How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

These gluten free New York Times Chocolate Chip Cookies taste exactly like the famous crispy-outside-chewy-inside cookies published (in gluten-containing form, of course) by the New York Times in 2009. You just won’t believe how good they are!

Well well well. Yesterday was National Chocolate Chip Cookie Day (who knew? who cared? me!) yet here I am, a day late and a dollar short, posting a new recipe for gluten free New York Times Chocolate Chip Cookies now. Of course, it’s not my recipe, really.

But this is precisely the sort of recipe that would have been solidly off-limits before writing Gluten-Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour. A.B.B. (after Bakes Bread), we have gluten free bread flour. Boom!

These are the cookies to scale. They are not for the faint of heart.
If you’re not familiar with the Famous New York Times Chocolate Chip Cookies, they’re made with a combination of bread flour and cake flour. We make bread flour like we do with our new gluten free breads and we make cake flour the way everyone does: with a combination of about 80% all purpose (gluten free) flour + 20% cornstarch.

The dough really does benefit from being chilled for 24 to 72 hours. But if you can’t hack the wait, how about you chill half the dough and bake off half the dough? Just a thought. You’re still the boss.

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes

How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes
How To Make Gluten Free New York Times Chocolate Chip Cookies | Food Recipes


  • 3/4 cup (105 g) all purpose gluten free flour (I used my mock Better Batter)
  • 1/4 teaspoon xanthan gum (omit if your blend already contains it)
  • 1 1/2 tablespoons (14 g) cornstarch
  • 7/8 cup (122 g) Gluten Free Bread Flour*
  • 5/8 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup + 2 tablespoons (120 g) granulated sugar
  • 10 tablespoons (140 g) packed light brown sugar
  • 10 tablespoons (140 g) unsalted butter, at room temperature
  • 1 egg (60 g) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate disks
  • Coarse salt, for sprinkling


  • 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread,
  • contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
  • For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
  • If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for instructions.


  1. In a large bowl, place the all purpose flour, xanthan gum, cornstarch, bread flour, baking soda, baking powder, salt and granulated sugar, and whisk to combine well.
  2. Add the light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Create a well in the center of the dry ingredients and add the butter, egg and vanilla, mixing to combine after each addition.
  3. The dough will be thick.
  4. Add the chocolate disks, and mix until they are evenly distributed throughout.
  5. Wrap the cookie dough tightly in plastic wrap, and refrigerate ideally for 24 to 72 hours.
  6. On baking day, preheat your oven to 350°F.
  7. Line three large rimmed baking sheets with unbleached parchment paper.
  8. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), and place them at least 6 inches apart from one another on the prepared baking sheets.
  9. Sprinkle the tops lightly with coarse salt, and place in the preheated oven.
  10. Bake until golden brown all over but still soft toward the center (18 to 20 minutes).

You can find complete recipes of this Gluten Free New York Times Chocolate Chip Cookies in



Flour-less monster cookie bars are the perfect back-to-school snack! They freeze really well and who can resist these bars loaded with oatmeal, peanut butter, chocolate chips, and m&m’s?!

Are you ready for back-to-school? This is my first year sending a child to “real school”, like at an elementary school where he is there all day and rides the bus. I’m so nervous but yet so excited. I know he will love it.

With back-to-school comes the dreaded, “I’m starving mom!” the second they walk in the door. I remember doing that growing up, so I am sure my sweet little kindergartner will do the same thing. These (no flour!) monster cookie bars are so delicious and perfect for an after school snack to fill their little bellies after a long day.

The recipe makes an entire cookie sheet, so I always freeze some and pull them out when needed. I just put a couple in a Ziploc bag and freeze them that way. They only have to sit out for several minutes to thaw a bit or you could microwave for 20 seconds or so.

I mean, seriously!? WHO can resist that? I am a sucker for all things ‘monster cookie’. The combo of peanut butter, oats, and those cute mini rainbow m&m’s just can’t be beat.

I will note that this recipe calls for both quick oats and old-fashioned (regular) oats. You could use all quick, but I have found that using all quick oats results in a tough/dense cookie bar. Splitting the oats results in a soft and delicious cookie bar. Another tip is to use a pizza cutter to cut these into squares. I do that every time and it’s so easy!




  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) salted butter, softened
  • 1 1/2 cups creamy peanut butter
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/2 cups quick oats
  • 3 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1-2 cups mini m&m’s
  • 1 cup mini chocolate chips


  1. Heat oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper.
  2. In large bowl, combine brown sugar, granulated sugar, peanut butter, and butter.
  3. With a hand-held blender, mix until pale in color and combined.
  4. Add the eggs and vanilla extract. Blend together.
  5. Add in the oats and baking soda.
  6. With a rubber spatula or wooden spoon, mix by hand until combined.
  7. Add in the m&m’s and chocolate chips (reserve some for top of bars if wanted).
  8. Stir together well until combined.
  9. Dump onto your parchment lined cookie sheet and spread out.
  10. This will take several minutes, but it can be done.
  11. Sprinkle the reserved m&m’s and chocolate chips on top (if wanted).
  12. Press down slightly into dough.
  13. Bake for 18-20 minutes. The edges will be lightly browned and the middle will still look pale and underdone, but it will finish baking as it cools.
  14. Let cool for at least an hour so the bars can firm up and come together.
  15. You do not want to over-bake these!

You can find complete recipes of this MONSTER COOKIE BARS in

How To Make Puppy Chow Recipe | Food Recipes

How To Make Puppy Chow Recipe | Food Recipes

My love language is dessert. Sometimes I even eat it for dinner. However, in my opinion, dessert has to be chocolatey…like insanely chocolatey. Or full of peanut butter. Or, if you make me something that’s both insanely chocolatey and full of peanut butter…you’ll win me over for life. Seriously, the only time I eat desserts that are vanilla-y or fruity is when I’m trying to be polite…

but I usually consider them a waste of calories and time (which is the opposite of my husband and kids, whose desserts of choice include vanilla cake, key lime pie, and gummy bears. No thanks).This Puppy Chow recipe meets all this criteria, and then some! Plus it’s gluten-free and dairy-free!

Puppy chow is one of my top five favorite desserts. I’m usually satisfied with just a small amount of something sweet after dinner. However, when it comes to puppy chow, I could literally eat an entire batch myself. It’s the only treat that I consider truly dangerous (or maybe it should consider me dangerous).

I’m a midwesterner (born and raised) so I call this treat “Puppy Chow.” It has other names too, like muddy buddies, monkey munch, etc., but no matter what you call it, it’s delicious.
Listen carefully now, my version of this dessert is not for the faint of heart.

You will never find weak puppy chow in my kitchen. You know what I mean? The stuff that is so thinly coated with chocolate and peanut butter that the powdered sugar barely sticks to it? Not on my watch. I want clumps, and globs, and hunks, and chunks of chocolate-peanut buttery goodness.

I start by melting equal parts of chocolate (semi-sweet or dark) and peanut butter together. (Look at that picture up there, seriously look). If you want it to be dairy free, just use dairy-free chocolate chips!  Then I put some cereal in the bottom of a large bowl, pour some of the peanut butter/chocolate mixture on top, and then continue to alternate cereal/chocolate/cereal, etc.

until I’ve used up all the ingredients. The key here is to start VERY conservatively with the amount of cereal! You do NOT, I repeat, do NOT want to use too much cereal. It will ruin your puppy chow and your day.

How To Make Puppy Chow Recipe | Food Recipes

How To Make Puppy Chow Recipe | Food Recipes
How To Make Puppy Chow Recipe | Food Recipes


  • 1 cup semisweet or dark chocolate chips
  • 1 cup creamy peanut butter
  • 6-7 cups Rice Chex Cereal
  • 1-2 cups powdered sugar


  1. Melt peanut butter and chocolate together, either on the stovetop or in the microwave.
  2. Next, add 3 cups of cereal to a large bowl.
  3. Pour 1 cup of your chocolate/peanut butter mixture over the cereal.
  4. Add 3 more cups of cereal to the bowl and then pour the rest of the chocolate/peanut butter mixture on top.
  5. Stir until the cereal is evenly coated.
  6. If there are pools of chocolate/peanut butter at the bottom of your bowl
  7. add more cereal 1/4 cup at a time until all that deliciousness is coating your cereal.
  8. Remember we WANT clumps, so do NOT add too much cereal!
  9. Let the mixture cool slightly (I throw mine in the fridge or outside on my porch if it’s cold out). You do not want it to harden!
  10. Once your mixture is at or below room temperature, add 1 cup of powdered sugar.
  11. Mix until combined.
  12. Let cool for about 15 minutes.
  13. Add more powdered sugar 1/4 cup at a time until your cereal is coated to your satisfaction.

You can find complete recipes of this Puppy Chow Recipe in

How To Make Double Chocolate Banana Cake | Food Recipes

Double Chocolate Banana Cake is lightly sweet, moist, and chocolatey. No frosting required!

Boy, oh boy do I have a delicious recipe for you today! I don’t usually bake with my brown bananas because I freeze them to use in smoothies, but this time, I decided to make cake — chocolate cake! This even errs on the side of healthy, plus, it’s so incredibly moist, you don’t need frosting!

So, how is this cake healthy? I said, “it errs on the healthy side.” As in there is no oil, and applesauce helps sweeten it with only 3/4 cup of brown sugar. So it’s more like a lightened up recipe. It’s still a treat. Let’s keep it real here. 😉

Why no frosting? There are semi-sweet chocolate chips on the inside and mini semi-sweet chocolate chips on the outside. When you eat it warm, it’s the best melty-chocolate experience.
Why should I make this? Banana bread is boring, and chocolate makes everything better! Plus, doesn’t it look so yummy? This cake tastes as good as it looks!

How To Make Double Chocolate Banana Cake | Food Recipes

How To Make Double Chocolate Banana Cake | Food Recipes
How To Make Double Chocolate Banana Cake | Food Recipes


  • 3 medium ripe bananas
  • ¾ cup brown sugar
  • ½ cup applesauce
  • 1 tsp vanilla
  • 1 large egg
  • 1 cup flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semi sweet chocolate chips
  • 2 Tbsp mini chocolate chips for topping – optional


  1. In a stand mixer with the paddle attachment, mix the bananas and brown sugar until the bananas are mashed and the sugar is dissolved.
  2. Add the applesauce, vanilla, and egg. Mix together.
  3. In a separate bowl, mix together the flour, cocoa powder, baking soda and salt.
  4. Add the dry ingredients to the wet ingredients and mix until incorporated.
  5. Fold in the semi-sweet chocolate chips.
  6. Pour batter into a greased 8×8-inch baking dish.
  7. Sprinkle the top with mini chocolate chips.
  8. Bake at 350 degrees Fahrenheit for 25 to 35 minutes.
  9. Check the center with a toothpick to determine doneness.
  10. Best eaten warm.

You can find complete recipes of this Double Chocolate Banana Cake in


How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes

One of the most loved recipes on the site is our banana bread, and one thing people seem to like to do to change it up is to add chocolate chips to it. That’s sort of a no-brainer, right?

Dear banana bread lovers, putting chocolate chips in your banana bread is like having your bananas and chocolate go on a date. Lovely and sweet, yet still separate and distinct. After a while both want something more—a merging of wills, a commitment!

Well, if chocolate and banana were going to do the deed, this would be the result—a richly chocolate banana bread, infused with cocoa, speckled with chocolate chips, with warm hints of butter, vanilla, and allspice.

How To Make Chocolate Banana Bread | Food Recipes

How To Make Chocolate Banana Bread | Food Recipes
How To Make Chocolate Banana Bread | Food Recipes


  • 3 large ripe bananas (easily mashable)
  • 1/3 cup melted butter
  • 3/4 cup brown sugar (packed, light or dark)
  • 1 teaspoon salt (1/2 a teaspoon if using salted butter)
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground allspice
  • 1/2 cup semi-sweet chocolate chips


  1. Using a blender, food processor, or a fork, purée the peeled ripe bananas until smooth.
  2. You should have 1 1/2 to 1 3/4 cups of banana purée.
  3. Butter or spray with cooking spray the inside of a 5×9-inch loaf pan.
  4. Preheat oven to 350°F (175°C) with a rack in the middle.
  5. 2 Place the banana purée into a large mixing bowl. Stir the melted butter.
  6. Stir in the brown sugar and salt.
  7. Whisk to break up any clumps of brown sugar. Stir in the beaten egg and vanilla extract.
  8. In a separate bowl, vigorously whisk together the flour, cocoa, baking soda, and allspice.
  9. Add the flour mixture to the banana mixture and stir until just incorporated.
  10. Stir in the chocolate chips.
  11. Pour batter into a buttered loaf pan.
  12. Place in a 350°F (175°C) oven and bake for 1 hour.
  13. Note that because of the chocolate chips that melt in the bread as it cooks, it’s hard to check for doneness using a tester that you insert.
  14. One way to test is to gently push the center top of the chocolate banana bread down with your finger.
  15. If it feels relatively firm and bounces back when you release your finger, that’s a good sign that it’s done.

You can find complete recipes of this Chocolate Banana Bread in


Here’s the thing… I have to be in the mood for peanut butter. It seems like I don’t even have a passing thought about it for a few weeks and then all of a sudden it’s like I NEED PEANUT BUTTERRRRRRRRR!

It’s a little bit crazy.
And it’s usually a very specific peanut butter craving when it strikes. It’s not, oh hey I could really do with a peanut butter something today…

No. It’s more like, um I need a peanut butter and jelly sandwich with cheetos this instant or I will surely die.

Yeah that sounds about right. And for the record it’s not cheetos on my sandwich, it’s cheetos with my sandwich. As in, a bite of sandwich and then pop a cheeto in real quick. Don’t knock it til you’ve tried it all of you frosty + french fry people. (bleh!)

And then other times it’s more like oh what I wouldn’t do for a peanut butter cup. One. One reeses peanut butter cup. This week it was a peanut butter brownie. But it had to be super chewy, fudgey, chocolatey, and drizzled with extra deliciousness. Bonus points if it’s flourless.

Oh heyyyyyy. . .




  • ½ cup butter
  • 2 cups semi sweet chocolate chips
  • ½ cup creamy peanut butter
  • 4 eggs
  • ½ cup sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon vanilla
  • scant ½ teaspoon salt
  • drizzle
  • ¼ cup semi sweet chocolate chips
  • ¼ cup creamy peanut butter


  1. Preheat oven to 350 degrees.
  2. Line an 8×8 inch pan with foil or parchment and grease with nonstick spray.
  3. Melt the butter, 2 cups chocolate chips, and ½ cup peanut butter in a microwave safe bowl at ½ power for 2 minutes.
  4. Stir until smooth (return to microwave for another 20 seconds at a time as needed until completely melted and smooth).
  5. Add chocolate mixture to a large mixing bowl. Add eggs, sugar, cocoa powder, vanilla, and salt and mix until smooth.
  6. Transfer mixture to prepared pan and bake for 30-40 minutes until set and an inserted toothpick comes out mostly clean.
  7. Allow to cool completely.

You can find complete recipes of this FLOURLESS FUDGEY PEANUT BUTTER BROWNIES in

How To Make Samoa Bundt Cake | Food Recipes

Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.

We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.

Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut. And then I had a samoa cookie. And my life changed. How could I have missed out on so many years of samoa cookie eating?

For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.

How To Make Samoa Bundt Cake | Food Recipes

How To Make Samoa Bundt Cake | Food Recipes
How To Make Samoa Bundt Cake | Food Recipes


  • 1½ cups semi-sweet chocolate chips
  • ½ cup butter, softened
  • 1 (16-ounce) package light brown sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 (8-ounce) container sour cream
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Caramel Frosting :

  • ¾ cup butter (1½ sticks)
  • ¼ cup jarred caramel sauce
  • 3 cups powdered sugar
  • 1½ to 2 tablespoons heavy cream or milk

Toppings :

  • 1½ cups sweetened shredded coconut, toasted
  • Caramel Sauce
  • Hot Fudge Sauce


  1. Preheat oven to 350 degrees and grease and flour and bundt pan (or usebaking spray).
  2. Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
  3. Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
  4. Beat in eggs one at a time.
  5. Beat in melted chocolate just until blended.
  6. Sift together flour, baking soda, and salt.
  7. Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
  8. Slowly, with mixer on LOW speed, add hot water.
  9. Stir in vanilla.
  10. Pour batter into prepared Bundt pan.
  11. Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean.
  12. Let cool 10 minutes in pan then remove cake from pan to cool completely

You can find complete recipes of this Samoa Bundt Cake in


No Bake 5 Ingredient Peanut Butter Energy Bites. Loaded with old fashioned oats, peanut butter and flax seeds. A healthy protein packed breakfast or snack!

These energy bites are no bake, super easy to make and take less than 10 minutes to put together. Loaded with protein, fiber and healthy fats to keep you full and loaded with energy throughout the day. Made with only 5 ingredients: peanut butter, old fashioned oats, flax seed, honey and chocolate chips. Everything gets combined in one bowl. Best of all you never have to turn on the oven.

It’s hard to believe these 5 Ingredient Peanut Butter Bites are healthy. They taste more like dessert than a healthy protein bite. They are the perfect on the go snack.

The best things about this recipe is that it is super versatile. If you do not have flax seed on hand substitute wheat germ. Try dark chocolate chips instead of semi-sweet. Add in shredded coconut, cranberries or cocoa powder.

These Peanut Butter Energy Bites could easily pass as dessert. My batch lasted less than 24 hours. They are the perfect mix between a granola bar and cookie dough. Great to curb the afternoon munchies and the dreaded mid afternoon energy slump.

You can even freeze these Peanut Butter Bites if you don’t eat them all within a week.

To make these Peanut Butter Bites simply combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week.

  • These Peanut Butter Bites pack a lot of nutrition. Here’s the breakdown:

Flax seed:  Just 1 tablespoon of flax seed provides roughly 8 grams of fiber. Flax seed is also loaded with healthy fats, fiber and nutrients.
Peanut Butter: Filled with healthy fats and fiber. One serving of peanut butter contains 7 grams of protein! Perfect for a quick energy boost and to keep you full throughout the day.
Old Fashioned Oats: Rich in fiber, protein and nutrients. Old fashioned oats are a great way to sneak in extra nutrients. They are also known to reduce cholesterol.




  • ⅔ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • ½ cup ground flax seeds
  • 2 tablespoons honey


  1. Combine all 5 ingredients in a medium bowl. Stir to combine.
  2. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  3. Roll into 12 bites and store in the fridge for up to a week.

You can find complete recipes of this 5 INGREDIENT PEANUT BUTTER ENERGY BITES in

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

Happy weekend. Did you know yesterday was cheese pizza day? I went on a four mile run then celebrated by literally inhaling almost an entire margherita pizza chased down by a spicy grapefruit margarita from Burch in Minneapolis. Oh and I can’t forget about the carrot cake either.

Yes, my friday nights are my eat whatever I want nights. And I do take full advantage of it.
If you follow any sort of diet or eat clean, you know that it’s important to have your cheat meals! Those little cheats actually help you to stay on track with your healthy eating habits since typically after you indulge, you end up wanting to get right back to your routine.

For me, this is critical. If I miss my cheat meals, I get bored and start feeling like my diet is restrictive. Thus I must find fun and exciting ways to get my little treats in; these muffins are a wonderful way to do it!
I know you probably think I am obsessed with muffins by now. Or all things made with bananas. And that would be true.

I’m choosing to share this particular muffin recipe because it’s one of my go-tos. This past week I posted the recipe on my Instagram and you guys basically went nuts over them. I figured they deserved to be on the blog for easy access, too!

Damn it, just crown me the muffin woman right now. Or not. I don’t know.
These banana muffins are healthy and lightened up from the traditional muffin which can have over 300 calories and be loaded with sugar and fat. I’d rather save my calories for spoonfuls of almond butter.

I’ve found in my baking experiments that making healthy baked goods isn’t that difficult; it just takes a little practice. I’ve been making these muffins for over a year and they never fail me.

Here are my simple secret substitutions for lightened up muffins:

Whole wheat flour: We want some whole grains up in these! Whole wheat flour has more nutrition than regular all-purpose. It also adds a nutty delicious flavor to the muffins. Now go buy a bag!
Greek Yogurt: Yogurt takes the place of butter in this recipe. It helps to keep the muffins super moist and adds protein to keep you full. I always use plain nonfat greek yogurt; it has the least amount of sugar and is similar to sour cream so it’s great for baking.
Honey instead of sugar: I used an all natural sweetener instead of sugar. Honey also adds moisture to the muffins and since it’s sweeter than sugar you can actually use less of it. There’s only 1/4 cup in this entire recipe!

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes

How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes
How To Make Skinny Banana Chocolate Chip Muffins | Food Recipes


  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 bananas
  • 1/4 cup honey
  • 1 tablespoon vanilla
  • 1 tablespoon olive or coconut oil
  • 1 egg
  • 1/2 cup nonfat plain greek yogurt
  • 1 tablespoon unsweetened almond milk
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees F. Spray 12 cup muffin tin with nonstick cooking spray.
  2. In a medium bowl, whisk together flour, baking soda and salt.
  3. Add bananas, honey, vanilla, oil, egg, milk and yogurt to a blender.
  4. Blend on high for 1 minute or until well combined, smooth and creamy.
  5. Add wet ingredients to dry ingredients and mix until just combined. Gently fold in chocolate chips.
  6. Divide batter evenly into muffin tin and bake for 20-25 minutes or until tooth pick comes out clean or with just a few crumbs attached.
  7. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling.
  8. Muffins are best served warm and even better the next day.
  • NOTES 
    If you want to make the muffins a bit smaller, you can make 15 instead of 12 and each muffin will be around 136 calories. You’ll also need to reduce baking time a bit, as muffins will bake faster since they’re smaller.
    Muffins are freezer friendly! Simply place in ziplock bag or airtight container and freeze up to 3 months. When ready to eat, microwave for 30-45 seconds or thaw out.

You can find complete recipes of this Skinny Banana Chocolate Chip Muffins in

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

And now what you’ve all been waiting for… yesterday’s mysterious Instagram photo revealed.

I know. You’re completely amazed and impressed that I made and photographed these yesterday and am posting them less than 24 hours later. The reason that these photos haven’t been left unedited on my computer for two weeks like most posts is because Samuel has school allllll day today.

You see, my greatest joy in life, as I may have mentioned before, is distracting Samuel from getting any studying done. So when he’s here, I have my hands full, whether it’s talking to (or at) him, getting him to go on a romantic walk with me, or just throwing erasers at him or something.

But today, he’s at school, so I have no choice but to listen to music from Taylor Swift’s country era as I dramatically gaze out the window pining away for my honey.

Plus actually get some work done.

What can I say? I really like the guy. So what can I do but make him my favorite brownies?
Seriously, of all the bajillions of brownie recipes I’ve posted, these might be my favorite. I mean, it’s a close competition with those salted caramel pretzel ones, but… these could even be better. I mean, how can they not be?

They’re crunchy, peanut buttery, gooey, and chocolatey all in one. And if you don’t believe me about how awesome they are, read the story about them in this post.
I don’t know when I first started making these brownies.

All I know is that its been a long time since I started bringing them to potlucks and parties. We always just called them Super Brownies. One of my sisters must have gotten the recipe off of a bag of marshmallows or a magazine or something.

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes

How To Make Flourless Marshmallow Crunch Brownies | Food Recipes
How To Make Flourless Marshmallow Crunch Brownies | Food Recipes


For the Brownies:

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup dark cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped chocolate

For the Topping:

  • 1 bag mini marshmallows (10.5 oz. or 5.5 cups)
  • 2 cups chocolate chips (or chopped chocolate)
  • 1 1/4 cups peanut butter
  • 5 tablespoons butter
  • 3 cups Rice Krispies, gluten free if needed (I actually used Cocoa Krispies because I strangely can’t find plain here. Not complaining.)


  1. Preheat the oven to 350°F. Lightly grease a 9×13 inch baking pan.
  2. Combine the sugars and oil and beat until well combined.
  3. Add in the eggs and vanilla and whisk together.
  4. Beat for about two minutes.
  5. Add the cocoa powder and salt to the batter and blend until smooth.
  6. Fold in the chocolate chips.
  7. Pour into prepared pan.
  8. Bake the brownies for about 17 minutes and then top with the marshmallows.
  9. Continue baking 8 more minutes (if using a different recipe for the brownies, just make sure you add the marshmallows during the last 8 minutes of bake time).
  10. Allow to cool while you prepare the topping.
  11. For the topping, combine the chocolate chips, peanut butter, and butter in a microwave safe dish.
  12. Microwave thirty seconds at a time, stirring at each interval, until smooth and melted.
  13. Fold in the Rice Krispies.
  14. Lay dollops of the topping evenly across the top of the cooled brownies and then spread to cover the entire top. Wait until completely cooled to cut.
  15. You can keep these in the fridge for a chewier crispier brownie or on the counter for a gooier brownie.

You can find complete recipes of this Flourless Marshmallow Crunch Brownies in