Low fat chocolate chip cookies with prunes (NO butter)



  • 2/3 cup of prune puree
  • 1/2 cup of white sugar
  • 3/4 cup of brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups white flour
  • 1 tsp baking soda
  • 1 1/2 cups dark chocolate chips
  • 1/4 tsp sea salt


  1. Preheat oven to 375.
  2. How to make prune puree: In a food process, pulse off and on for 5 minutes 10 prunes (or 1 cup of prunes) with 1/2 cup of water. You will add this prune paste to the cookie dough.
  3. How to make dough: Beat puree, butter, both sugars, eggs, and vanilla until fully blended.
  4. Add flour, baking soda, and sea salt to the wet mix.
  5. Stir in chocolate chips to the combined wet and dry mix.
  6. Use an ice cream scooper to drop cookie dough on baking sheet.
  7. Bake for 8-10 minutes.

Yields: 32 cookies.

Nutrition Facts:

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Chocolate chip oatmeal peanut butter bars

Original recipe link here.


  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup butter, melted (You can also use Land Lakes Whipped Butter for HALF of the calories :))
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1.5 cups semisweet chocolate chips


  1. Preheat the oven to 350 degrees F. Lightly grease a 9X11-inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
  3. In a large bowl or kitchen aid mixer, cream together the butter, peanut butter, both white and brown sugars until well mixed, 2-3 minutes. Mix in the vanilla, eggs until combined.
  4. Stir in the dry ingredients, chocolate chips.
  5. Press the batter into a 9X11 pan.
  6. Bake for 20 minutes until lightly browned on the edges.
  7. Melt 1 cup of dark chocolate with 1/4 canola oil.
  8. Pour melted chocolate on the bars and cool in fridge for 25 minutes.

Nutrition Facts:









Lemon Poppy Seed Muffins (Dairy Free)


This is Dairy Free (DF) recipe. Here is the original recipe link but I altered the recipe.


  • 2 ½ cups white flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tbsp poppy seeds
  • 2 ½ tbsp lemon zest, freshly grated using 1 lemon
  • 1 tbsp melted unsalted butter
  • 2 large egg
  • 2 tsp vanilla extract
  • ½ cup plain nonfat Greek yogurt (I used Zoi Plain yogurt)
  • ½ white sugar
  • 6 tbsp lemon juice (I used some from a bottle in the fridge but you can use it from lemons)
  • ¾ cup Almond Milk

Yields: 12 BIG muffins! 


  1. Preheat the oven to 425°F
  2. Place 12 cupcake/muffin liners in the muffin tray
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  4. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the sugar and lemon juice.
  5. Add the flour mixture and almond milk to bowl full of butter, eggs, and vanilla. Mix until it looks blended.
  6. Pour batter in the beautiful colorful muffin liners.
  7. Bake at 425°F for 7 minutes.
  8. After 7 minutes, please set a timer, lower the oven temperature to 350°F, and continue baking for an additional 13 minutes.
  9. Take out of oven and let cool.

Serve with butter or jam, tastes amazing either way 🙂



Here are a couple of silly looking muffins that I made, thought I would add the bloopers!