Tag

one bowl

Browsing
30 Minutes or Less

4-Ingredient Protein Brownies (gluten-free, dairy-free, egg-free!)

By
overhead image of 4 ingredient protein brownies with mini chocolate chips on top.

It’s no secret I love a protein-packed sweet treat! My favorites lately have been my single serve protein cookie skillet and 3-ingredient protein cookies – but recently, I’ve had a real craving for brownies. But most nights, I don’t have the time (or let’s face it, the energy) to whip up a long and complicated brownie recipe. So that’s exactly why I created this 4-ingredient protein brownies recipe! They’re rich, fudgy, just as delicious as regular brownies, but packed with protein, and made with just 4 simple ingredients. Make a batch today and enjoy a quick protein-packed sweet treat all week long!

Why You’ll Love These Protein Brownies

  • 10 grams of protein per brownie!
  • Made with just 4 simple ingredients you probably already have at home.
  • Gluten-free, dairy-free, vegan, and added sugar-free.
  • Quick and super easy to make!
  • Soft, fudgy, and chocolatey – like classic brownies, but healthier.

These brownies are perfect for a post-workout snack, dessert, or anytime treat!

the inside of a fudgy protein brownie.

Frequently Asked Questions

How much protein does each brownie have?

Each brownie contains 10 grams of protein, depending on your protein powder brand and portion size.

How do I store these protein brownies?

These 4-ingredient protein brownies can be stored in an airtight container. At room temperature, they’ll stay fresh for 1–2 days. In the refrigerator, they last up to 5 days, and for longer storage, you can freeze them for up to 2 months – just thaw or warm slightly before eating.

What kind of protein powder did you use?

I used Aloha plant-based chocolate protein powder, but any chocolate protein powder works! Whey, vegan, or collagen-based protein powders all work well in this recipe.

Recipe Variations and Substitutions

  • Nut-free: Replace peanut butter with sunflower seed butter.
  • Banana-free: Use unsweetened applesauce or pumpkin puree for a banana-free option.
  • Extra chocolatey: Fold in a few chocolate chips.
  • Lower sugar: Use unsweetened cocoa powder only and skip the chocolate chips on top!
overhead image of 4 ingredient protein brownies with mini chocolate chips on top.
No ratings yet

4-Ingredient Protein Brownies

These 4-ingredient protein brownies are fudgy, chocolatey, and packed with 10 grams of protein per serving! They’re gluten-free, dairy-free, added sugar-free, and super easy to make with just a few simple ingredients. Perfect for a healthy dessert or post-workout snack!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 servings

Equipment

  • 1 medium bowl
  • 1 9×4-inch loaf pan

Ingredients

  • 3 overripe bananas about 1 1/2 cups when mashed
  • 1/2 cup peanut butter or any nut/seed butter
  • 1/4 cup chocolate protein powder
  • 2 tablespoons unsweetened cocoa powder

Instructions

  • Preheat oven to 350° Fahrenheit and line a 9×4-inch loaf pan with parchment paper, then grease the inside of the pan with oil or butter.
  • Mash the banana in a large bowl until mostly smooth, then add in the peanut butter, chocolate protein powder, and cocoa powder. Mix everything together until fully combined.
  • Transfer the brownie batter to your prepared baking pan and top it with chocolate chips (if using), then bake for 18-20 minutes or until the brownies are just set in the middle.
  • Remove the pan from the oven and let the brownies cool completely before slicing.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 20g | Protein: 10g | Fat: 8g | Fiber: 3.5g | Sugar: 9g
View Post
By
30 Minutes or Less

3-Ingredient Protein Cookies (20g protein each!)

By
overhead image of 3 ingredient protein cookies with a bite taken out.

The self-proclaimed protein cookie queen (hi, it’s me!) is at it again with yet another quick, easy, and ttoally delicious protein cookie recipe! My single serve protein cookie was such a big hit, I received soooo many requests to make a full batch version. Well, I present to you – a rich, chewy, slightly fudgy, protein-packed cookie made with just 3 ingredients! Honestly, if I hadn’t tried them myself, I’d think these 3 ingredient protein cookies were too good to be true. They’re just as delicious as any other cookie, but pack in a whopping 20 grams of protein each!

Why You’ll Love These 3-Ingredient Protein Cookies

  • Ridiculously simple – only three main ingredients and 10 minutes in the oven!
  • Naturally healthy – made with real food, no refined sugars and totally gluten-free.
  • High-protein & satisfying – perfect for post-workout snack or quick breakfast treat.
  • Totally customizable – add your favorite mix-ins like chocolate chips, nuts, or dried fruit.

Frequently Asked Questions

What protein powder did you use?
I used the Be Well By Kelly vanilla protein powder, which mixes in perfectly and keeps these cookies soft and chewy.

Can I use almond butter instead of peanut butter?
Yes! Almond butter, cashew butter, or sunflower seed butter all work beautifully – just use the same amount.

How much protein is in each cookie?
Each cookie contains around 20 grams of protein, depending on your protein powder brand and mix-ins.

close up of 3 ingredient protein cookies with a bite taken out.

Recipe Variations and Substitutions

  • Chocolate Lovers: Fold in ¼ cup dark chocolate chips or cacao nibs.
  • Nut-Free/Vegan: Use sunflower seed butter and dairy-free protein powder.
  • Low-Sugar: Swap chocolate chips for chopped nuts or unsweetened shredded coconut.
  • Spice It Up: Add a pinch of cinnamon, nutmeg, or pumpkin spice for seasonal flavor!

Sam’s Recipe Tips

  • Mash the banana very well for an even and smooth batter!
  • If the dough is too dry, add 1–2 teaspoons of non-dairy milk.
  • For crispier edges, flatten the cookies a little more before baking.
  • Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
overhead image of 3 ingredient protein cookies with a bite taken out.
5 from 1 vote

3-Ingredient Protein Cookies (20g protein each!)

These 3 ingredient protein cookies are soft, chewy, naturally sweet, and packed with protein for the perfect healthy snack or post-workout treat! Made with banana, peanut butter, and protein powder, they’re quick to make, totally customizable, and naturally gluten-free and dairy-free. If you’re looking for an easy high-protein cookie recipe that tastes amazing and comes together in minutes, this is it!
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 5 cookies

Equipment

  • 1 large bowl

Ingredients

  • 1 ripe banana
  • 1/2 cup peanut butter or any nut/seed butter
  • 1/2 cup protein powder

Optional:

  • 1/4 cup chocolate chips or any mix-ins you'd like!

Instructions

  • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
  • Mash the banana in a bowl until mostly smooth, then mix in the peanut butter and protein powder.
  • Fold in the chocolate chips or any mix-in you’d like, then scoop 2 tablespoon-sized mounds of cookie dough onto the parchment paper. Slightly wet your hands, then use them to gently press and flatten each cookie slightly.
  • Bake the cookies for 10 minutes, or until lightly golden brown around the edges, then remove from the oven and transfer to a wire cooling rack before serving or storing.

Nutrition

Serving: 1cookie | Calories: 190kcal | Carbohydrates: 10g | Protein: 20g | Fat: 13g | Fiber: 2g | Sugar: 5g
View Post
By
30 Minutes or Less

One-Bowl Gluten-Free Molasses Cookies

By
overhead image of gluten-free molasses cookies on a table.

My focus this holiday season has been on creating family traditions. With the recent arrival of my second baby, I’ve fallen in love with the idea of creating family recipes that will hopefully last us generations – like the gluten-free cinnamon rolls I plan on making every Christmas morning and the gluten-free Christmas cookies we’ll bake for family and friends.

These gluten-free molasses cookies are classic and totally timeless – yet easy to make in just one-bowl, NO chilling required! It’s these minor tweaks I made over rounds of recipe testing that I hope one day even my great grandkids will appreciate. I also baked these cookies with my toddler last week, and it passed the kid-friendly test with flying colors! He loved rolling the cookies in sugar, and I loved that I only had one bowl to clean. 🙂 Win, win!

a gluten-free molasses cookie with a bite taken out.

What Makes These the BEST Gluten-Free Molasses Cookies

These gluten-free molasses cookies check every box:

  • Soft, chewy, and perfectly spiced like classic bakery-style molasses cookies
  • Made in one bowl with easy pantry-staple ingredients
  • No chilling required—meaning cookies in under 20 minutes
  • Naturally gluten-free, and easily dairy-free/vegan with simple swaps
  • Perfect crackly tops thanks to rolling the dough in sugar
  • A reliable dough that doesn’t spread too much and bakes evenly every time

If you’ve been looking for a gluten-free molasses cookie that tastes exactly like the real thing, this is the recipe you’ll keep forever!

Key Ingredients & Substitutions

  • Molasses: I recommend using unsulphured molasses and avoiding blackstrap molasses – it’s more bitter and a little too thick for this cookie recipe.
  • Gluten-Free Flour: A high-quality gluten-free all-purpose flour with xanthan gum works best. I love and recommend either the King Arthur Gluten-Free Flour or Bob’s Red Mill 1:1 Gluten-Free Flour. If your blend does not contain xanthan gum, add ½ teaspoon.
  • Butter: To make these cookies dairy-free, swap the butter for vegan butter sticks or softened coconut oil.
  • Spices: The spice blend of ginger, cinnamon, nutmeg, and cloves gives these cookies their classic “gingersnap meets molasses cookie” flavor. Adjust ginger for more or less spice!
one gluten-free molasses cookie with a bite taken out.

Frequently Asked Questions

How do I store these gluten-free molasses cookies?

Store in an airtight container at room temperature for 4–5 days. They also freeze beautifully – store baked cookies in a freezer-safe bag for up to 3 months, thawing on the counter before enjoying.

Can I make them dairy-free?

Yes! Replace the butter with vegan butter or softened coconut oil. The texture remains soft and chewy.

How do I also make these cookies vegan?

Yes – simply use vegan butter and replace the egg with a flax egg (1 tbsp flax meal + 2.5 tbsp water). Bake time remains the same!

Sam’s Baking Tips

  • Don’t skimp on the spices! Molasses cookies need a strong spice profile.
  • Avoid over-mixing once the flour is added to keep the cookies chewy and tender.
  • Roll in sugar for that perfect crackly top and bakery-style finish!
  • Use a cookie scoop for evenly sized cookies that bake uniformly.

Why You’ll Love This Recipe

These gluten-free molasses cookies are soft, chewy, perfectly spiced, made in one bowl, and require no chilling—a holiday win! They taste just like the classic version, and no one will ever guess they’re gluten-free or dairy-free.

overhead image of gluten-free molasses cookies on a table.
No ratings yet

One-Bowl Gluten-Free Molasses Cookies (no chilling required!)

These soft and chewy gluten-free molasses cookies are packed with warm holiday spices and made in just one bowl – no chilling required! They bake up with perfectly crackled tops, rich molasses flavor, and a tender, melt-in-your-mouth texture no one will believe is gluten-free. The perfect easy Christmas cookie that’s also dairy-free friendly and ideal for gifting, parties, or cozy winter baking!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Equipment

  • 2 large cookie sheets
  • 1 large bowl

Ingredients

  • 6 tablespoons butter softened (or non-dairy butter)
  • 1/2 cup brown sugar or coconut sugar for a healthier option
  • 1/3 cup molasses
  • 1 egg at room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups gluten-free all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Optional:

  • 1/4 cup granulated sugar for coating the cookies

Instructions

  • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
  • Beat butter and brown sugar together in a large bowl with either a hand or stand mixer, until light and fluffy. Add in molasses, egg, and vanilla extract and beat again until combined.
  • Add in the gluten-free flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Mix again just until a dough forms – careful not to over-mix the cookie dough!
  • Scoop 2 tablespoon-sized balls of dough, roll the dough between the palm of your hands to form a smooth ball, then roll the ball in sugar before placing it on your prepared baking sheet.
  • Lightly press down each cookie just a little to flatten it, then bake the cookies for about 10-12 minutes. Remove the cookie from the oven and transfer to a wire cooling rack to cool completely before serving or storing.

Nutrition

Serving: 1cookie | Calories: 90kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 3g | Sugar: 7g
View Post
By
30 Minutes or Less

6-Ingredient Cinnamon Sugar Pretzel Bites (gluten-free!)

By
cinnamon sugar pretzel bites on a plate, one with a bite taken out.

Like most of my recipes, this cinnamon sugar pretzel bites recipe started with a craving. Specifically a craving for a cup of warm cinnamon sugar pretzel bites from the mall… yup, you know the kind. The pretzels you smell as soon as you enter the mall and crave the entire time you shop. (No but really, they should seriously make a candle out of them because they smell so good!) Unfortunately though, those mall pretzel bites are made with regular flour and I’m sure a bunch of other ingredients that aren’t great for us. So I figured, why not make them myself?! Though if you look up pretzel bite recipes, you’ll find a bunch of very complicated ones that require kneading, rising, and a ton of steps I simply don’t have the time for. So, I came up with this 6 ingredient pretzels bites recipe that requires just 6 ingredients (!!!) and there’s no kneading, rising, or confusing steps required. Simply mix the dough, roll them into balls, quickly boil, then bake! And if cinnamon sugar really isn’t your thing, you can sprinkle these with salt instead. Either way, I just know you’re gonna love ’em!

And if you love these 6-ingredient cinnamon sugar pretzel bites, you’ll also go crazy for my 5-ingredient single serve cinnamon roll and 3-ingredient gluten-free bagel bites. They even all use the same set of ingredients!

cinnamon sugar pretzel bites on a plate.

Why You’ll Love These Cinnamon Sugar Pretzel Bites

  • Gluten-free & 6 ingredients – just one bowl, no yeast required!
  • Quick prep + deep flavor – From mixing the dough to baking and coating, you’ll be done in about 30 minutes.
  • Versatile & crowd-friendly – Enjoy plain, with dips, or coated in cinnamon sugar for a delicious sweet treat!

Frequently Asked Questions

Can I make this recipe vegan?
Yes – use dairy-free yogurt (for the dough) and replace melted butter with a plant-based butter or coconut oil for the topping.

How do I store these pretzel bites?
Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven or air fryer to restore texture.

Recipe variations?
Try topping with chocolate drizzle, sea salt instead of sugar, or adding shredded coconut. You could even roll in pumpkin spice for a seasonal twist.

close up image of cinnamon sugar pretzel bites on a plate.

Sam’s Recipe Tips

  • Dust your work surface generously with gluten-free flour to prevent sticking – gluten-free dough tends to be a bit softer.
  • After brushing or dipping in the baking soda wash, place the bites on parchment to avoid sticking and allow the coating to set properly.
  • Shake the warm finished bites in a large bowl with melted butter and cinnamon sugar to ensure even coating.
  • Serve warm for the best texture – if they cool down, pop them into a warm oven (350°F) for 2-3 minutes.
cinnamon sugar pretzel bites on a plate, one with a bite taken out.
No ratings yet

6-Ingredient Cinnamon Sugar Pretzel Bites (gluten-free!)

These 6-ingredient Cinnamon Sugar Pretzel Bites are soft, chewy, and coated in delicious cinnamon sugar! Made with gluten-free flour and Greek yogurt, this no-knead recipe comes together in just 30 minutes for a quick and easy treat. You’ll love how easy these pretzel bites are to make – no yeast, no rising, just mix, bake, and enjoy!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

  • 1 large bowl
  • 1 small bowl
  • 1 large baking sheet

Ingredients

  • 1 cup gluten-free all purpose flour
  • 1 teaspoon baking powder
  • 1 cup plain Greek yogurt

For the baking soda wash:

  • 1 cup water
  • 1 tablespoon baking soda

For topping:

  • 3 tablespoons melted butter
  • 1/3 cup sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat oven to 425° Fahrenheit and line a baking sheet with parchment paper.
  • Mix together the gluten-free all purpose flour and baking powder in a large bowl. Then, add in the plain Greek yogurt and mix until a dough comes together (you may need to use your hands to help bring the dough together). If the dough seems dry and won’t come together in a ball, try adding an additional 1-3 tablespoons of Greek yogurt to the dough.
  • Scoop about 1 tablespoon of dough and roll it between the palms of your hands to form it into an oval nugget shape. Place each pretzel bite onto your prepared baking sheet.
  • Make the baking soda wash by whisking together the water and baking soda in a small bowl, then either brush or dip each pretzel bite into the wash.
  • Bake the pretzel bites for 15-20 minutes, or until deep golden brown. While the pretzel bites bake, make your cinnamon-sugar coating by mixing together the sugar and cinnamon in a small bowl.
  • Remove the pretzel bites from the oven and while they’re still warm, toss them in the melted butter then either toss or sprinkle them with the cinnamon sugar.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 30g | Protein: 9g | Fat: 10g | Fiber: 1g | Sugar: 10g
View Post
By
Uncategorized

One-Bowl Healthy Pumpkin Muffins

By
three healthy pumpkin muffins on parchment paper.

If there’s one thing about my boys, it’s that they love anything and everything pumpkin! My gluten-free pumpkin coffee cake is always a huge hit this time of year, and for a healthier treat my husband and son love my pumpkin protein balls. We pretty much always have a pumpkin snack on-hand when those seasonal cravings strike, and I’m so excited to add these healthy pumpkin muffins to the mix! They’re gluten-free, dairy-free, lightly sweetened with maple syrup, and made in just ONE bowl. My idea of a perfect fall morning is one of these healthy pumpkin muffins in one hand, and a healthy pumpkin spice latte in the other. So cozy and SO delicious!

close up image of a healthy pumpkin muffin with chocolate chips on top.

🧡 What Makes This Recipe Healthy?

Unlike traditional pumpkin muffins loaded with refined sugar and flour, these are made with simple, nourishing ingredients you can feel good about. The oat flour provides whole-grain fiber, while pumpkin puree adds natural sweetness, moisture, and a boost of vitamins A and C. They’re also lightly sweetened with maple syrup, keeping them just sweet enough without going overboard. Plus, no butter or dairy means these muffins are naturally dairy-free and gluten-free!

🍂 Why You’ll Love These Healthy Pumpkin Muffins

  • Made with real pumpkin and warming fall spices for that cozy flavor you crave.
  • Naturally gluten-free, dairy-free, and nut-free, so everyone can enjoy them.
  • Lightly sweetened, moist, and fluffy – and made in just one bowl for easy cleanup!
  • Perfect for breakfast, meal prep, or healthy snacks throughout the week.
overhead image of healthy pumpkin muffins.

❓ Frequently Asked Questions

Can I make these pumpkin muffins vegan?
Yes! Swap the eggs for two flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water). Let the mixture sit for 5–10 minutes before adding it to the batter.

How do I store these muffins?
Store your muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for up to 3 months – just thaw overnight or reheat in the microwave for 20 seconds.

What can I add to this recipe?
Feel free to mix in chocolate chips, chopped walnuts, or pumpkin seeds for a fun twist! You can also top them with a sprinkle of oats or cinnamon sugar before baking for extra texture.

healthy pumpkin muffins on a table with a small pumpkin.

👩‍🍳 Sam’s Recipe Tips

  • Don’t overmix the batter! Stir until the dry and wet ingredients are just combined for fluffy muffins.
  • Use room temperature eggs and milk for a smoother, more even batter.
  • If you love extra spice, add a pinch of nutmeg or cloves for a stronger fall flavor.
  • These muffins make a great freezer-friendly snack – just pop one out when you need a quick breakfast or healthy snack on the go!
three healthy pumpkin muffins on parchment paper.
4.50 from 2 votes

One-Bowl Healthy Pumpkin Muffins

These healthy pumpkin muffins are soft, fluffy, and perfectly spiced! Made in one bowl with oat flour, pumpkin puree, and maple syrup, they’re a wholesome and cozy fall treat you’ll want on repeat. Gluten-free, dairy-free, and naturally sweetened, these muffins are perfect for breakfast, snacks, or meal prep all week long!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins

Equipment

  • 1 large bowl
  • 1 muffin pan

Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup oil either melted coconut oil, avocado oil, olive oil, or vegetable oil
  • 1/3 cup maple syrup
  • 1/4 cup milk I used almond milk
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oat flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions

  • Preheat oven to 350° Fahrenheit and line a 12 cup muffin pan with muffin liners.
  • Mix together the pumpkin puree, oil, maple syrup, milk, eggs, and vanilla extract in a large bowl.
  • Add in the oat flour, pumpkin pie spice, baking powder, and baking soda and mix until everything is fully combined.
  • Scoop ¼ cup of muffin batter into each muffin liner, then sprinkle with either chocolate chips, pumpkin seeds, chopped nuts, or leave plain. Bake the muffins for 22-25 minutes, or until a toothpick inserted down the center of a muffin comes out clean.
  • Remove the muffins from the oven and transfer them to a wire cooling rack to cool completely before serving or storing.

Nutrition

Serving: 1muffin | Calories: 190kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Fiber: 1g | Sugar: 7g
View Post
By