Half-Baked Deep-Dish Chocolate Chip Cookies for Two (GF, DF, & Refined Sugar-free)

WHAT’S INSIDE:

• cashew butter - the creamiest of all nut butters, with the most neutral flavor! I love using cashew butter because it blends in so nicely with other ingredients. in this recipe, it replaces butter to make the cookies dairy-free and slightly more nutrient-dense!

• honey - honey easily replaces granulated sugar in most recipes, and it’s far sweeter per ounce, so you won’t need quite as much. feel free to use maple syrup instead!

• almond flour - ohhhh, almond flour. I used to struggle so much working with almond flour, but I’ve found over the years that it works well as the main flour ingredient in some recipes, as the sidekick in others, and should simply be left out of others. this cookie recipe is the perfect place for almond flour - we want a dense, chewy, rich, satisfying bite and that’s exactly what almond flour can do!

• dark chocolate chips - obviously. feel free to use milk chocolate chips, or chunks (even better).

RECIPE

½ cup natural creamy cashew butter (unsweetened, should be drippy!)
¼ cup honey or maple syrup 
2 tbsp coconut sugar 
½ tsp vanilla extract 
1 egg
½ cup almond flour 
2 tbsp oat flour or 1:1 gluten-free flour blend (can also use all-purpose flour if not GF)
½ tsp baking soda 
Pinch of salt 
About ½ cup dark chocolate chips

1. Preheat the oven to 350F and lightly grease two 7-8oz oven-safe ramekins with oil. 

2. In a bowl, whisk together the cashew butter, honey or maple syrup, coconut sugar, vanilla, and egg until smooth. 

3. In a separate bowl, combine the flours, baking soda, and salt. Fold the wet into the dry, then add the chocolate chips. Gently stir until no clumps of flour remain. It will be very soft!

4. Divide the dough between the two ramekins and top with a few additional chocolate chips. 

5. Bake at 350F for 15 minutes for an underbaked cookie, or 18 minutes for a more fully baked cookie. The batter might rise up over the edges slightly. 

6. Cool completely before enjoying! Serve with vanilla ice cream if desired.

The BEST Brown Sugar Brown Butter Chocolate Chip Cookies

WHAT’S INSIDE:

• browned butter - it’s not “brown butter” though I understand that the title totally misleads you. browned butter is traditional butter that has been cooked down to evaporate the water and caramelize the milk solids, creating this gorgeous liquid-gold rich, nutty butter. this is what takes these cookies to a whole new level.

• brown sugar - unlike white granulated sugar, brown sugar actually still contains a small amount of molasses. have you noticed how the brown sugar tends to clump and stick together while white sugar doesn’t? that’s the molasses adding stickiness to the brown sugar. and it adds a delicious deeper flavor and moisture to these cookies.

• flour - yup, just plain ol’ all-purpose flour here. nothin’ fancy.

• chocolate chips - go crazy here. there’s no such thing as too many chocolate chips. you can use dark, milk, or a combination of the two.

• salt - salt! essential. cookies are sweet, and salt helps to both enhance that sweetness, as well as the other prominent flavors in this recipe specifically, and balance out each flavor.

RECIPE

1 ½ sticks unsalted grass-fed butter (¾ cup)
1 cup dark brown sugar, packed 
1 large pasture-raised egg, room temperature 
2 tsp vanilla extract 
1 1/2 cup + 2 tbsp. all-purpose flour OR 1 ½ cup + 1 tbsp whole-wheat pastry flour 
1 teaspoon baking soda 
¾ teaspoon sea salt 
½ teaspoon ground cinnamon 
⅔ cup dark chocolate chips, plus extra for topping 

1. Brown the butter. In a small skillet or saucepan, slowly over medium heat, melt 1 stick (½ cup) of butter. Chop the remaining ½ stick (¼ cup) of butter into small cubes. Reduce the heat and stir the butter, scraping down the sides of the skillet. Watch as the butter turns from yellow to light gold to amber, and some foam appears. Continue stirring until you see little brown specs in the bottom of the skillet. Turn the heat off completely, remove the skillet from the heat, and stir in the cubed butter. Set aside and cool to room temperature. 

2. Combine the dry ingredients in a small bowl - the flour, baking soda, sea salt, and cinnamon. Stir in the ⅔ cup chocolate chips and set aside. 

3. When the butter has cooled, mix the wet ingredients. In a large bowl, whisk together the butter, sugar, egg, and vanilla extract until smooth. Working in batches, add the dry ingredients to the wet and mix after each addition until all the dry ingredients are incorporated. Cover the bowl tightly with a lid or plastic wrap and refrigerate for 20 minutes, or until slightly firm. 

4. Line a baking sheet with parchment paper. Using a 2-ounce cookie scoop, scoop portions of the dough onto the baking sheet and cover with plastic wrap (reuse what you used before!). Refrigerate again for 40 minutes. 

5. When you’re ready to bake, preheat the oven to 350F. Space the cookies with 2 inches between each portion on the baking sheet. Transfer the rest of the dough to a ziploc bag or airtight container until ready to bake. Bake for 9 minutes, then remove from the oven and place a few extra chocolate chips on top of each cookie, and place them back in the oven for 1-2 more minutes. The edges should be golden and the centers gooey. Let them cool completely on the baking sheet - this is where they finish baking, so don’t remove them before they’ve cooled! 

6. Serve immediately, and store the rest in an airtight container at room temperature for up to 2 weeks. Remaining dough can be stored in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 12 months. 

7. Enjoy! 

Peanut Butter Brownie Banana Bread

WHAT’S INSIDE:

• bananas (obviously) - major source of potassium and slow-digesting carbohydrates. also kind of the backbone of a good banana bread.

• peanut butter - rich, creamy, peanutty flavor. always buy the unsweetened version with only peanuts and salt on the ingredients list!

• Simple Mill Brownie Mix - the BEST healthier brownie mix on the market. made with 7 simple (no pun intended) ingredients, including almond flour, coconut sugar, and flaxseeds for a minimally processed, nutrient-dense sweet treat.

RECIPE

2 small extra ripe bananas
2 eggs 
½ cup natural creamy peanut butter 
1 box Simple Mills Brownie Mix 
dark chocolate chips, optional (but highly recommended

1. Preheat the oven to 350F and line a 9x5 loaf pan with parchment paper. 

2. In a large bowl, mash the banana with the egg and peanut butter. Once smooth, add the brownie mix and stir until well combined and no lumps remain. 

3. Pour the batter into the loaf pan and top with additional dark chocolate chips, if desired. 

4. Bake at 350F for about 45-48 minutes, or until a toothpick poked through the center comes out clean. 

5. COOL COMPLETELY before slicing. I let mine cool overnight (I know, I know) before slicing and it was perfect. Worth the wait!

6. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Enjoy! 

Salted Chocolate Protein Shake

WHAT’S INSIDE:

• frozen banana - helps to thicken the smoothie and adds a few carbs for enhanced recovery and glycogen replenishment.

• Fage 2% Greek yogurt (plain) - helps to thicken the smoothie and adds protein and calcium for enhanced recovery and muscle repair.

• Dymatize Iso100 Gourmet Chocolate - high-quality protein supplement with essential amino acids for optimal muscle tissue repair, and incredible flavor!

• Vital Proteins Collagen Peptides - collagen peptides are the backbone of healthy, youthful skin, hair, and nails. they help bump up the high-quality protein content, too!

• LMNT Chocolate Salt electrolyte mix - electrolytes are so important after a workout, especially a sweaty one! sodium, potassium, and magnesium play a crucial role in muscle contraction and relaxation, fluid balance, heart function, and so much more. replenish with these delicious electrolyte drink mixes!

RECIPE:

1 frozen banana
80-100g Fage 2% plain Greek yogurt
1 scoop Dymatize Iso100 Gourmet Chocolate whey protein
1 scoop VItal Proteins Collagen Peptides
1 LMNT Chocolate Salt electrolyte drink mix
4oz cold water
2 handfuls of ice
1 handful of Purely Elizabeth Chocolate Sea Salt granola (optional)

1. Add all ingredients to a high-powered blender. Blend, stopping to scrape down the sides as needed. And enjoy!

Nourishing Nutritious Banana Bread

A hug in a loaf, this healthier Nourishing Nutritious Banana Bread is tender and moist, packed with rich dark chocolate, and the best kind of comfort food!

WHAT’S INSIDE:

• extra ripe bananas: kind of essential. the start of the show, with the chocolate chunks coming in close behind.

• collagen peptides: protein! beneficial for skin, hair, nails, and joints, and a seamless, nutritious, flavorless addition to this recipe.

• almond flour: free of refined grains and gluten, rich in healthy fats. keeps the bread tender and moist!

• rolled oats: to add a bit of a bite to the recipe, and because I love anything that reminds me of an oatmeal chocolate chip cookie. the perfect partner for banana bread!

• dark chocolate chunks: emphasis on the chunks! roughly chopped dark chocolate melts beautifully into this loaf.

• Greek yogurt: rich in calcium and protein. lends a tenderness to the texture and ever-so-slight tanginess to the flavor.

RECIPE:

3 extra ripe bananas
½ cup plain full-fat Greek yogurt 
2 pasture-raised eggs 
¼ cup coconut sugar 
2 tbsp butter or coconut oil, melted and cooled
1 teaspoon vanilla extract 
⅓ cup collagen peptides 
¾ cup almond flour 
½ cup rolled oats 
Pinch of sea salt 
¾ teaspoon cinnamon 
1 tsp baking powder
½ tsp baking soda
½ cup roughly chopped dark chocolate 

1. Preheat the oven to 350F and line a loaf pan with parchment paper. 

2. Use a stand mixer or hand mixer to mash the bananas completely until barely any lumps remain. Whisk in the eggs, Greek yogurt, coconut sugar, butter and vanilla extract and mix until fully incorporated. 

3. In a separate bowl, stir together the collagen peptides, almond flour, oats, spices, and baking powder and soda until combined. Working in batches, slowly add the dry ingredients to the wet and mix until no clumps of dry remain. 

4. Stir in about 75% of the chocolate, leaving the rest for topping. Transfer the batter to the loaf pan and bake for about 60-65 minutes. 

5. Cool completely in the loaf pan before slicing (at least an hour). 

6. Store leftovers in an airtight container in the fridge for up to 1 week. Enjoy! 

Peanut Butter Oatmeal Chocolate Chip Cookies (GF, DF)

These Peanut Butter Oatmeal Chocolate Chip Cookies are soft on the inside and crispy on the outside - just what you need when you’re looking for that classic, nostalgic cookie recipe. Made gluten- and dairy-free, with a significant source of high-quality protein!

WHAT’S INSIDE:

• coconut oil: replaces butter (as seen in a more traditional cookie recipe) to make this recipe dairy-free. provides healthy saturated fats and a rich, buttery flavor and texture!

• natural creamy peanut butter: because the only way to make oatmeal chocolate chip cookies any better is to swirl in some satisfying peanut butter. make sure to opt for the natural version with ONLY peanuts and salt!

• coconut sugar: replaces brown sugar (as seen in a more traditional cookie recipe) to add a deep, caramelly flavor and perfect crispy-exterior, soft-interior texture.

• collagen peptides: protein-rich cookies that actually taste GOOD! you’ll never know there’s a whopping 20 grams of high-quality collagen protein in this recipe.

• almond flour: going grain-free in this recipe and using almond flour as our base to reduce the carbohydrate content and add a significant source of healthy mono- and poly-unsaturated fats.

• Hu Kitchen Dark Chocolate Baking Gems: simply the BEST dark chocolate chunks.

RECIPE

1 egg 
3 tbsp melted coconut oil
⅓ cup natural creamy peanut butter 
⅓ cup coconut sugar 
1 tbsp maple syrup 
1 tsp vanilla extract 
1 cup oats 
¼ cup almond flour 
¼ cup collagen peptides 
½ tsp baking soda 
½ tsp salt 
Pinch of cinnamon 
½ cup Hu Kitchen Dark Chocolate Gems

1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. 

2. In a small bowl, whisk together the melted coconut oil, peanut butter, coconut sugar, and maple syrup until smooth. Add the egg and vanilla extract and whisk again. 

3. In a separate bowl, stir together the oats, almond flour, collagen peptides, baking soda, salt, and cinnamon. Add the wet ingredients to the dry and stir until well combined. 

4. Mix in the chocolate chips, reserving a handful for garnish at the end. 

5. Use a cookie scooper to scoop the dough onto the baking sheet. The dough should yield about 14-15 cookies. 

6. Bake for 10-11 minutes, or until golden brown around the edges. Cool for 5 minutes on the baking sheet before serving. 

7. Serve and enjoy! Store leftovers in an airtight container for up to 7 days.

Triple Chocolate + Peanut Butter Bites (super simple + high-protein!)

There are no rules against turning a protein bar into a dessert, right? These Triple Chocolate + Peanut Butter Bites will shock everyone - they’re so delicious and indulgent, AND packed with protein, free of refined sugars and additives, and filled with wholesome, nourishing ingredients!

WHAT’S INSIDE:

• GoMacro Bars - read all about why I love these here! Make sure to use the code “HALEYHANSENFITNESS” at checkout for 25% off your oder!

• dark chocolate - just to make these feel a bit extra and indulgent :) go for a high-quality dark chocolate here, like these Hu Kitchen Dark Chocolate Gems!

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RECIPE

4-5 GoMacro Smooth Sanctuary bars (of your favorite flavor)
¼ cup dark chocolate chunks (Hu Kitchen is my fav)
½ teaspoon unrefined coconut oil
Sea salt, for garnish

1. Cut the GoMacro bars in thirds and refrigerate on a plate lined with parchment paper. This will help the chocolate to set faster!

2. In a small microwave-safe bowl, melt the chocolate and coconut oil in 20-second increments until smooth.

3. Drizzle the melted chocolate over the bars (in any pattern you like) and then refrigerate for 8-10 minutes, or until the chocolate is almost set.

4. Garnish with a tiny sprinkle of salt, and enjoy!

Chocolate-Covered Stuffed Dates (aka the only sweet treat you need)

I’m not kidding when I say that you will never need another sweet treat. This recipe hits every single base - sweet, salty, creamy, crunchy AND healthy without tasting like it (in the bad way).

WHAT’S INSIDE:

• dates - great source of fiber and unrefined sugar (sweetness); high in potassium, magnesium, and vitamin B6; high in antioxidants (flavonoids, carotenoids, phenolic acids)

• OatHaus Pumpkin Spice Granola Butter - very similar to nut butter, but made with oats instead of nuts! I’ve recently learned that my body has a hard digesting nut butters (especially peanut, sadly), so OatHaus granola butters have been a blessing. pumpkin spice felt so right this time of year!

• Hu Kitchen Simple Snacking Gems, dark chocolate - the BEST and highest quality dark chocolate there is. it has truly become my favorite!

• coconut oil - added to the dark chocolate for a thinner consistency

• pecans or walnuts - added for a little crunch!

RECIPE

10-12 organic Medjool dates 
OatHaus Pumpkin Spice Granola Butter (OR your favorite nut butter - make sure it’s just nuts and salt on the ingredients list)
¼ cup Hu Kitchen Simple Snacking Gems, dark chocolate 
¼ teaspoon coconut oil 
10-12 raw pecans or walnuts 

1. Slice the dates in half on one side only and carefully remove the pits. 

2. Place about one teaspoon of granola butter or nut butter into the center of each date, where the pit was, followed by one pecan or walnut. Repeat with all 10-12 dates, then place in the freezer for about 10 minutes. 

3. Melt the chocolate and coconut oil in a microwave-safe bowl until smooth. 

4. Remove the dates from the freezer and drizzle the melted chocolate over the top. Sprinkle with a touch of sea salt and refrigerate until firm. 

5. Enjoy!