CHOCOLATE CHIP COOKIE BARS
2 cups flour (regular or gluten free)
2 teaspoons baking powder
2/3 cup Truvia Brown Blend
2 tablespoons coconut oil
2 teaspoons vanilla extract
1 cup chocolate chips
Preheat the oven to 350 degrees. In a small mixing bowl, combine the flour, baking powder and a dash of sea salt. Set aside. In a larger bowl, mix the Truvia brown sugar, coconut oil and vanilla extract until smooth. Mix in the eggs, one at a time. Gradually pour in the dry ingredients and stir to combine. Use a spatula or mixer to blend until the batter is thick and creamy. Stir in the chocolate chips. Pour the batter into a square baking pan lightly coated with nonstick cooking spray. Bake for 30-35 minutes, until the top is lightly brown. Allow the blondies to cool, then cut into 5x5 bars.
CHOCOLATE CHIP COOKIE IN A CUP
1/2 banana, mashed
1 tablespoon almond butter
1 tablespoon flour (regular or gluten free)
1 tablespoon unsweetened almond milk
½ teaspoon vanilla
½ teaspoon baking powder
1 tablespoon toppings (chocolate chips, sprinkles, raisins)
Combine ingredients in mixing bowl until smooth then pour into a microwave-safe mug. Microwave for 1 minute.
SKILLET CHOCOLATE CHIP COOKIE
1 container Slender Seven Cookie Dough
choice of toppings
nonstick cooking spray
Preheat the oven to 350 degrees. Lightly grease the bottom of a cast iron skillet with nonstick coconut oil spray. Optional mix in additional toppings to the cookie dough. Spread the entire container evenly on the bottom. Bake for 15-20 minutes, until the cookie is lightly brown. Allow the skillet to cool completely, then cut into 12 segments and enjoy [Per serving: 110 calories, 6g fat, 13g carbs, 2g fiber, 5g sugar, 3g protein].
2 large bananas
1 cup quick oats
2 tablespoons of each of your favorite toppings:
Preheat oven to 350 degrees. Combine ingredients. Spoon dollops onto a cookie sheet and bake for 15 minutes.
NO-BAKE CHOCOLATE CHIP COOKIE BARS
1 cup oats
20 Medjool dates, pitted
1/2 cup almond butter (we like Justin's Vanilla)
1 tablespoon coconut oil, melted
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Place oats in a food processor and pulse to grind into a flour. Add the dates, almond butter, coconut oil, vanilla and dash of sea salt. Continue to puree until the "batter" is finely ground. Remove from the food processor and stir in chocolate chips using a spatula. Pour evenly into an 8x8 baking dish, then press down firmly with your palm to flatten. Refrigerate for at least an hour, then cut into squares. Serve chilled or store in the refrigerator.
CHOCO-CHIP NUT BUTTER BITES
1/2 cup oats
20 Medjool dates, pitted
1/3 cup nut butter
2 tablespoons agave
1/2 cup chocolate chips
In a food processor, pulse oats until finely ground. Add dates, nut butter, and agave and pulse until fully mixed. Remove the paste from the food processor with a spatula and place in a bowl. Stir in chocolate chips. Then shape into bite sized balls and enjoy chilled.