Double Dark Chocolate Almond Butter Muffins

Flourless Double Dark Chocolate Almond Butter Muffins

I can’t even put into words how good these are! You can play around with this recipe. I’m thinking of trying Coconut Sugar for my next batch since it’s lower on the glycemic scale.

Directions:

Makes 12 regular muffins

Preheat oven to 350f

Ingredients:

  • 2 large beaten eggs (room temp)
  • 2 cups Almond Butter (Room temp and creamy works the best)
  • 1/2 cup pure maple syrup (I didn’t use quite 1/2 a cup)
  • 1.5 cups pure pumpkin puree 
  • 6 Tbsp unsweetened cacao powder (I use Rodelle Gourmet Baking Cocoa)
  • 2 tsp baking soda 
  • 2 tsp vanilla extract 
  • 3/4 c Guittard 63% dark chocolate chips, divided

Instructions:

  1. Line muffin tray with liners.
  2. Combine all ingredients, just until smooth; adding 1/2 c chocolate chips last. 
  3. Fill muffin tins 3/4 full. I use a large ice cream scoop, so they are each even portions.
  4. Add 1/4 c reserved chocolate chips to the batter of each muffin.
  5. Bake in preheated oven for 25-35 minutes until toothpick comes out clean. 
  6. They are VERY moist if they are NOT over-baked.
  7. Store in airtight container in the fridge!

Recipe adapted from Clean Food Crush.

Gooey Chocolate Mug Cake

Gooey Chocolate Almond Butter Mug Cake

My family and friends know how much I love and crave chocolate! So much so that I even ate dark chocolate everyday during my figure competition prep!

I was seeking something besides just a square of dark chocolate last night so I whipped up this little creation! It satisfied the need for something sweet and I didn’t destroy my healthy eating!

I am very aware that when you heat up Shakeology it does take away some of the nutritional value, but I already had my shake for the day so its ok! I’m totally cool with it!

You gotta give this a try!!!

Ingredients

-1/4 tsp baking powder

-1 scoop Shakeology

-1 tsp. sweetener of your choice {optional}

-dash of salt

-1 egg

-optional mix in: almond butter, peanut butter, cocoa powder, or collagen peptides

-2 or 3 tbs water/milk

Directions

-In a mug mix Shakeology, baking powder, salt,
cocoa, and sweetener.

-Next, mix in an egg and 2-3 tablespoons of
water/milk. If you want it to be more moist then add a little more water.

-Mix until dry ingredients are wet.

-If you’d like to add peanut butter, put one dollop in
the center and push it down a bit.

-Microwave for 90 sec. Personally I do 55 seconds because I like mine a little more gooey on the inside.

-When done, it will pull away from the sides of the mug!

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Chewy Coconut-Chocolate Chip Cookies

Chewy Coconut-Chocolate Chip Cookies from the Happy Cook

Enjoy Daphne Oz’s amazing cookies from her newest cookbook, The Happy Cook! Daphne teaches busy moms how to feel successful in the kitchen while making nutritious meals that don’t completely restrict fats, sugars etc. She’s my kinda cook!

To quote Daphne:

Baking is the best babysitter. I can’t tell you the number of times Philo has been on the verge of an epic meltdown and getting her into the kitchen to crack eggs, mix, measure, and mess around has been the only—and perfect—antidote.

“For these ultra-chewy and tender cookies, I started with the traditional chocolate chip cookie, took out some sugar and half the butter (but left enough to keep it delicious!), swapped the flours, and added oats and shredded coconut, which toast and caramelize to give the cookies an extra chewy texture.”

RECIPE:

MAKES 2 DOZEN COOKIES

  • 1/2 cup whole wheat flour
  • 1 cup quick-cooking rolled oats
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, at room temperature, plus 1 egg yolk
  • 1/2 cup semisweet chocolate chips

In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.

In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.

Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.

Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you’ll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat- safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges— in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.

Chewy-Coconut Chocolate Chip CookiesTIP: When you’re measuring flour, don’t scoop it from the bag or jar with your measuring cup, as this can pack the flour and overfill, meaning your cookies will be too dry. Instead, spoon flour into your measuring cup until it’s mounded, then use the flat side of a knife to scrape off the excess and make level.

TIP: To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they’re set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.

TIP: Make these into ice cream sandwiches! Let your favorite ice cream soft en for 10 to 15 minutes, then scoop a dollop onto an upside- down cookie. Top with another cookie and press down to seal, then freeze for 20 minutes before serving.

Grab Daphne’s Book!

Daphne Oz - The Happy Cook