Mocha Date Truffles

Mocha Date Truffles

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Mocha Date Truffles


  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 20 Truffles 1x

Description

Decadent truffles made with dates


Ingredients

Units Scale

Truffle Filling:

  • 1 1/2 cups Pitted Dates
  • 2 tbsp Brewed Coffee
  • 2 tsp Coconut Oil
  • 1/4 cup Cocoa Powder

Chocolate Coating & Toppings:

  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • Optional Toppings: Sea Salt, Chopped Pecans, Unsweetened Shredded Coconut

Instructions

  1. In a heat-proof bowl, add the dates and cover with hot water. Let the dates soak for 5 minutes to help them soften.
  2. Drain the dates then add them to the bowl of your food processor, along with the 2 tbsp brewed coffee.
  3. Process until the dates are broken down into small pieces.
  4. Next, add the coconut oil and vanilla extract. Process again until the date mixture becomes slightly smooth.
  5. Now, add the cocoa powder and process again! Stop and scrape down your bowl and then process again. This make take 2-4 minutes depending on your food processor. You are looking for a fairly smooth mixture.
  6. Now it’s time to roll our truffles! Prep a sheet tray with parchment paper and set out on your work surface. Also, grab a bowl and fill it with water to help keep the filling from sticking to your hands.
  7. Scoop out 1/2 tbsp of filling, wet your hands with the water and roll into ball shape, then place onto your parchment paper tray. Continue until all the truffle filling has been rolled.
  8. Next, pop the tray of truffle balls into the freezer to firm up for 15 minutes.
  9. Before you get the truffles out of the freezer, make the chocolate coating
  10. In a microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25 second intervals, stirring in between each interval, until the chocolate is melted.
  11. Get your toppings ready and set out next to the melted chocolate
  12. Pull the tray of truffle balls out of the freezer.
  13. Dip each truffle ball into the melted chocolate and using a fork, roll the chocolate around and then let some of the chocolate drip off before popping back onto the parchment paper. While the chocolate is still melty, add a sprinkle of your topping of choice.
  14. Continue with the remaining truffles until they are all coated and topped!
  15. Pop the truffles into the fridge to let the chocolate set up and harden for at least 10 minutes.
  16. Enjoy these little bites of chocolate goodness!
  • Prep Time: 10 minutes
  • Cook Time: 15
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Truffle
  • Calories: 57
  • Sugar: 7g
  • Sodium: 0mg
  • Fat: 3g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: Dessert, Truffles, Dates, Mocha Truffles, Chocolate

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Black Bean Brownies with Peanut Butter Swirl

Black Bean Brownies with Peanut Butter Swirl

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Black Bean Brownies with Peanut Butter Swirl


  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies 1x

Description

Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!


Ingredients

Units Scale

Brownie Batter:

  • 1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
  • 1/2 cup Maple Syrup
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1/4 tsp Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/4 cup Cocoa Powder
  • 1/4 cup Oat Flour
  • 1/2 cup Chocolate Chips

Peanut Butter Swirl:

  • 1/2 cup PBFit Peanut Butter Powder
  • 45 tbsp Soy Milk (or milk of your preference)

Instructions

  1. Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
  2. To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
  3. Next, add the two eggs and process again.
  4. Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
  5. Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
  6. Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
  7. To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
  8. To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
  9. Place the brownies into the oven and bake for 20 minutes until they are set.
  10. Allow brownies to cool for 15 minutes before digging in. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 132
  • Sugar: 11g
  • Sodium: 146g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 26mg

Keywords: Dessert, Brownies, Peanut Butter, Black Beans

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Gingerbread Biscotti

Gingerbread Biscotti

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Gingerbread Biscotti

Gingerbread Biscotti


  • Author: Amy RD, LDN
  • Total Time: 46 minutes

Ingredients

Units Scale
  • 1 cup Oat Flour
  • 1 cup Whole Wheat Flour
  • 2 tbsp Ground Flaxseed
  • 1/2 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 1 1/2 tsp Ground Ginger
  • 1 1/2 tsp Ground Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Ground Cloves
  • 1/3 cup Brown Sugar
  • 2 Eggs
  • 2 tbsp Molasses
  • 1 tsp Vanilla Extract

Instructions

  1. Start by preheating your oven to 350 F. Line a sheet tray with a silpat or parchment paper, set aside.
  2. In a large mixing bowl, add the eggs, vanilla extract, brown sugar and molasses. Whisk together until all ingredients are fully incorporated.
  3. Next, add the oat flour, wheat flour, flaxseed, baking soda, spices and salt. Using a rubber spatula, stir the dry ingredients into the wet ingredients.
  4. Let the dough sit for at least 5 minutes. The oats will soak up some of the moisture and the batter will get slightly thicker.
  5. After the dough as rested, get your sheet tray and form the dough into logs. Wet your hands slightly and divide the dough in half, placing half on one side of the pan and the other on the other side.
  6. Using your hands or a bench scraper, form the dough into two logs that are about 7-inches long and 3-inches wide. Use your hands shape the dough so it is an even thickness.
  7. Place the sheet tray into the oven and bake for 18-20 minutes until the logs are firm to the touch.
  8. Move the biscotti logs onto a wire rack to cool for 15 minutes.
  9. After 15 minutes, slice the logs into biscotti! Take a sharp knife and slice the biscotti logs width-wise into 3/4-inch slices.
  10. Reduce the oven temperature to 300 F and bake for 6 minutes. Then, remove the tray from the oven and use a spatula to turn each biscotti over to cook on the other side. Place back into the oven and bake for another 6 minutes.
  11. Remove the biscotti to a wire rack and allow to cool fully. The biscotti will continue to harden as they cool.
  12. Dip into hot cocoa, coffee or tea and enjoy!
  • Prep Time: 10
  • Cook Time: 36
  • Category: Dessert, Snack
  • Method: Bake

Keywords: Biscotti, Gingerbread, Holiday Baking

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies

Almond Flour Snowball Cookies
Almond Flour Snowball Cookies
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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies (Gluten-Free)


  • Author: Amy RD, LDN
  • Total Time: 17 minutes
  • Yield: 12 Cookies 1x
  • Diet: Gluten Free

Description

Classic snowball cookies made with almond flour to be gluten-free!


Ingredients

Units Scale
  • 1 cup Almond Flour
  • 1 Tbsp Arrowroot Flour or Cornstarch
  • 1/4 tsp Baking Powder
  • 3/4 cup Pecans (1/2 cup finely chopped, 1/4 cup larger chop)
  • 3 Tbsp Butter, softened
  • 2 Tbsp Maple Syrup
  • 1 1/2 tsp Vanilla Extract
  • Pinch Salt
  • 1/4 cup Powdered Sugar

Instructions

  1. Preheat oven to 325° F. Get out a sheet tray and silpat or nonstick cookie sheet, set aside.
  2. In a medium sized bowl, add the almond flour, arrowroot or cornstarch, baking powder, pecans, butter, maple syrup, salt and vanilla extract.
  3. Stir the batter together with a spatula until all ingredients are fully mixed and incorporated.
  4. Using a 1 1/2-inch scoop, scoop the dough and roll it into ball shape with your hands, then place onto your sheet tray or cookie sheet. Continue with remaining dough, you should have about 12 cookies.
  5. Place cookies into the oven and bake for 10-12 minutes until golden.
  6. While the cookies bake, place the powdered sugar into a bowl and set aside.
  7. Allow cookies to cool for 5 minutes and then roll in powdered sugar.
  8. Place onto a cooling rack to finish cooling before digging in!

Notes

  1. The cookies will be a little crumbly while they are hot, allow to cool for at least 15 minutes to keep their shape!
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Category: Cookies, Dessert, Gluten-Free
  • Method: Bake

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 145
  • Sugar: 5g
  • Sodium: 46mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 8mg

Keywords: Cookies, Snowball Cookies, Gluten-Free Cookies

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Chickpea Blondies

Chickpea Blondies

Chickpea Blondies
Chickpea Blondies
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Chickpea Blondies

Chickpea Blondies


  • Author: Amy RD, LDN
  • Total Time: 25 minutes
  • Yield: 16 Servings 1x

Description

Flourless and gluten-free and naturally sweetened, chickpea blondies will become a family favorite dessert!


Ingredients

Scale
  • 15 oz Chickpeas (1can) drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup or Honey (or a combination)
  • 1 tsp Vanilla Extract
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Cinnamon, ground
  • 1 Egg
  • 1/3 cup Chocolate Chips +2 tablespoons for top
  • Cooking Spray

Instructions

  1. Preaheat oven to 350° F. Spray an 8×8 inch pan with nonstick cooking spray and set aside.
  2. In a food processor, add all of the ingredients except chocolate chips and process until batter is smooth. This will take a few minutes to get the batter to a smooth consistency.
  3. Using a spatula, fold in the 1/3 cup of chocolate chips.
  4. Spread the batter evenly into the prepared pan. Tap the bottom of the pan onto the counter a few times to get the batter level. Sprinkle 2 tablespoons of chocolate chips on top of the batter.
  5. Bake for 20-22 minutes or until a toothpick comes out clean and the edges are slightly browned. Take care to not over cook! The blondies may look slightly underdone and that is okay.
  6. Allow blondies to cool for at least 10 minutes. Cut into squares and enjoy!

 

  • Prep Time: 5
  • Cook Time: 20
  • Category: Dessert, Gluten-Free

Nutrition

  • Serving Size: 1
  • Calories: 127
  • Sugar: 9g
  • Sodium: 203mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Carbohydrates: 14g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 13mg
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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies
4-Ingredient Healthy Samoa Cookies
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4-Ingredient Healthy Samoa Cookies

4-Ingredient Healthy Samoa Cookies


  • Author: Amy Lawson RD, LDN
  • Total Time: 20 minutes
  • Yield: 24 1x
  • Diet: Gluten Free

Description

Better than Girl Scout Samoas with just 4-ingredients! Plus, no added preservatives or artificial nonsense here!


Ingredients

Scale
  • 2 cups Unsweetened, Shredded Coconut
  • 2 cups Pitted Dates
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tsp Coconut Oil

Instructions

  1. Preheat oven to 400° F for toasting the coconut.
  2. In the bowl of a food processor add the dates and pulse for 10-20 seconds to break down the dates.
  3. Pour coconut onto a sheet tray with a silpat or parchment paper and place in the oven to toast for 3-5 minutes. (Take care to watch it as it will burn easily!) Remove from oven and allow to cook for 2 minutes.
  4. Add the toasted coconut to the dates in the food processor and pulse for 10-15 seconds. You will know the mixture is ready when it can be pinched together and stays together.
  5. Scoop out tablespoon size portions of the mixture and form into a round cookie shape, pressing it into shape with your fingers. Place onto your sheet tray with the silpat or parchment from toasting the coconut. Continue to form cookies with the remaining mixture.*To make authentic Girl Scout Samosas, take a toothpick or small spatula handle and make a hole in the center of each cookie. You may need to press and shape the cookies to retain their shape.
  6. Place the sheet tray into the freezer and freeze for 5 minutes to set the cookies shape.
  7. Meanwhile, place the chocolate chips and coconut oil into a microwave safe bowl. Microwave on 25 second intervals until the chocolate is fully melted, stirring in between each interval.
  8. Next, remove the cookies from the freezer. Dip the bottom of each cookie into the melted chocolate to coat the bottom and return to your silpat or parchment covered sheet tray. Repeat for all cookies. Then, using a spoon, drizzle the remaining chocolate over the cookies in a stripe pattern for the full Samoa look.
  9. Place the cookies back into the freezer for at least 10 minutes so that the chocolate will set. Remove from the freezer and carefully peel the cookies off your silpat or parchment. Enjoy!

Notes

Keep the Samoas in an air tight container in the refrigerator.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Dessert

Nutrition

  • Serving Size: 1
  • Calories: 85
  • Sugar: 10
  • Sodium: 236
  • Fat: 4.48
  • Saturated Fat: 3.64
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 1.84
  • Protein: 0.71
  • Cholesterol: 0

Keywords: Cookie, Healthy Baking

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Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)
Homemade Magic Shell (Just 2 Ingredients!)
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Homemade Magic Shell (Just 2 Ingredients!)

Homemade Magic Shell (Just 2 Ingredients!)


  • Author: Amy RD, LDN
  • Yield: 20 Servings 1x

Description

This homemade Magic Shell recipe has just 2 ingredients and comes together in less than 5 minutes.


Ingredients

Scale
  • 1 cup Chocolate Chips
  • 3 tbsp Coconut Oil

Instructions

  1. To a microwave safe bowl, add the chocolate chips and coconut oil.
  2. Microwave for 20-30 second intervals, stirring in between each interval, until the chocolate has just melted.
  3. Give the magic shell another thorough stir to ensure the coconut oil has fully incorporated with the melted chocolate.
  4. Allow to cool for 5 minutes. Then serve over ice cream or frozen yogurt. Enjoy the magic!

 

  • Category: Dessert

Nutrition

  • Serving Size: 1
  • Calories: 73
  • Sugar: 6g
  • Sodium: 4mg
  • Fat: 5g
  • Saturated Fat: 4g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 4mg

Keywords: Magic Shell, Coconut Oil

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Chocolate Dipped Fruit

Chocolate Dipped Fruit

Chocolate Dipped Fruit
Chocolate Dipped Fruit
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Chocolate Dipped Fruit

Chocolate Dipped Fruit


  • Author: Amy RD, LDN
  • Total Time: 10 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegetarian

Description

Chocolate dipped fruit is a simple dessert with the wow factor! Pick your favorite fruit and dip away!


Ingredients

Scale
  • 1/2 cup Semi-Sweet Chocolate Chips
  • 1 tbsp Coconut Oil
  • 1 lb Fresh Fruit (Strawberries, Kiwi, Blueberries, Whatever you like!)

Instructions

Prep your Tray
  1. Cover a sheet tray or plate with a silpat or parchment paper and set aside.
Melt Your Chocolate
  1. In a medium sized microwave safe bowl, add the chocolate chips and coconut oil. Microwave for 25-second intervals, stirring after each interval until the chocolate and coconut oil are melted.
 
Rinse, Dry and Peel Your Fruit
  1. Rinse the strawberries and pat them dry with a clean cloth or paper towel. Peel and slice the kiwis into 1/4 inch slices.
 
Dip Your Fruit
  1. Holding the stem of the strawberry, dip half of the fruit into the chocolate and then set onto parchment paper. For the kiwis, dip half of each slice into the chocolate and then place onto parchment paper.
  2. For blueberries or other small berries, use a spoon or fork to help cover the fruit in chocolate and then place onto parchment paper.
Set the Chocolate
  1. Once all the fruit has been dipped, place the fruit into the fridge to chill and allow the chocolate to set and harden for 15 minutes.
  2. Dig in and enjoy a sweet and delicious treat!
  • Prep Time: 5
  • Cook Time: 5
  • Category: Dessert, Snack, Mediterranean
  • Cuisine: American

Nutrition

  • Calories: 83
  • Sugar: 8g
  • Sodium: 2g
  • Fat: 5g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Dessert, Snack, Mediterranean, Chocolate

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Mango Popsicles

Mango Popsicles
Mango Popsicles
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Mango Popsicles

Mango Popsicles


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Popsicles 1x
  • Diet: Gluten Free

Description

Mango Popsicles are made with whole fruit and whirl up easily in the food processor.


Ingredients

Scale
  • 3 cups Frozen Mango
  • 1 tbsp Lime Juice
  • 1/8 tsp Lime Zest
  • 1/4 cup Honey
  • 1/3 cup Water

Instructions

  1. Place all the ingredients into the bowl of a food processor. Process for 15 seconds, then stop and scrape down the bowl with a spatula. Process again for another 15-20 seconds until the mixture is smooth.
  2. Spoon the mixture into your popsicle molds. Once full, tap the mold onto the counter a few time to release any air bubbles and level out the mango mixture and place popsicle stick and cover on top. Continue to fill all popsicle molds, then place into the freezer for at least 2 hours to fully harden.

 

Notes

*If you do not have a popsicle mold, enjoy this as mango sorbet! Simply put the mixture into a freezer safe container. Allow to freeze for 2 hours and then scoop out and enjoy!

  • Prep Time: 10
  • Cook Time: 10
  • Category: Dessert, Gluten-Free, Snack

Nutrition

  • Serving Size: 1
  • Calories: 88
  • Sugar: 21g
  • Sodium: 1.6g
  • Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 1.5g
  • Protein: 1g
  • Cholesterol: 0mg

Keywords: Mango, Popsicle, Dessert, Gluten-Free, Snack

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Healthy Brownie Bites with Oat Flour, Cranberries and Chocolate Chips

Healthy Brownie Bites with Oat Flour, Cranberries and Chocolate Chips

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Healthy Brownie Bites with Oat Flour, Cranberries and Chocolate Chips


  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 18 servings 1x

Description

Chocolaty, tasty and naturally sweetened, these brownie bites are fiber-filled treats!


Ingredients

Scale
  • 1 Cup Oat Flour or Old Fashioned Oats
  • 1/2 cup Cocoa Powder
  • 1/4 cup Vanilla Protein Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 2 tbsp Ground Flax Seed
  • 1/4 cup Honey
  • 1/4 cup Maple Syrup
  • 1/2 cup Almond Butter
  • 1 Egg
  • 1/2 cup Dried Cranberries
  • 1/2 cup Chocolate Chips

Instructions

  1. Preheat your oven to 350° F
  2. Set a nonstick sheet tray out for baking. Or line a sheet tray with parchment paper or silpat. Set aside.
  3. In the bowl of a food processor, pulse 1 cup old fashioned oats until finely ground. Alternatively, if you purchased oat flour, skip this step.
  4. In a large mixing bowl add the oat flour, cocoa powder, protein powder, salt, baking powder and flax seed. Whisk to combine the dry ingredients.
  5. To the dry ingredients add the honey, maple syrup and almond butter. Using a spatula stir the batter together. It will be quite thick!
  6. *Tip, spray your measuring cup with nonstick spray before you measure the honey and it will slide out easily!
  7. Add the dried cranberries and chocolate chips to the batter. Stir to combine.
  8. Using a 1 1/2″ scoop, spoon batter onto sheet tray, leaving about 1″ between each brownie bite. The cookies will not spread very much. Continue until all the batter as been scooped onto your baking trays.
  9. Bake at 350° F for 8-9 minutes. Be sure not to overcook, you want them slightly soft and gooey.
  10. Let the brownie bites cool slightly and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Snack
  • Method: Baking

Nutrition

  • Serving Size: 1
  • Calories: 167
  • Sugar: 14g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 12mg

Keywords: Dessert, Oat Flour, Brownie Bites

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