Tag: Cookie

Air Fryer Chickpea Chocolate Chip Cookie Bites

Air Fryer Chickpea Chocolate Chip Cookie Bites

Posted on by Amy MS, RD, LDN

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Air Fryer Chickpea Chocolate Chip Cookie Bites

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Air Fryer Chickpea Chocolate Chip Cookie Bites

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  • Author: Amy MS, RD, LDN
  • Total Time: 0 hours
  • Yield: 25 Cookie Bites 1x
  • Diet: Gluten Free
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Description

Air Fryer Cookie Dough Chickpea Bites are a healthier, delicious twist on traditional cookie dough treats. Made with chickpeas for added protein and fiber, they’re crispy on the outside and soft on the inside, making them a great snack, or fiber-filled dessert treat!

Ingredients

Units Scale
  • 1 can, 15 oz Chickpeas, drained and rinsed
  • 1/2 cup Peanut Butter
  • 1/3 cup Maple Syrup
  • 2 tsp Vanilla Extract
  • 1 Egg
  • 1 tsp Ground Flaxseed
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/2 cup Oat Flour
  • 1/3 cup Mini Chocolate Chips

Instructions

  1. To a food processor or high-powered blender, add all the ingredients except the chocolate chips.
  2. Process the dough until smooth, about 1-2 minutes.
  3. Take the blade out of the food processor, or alternatively pour the dough into a bowl, then add the chocolate chips and stir into the batter with a spatula.
  4. Preheat your air fryer to 350° F.
  5. Cut a piece of parchment paper to fit inside your air fryer and lightly coat it with nonstick spray.
  6. Scoop 1-tablespoon portions of dough and place them in the air fryer, leaving about 2 inches of space between each.
  7. Air fry on 350° F for 7-10 minutes, depending on your air fryer.
  8. Allow to cool for 10 minutes before digging in, enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 7-10 minutes
  • Category: Dessert, Snack
  • Method: Air Fry
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 86
  • Sugar: 3g
  • Sodium: 159mg
  • Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Homemade Thin Mint Cookies (Gluten-Free)

Homemade Thin Mint Cookies (Gluten-Free)

Posted on by Amy MS, RD, LDN

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Homemade Thin Mint Cookies (Gluten-Free)

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Thin Mint Cookies

Homemade Thin Mint Cookies (Gluten-Free)

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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 38–40 Cookies 1x
  • Diet: Gluten Free
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Description

Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!

Ingredients

Units Scale

Cookie Wafer:

  • 1 1/2 cup Almond Flour
  • 1/4 cup Cocoa Powder
  • 1/2 tsp Xanthan Gum
  • Pinch Salt
  • 3 tbsp Unsalted Butter
  • 4 tbsp Maple Syrup
  • 1 tbsp Water
  • 3/4 tsp Peppermint Extract

Chocolate Coating:

  • 1 cup Dark Chocolate Chips
  • 2 tsp Coconut Oil
  • 3/4 tsp Peppermint Extract

Instructions

  1. Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
  2. In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
  3. Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
  4. Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
  5. After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
  6. Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
  7. Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
  8. While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
  9. Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
  10. Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
  11. Continue with remaining wafers, coating each in chocolate.
  12. Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
  13. Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!

Equipment

  • Prep Time: 30 minutes
  • Cook Time: 15
  • Category: Dessert, Cookie
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 4 Cookies
  • Calories: 155
  • Sugar: 6g
  • Sodium: 19mg
  • Fat: 12g
  • Carbohydrates: 11g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 8g

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Almond Flour Snowball Cookies

Almond Flour Snowball Cookies

Posted on by Amy MS, RD, LDN

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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)

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

Equipment

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

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Brownie Bites with Cranberries and Chocolate Chips

Brownie Bites with Cranberries and Chocolate Chips

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Brownie Bites with Cranberries and Chocolate Chips

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Brownie Bites with Cranberries and Chocolate Chips

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

Ultra-chocolaty, chewy, and naturally sweet, these healthy brownie bites with dried cranberries are a delicious treat in every bite. Loaded with fiber and antioxidants, they’re the perfect mix of rich cocoa and tart cranberry zing!

Ingredients

Scale
  • 1 Cup Oat Flour
  • 1/2 cup Cocoa Powder
  • 1/4 cup Vanilla Protein Powder
  • 2 tbsp Ground Flax Seed
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/4 cup Honey
  • 1/4 cup Maple Syrup
  • 1/2 cup Almond Butter
  • 1 Egg
  • 1/2 tsp Vanilla Extract
  • 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 a large mixing bowl add the oat flour, cocoa powder, protein powder, salt, baking powder and flax seed. Whisk to combine the dry ingredients.
  4. In a small mixing bowl add the honey, maple syrup,almond butter, vanilla extract and egg. Mix together to combine.
  5. Add the wet ingredients to the dry ingredients. Using a spatula stir the batter together. It will be quite thick!
  6. Add the dried cranberries and chocolate chips to the batter. Stir to combine.
  7. 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.
  8. Bake at 350° F for 8-9 minutes. Be sure not to overcook, you want them slightly soft and gooey.
  9. Let the brownie bites cool slightly and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American

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

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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