This 5-ingredient protein cookie dough is a healthy, gluten-free, and dairy-free treat packed with protein and sweetened with maple syrup. Ready in minutes, it’s perfect for a post-workout snack or healthier dessert. Customize with your favorite mix-ins for a quick, delicious, and indulgent treat!
Why You’ll Love This Recipe
Made with just 6 simple ingredients, it’s a healthier take on traditional cookie dough.
Packed with protein, making it perfect for a post-workout treat, quick snack, or fun dessert option.
Gluten-free and refined sugar-free, catering to various dietary preferences.
Quick and easy to make—no baking required, and ready in just minutes!
Toppings and Variations
Drizzle: Add a drizzle of melted dark chocolate or nut butter on top for extra decadence.
Add-Ins: Mix in chopped nuts, shredded coconut, or dried fruit for a fun twist.
Seasonal Flavors: Sprinkle in cinnamon, pumpkin spice, or a dash of peppermint extract to suit the season.
Adjust This Recipe to Your Dietary Needs
Make it Dairy-Free: Use non-dairy greek yogurt, and ensure your protein powder and chocolate chips are dairy-free.
Make it Keto: Replace the maple syrup with a keto-friendly liquid sweetener like monk fruit syrup. Use sugar-free chocolate chips for a low-carb treat.
Storage Instructions
Store your protein cookie dough in an airtight container in the fridge for up to a week. If you prefer a firmer texture, chill it for an hour before serving. For longer storage, freeze individual portions and thaw as needed.
4.84 from 6 votes
5 Ingredient Edible Protein Cookie Dough
This 5-ingredient protein cookie dough is a healthy and gluten-free treat packed with protein and sweetened with maple syrup. Ready in minutes, it’s perfect for a post-workout snack or healthier dessert. Customize with your favorite mix-ins for a quick, delicious, and indulgent treat!
These 3-ingredient protein pancakes are the perfect way to kickstart your day! Packed with protein, naturally sweetened, and ready in minutes, they’re the ultimate healthy breakfast. Whether you’re fueling up post-workout or just want a quick and easy recipe, these pancakes have you covered!
I’ve been making these protein pancakes for years! They’re hands-down my favorite way to start the day. Loaded with protein, super easy to make, and totally delicious. Enjoy these pancakes with a healthy smoothie or collagen hot chocolate for even more protein!
Why You’ll Love This Recipe
Simple Ingredients: Just three pantry staples are all you need – no complicated shopping lists here!
High in Protein: These pancakes are naturally high in protein, helping you stay full and energized throughout the day.
Gluten-Free & Dairy-Free: Perfect for those with dietary restrictions or anyone looking for a wholesome, healthy option.
Quick & Easy: Ready in under 10 minutes from start to finish!
What You’ll Need to Make Protein Pancakes
Banana: Bananas add natural sweetness and act as the base for these pancakes, keeping them moist and tender. Use a ripe banana for the best flavor.
Eggs: Eggs provide structure and richness, ensuring the pancakes hold together and cook evenly.
Protein Powder: The secret to making these pancakes protein-packed! Vanilla protein powder adds a touch of sweetness and a boost of nutrition. I use Aloha Plant-Based Vanilla Protein Powder (click THIS LINK for 20% off Aloha), but any protein powder will work.
How to Make Protein Pancakes
Blend the Batter: Add the banana, eggs, and protein powder to a blender. Blend until the mixture is smooth and creamy.
Preheat Your Skillet: Heat a nonstick skillet over medium heat and lightly grease with oil or cooking spray.
Cook the Pancakes: Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until the edges look dry and the bottom is golden brown. Flip and cook for another 2-3 minutes.
Serve and Enjoy: Remove from the skillet and serve warm with your favorite toppings!
Toppings and Variations
Take these protein pancakes to the next level with your favorite toppings:
Fresh Fruit: Add a pop of freshness with sliced bananas, berries, or diced mango.
Nut Butter: Drizzle almond, peanut, or sunflower seed butter for an extra dose of healthy fats.
Maple Syrup or Honey: For a touch of natural sweetness.
Chocolate Chips or Cacao Nibs: Sprinkle in some indulgence!
Coconut Flakes: Add a tropical twist with unsweetened coconut flakes.
Can I Meal Prep These Protein Pancakes?
Absolutely! These protein pancakes are perfect for meal prep. Here’s how to do it:
Refrigerate: Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on a skillet before serving.
Freeze: Let the pancakes cool completely, then stack them with parchment paper between each one. Freeze in a zip-top bag for up to 2 months. Reheat directly from frozen in a toaster or microwave.
Why This Recipe is a Must-Try
This recipe is:
Healthy: Packed with natural ingredients and free from refined sugar.
Dairy-Free: Ideal for lactose-intolerant individuals or anyone avoiding dairy.
High-Protein: A great way to fuel your day or recover after a workout.
Made with Just 3 Ingredients: Simplicity at its best!
5 from 1 vote
3-Ingredient Protein Pancakes
These 3-ingredient protein pancakes are the perfect way to kickstart your day! Packed with protein, naturally sweetened, and ready in minutes, they’re the ultimate healthy breakfast. Whether you’re fueling up post-workout or just want a quick and easy recipe, these pancakes have you covered!
Add all ingredients to a blender and blend until smooth.
Add some oil to a nonstick skillet and place it over medium heat on the stove.
Once the skillet is hot, pour ¼ cup of batter onto the skillet. Cook for 2-3 minutes or until the edges of the pancake start to look dry and the bottom side of the pancake is golden brown. Carefully flip each pancake and cook for an additional 2-3 minutes on the other side.
Remove the pancakes from the skillet, and repeat this process until no more pancake batter remains. Transfer the pancakes to a plate and serve warm with whatever toppings you’d like!
Easy and Fast: Made with minimal ingredients and no baking required, this recipe comes together in minutes.
Healthier Dessert: Sweetened with maple syrup and packed with healthy fats from peanut butter and almond flour, this bark satisfies your sweet tooth while keeping it wholesome.
Customizable: You can switch up the flavors, toppings, and even the type of nut butter for a bark that’s truly your own.
What You’ll Need to Make Peanut Butter Cup Cookie Dough Bark
For the Cookie Dough Base:
Almond Flour: The foundation of the bark, almond flour provides a soft, cookie-dough-like texture and is naturally gluten-free.
Unsweetened Peanut Butter: Adds richness and flavor while binding the ingredients together. Make sure to use a drippy, natural peanut butter for the best results.
Maple Syrup: Acts as the natural sweetener, giving the cookie dough a perfect touch of sweetness.
For the Chocolate Layer:
Chocolate Chips: Melted chocolate creates a decadent top layer. I use Guittard Extra Dark Chocolate Chips in most of my recipes because they’re dairy-free, but rich and not-too-sweet.
Chopped Peanuts (Optional): Add a delightful crunch and extra peanut flavor to the bark.
How to Make Peanut Butter Cup Cookie Dough Bark
Prepare the Dough: In a medium bowl, mix together the almond flour, peanut butter, and maple syrup until a soft dough forms.
Shape the Bark: Line a small baking sheet or large plate with parchment paper. Place the dough on the paper and spread it evenly with your hands to form a large, flat rectangle.
Melt the Chocolate: Heat the chocolate chips in the microwave in 30-second intervals or over a double boiler, stirring until smooth.
Assemble the Bark: Pour the melted chocolate over the dough, spreading it evenly to cover the entire surface. Sprinkle chopped peanuts on top, if desired.
Freeze and Serve: Place the bark in the freezer for at least 1 hour. When ready to enjoy, remove from the freezer and break or cut into pieces.
Storage Tips
Refrigerator: Store the bark in an airtight container in the fridge for up to 1 week.
Freezer: Keep leftovers in the freezer for up to 1 month. Simply remove pieces as needed and let them sit at room temperature for 5-10 minutes before eating.
Switch Up the Flavors of This Recipe
Add a Drizzle: Drizzle melted peanut butter or caramel over the chocolate layer before freezing for added flavor.
Toppings Galore: Sprinkle with flaky sea salt (I love this Maldon Flaky Sea Salt), crushed pretzels, or cacao nibs for a fun twist.
Different Nut Butter: Swap peanut butter with almond or cashew butter for a subtle flavor variation.
5 from 1 vote
Peanut Butter Cup Cookie Dough Bark
This peanut butter cup cookie dough bark is a quick and easy treat that’s not only delicious but also healthy! Made with just 4 simple ingredients, it’s naturally gluten-free, dairy-free, and vegan, and sweetened with maple syrup. It’s perfect for when you’re craving something sweet and indulgent yet wholesome. Whether you’re making it for yourself, your family, or a special occasion, this bark is sure to be a hit!
Mix together the almond flour, peanut butter, and maple syrup in a bowl.
Line a small baking sheet or large plate with parchment paper, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your hands to form a large piece of cookie dough bark.
Melt the chocolate chips, then pour the melted chocolate over the bark. Spread the chocolate into an even layer, then place the bark in the freezer for at least one hour.
When ready to eat, remove the peanut butter cup cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away or store leftover bark in the freezer for later!
I have to be honest, I’m not the biggest fan of pie. Especially around thanksgiving and christmas – I feel like the dessert table is 90% pies and none are gluten-free. :/ For the last few years I’ve been baking and bringing my own gluten-free desserts, like my gluten-free almond flour brownies, or my almond flour chocolate chip cookies which are always such a hit! But this year, I wanted a dessert that better fit the holiday/pie category, so I came up with the idea for healthy gluten-free pecan pie bars.
These bars are wayyy less daunting than a pie and so much easier to make! They require just 6 simple ingredients, one bowl, and a baking dish. But trust me when I tell you, they’re just as good as any pie (yup, I said it!!!!) and no one will ever guess how much healthier they are!
Why You’ll Love This Recipe
Healthier Ingredients: This recipe skips traditional ingredients like refined sugar and flour, making it gluten-free, grain-free, and dairy-free while retaining the classic flavors.
Easy and Quick: With a simple crust and filling, these bars are ready for the oven in under 15 minutes.
Versatile and Customizable: Add a splash of bourbon or chocolate chips for a twist on traditional pecan pie flavors.
What You’ll Need to Make These Gluten-Free Pecan Pie Bars
Almond Flour: The base of our shortbread crust, almond flour provides a rich, buttery flavor and keeps these bars gluten-free and grain-free.
Coconut Oil: Used in both the crust and filling, coconut oil brings moisture and healthy fats to each bite.
Maple Syrup: A natural sweetener that pairs beautifully with pecans, adding just the right amount of sweetness.
Coconut Sugar: Coconut sugar gives the filling a subtle caramel-like flavor, perfect for that traditional pecan pie taste.
Eggs: These help bind the filling, creating that signature pecan pie texture that holds up well as bars.
Pecans: The star ingredient! Chopped pecans add crunch and warmth to every bite.
How to Make Healthy Gluten-Free Pecan Pie Bars
Prepare the Crust: Mix all crust ingredients and press into a lined baking pan. Bake until golden brown and set aside.
Make the Filling: While the crust bakes, whisk together the filling ingredients, then fold in the chopped pecans.
Assemble and Bake: Pour the filling over the baked crust and return to the oven until the filling is set. Let cool before slicing.
Can I Make These Vegan?
Yes! Substitute the eggs with a flax egg (2 tablespoons flaxseed meal mixed with 6 tablespoons water) and allow the mixture to sit for a few minutes until it thickens.
Switch Up the Flavor of Your Pecan Pie Bars
For a unique twist, try adding:
Bourbon: Add 1 tablespoon for a rich, warm flavor.
Chocolate Chips: Sprinkle ½ cup over the crust before adding the filling for a chocolatey surprise.
Storage Tips
Store these pecan pie bars in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
4.67 from 12 votes
Healthy Gluten-Free Pecan Pie Bars
These gluten-free pecan pie bars are the perfect way to enjoy the classic flavors of pecan pie in an easy-to-make, healthier bar form. Made with an almond flour shortbread crust, naturally sweetened filling, and crunchy pecans, this recipe is gluten-free, grain-free, dairy-free, and made with just 6 main ingredients!
2teaspoonsvanilla extractoptional, but recommended
2eggsat room temperature (very important!)
1 1/2cupschopped pecansraw and unsalted
Instructions
Preheat oven to 350° Fahrenheit and line a 9×9-inch baking pan with parchment paper.
Add all shortbread crust ingredients to a large bowl and mix to combine. Then, transfer the crust to your prepared baking pan and press the crust down into an even layer over the base of the dish. Bake for 10 minutes or until lightly golden brown around the edges.
While the crust bakes, make the filling by whisking together the coconut sugar, coconut oil, maple syrup, vanilla extract, and eggs. Once that’s combined, mix in the chopped pecans.
When the crust is finished baking, remove it from the oven and pour the pecan pie filling mixture over the crust. Bake again for 20-25 minutes, or until the filling is set. Remove the bars from the oven and let cool for at least 30 minutes in the pan.
Once the pan is cool, transfer the bars to the fridge to chill for about an hour. Then, remove the bars from the pan and cut into 16 squares. Serve immediately or store in the fridge for up to 1 week!
This gluten-free apple cake is a delicious, simple treat that’s also healthier than traditional cakes. It’s naturally sweetened with maple syrup, making it refined sugar-free, and packed with apples, providing a warm and comforting flavor. This one-bowl recipe is quick to mix up and even easier to enjoy!
What You’ll Need to Make This Gluten-Free Apple Cake
Milk (I used almond milk): Adds moisture to the cake, keeping it soft. Almond milk makes it dairy-free, but any milk will work.
Maple Syrup or Honey: A natural sweetener that brings sweetness without refined sugar. Maple syrup keeps it vegan-friendly.
Unsweetened Applesauce: Adds a touch of natural sweetness and moisture while reducing the need for additional fats.
Melted Coconut Oil: This healthy fat keeps the cake moist and tender. It also adds a subtle coconut flavor, enhancing the cake’s richness.
Large Eggs: Bind the cake ingredients together, providing structure and moisture.
Vanilla Extract: Enhances the flavor with a subtle sweetness that pairs well with the apples and cinnamon.
Gluten-Free All-Purpose Flour: Provides the base of the cake while keeping it gluten-free. Any 1:1 gluten-free blend should work. I use and love Bob’s Red Mill Gluten-Free 1:1 Baking Flour in my gluten-free recipes!
Almond Flour: Adds moisture and a slightly nutty flavor, while also making the cake nice and tender!
Baking Powder: Helps the cake rise, resulting in a light and fluffy texture.
Cinnamon: Brings warmth and coziness to the cake, pairing perfectly with the apple slices.
Apple, Thinly Sliced: Provides sweet, tart bites throughout the cake, enhancing flavor and texture.
For the Cinnamon Sugar Topping:
Sugar: Adds sweetness and creates a caramelized crust on top of the cake.
Cinnamon: Adds a warm, comforting spice that pairs well with apples.
Melted Butter or Coconut Oil: Helps the topping adhere to the cake and caramelize in the oven, creating a golden, crunchy layer.
How to Make Gluten-Free Apple Cake
Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F, and line and grease a 9×9-inch cake pan for easy release.
Mix Wet Ingredients: In a large bowl, whisk together the milk, maple syrup, applesauce, melted coconut oil, eggs, and vanilla extract until well combined.
Add Dry Ingredients: Add the gluten-free all-purpose flour, almond flour, baking powder, and cinnamon to the bowl, mixing gently until just combined.
Fold in Apples: Gently fold in the thinly sliced apples to distribute them evenly throughout the batter.
Add Cinnamon Sugar Topping: In a small bowl, combine sugar, cinnamon, and melted butter or coconut oil, then sprinkle the mixture evenly over the cake batter.
Bake: Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
Optional Topping: Just before serving, sprinkle with powdered sugar or drizzle with a simple powdered sugar icing for a little extra sweetness.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices for up to 2 months. Just thaw in the fridge before serving.
What Type of Apples Are Best for Apple Cake?
Opt for tart, firm apples like Granny Smith or Honeycrisp. These hold their shape well during baking and balance the sweetness of the cake!
Adjust This Recipe to Your Dietary Needs
Dairy-Free: Use almond milk and coconut oil as written for a dairy-free version.
Vegan: Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg) and choose maple syrup as the sweetener.
Low Sugar: Reduce or omit the maple syrup for a naturally less-sweet cake, and use less sugar in the topping if desired.
5 from 4 votes
Gluten-Free Cinnamon Sugar Apple Cake
This gluten-free cinnamon sugar apple cake is perfect for fall and cozy gatherings! Made with wholesome ingredients like almond flour, applesauce, and maple syrup, it’s moist, flavorful, and has a sweet, spiced topping for an extra treat. It’s healthy, gluten-free, and can easily be made dairy-free with just ONE bowl!
1/2cupmilk (I used almond milk)at room temperature
1/2cupmaple syrup
1/4cupunsweetened apple sauce
1/3cupmelted coconut oilor melted butter
2largeeggsat room temperature
1teaspoonvanilla extract
2cupsgluten-free all purpose floursee Notes
1cupalmond flour
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspooncinnamon
1applecored and very thinly sliced
For the cinnamon sugar topping:
1/2cupsugar
1teaspooncinnamon
1tablespoonmelted butteror melted coconut oil
Instructions
Preheat oven to 350° Fahrenheit then line and lightly grease a 9×9-inch cake pan (round or square).
Add the milk, maple syrup, apple sauce, melted coconut oil, eggs, and vanilla extract to a large bowl then whisk to combine.
Then, add in the gluten-free all purpose flour, almond flour, baking powder, baking soda, and cinnamon and gently mix until just combined.
Fold the thinly sliced apples into the cake batter until evenly distributed throughout the batter, then transfer the batter to the prepared cake pan.
In a small bowl, mix together all ingredients for the cinnamon sugar topping, then sprinkle the topping evenly over top of the cake.
Bake the cake for 30 minutes, or until a toothpick inserted down the center of the cake comes out clean. Remove the cake from the oven, then remove the cake from the pan and transfer to a wire cooling rack to cool completely before serving. Just before serving, sprinkle with powdered sugar or drizzle with powdered sugar icing!
Notes
Gluten-Free All Purpose Flour: I use and love Bob’s Red Mill 1:1 Gluten-Free All Purpose Baking Flour.
