is why I like to create healthier recipes, like these Black Bean Brownies! Dessert doesn’t have to derail your healthy eating habits, with this black bean brownie recipe it can be part of your daily routine – because what good is a day without chocolate?

Topped with this Vegan Peanut Butter Frosting, these black bean brownies are one of favorite desserts. They are loaded with protein and fiber and are gluten & dairy-free! So you can feel good about enjoying a little chocolatey treat.

These are the only black bean brownies I have ever made that taste good directly out of the oven, and I’ve made my fair share over the years. I still like to let them cool a little bit so they retain their shape better. But if patience around brownies isn’t your forte, feel free to dig right in.

Black Bean Brownies: Ingredients & Substitutions

• Coconut oil. Melted butter (highly recommended) or ghee can be used in place of coconut oil.
• Coconut sugar. Any granulated sugar works well in place of coconut sugar. Or you can replace the granulated sugar with additional honey.
• Honey. Maple syrup is a good substitute for honey.
• Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.

How to make Black Bean Brownies

This recipe is very easy to make, simply put the ingredients into the container of a blender and blend until smooth, then bake. Don’t forget to watch the video, and follow the step-by-step instructions.

Begin by greasing an 8×8″ baking pan, then set it aside. I suggest a ceramic or glass baking dish for the best results. If you use a 9×9″ baking pan, reduce baking time by 3-5 minutes.

Next, blend the black beans, coconut oil, honey and coconut sugar together until well-mixed.

Then, add the cocoa powder, vanilla, baking powder and sea salt and blend until combined.

Next, add the eggs and blend until the mixture is completely smooth.

Finally, stir in the chocolate chips by hand. I have also used pieces of chocolate bars, peanut butter cups, etc, and pulsed carefully to break them up in the batter.

Don’t over-blend. If you blend the mixture for too long it will start to get very warm. This becomes problematic when the chocolate chips melt when they’re added to a warm batter. Blend just until the mixture in homogenous {the same throughout} and smooth.

Then, pour the batter into the prepared baking dish and spread until the top is smooth.

If desired, top the black bean brownies with extra chocolate chips, then bake until the top and edges are just set (about 25 minutes).

Remove the black bean brownies from the oven and let them cool completely in the baking dish. Then, cut them into squares and serve.

Serve

These black bean brownies taste amazing on their own. If desired, here are some serving suggestions:

• Nut Butter. I like to drizzle some peanut butter, almond butter, Nutella, etc. on top of the brownies.
• Ice Cream. Serve them slightly warm with homemade ice cream like dairy-free vanilla ice cream, vanilla ice cream, chocolate ice cream, dairy-free chocolate peanut butter ice cream.
• Frost the brownies: or slather your favorite frosting on top. Suggestions include: peanut butter frosting and chocolate buttercream frosting.

Store/Freeze

Store black bean brownies in the refrigerator in an airtight container for 5-7 days or in the freezer for up to 2 months. Warm them in the microwave for about 10 seconds to restore the fresh-from-the-oven taste!

Recipe FAQS

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Black Bean Brownies Recipe

These black bean brownies are an easy, healthy dessert made with 9 ingredients in 30 minutes and are delicious straight from the oven. This is the best black bean brownies recipe, and they are gluten-free & dairy-free with no refined sugar.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 198kcal

Author Laura

Cost $5

Equipment

• Vitamix blender
• measuring spoons
• measuring cups
• spatula
• 8×8″ baking pan

Ingredients

• 15 oz black beans drained and rinsed
• ¼ cup honey
• ⅓ cup coconut oil melted
• 1 teaspoon vanilla extract
• ¼ cup coconut sugar
• ¼ cup cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 2 large eggs
• ¾ cup chocolate chips divided

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8×8″ baking pan and set aside.
• Put beans, coconut oil, coconut sugar and honey into the container of your (Vitamix) or food processor. Blend until well combined.
• Add cocoa powder, salt, baking powder and vanilla. Blend until smooth.
• Add in eggs and blend until just combined.
• Mix in ½ cup chocolate chips by hand.
• Pour into greased 8×8-inch pan and top with remaining ¼ cup chocolate chips.
• Bake for 20-25 minutes or until the top is set and brownies are just barely pulling away from the sides.
• Let cool, cut and enjoy!

Video

Notes

If your oven cooks hot please check these at 20 minutes. If you want gooey fudgey brownies you cannot over bake them!

Ingredient Substitutions

• Coconut oil. Melted butter or ghee are great substitutions. 
• Coconut sugar. Any granulated sugar works well, or you can replace it with additional honey. 
• Honey. Maple syrup or agave are good substitutes. 
• Chocolate chips. Use your favorite mix-ins. Chocolate chips, peanut butter chips, nuts, etc.

Store/freeze

Store these black bean brownies in an airtight container in the refrigerator for 5-7 days or in the freezer for up to 2 months. Reheat in the oven or microwave.

Nutrition

Serving: 1brownie | Calories: 198kcal | Carbohydrates: 22g | Protein: 4.3g | Fat: 11.2g | Sodium: 65mg | Potassium: 146.8mg | Fiber: 3.1g | Sugar: 14.5g | Iron: 1.3mg

Try these recipess

Best Flourless Brownies (Gluten-Free, Paleo)

Homemade Vegan Peanut Butter Frosting

Healthy Peanut Butter Blondies (Chickpea Blondies)

Healthy No-Bake Chocolate Peanut Butter Cookies

We have a large family, so we celebrate lots of birthdays every year.

I worked hard to create the best chocolate cake recipe and succeeded (seriously it’s absolute perfection). But as my baby’s first birthday was approaching, I just wasn’t ready to feed him that much sugar when he had eaten basically none up until that point in his life.

So I took that perfect cake and tweaked the ingredients to make this healthy chocolate cake recipe that is a little more nutritious! It’s a cake I felt good about feeding my sweet baby boy!

And it’s not lacking in the flavor department. This healthy chocolate cake is moist and rich with a perfect crumb. Frosted with our favorite chocolate buttercream recipe, it’s so delicious that no one even suspects that it’s healthy.

Healthy Chocolate Cake Recipe: Ingredients & Substitutions

• All-purpose flour. Cake flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. You can replace up to half a cup of the flour with white whole wheat flour or whole wheat pastry flour.
• Coconut sugar. you can use organic cane sugar or granulated sugar if you don’t have unrefined coconut sugar.
• Unsweetened cocoa powder. Choose your favorite variety. For an extra-dark cake use dark cocoa powder. 
• Espresso powder. I always have espresso powder on hand to make chocolate desserts (like this chocolate zucchini cake, chocolate cupcakes, etc.). It’s totally worth purchasing if you love baking. You can substitute instant coffee.
• Salted butter. coconut oil or ghee can be used in place of butter.
• Applesauce keeps this chocolate cake moist and light. It also adds sweetness. You can substitute equal amounts of melted butter or another neutral oil if desired.
• Greek yogurt. Sour cream can be used in place of Greek yogurt.
• Whole milk.  I am an advocate for using full-fat whole milk in this healthy chocolate cake recipe. You could substitute 2% milk or half and half, but nothing with a lower fat content. 
• Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake. 
• Mini chocolate chips. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results. 

How to Make Healthy Chocolate Cake

Let’s walk through how to make this healthy chocolate cake recipe step-by-step, and don’t forget to watch the video.

Begin by lining two 6” round cake pans with parchment paper and greasing the sides well. I like to line my cake pans by tracing the bottom of the pan on parchment paper and drawing “handles” on either side (as picture below).

Then, in a medium bowl, combine flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside.

Next, whisk together melted butter, coconut sugar, eggs, applesauce, Greek yogurt, whole milk and vanilla in a large bowl until the mixture is smooth.

Next, add the dry ingredients to the wet ingredients and stir until combined.

Then fold in the mini chocolate chips and stir until evenly distributed.

Next, divide the batter evenly into the two prepared cake pans.

Bake the healthy chocolate cake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.

One the cakes have finished baking, transfer the cake pans on a wire cooling rack to cool to room temperature (takes about 1 hour).

Once cool, lift the healthy chocolate cake out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.

Frost

Once the cakes are completely cooled, frost or decorate them any way you’d like. I either use this chocolate frosting, vanilla buttercream, peanut butter frosting, or vanilla frosting to make healthy chocolate cakes for birthdays. Don’t forget to do a crumb coat first – a thin base layer of frosting to keep crumbs from getting into your final design. 

Chill the Cake

If you decorate the cake with a design (like rosettes, etc.) I recommend chilling it in the refrigerator until the frosting hardens and the design sets. 

Freeze

I often bake this healthy chocolate cake recipe a few days before I need to frost it and store it in the freezer. Simply wrap each cooled chocolate cake layer tightly with plastic wrap, put them in a ziplock bags and store in the freezer.

Even if you plan on frosting the healthy chocolate cake the same day you bake it, I still recommend freezing it before frosting. Frosting a a cake when it’s frozen reduces the number of crumbs that make their way into the frosting.

Serve 

Remove the cake from the fridge 1-2 hours before serving so it can come to room temperature – because that’s how it tastes best!

We like eating healthy chocolate cake with a side of ice cream, like this homemade vanilla ice cream or this paleo vanilla ice cream, homemade chocolate ice cream or healthy chocolate peanut butter ice cream.  A dollop of homemade whipped cream also tastes amazing! 

Store

Store any leftovers wrapped in plastic wrap or in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.

You can also flash-freeze individual slices of leftover cake, then wrap them in plastic wrap and transfer them to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature – do not microwave.

Healthy Chocolate Cake Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Chocolate Cake Recipe

This healthy chocolate cake recipe is rich, chocolatey & moist with a perfect crumb. It's so delicious no one will guess that it's made with nutritious ingredients!

Course cake, Dessert

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Cooling 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 12 Servings

Calories 164kcal

Author Laura

Cost $7

Equipment

• measuring spoons
• measuring cups
• glass batter bowl
• spatula
• whisk
• Parchment Paper
• 6×3″ Round Cake Pan
• cake tester
• cooling rack

Ingredients

• 1 ¼ cups all-purpose flour *
• ¼ cup cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon espresso powder
• ¼ cup butter melted
• ¾ cup coconut sugar
• ½ cup applesauce
• ½ cup Greek yogurt
• 2 eggs
• ½ cup whole milk
• 1 teaspoon vanilla
• ¼ cup mini chocolate chips optional
• Chocolate Buttercream Frosting

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Line two 6” round cake pans with parchment paper and grease well. Set aside.
• In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
• In a large bowl, whisk together melted butter, coconut sugar, eggs, applesauce, Greek yogurt, whole milk and vanilla until the mixture is smooth.
• Add dry ingredients to the wet ingredients and stir until combined.
• Add mini chocolate chips and stir until evenly distributed.
• Divide the batter evenly into the two prepared cake pans.
• Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
• Place cake pans on a wire cooling rack to cool to room temperature (takes about 1 hour).
• Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
• Once cool, with chocolate frosting and serve.

Video

Notes

To make two, 9” round cake layers double the recipe and bake in two 9” round cake pans.

*Nutritional information calculated for the cake without frosting. 

Ingredient Substitutions

• All-purpose flour. Cake flour can be used in place of all-purpose flour. I have not tried all-purpose gluten-free flour so if you do report back and let me know how it goes. You can replace up to half a cup of the flour with white whole wheat flour or whole wheat pastry flour.
• Coconut sugar. you can use organic cane sugar or granulated sugar if you don’t have unrefined coconut sugar.
• Unsweetened cocoa powder. Choose your favorite variety. For an extra-dark cake use dark cocoa powder. 
• Espresso powder. I always have espresso powder on hand to make chocolate desserts (like this chocolate zucchini cake, chocolate cupcakes, etc.). It’s totally worth purchasing if you love baking. You can substitute instant coffee.
• Applesauce keeps this chocolate cake moist and light. It also adds sweetness. You can substitute equal amounts of melted butter or another neutral oil if desired.
• Salted butter. coconut oil or ghee can be used in place of butter.
• Greek yogurt. Sour cream can be used in place of Greek yogurt.
• Whole milk.  I am an advocate for using full-fat whole milk in this healthy chocolate cake recipe. You could substitute 2% milk or half and half, but nothing with a lower fat content. 
• Vanilla extract. You can switch up the extract and use almond, peppermint, orange, etc. if you prefer a flavored chocolate cake. 
• Mini chocolate chips. Regular-sized chocolate chips sink to the bottom of the cake while baking. Be sure to use mini chips for the best results. 

Freeze Before Frosting

I often bake this healthy chocolate cake recipe a few days before I need to frost it and store it in the freezer. Simply wrap each cooled chocolate cake layer tightly with plastic wrap, put them in a ziplock bags and store in the freezer.

Even if you plan on frosting the cake the same day you bake it, I still recommend freezing it before frosting. Frosting a a cake when it’s frozen reduces the number of crumbs that make their way into the frosting.

Store

Store any leftovers wrapped in plastic wrap or in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 1 week.

You can also flash-freeze individual slices of leftover cake, then wrap them in plastic wrap and transfer them to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature – do not microwave.

Nutrition

Serving: 1 slice | Calories: 164kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 213mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

try these recipes

Healthy Black Bean Brownies

Best Flourless Brownies (Gluten-Free, Paleo)

Healthy Peanut Butter Blondies (Chickpea Blondies)

Chocolate Peanut Butter Oatmeal Bars

Healthy Chia Pudding Recipe

Healthy Pineapple Carrot Cake

This healthy peanut butter brownie recipe was born out of my love for nutritious baking and the chocolate peanut butter flavor combination.

These healthy peanut butter brownies are fudgy, and chocolatey and made with 8 good-for-you ingredients (no flour) in less than 30 minutes, which means they’re easy to make when the craving strikes!

They’re an easy, gluten-free and dairy-free dessert to satisfy your sweet tooth.

Healthy Peanut Butter Brownies: Ingredients & Substitutions

• Creamy peanut butter. You could substitute crunchy peanut butter if you like little bits of peanuts in your brownies. Really, any nut or seed butter should work well in this recipe.
• Honey. Maple syrup can be used in place of honey.
• Applesauce. You can replace applesauce with and equal amount of butter, coconut oil or mashed banana.
• Cocoa powder. be sure to use unsweetened cocoa powder.
• Sea salt. If using iodized salt, decrease the amount by half.
• Chocolate chips. Great subs for chocolate chips are: peanut butter chips, chopped peanut butter cups, chopped chocolate bars, etc.

How to Make Healthy Peanut Butter Brownies

This recipe comes together in one bowl in 5 minutes! Don’t forget to watch the video and follow the step-by-step photos!

Begin by combining the wet ingredients in a medium-sized bowl until the mixture is smooth.

Then, add the dry ingredients and stir until the batter is smooth. Next, fold in the chocolate chips until evenly distributed throughout the batter.

If you prefer a different mix-in, here are some suggestions:

• Peanut butter chips
• chopped peanut butter cups
• chopped chocolate bar
• White chocolate chips
• nuts
• dried fruit (cranberries, cherries, etc.)
• a swirl of peanut butter

Next, pour the batter into a prepared baking dish and bake in the preheated oven for 15-20 minutes, or until the top is set (it will still be shiny) and the brownies are only slightly jiggly.

Remove from oven and cool completely before cutting.

Serve

Serve these healthy peanut butter brownies slightly warm with a dollop of peanut butter (try this homemade peanut butter), a scoop of vanilla ice cream (or healthy chocolate peanut butter ice cream), or a dollop of homemade whipped cream.

Store/Freeze

Let the healthy chocolate peanut butter brownies cool completely. Then, store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

I suggest gently reheating them in the microwave to restore their fresh-from-the-oven, melty chocolate taste and texture.

Healthy Peanut Butter Brownies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Peanut Butter Brownies

These healthy peanut butter brownies are fudgy, and chocolatey. Made with 8 nutritious ingredients (no flour) in less than 30 minutes, they’re an easy & gluten-free & dairy-free dessert to satisfy your sweet tooth.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 brownies

Calories 187kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 8×8″ baking pan

Ingredients

• ½ cup creamy peanut butter
• ¼ cup honey
• ¼ cup unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 1 egg beaten
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon fine sea salt
• ½ cup semisweet chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease an 8×8” baking dish, set aside.
• In a medium mixing bowl, mix together peanut butter, honey, applesauce, vanilla and eggs until smooth.
• Add cocoa powder and sea salt and stir to combine.
• Fold in chocolate chips.
• Pour batter into prepared baking dish and bake in the preheated oven for 15-20 minutes, or until the top is set (it will still be shiny) and the brownies are only slightly jiggly.
• Remove from oven and cool completely before cutting.

Video

Notes

*Nutrition information calculated for this recipe making 9 brownies.

Ingredient Substitutions

• Creamy peanut butter. You could substitute crunchy peanut butter if you like little bits of peanuts in your brownies. Really, any nut or seed butter should work well in this recipe.
• Honey. Maple syrup can be used in place of honey.
• Applesauce. You can replace applesauce with and equal amount of butter, coconut oil or mashed banana.
• Cocoa powder. be sure to use unsweetened cocoa powder.
• Sea salt. If using iodized salt, decrease the amount by half.
• Chocolate chips. Great subs for chocolate chips are: peanut butter chips, chopped peanut butter cups, chopped chocolate bars, etc.

Serve

Serve these healthy peanut butter brownies slightly warm with a dollop of peanut butter (try this homemade peanut butter), a scoop of vanilla ice cream (or healthy chocolate peanut butter ice cream), or a dollop of homemade whipped cream.

Store/Freeze

Let the healthy chocolate peanut butter brownies cool completely. Then, store them in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

I suggest gently reheating them in the microwave to restore their fresh-from-the-oven, melty chocolate taste and texture.

Nutrition

Serving: 1brownie | Calories: 187kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 139mg | Potassium: 203mg | Fiber: 3g | Sugar: 13g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

You’ll love these recipes

Healthy Black Bean Brownies

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Paleo Chocolate Chip Cookies

I love creating healthier versions of our favorite recipes recipes that my kids love to eat – like this healthy chocolate banana bread (adapted from our favorite chocolate banana bread recipe).

This recipe is easy to make with a handful of nutritious ingredients like applesauce, Greek yogurt and whole wheat flour. It’s sweetened with honey which means there’s no refined sugar.

We usually enjoy it for breakfast but it also makes a delicious healthy dessert or snack!

Healthy Chocolate Banana Bread: Ingredients & Substitutions

• Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
• Honey. Maple syrup is a great substitute for honey, and imparts a delicious maple flavor. 
• Unsweetened applesauce. Cinnamon applesauce is also a great choice. I prefer unsweetened but you can use any variety you’d like.
• Vanilla greek yogurt. You can use plain Greek yogurt or sour cream if you’d prefer, just note you may want to add a little bit more honey.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter. 
• Whole wheat pastry flour. White whole wheat flour, whole wheat flour or regular all-purpose flour all can be used in place of whole wheat pastry flour. 
• Unsweetened cocoa powder. Use a dark powder for a deeper chocolate taste.
• Mix-ins. there are so many possible mix-ins that can be added to this healthy chocolate banana bread recipe. Chocolate chips, dried cranberries, raisins, dried cherries, coconut, pecans, walnuts, almonds, etc. 

How to Make Healthy Chocolate Banana Bread

This healthy chocolate banana bread recipe comes together in a few minutes with minimal dishes. Don’t forget to watch the video and follow along with the step by step photos below.

Begin by preheating the oven to 350 degrees F and generously greasing a 9×5” Loaf pan, then set it aside.

Next combine the flour, cocoa powder baking soda, cinnamon and sea salt together in a medium bowl, then set it aside.

Then, in a large bowl, combine the mashed bananas, eggs, vanilla, honey, applesauce, Greek yogurt and melted butter. Stir until mixture is smooth with just lumps of banana.

Once the wet ingredients are combined, add the dry ingredients to the wet mixture and stir until combined.

Healthy Chocolate Banana Bread: Mix-ins

At this point, if you wish you can add mix-ins. We added chocolate chips, but here are some other suggestions:

• Chocolate Chips (milk, dark, light, etc.)
• Walnuts
• Pecans
• Cinnamon chips
• White chocolate chips
• Blueberries
• Dried fruit (cranberries, rasins, etc.)
• Swirl of peanut butter or Nutella 
• Unsweetened coconut

Next, pour the batter into the prepared loaf pan and bake the healthy chocolate banana bread on the lower rack in the preheated oven for 50-65 minutes, or until the top is set and a toothpick inserted in the center of the loaf comes out with moist crumbs.

Once the bread has finished baking, let it cool in the pan for at least 30 minutes before transferring it to a wire rack to cool completely.

Serve

Once the bread is cooled enough (you can serve it serve slightly warm or at room temperature), cut into slices and enjoy!

I suggest serving it with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 

Store

Store this healthy chocolate banana bread recipe in an airtight container or plastic bag to ensure it does not dry out. If you plan on eating the entire loaf in a day or two, you can store it at room temperature. If it will take longer, I recommend storing it in the refrigerator. 

Freeze

This healthy chocolate banana bread freezes very well. I recommend freezing it in slices in an airtight container so you can pull out one slice at a time to enjoy.

Healthy Chocolate Banana Bread Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Chocolate Banana Bread

This healthy chocolate banana bread recipe is easy to make with a handful of nutritious ingredients like applesauce, Greek yogurt and whole wheat flour. It’s sweetened with honey (no refined sugar) and makes a great breakfast or snack.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Cooling 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 Slices

Calories 210kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 9×5″ loaf pan
• cooling rack

Ingredients

• 3 ripe bananas mashed (about 1 ¼ cups)
• 2 eggs
• 2 teaspoons pure vanilla extract
• ½ cup honey or maple syrup
• ½ cup unsweetened applesauce
• ¼ cup vanilla Greek yogurt
• ¼ cup salted butter melted
• 1 ¼ cups whole wheat pastry flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 1 cup mix-ins optional: chocolate chips nuts, dried fruit, coconut, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Grease a 9×5” Loaf pan, set aside.
• In a medium bowl, combine flour, cocoa powder baking soda, cinnamon and sea salt, set aside.
• In a large bowl, combine bananas, eggs, vanilla, honey, applesauce, Greek yogurt and melted butter. Stir until mixture is uniform throughout.
• Add dry ingredients and stir until combined and there are no lumps.
• If desired, add mix-ins.
• Pour batter into prepared loaf pan.
• Bake on the lower rack in the preheated oven for 50-65 minutes, or until the top is set and a toothpick inserted in the center of the loaf comes out with moist crumbs.
• Let cool in the pan for at least 30 minutes.
• Transfer to a wire rack to cool completely, serve slightly warm or at room temperature.

Video

Notes

Ingredient Substitutions

• Bananas. Make sure the bananas are overripe for the best flavor and maximum sweetness. If you use frozen bananas, let them thaw to room temperature before using in this recipe – and don’t drain off any liquid that forms in the thawing process.
• Honey. Maple syrup is a great substitute for honey, and imparts a delicious maple flavor. 
• Unsweetened applesauce. Cinnamon applesauce is also a great choice. I prefer unsweetened but you can use any variety you’d like.
• Vanilla greek yogurt. You can use plain Greek yogurt or sour cream if you’d prefer, just note you may want to add a little bit more honey.
• Salted butter. Unsalted butter, coconut oil, canola oil and ghee all work well as substitutes for salted butter. 
• Whole wheat pastry flour. White whole wheat flour, whole wheat flour or regular all-purpose flour all can be used in place of whole wheat pastry flour. 
• Unsweetened cocoa powder. Use a dark powder for a deeper chocolate taste.

Mix-in suggestions

• Chocolate Chips (milk, dark, light, etc.)
• Walnuts
• Pecans
• Cinnamon chips
• White chocolate chips
• Blueberries
• Dried fruit (cranberries, rasins, etc.)
• Swirl of peanut butter or Nutella 
• Unsweetened coconut

Serve

Once the bread is cooled enough (you can serve it serve slightly warm or at room temperature), cut into slices and enjoy!

I suggest serving it with a slather of this cinnamon honey butter, homemade peanut butter or this homemade vanilla almond butter. 

Store

Store this healthy chocolate banana bread recipe in an airtight container or plastic bag to ensure it does not dry out. If you plan on eating the entire loaf in a day or two, you can store it at room temperature. If it will take longer, I recommend storing it in the refrigerator. 

Freeze

This healthy chocolate banana bread freezes very well. I recommend freezing it in slices in an airtight container so you can pull out one slice at a time to enjoy.

Nutrition

Serving: 1Slice | Calories: 210kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 283mg | Potassium: 285mg | Fiber: 4g | Sugar: 20g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 2mg

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Best Paleo Banana Bread Recipe

Fall baking season is my favorite, I love all things pumpkin and apple! So naturally I

This healthy pumpkin bread is tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess it’s good for you!

Healthy Pumpkin Bread: Ingredients & Substitutions

• Pumpkin Puree. Be sure to use pure pumpkin puree (not pumpkin pie filling). Fresh or canned both work well. 
• Salted Butter. Unsalted butter, coconut oil, ghee, etc. can be used in place of salted butter if desired. 
• Greek Yogurt. Any yogurt works well in this recipe, you could use vanilla Greek yogurt for extra sweetness.
• Maple Syrup. I’ve used honey in place of maple syrup with great results, however I prefer syrup because of the fall flavor.
• Whole wheat pastry flour. All-purpose, spelt, whole wheat flour, white whole wheat flour, etc. can be used in place of whole wheat pastry flour.
• Pumpkin pie spice. I suggest making your own homemade pumpkin pie spice. 
• Raw sugar. This is optional, but I love the extra shine and crunch a sprinkle of raw sugar gives to the tops of these healthy pumpkin muffins. 
• Mix-ins. You can add up to 1 cup of mix-ins of your choice. Suggestions: white chocolate chips, chocolate chip, nuts (pecans, walnuts, etc.) dried fruit (dried cranberries, raisins, cherries, etc.).

How to Make Healthy Pumpkin Bread

This healthy pumpkin bread recipe is easy to make – no mixer required. As always, we’ll walk through the recipe step-by-step, and don’t forget to watch the video. 

To begin, combine the dry ingredients: whole wheat flour, cinnamon, pumpkin pie spice, baking powder, baking soda and sea salt in a medium bowl. Set aside.

Next, whisk together pumpkin puree, melted butter, Greek yogurt, maple syrup, eggs and vanilla in a large bowl until smooth.

Add dry ingredients and stir until mixture is smooth and there are no lumps. If desired, add mix-ins, here are some suggestions :

• white chocolate chips
• chocolate chips
• nuts (pecans, walnuts, etc.)
• dried fruit (dried cranberries, raisins, cherries, etc.)

Next, evenly spread the healthy pumpkin bread batter into prepared loaf pan. If desired, sprinkle the top with raw sugar.

Bake on the lower rack in the preheated oven for 55-65 minutes, or until the top is set and a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.

Let the healthy pumpkin bread cool in the pan for 1 hour. Then transfer to a wire rack to cool completely.

Serve

Once fully cooled, slice the healthy pumpkin bread and serve it with a generous slather of cinnamon honey butter, homemade peanut butter, or homemade vanilla almond butter. 

Store/Freeze

Store in an airtight container in the refrigerator for 5-7 days. To freeze, I suggest wrapping individual slices or the entire loaf in plastic wrap then put in in an airtight container and freeze for up to 2 months.

Reheat

Reheat the healthy pumpkin bread in one of three ways:

1. Warm in the microwave for about 20 seconds per slice. 
2. Remove from the freezer and let them thaw to room temperature overnight.
3. Warm in the oven preheated to 325 degrees F for about 5-10  minutes or until warmed through.

Healthy Pumpkin Bread Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Healthy Pumpkin Bread Recipe

This healthy pumpkin bread is tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess it’s good for you!

Course bread, Breakfast, brunch, Dessert, Snack

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

cooling 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 Slices

Calories 167kcal

Author Laura

Cost $5

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• 9×5″ loaf pan

Ingredients

• 15 Ounces pumpkin puree (1 ½ cups)
• ¼ cup salted butter melted
• ¼ cup Greek yogurt
• ¾ cup pure maple syrup
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups whole wheat pastry flour
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• 4 Tablespoons raw sugar (for sprinkling on top – optional)
• 1 cup mix-ins (optional)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9×5” loaf pan. Set aside.
• In a medium bowl, combine whole wheat pastry flour, cinnamon, pumpkin pie spice, baking soda and sea salt. Set aside.
• In a large bowl, whisk together pumpkin puree, melted butter, Greek yogurt, maple syrup, eggs and vanilla until smooth.
• Add dry ingredients and stir until mixture is smooth and there are no lumps.
• If desired, add mix-ins (chocolate chips, nuts, seeds, etc.).
• Evenly spread batter into prepared loaf pan. If desired, sprinkle the top with raw sugar.
• Bake on the lower rack in the preheated oven for 55-65 minutes, or until the top is set and a toothpick inserted in the center of the bread comes out clean or with a few moist crumbs.
• Let cool in the pan for 1 hour. Then transfer to a wire rack to cool completely.
• Serve!

Video

Notes

Homemade Pumpkin Pie Spice

Use this recipe to make your own homemade pumpkin pie spice! 

Or, to make only 1 tablespoon of pumpkin pie spice combine: 

• 1 ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp cloves
• ½ tsp allspice

Ingredient Substitutions

• Pumpkin Puree. Be sure to use pure pumpkin puree (not pumpkin pie filling). Fresh or canned both work well. 
• Salted Butter. Unsalted butter, coconut oil, ghee, etc. can be used in place of salted butter if desired. 
• Greek Yogurt. Any yogurt works well in this recipe, you could use vanilla Greek yogurt for extra sweetness.
• Maple Syrup. I’ve used honey in place of maple syrup with great results, however I prefer syrup because of the fall flavor.
• Whole wheat pastry flour. All-purpose, spelt, whole wheat flour, white whole wheat flour, etc. can be used in place of whole wheat pastry flour.
• Pumpkin pie spice. See recipe notes for how to make your own pumpkin pie spice. 
• Raw sugar. This is optional, but I love the extra shine and crunch a sprinkle of raw sugar gives to the tops of these healthy pumpkin muffins. 
• Mix-ins. You can add up to 1 cup of mix-ins of your choice. Suggestions: white chocolate chips, chocolate chip, nuts (pecans, walnuts, etc.) dried fruit (dried cranberries, raisins, cherries, etc.).

Serve

Once fully cooled, slice the healthy pumpkin bread and serve it with a generous slather of cinnamon honey butter.

Store/Freeze

Store in an airtight container in the refrigerator for 5-7 days. To freeze, I suggest wrapping individual slices or the entire loaf in plastic wrap then put in in an airtight container and freeze for up to 2 months.

Reheat

Reheat the healthy pumpkin bread in one of three ways:

1. Warm in the microwave for about 20 seconds per slice. 
2. Remove from the freezer and let them thaw to room temperature overnight.
3. Warm in the oven preheated to 325 degrees F for about 5-10  minutes or until warmed through.

Nutrition

Serving: 1slice | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 238mg | Potassium: 194mg | Fiber: 3g | Sugar: 14g | Vitamin A: 5676IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

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Healthy Pumpkin Muffins

Pumpkin Smoothie Recipe

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Paleo Pumpkin Bread

Paleo Pumpkin Muffins

Peanut butter & banana is a classic flavor combo that is perfect for breakfast or dessert – like peanut butter banana bread, peanut butter banana baked oatmeal, stovetop peanut butter oatmeal, and these peanut butter banana cookies.

These cookies are naturally sweetened and gluten-free. Plus, they are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast.

Peanut Butter Banana Cookies: Ingredients & Substitutions

Let’s discuss the ingredients in these peanut butter banana oatmeal cookies, as well as possible substitutions!

• Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Honey/Maple Syrup. Both liquid sweeteners work well in these peanut butter banana cookies. Agave or brown rice syrup can also be used.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. 
• Sea salt. If using iodized salt, reduce the amount by half. 
• Mix-ins. We’ll chat later about a variety of possible mix-ins other than chocolate chips. 

How to Make Peanut Butter Banana Cookies

Follow the step-by-step photos to learn how to make these healthy peanut butter and banana cookies, and don’t forget to watch the video!

To begin, mash the bananas together in a large mixing bowl. Then, add peanut butter, maple syrup or honey, egg and vanilla and stir to combine.

Next, add oats, cinnamon and sea salt and stir until combined.

Add Mix-Ins

Once the batter is homogenous (uniform throughout), gently stir in mix-ins, if desired. Here are some mix-in ideas:

• Chocolate chips – or chunks or chopped up chocolate bars.
• Cinnamon Chips (yum)!
• White chocolate chips
• Coconut
• Dried fruit (raisins, cherries, cranberries, blueberries, etc). 
• Peanut butter chips
• Chopped nuts

Bake & Cool

Use a 1 tablespoon measuring spoon or a 1 ½ tablespoon cookie scoop to measure portions of the dough, and place them on a baking sheet lined with parchment paper spaced about 2” apart.

Note: the “dough” is sticky and wet but shouldn’t spread when scooped onto the baking sheet. It holds its shape in the oven so make sure to shape the cookies how you want them to come out.

Bake the cookies in a preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned. Then, let them cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Enjoy

Serve these peanut butter banana oatmeal cookies slightly warm or at room temperature. 

Store or Freeze

Once completely cooled, store them in an airtight container at room temperature for 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. 

Peanut Butter Banana Oatmeal Cookies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Oatmeal Peanut Butter Banana Cookies

These peanut butter banana cookies are naturally sweetened and gluten-free. They are easy to make with only 8 ingredients in 15 minutes, and healthy enough for breakfast!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 18 Cookies

Calories 123kcal

Author Laura

Cost $4

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• baking sheet
• Parchment Paper
• spatula

Ingredients

• 2 bananas overripe (about 1 cup mashed banana)
• ½ cup creamy peanut butter
• 2 Tablespoons maple syrup (or honey)
• 1 egg
• 1 teaspoon pure vanilla extract
• 2 cups quick cooking oats
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ to 1 cup chocolate chips or other add ins like shredded coconut, dried cranberries, raisins, etc.

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
• In a large mixing bowl, mash the bananas.
• Add peanut butter, honey, egg and vanilla and stir to combine.
• Add oats, cinnamon and sea salt and stir until combined.
• If desired, add mix-ins and stir until evenly distributed.
• Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie.
• Bake in the preheated oven for 12-15 minutes, or until the tops are just set and the bottoms are very lightly browned.
• Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
• Serve slightly warm or at room temperature.

Video

Notes

The “dough” is sticky and wet.
It holds its shape in the oven so make sure to shape the cookies how you want them to come out.

Ingredient Substitutions

• Overripe bananas. Make sure your bananas are ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe. 
• Creamy Peanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
• Honey/Maple Syrup. Both liquid sweeteners work well in these peanut butter banana cookies. Agave or brown rice syrup can also be used.
• Egg. you can use a flax egg or egg replacer to make these vegan/egg-free. 
• Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. 
• Sea salt. If using iodized salt, reduce the amount by half. 
• Mix-ins. We’ll chat later about a variety of possible mix-ins other than chocolate chips. 

Store/Freeze

Store in an airtight container at room temperature for 2 days, in the refrigerator for 5-7 days or in the freezer for up to two months.

Nutrition

Serving: 1Cookie | Calories: 123kcal | Carbohydrates: 16g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 73mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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We are well-known for our chocolate chip cookie recipe, but sometimes you just need a healthier treat to satisfy your sweet tooth. So I took everything I know about cookies & healthy baking and created the best Paleo Chocolate Chip Cookies ever!

This paleo cookie recipe is made in 20 minutes with nutritious ingredients. They are perfectly soft & chewy, slightly crisp, and are seriously the best paleo cookies you’ll ever try! Plus they are dairy-free, gluten-free & grain-free with no refined sugar.

Paleo Chocolate Chip Cookies: Ingredients & Substituions

Let’s discuss the ingredients and possible substitutions in this recipe!

• Almond flour. You can substitute a 1:1 gluten-free or paleo baking flour for the almond flour. Tapioca flour also works well. Do not use coconut flour in place of almond flour, they are not 1:1 substitutes for each other.
• Coconut flour. Please be aware that coconut flour is a unique flour that absorbs significantly more liquid than other flours. There is no substitution for coconut flour in this paleo chocolate chip cookie recipe.
• Coconut Oil. Butter (grass-fed for paleo), or ghee can be used in place of coconut oil.
• Cashew butter. Almond butter, sunflower seed butter, tahini, etc. can be used in place of cashew butter. However, I find that cashew butter yields the most authentic chocolate chip cookie flavor.
• Coconut sugar. Any granulated sugar works well! I have used organic cane sugar (not paleo thought) with great results.
• Honey. Maple syrup can be used in place of honey, however it will impart a maple flavor.
• Chocolate chips. Use your favorite chocolate chips, or chopped chocolate bars, in this recipe – I have listed my favorite paleo chocolate below.

Paleo Chocolate Chips & Bars

Sometimes it’s hard to figure out which chocolate chips are Paleo, so I’ll discuss some of my favorite healthier chocolate options!

• Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
• Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
• Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
• Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.

How to Make Paleo Chocolate Chip Cookies

This recipe is very simple to make, and can even be mixed together in one bowl if you’d like. Let’s walk through the steps together, and don’t forget to watch the video.

Begin this recipe by mixing the almond flour, coconut flour, baking soda, salt and cinnamon together in a medium bowl, then set the mixture aside to use later. If you’d prefer to make this recipe in one bowl then wait and add the dry ingredients on top of the wet ingredients later on in the recipe.

Next, melt together coconut oil, cashew butter and honey together in a microwave safe bowl and let the mixture cool completely.

Once the mixture is cooled, mix in coconut sugar until dissolved. Adding the sugar before the egg also helps cool the mixture so that the eggs don’t “cook” when mixed in.

When the sugar is dissolved, add egg and vanilla and stir until combined.

Next, add the dry ingredients to the wet ingredients and stir until combined.

Lastly, fold in the chocolate chips until evenly distributed throughout the dough.

Then, use a 1 ½ Tablespoon cookie scoop to portion out the dough.

Bake & Cool

Roll the portioned dough into balls and place them evenly spaced on a large, parchment-lined cookie sheet.

Bake for 8-9 minutes until cookies are slightly browned, then remove the paleo chocolate chip cookies from the oven and gently tap the cookie sheet on the counter 2 times.

Let the paleo cookies cool on the pan for 15 minutes before transferring them to a wire rack to cool completely.

Store/Freeze

Store these paleo chocolate chip cookies in an airtight container at room temperature for up to 3 days. You can freeze them in an airtight container or freezer-friendly bag for up to 1 month.

Paleo Chocolate Chip Cookies Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Paleo Chocolate Chip Cookies

These paleo chocolate chip cookies are easy to make in under 20 minutes! They are perfectly soft & chewy, slightly crisp, and are seriously the best paleo cookies you’ll ever try!

Course cookies, Dessert

Cuisine American

Diet Diabetic, Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 9 minutes minutes

Total Time 15 minutes minutes

Servings 12 Cookies

Calories 176kcal

Author Laura

Cost $8

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet
• Parchment Paper

Ingredients

• 1 cup almond flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• 2 Tablespoons coconut oil melted
• 2 Tablespoons cashew butter (or almond butter)
• ½ cup coconut sugar
• 2 Tablespoons honey (or maple syrup)
• 1 egg
• 1 teaspoon pure vanilla extract
• ½ cup paleo chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium-sized bowl, mix together almond flour, coconut flour, baking soda, salt and cinnamon. Set aside.
• In a microwave safe bowl, melt together coconut oil, cashew butter and honey. Cool completely.
• Mix in coconut sugar until dissolved.
• Add egg and vanilla and stir until combined.
• Add dry ingredients and stir until combined.
• Fold in chocolate chips.
• Use a 1 ½ TBS cookie scoop to portion out dough, roll it into balls and place evenly spaced on a large cookie sheet.
• Bake for 8-9 minutes until cookies are slightly browned.
• Remove from oven. Gently tap the cookie sheet on the counter 2 times. Let the cookies cool on the pan for 15 minutes before transferring them to a wire rack to cool completely.

Video

Notes

Ingredient Substituions

• Almond flour. You can substitute a 1:1 gluten-free or paleo baking flour for the almond flour. Tapioca flour also works well. Do not use coconut flour in place of almond flour, they are not 1:1 substitutes for each other.
• Coconut flour. Please be aware that coconut flour is a unique flour that absorbs significantly more liquid than other flours. There is no substitution for coconut flour in this paleo chocolate chip cookie recipe.
• Coconut Oil. Butter (grass-fed for paleo), or ghee can be used in place of coconut oil.
• Cashew butter. Almond butter, sunflower seed butter, tahini, etc. can be used in place of cashew butter. However, I find that cashew butter yields the most authentic chocolate chip cookie flavor.
• Coconut sugar. Any granulated sugar works well! I have used organic cane sugar (not paleo thought) with great results.
• Honey. Maple syrup can be used in place of honey, however it will impart a maple flavor.
• Chocolate Chips. Use your favorite chocolate chips, or chopped chocolate bars, in this recipe – here are some of my favorites: 
  • Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
  • Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
  • Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
  • Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.

Store/Freeze

Store these paleo chocolate chip cookies in an airtight container at room temperature for up to 3 days. You can freeze them in an airtight container or freezer-friendly bag for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 176kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 167mg | Potassium: 23mg | Fiber: 2g | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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If you’re looking for a healthy way to satisfy your sweet tooth, then you have come to the right place! This chocolate chia pudding recipe is a delicious & nutritious treat. 

It is made in 5 minutes with 5 ingredients in one bowl (or in the blender)! Plus it’s easy to customize to comply with your dietary needs (Paleo, vegan, etc.)! Serve it with your favorite toppings for a healthy dessert, breakfast or snack.

Chocolate Chia Pudding: Ingredients

Let’s discuss the ingredients in this chocolate chia seed pudding, as well as possible substitutions. 

• Milk. You can use any milk in this recipe with great results. I usually opt for unsweetened vanilla almond milk, coconut milk or whole milk. 
• Unsweetened cocoa powder. Choose your favorite variety, use an extra dark powder for more intense chocolate flavor.
• Honey. Maple syrup is a great vegan sweetener and tastes great in this recipe. 
• Vanilla. the pure vanilla extract imparts the best flavor – I don’t recommend skipping the vanilla or making substitutions. 
• Chia Seeds. No substitute here! You can use black or white chia seeds. 

How to Make Chocolate Chia Pudding

This chocolate chia seed pudding is made in 5 minutes with 5 ingredients in one bowl or in the blender, we’ll walk through both methods and don’t forget to watch the video. 

In the Blender

I often like to make this chocolate chia pudding recipe in the blender for a few reasons.

1. It’s fast and easy.
2. Using the blender results in an extra-smooth and creamy pudding without seeds in it (so they don’t get stuck in your teeth)!
3. You don’t have to chill the mixture before separating it into jars and chilling. 

To make this chocolate chia pudding in the blender simply add all the ingredients and blend until smooth. Then put it directly into glass jars with lids and chill until thick and cold. 

In a Bowl

Making this chocolate chia pudding in a bowl is also very simple. To begin, whisk together milk, honey vanilla and sea salt until combined (it’s easier to incorporate honey if the milk is room temperature).

Next, add the chia seeds and whisk to combine.

Chill

When I make this chocolate chia pudding in a bowl, I like to chill it in the refrigerator for about 20 minutes, until the mixture begins to thicken. This way the chia seeds are evenly dispersed in the mixture and will, therefore, be evenly dispersed when it’s transferred to the jars. 

Transfer to Jars

Transfer the mixture into 2 glass jars with lids, then chill overnight in the refrigerator, or for at least 8 hours until the mixture is thick and cold.

Serve

Once chilled, serve the chocolate chia pudding plain or with desired toppings. Here are some suggestions: 

• Fresh or frozen & thawed berries 
• Fresh fruits (bananas, apples, citrus fruits, etc.)
• Nut Butters (like this vanilla almond butter or this homemade peanut butter)
• unsweetened coconut
• Candied almonds
• Cinnamon Sugar pecans 
• Honey or Maple Syrup
• Strawberry Sauce
• Chocolate chips or cocoa nibs
• Nuts (almonds, cashews, peanuts, etc.)
• Dried Fruits (cranberries, apricots, rasins, etc.)

The sky’s the limit with what you can serve in/on this recipe!

Chocolate Chia Pudding Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chocolate Chia Pudding Recipe

This is the best chocolate chia pudding recipe! This chocolate chia seed pudding is made in 5 minutes with 5 ingredients in one bowl (or in the blender)! It’s easy to customize to comply with your dietary needs (Paleo, vegan, etc.)! Serve it with your favorite toppings for a healthy dessert, breakfast or snack.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Chilling 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 4 Servings

Calories 161kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• whisk
• Vitamix blender
• glass jars with lids

Ingredients

• 1 cup milk (whole milk, coconut milk, almond milk, cashew milk, etc.)
• 2 Tablespoons unsweetened cocoa powder
• 4 Tablespoons honey (or maple syrup)
• 1 teaspoon pure vanilla extract
• pinch of sea salt
• ¼ cup chia seeds
• Optional toppings: fresh berries sliced bananas, nut butter, extra maple syrup or honey, etc.

US Customary – Metric

Instructions

Make in a Bowl

• In a large bowl, whisk together milk, cocoa powder, honey vanilla and sea salt until combined (it’s easier to incorporate honey if the milk is room temperature).
• Add chia seeds and whisk to combine.
• Transfer to the refrigerator to chill in the bowl for about 20 minutes, until the mixture begins to thicken.

Make in a Blender

• Put all of the ingredients in the order listed into the container of your Vitamix (or another high-powered blender).
• Blend starting on low speed and gradually increasing to high, until the mixture is smooth.

Chill & Serve

• Transfer mixture into 2 glass jars with lids.
• Chill overnight in the refrigerator, or for at least 8 hours.
• Once chilled, serve plain or with desired toppings.

Video

Notes

Ingredient Substitutions

• Milk. You can use any milk in this chocolate chia pudding with great results. I usually opt for unsweetened vanilla almond milk, coconut milk or whole milk. 
• Unsweetened cocoa powder. Choose your favorite variety, use an extra dark powder for more intense chocolate flavor.
• Honey. Maple syrup is a great vegan sweetener and tastes great in this recipe. 
• Vanilla. the pure vanilla extract imparts the best flavor – I don’t recommend skipping the vanilla or making substitutions. 
• Chia Seeds. No substitute here! You can use black or white chia seeds. 

Store

Store this chocolate chia pudding in a glass jar or airtight container in the refrigerator for up to 5 days. 

Freeze

This recipe freezes and thaws very well in an airtight container for up to 2 months. Just be sure to let it thaw slowly in the refrigerator and do not microwave it.

Nutrition

Serving: 0.5cup | Calories: 161kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 29mg | Potassium: 174mg | Fiber: 5g | Sugar: 20g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 141mg | Iron: 1mg

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Healthy Chia Pudding Recipe

Creamy Chocolate Peanut Butter Chia Pudding

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Paleo Chocolate Chip Cookies

I’m always looking for healthy ways to satisfy my raging sweet tooth, and this Chia Pudding recipe is just perfect (along with these black bean brownies and healthy peanut butter blondies). Chia seed pudding is easy to make in one bowl with only four ingredients, and tastes like the tapioca pudding I’ve loved since I was a child but is so much healthier. 

This recipe is easy to customize to comply with your dietary needs by choosing your favorite milk and sweetener (Paleo, vegan, etc.)! Serve it with your favorite toppings for a healthy dessert, breakfast or snack.

Chia Pudding Recipe: Ingredients & Substituions

Let’s discuss the four ingredients in this chia pudding recipe, as well as possible substitutions. 

• Milk. You can use any milk in this recipe with great results. I usually opt for unsweetened vanilla almond milk, coconut milk or whole milk. 
• Honey. Maple syrup is a great vegan sweetener option. When I make this recipe for myself I use 2 TBS of sweetener, when I make it for my family I use 4. I recommend starting with 2 and taste testing, then adjusting from there. 
• Vanilla. the pure vanilla extract imparts the best flavor – I don’t recommend skipping the vanilla or making substitutions. 
• Chia Seeds. No substitute here! You can use black or white chia seeds. 

How to make Chia Pudding

You can make this chia seed pudding recipe in two ways – 1) in a bowl or 2) in a blender. 

To make in a blender

If you’d like to use a blender, simply put all the ingredients in the container of a Vitamix (or another high-powered blender) and blend for 30 seconds or until the mixture is smooth. It’s that simple. 

To make in a bowl

In a large bowl, whisk together milk, honey vanilla and sea salt until combined (it’s easier to incorporate honey if the milk is room temperature).

Add chia seeds & chill

Next, add the chia seeds and whisk to combine.  Then place the large bowl in the refrigerator to chill for 30 hour, stirring once halfway through.  

NOTE: It’s important to chill the mixture before transferring it into jars to ensure the chia seeds have started absorbing the liquid and they are evenly distributed throughout the mixture. 

Transfer Chia Pudding to Jars & Chill

Transfer the pudding mixture into 2-4 glass jars with lids and chill overnight in the refrigerator, or for at least 8 hours.

To store/freeze

Store this chia seed pudding in glass jars with airtight lids in the refrigerator for up to 5 days. Or freeze for up to 2 months.

Serve

One chilled and thickened, serve this chia seed pudding with your favorite toppings. Here are some suggestions; 

• Fresh or frozen & thawed berries 
• Fresh fruits (bananas, apples, citrus fruits, etc.)
• Nut Butters (like this vanilla almond butter or this homemade peanut butter)
• unsweetened coconut
• Candied almonds
• Cinnamon Sugar pecans 
• Honey or Maple Syrup
• Strawberry Sauce
• Chocolate chips or cocoa nibs
• Nuts (almonds, cashews, peanuts, etc.)
• Dried Fruits (cranberries, apricots, rasins, etc.)

If you like this recipe, try these:

• Overnight Oats with Yogurt is another great overnight meal prep breakfast recipe, and try these Chocolate Overnight Oats!
• This chocolate chia pudding is one of our favorite quick and healthy desserts.
• Peanut Butter overnight oats are one of my favorite easy breakfasts – and it has chia seeds for extra protein and fiber!
• Chocolate peanut butter chia pudding – another delicious healthy dessert!
• Healthy desserts: I’m very into making healthy and delicious desserts like this chia seed pudding! Some of our favorites include: healthy peanut butter blondies, black bean brownies and these fudgy paleo brownies.  
• These healthy banana oatmeal cookies are nutritious and delicious! 

Chia Pudding FAQs

Is Chia Pudding Healthy? 

This particular chia seed pudding recipe is very healthy! Not only is it low calorie, but it tastes amazing, satisfies your sweet tooth and packs some serious nutrition. Some of the benefits of chia seeds include (but are not limited to): 

• Loaded with nutrients. One serving of chia seeds (2 TBS, half of this recipe), contains the following:
  • 4 grams of protein – which is essential for muscle-building and energy. 
  • 11 grams of fiber – which keeps you regular and fuller longer. 
  • 5 g omega 3 fatty acids – 
  • Plus calcium, potassium, zinc, and many B vitamins!
• Antioxidant-rich. Chia pudding is rich in antioxidants which are essential to a healthy lifestyle and contributes to lowering blood sugar and reducing inflammation. 

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chia Pudding Recipe

This is the best chia pudding recipe! This chia seed pudding is made in 5 minutes with 4 ingredients in one bowl! It’s easy to customize to comply with your dietary needs (Paleo, vegan, etc.)! Serve it with your favorite toppings for a healthy dessert, breakfast or snack.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 5 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 2 Servings

Calories 173kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• whisk
• Vitamix blender

Ingredients

• 1 cup milk (almond milk, cashew milk, whole milk, coconut milk, etc.)
• 2-4 TBS honey (or maple syrup) – to taste
• 1 tsp pure vanilla extract
• pinch fine sea salt
• ¼ cup chia seeds
• Optional toppings: fresh berries, sliced bananas, nut butter, extra maple syrup or honey, etc.

US Customary – Metric

Instructions

To make in one bowl:

• In a large bowl, whisk together milk, honey vanilla and sea salt until combined (it’s easier to incorporate honey if the milk is room temperature).
• Add chia seeds and whisk to combine.
• Place the large bowl in the refrigerator to chill for 30 minutes, stirring once halfway through.
• Transfer mixture into 2-4 glass jars with lids.
• Chill overnight in the refrigerator, or for at least 8 hours.
• Once chilled, serve plain or with desired toppings.

To make in a blender:

• Put all of the ingredients in the order listed into the container of a Vitamix (or other high-powered blender).
• Blend starting on low speed and gradually increasing to high, until the mixture is smooth.
• Transfer mixture to jars and chill overnight, or for at least 8 hours. Serve.

Video

Notes

Ingredient Substitutions

• Milk. You can use literally any milk in this chia seed pudding with great results. I usually opt for unsweetened vanilla almond milk, coconut milk or whole milk. 
• Honey. Maple syrup is a great vegan sweetener option. When I make this recipe for myself I use 2 TBS of sweetener, when I make it for my family I use 4. I recommend starting with 2 and taste testing. 
• Vanilla. the pure vanilla extract in this chia pudding gives it the best flavor – I don’t recommend skipping the vanilla or making substitutions. 
• Chia Seeds. No substitute here! You can use black or white chia seeds. 

Store/freeze

Store  this chia pudding in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 2 months. Thaw overnight in the refrigerator. Do not microwave to thaw.

Nutrition

Serving: 0.5recipe | Calories: 173kcal | Carbohydrates: 27g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 86mg | Fiber: 11g | Sugar: 18g | Calcium: 134mg | Iron: 2mg

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