21 Healthy Halloween Treats The Kids Will Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Peanut Butter Oatmeal Cookies

Peanut Butter Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 large cookies’]

These Peanut Butter Oatmeal Cookies are so easy to make, chewy, soft inside, and crispy outside. These large cookies are a gluten-free dessert or a dairy-free breakfast option that will satisfy the sweet tooth in you. It’s a healthy dessert everyone will love!

Ingredients

• 2 eggs
• 1 cup crunchy peanut butter
• 1/3 cup honey
• 1 tsp vanilla extract
• 1 ½ cups rolled oats
• ¼ tsp baking soda
• ½ tsp cinnamon
• ½ tsp nutmeg
• ½ tsp salt
• 2/3 cup chocolate chips

Instructions

1. Preheat the oven to 350F/175C. Line your baking sheet with parchment paper. Spray a few pumps of oil to prevent sticking.
2. Whisk eggs in a bowl.
3. Add in the rest of the ingredients and combine well.
4. Scoop out the dough with a large scoop onto the baking sheet. You’ll form 6 balls. Flatten them and pop into the oven.
5. Bake for 15 minutes, and then let them cool down before serving.

2. Peanut Butter Chocolate Clusters

Peanut Butter Chocolate Clusters (No Added Sugar) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT85M · Yield: [’10’]

These peanut butter chocolate clusters are made with naturally sweet banana, cottage cheese and coated in dark chocolate. Yummy and filling treats that have no added sugar and gluten-free.

Ingredients

• 1 ripe banana (mashed)
• 1 c. creamy peanut butter
• 1/3 c. shredded coconut
• 1/2 c. low fat cottage cheese (blended)
• 1 cup dark chocolate (chopped)
• 2 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Cover a chopping board or a baking sheet with parchment paper. Pick whatever will fit inside your freezer.
2. Combine all of the ingredients for peanut butter clusters.
3. Scoop out a generous amount of the mixture with a tablespoon and place on the parchment paper. Form clusters, there should be around 10 in total.
4. Place in the freezer for 1 hour.
5. Just before you take out the peanut butter clusters, add chopped dark chocolate and coconut oil into a microwave-friendly bowl and pop into the microwave. Heat in 30s intervals and mix in between until the chocolate completely melts.
6. Dip the peanut butter clusters inside the chocolate, drain them of excess chocolate, and place them back on the baking sheet.
7. Pop back into the fridge for 10 minutes and sprinkle with flaky sea salt before eating. Store them in the fridge for up to 1 week.

3. Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT40M · Yield: [’15’, ’15 cookies’]

Craving cookies without the guilt? Try these flourless peanut butter cookies—low in carbs, high in protein, and naturally gluten-free.

Ingredients

• 1 cup crunchy or creamy peanut butter
• 2 tbsp honey
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup peanut butter powder
• 1/2 cup dark chocolate (chopped)
• 1 tsp coconut oil
• Flaky sea salt (optional)

Instructions

1. Preheat the oven to 350F and line a large baking sheet with parchment paper.
2. In a medium mixing bowl, combine peanut butter, honey, egg, and vanilla extract.
3. Mix in peanut butter powder. The dough will be quite thick.
4. Scoop 1 tbsp-sized balls and roll them in your hands.
5. Place the balls on the baking sheet and press them with a fork to form cookies. The shape of the cookies won’t change so shape them as you like.
6. Bake in the oven for 8-10 minutes and then let them cool down on the baking sheet.
7. While the cookies are cooling, add chopped dark chocolate and coconut oil into a bowl. Pop into the microwave and heat up in 30s intervals, mix in between until the chocolate has completely melted.
8. Dip one side of the cookie and return them back onto the baking sheet, let the chocolate harden before sprinkle the cookies with sea salt and enjoy!

4. Purple Sweet Potato Spice Monster Biscuits

Vegan Halloween Treat: Purple Sweet Potato Spice Monster Biscuits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [’12’, ’12 large biscuits’]

Ingredients

• 1 cup unsweetened soy milk (or other nondairy milk)
• 1 teaspoon apple cider vinegar
• 1 cup purple sweet potato puree
• 1/4 cup melted coconut oil (, or use extra sweet potato puree to make these oil-free)
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla
• 3 cups whole wheat pastry flour (, or your favorite gluten-free flour blend)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon salt
• pecan or walnut halves
• mini vegan marshmallows (cut in half)
• mini vegan chocolate chips
• sliced almonds

Instructions

1. Preheat the oven to 400°F. Oil a large baking sheet or use parchment paper.
2. Whisk the soy milk and vinegar and set aside. (While it stands, it will curdle and thicken, creating a vegan buttermilk substitute. This only works with soy milk; if you use a nut milk or coconut milk, it will not thicken.)
3. Mix together all of the dry ingredients in a large mixing bowl. In a smaller mixing bowl mix together all of the wet in a medium sized bowl – including the milk vinegar mixture.
4. Add the wet to the dry and mix with a wooden spoon until you need to use your hands. It is possible that your mixture may be too wet depending on your purple sweet potato puree. If that’s the case, add more flour until it’s thick enough to pat out with your hands.
5. Pat out the dough on a floured cutting board. I used a skull cookie cutter, but you can use a glass or other shape if you prefer.
6. Cut out the biscuits and carefully transfer them to the prepared cookie sheet. Pull the leftover dough together and pat out again. Repeat until all the dough is used.
7. Decorate your biscuits to look like monsters.
8. Bake until the bottoms are lightly brown, about 15 minutes for large biscuits.

5. Pumpkin Oatmeal Cookies

Pumpkin Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT30M · Yield: [’11’, ’11 cookies’]

The Pumpkin Oatmeal Cookies are a perfect treat for fall or winter. These gluten-free cookies are easy to make, taste delicious, and are perfect as dairy-free snacks! Give these delicious easy treats a try!

Ingredients

• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• 2.5 cups rolled oats
• 1/2 cup dark chocolate chips

Instructions

1. Preheat the oven to 350F and line your baking sheet with parchment paper.
2. Combine all of the ingredients in a bowl.
3. Use a medium scoop to scoop out the dough onto the baking sheet. Flatten the cookies and shape them as you wish. They won’t change in form.
4. Bake in the oven for 10 minutes and cool down before eating.

6. Flourless Pumpkin Bread

Flourless Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’10’, ’10 slices’]

This healthy pumpkin bread is made without flour, moist and packed with pumpkin spice flavor. Gluten-free and high in fiber.

Ingredients

• 1 15 oz can pumpkin puree
• ½ cup semi-skimmed milk (or use oat milk)
• 2 cups old-fashioned oats
• 2 tbsp chia seeds
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 350F and spray a 5”x9” loaf pan with oil.
2. Add all of the ingredients except for chocolate chips into a large blender and blend until the batter is well combined. Make sure not to over-blend, so the bread comes out a little fluffy. The blender might be slow as the batter is quite thick, don’t worry, just keep on pulsing and mix it with a spoon once in a while if needed.
3. Pour the batter into the loaf pan. Level it out and then cover with chocolate chips, press them in with the spoon
4. Bake in the middle of the oven for 30 minutes, and use a toothpick in the middle to check whether it’s cooked. It should come out clean.
5. Let the bread cool down inside the loaf pan before removing and slicing it.

7. Chocolate Fruit Bugs

Chocolate Fruit “Bugs” Healthy Halloween Candy is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2M · Total: PT17M · Yield: [’10’, ’10 servings’]

Make up your own healthy halloween candy with these fun treats! These Chocolate Fruit “Bugs” are gluten free, peanut free, and veganGluten free, vegan, peanut free; Free of: eggs, soy, dairy

Ingredients

• 4 to 6 100% fruit leather strips
• 10 to 15 dried apricots
• 1/2 cup allergy-friendly chocolate chips
• 1 teaspoon coconut oil
• 1 teaspoon Mini chocolate chips for the eyes

Instructions

1. Cut the fruit leather lengthwise into strips and then cut these in half if they are long. These will be the legs
2. Arrange 3 fruit strip pieces and overlap the pieces, pressing them together in the middle to smoosh the fruit leather to make them stick together.
3. In a microwave safe bowl, melt the chocolate by heating for 30 seconds at a time and stirring after each 30-seconds until the chocolate is melted and smooth.
4. Stir the coconut oil into the chocolate to help thin the chocolate a bit for easier dipping
5. Dip apricots in chocolate and place on top of the fruit leather
6. Add the mini chocolate chips for the eyes
7. Chill in the fridge until set up
8. Enjoy!

8. Apple Mummies

Apple Mummies – A Healthy Halloween Treat! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: 2

These adorable Apple Mummies are so easy, and a really healthy Halloween treat! A perfect fruit snack for parties, fruit trays, or an everyday treat! • Ready in 30 Minutes or Less • Vegetarian (and Vegan Option) • Gluten Free • Paleo Option •

Ingredients

• 1 apple
• 4 mini chocolate chips or dried blueberries

Instructions

1. Cut apple in half vertically and carefully remove the core.
2. Starting at one edge, use a vegetable peeler to remove haphazard strips of apple peel.
3. Lay each apple half on a plate or serving tray and press two eyes into the apple in an area where the peel has been removed. If you’re using mini chocolate chips, push the pointy end in first. If you’re using dried blueberries, it may help to use a paring knife to make a tiny divot in the apple where you want each eye to go, and then gently press the blueberry eyes in.

9. Chocolate Dipped Blueberry Cottage Cheese Clusters

Chocolate Dipped Blueberry Cottage Cheese Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT105M · Yield: [’14’, ’14 cluster halves’]

These chocolate-dipped blueberry cottage cheese clusters are soft on the inside, and crunchy outside. A tasty, gluten-free and protein-packed treat.

Ingredients

• 1 cup blueberries
• 1/2 cup pecans (chopped)
• 1 cup cottage cheese (low fat, blended)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 ½ cups dark chocolate chips
• 1 tbsp coconut oil
• A pinch sea salt

Instructions

1. Cover a chopping board with parchment paper.
2. In a large bowl, combine blueberries, pecans, cottage cheese, maple syrup and vanilla extract.
3. Now form clusters from the mixture on the chopping board. Use about 2 tablespoons of mixture per cluster.
4. Pop into the freezer for 90 minutes. You want the clusters too harden up a little bit but not to completely freeze over as the inside should be soft.
5. Just before bringing the clusters out of the freezer, combine chocolate chips with coconut oil in a bowl. Pop into the microwave and heat up in 30s increments, mixing in between until the chocolate melts.
6. Take the clusters out of the freezer and dip them in chocolate. Place them back onto the chopping board and drizzle areas that don’t have chocolate on them with a spoon.
7. The chocolate will very quickly harden. Sprinkle them with sea salt.
8. Store away whole inside the fridge, and cut in half before serving.

10. Healthy Halloween Cookies

Healthy Halloween Cookies [No One Will Know!] is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT16M · Total: PT26M · Yield: [’26’, ’26 Cookies’]

Healthy Halloween cookies are the prefect treat to please kiddos and adults, alike!

Ingredients

• 1.5 cups chickpeas (cooked or canned)
• 2 medium ripe bananas ((weighing 230 grams with peels on))
• 1/4 cup maple syrup
• 1/2 cup peanut butter (homemade or store bought (or sub soy butter for nut free))
• 2 tablespoons unsweetened applesauce
• 1 cup rolled oats (gluten free if preferred)
• 3 large handfuls baby spinach
• 1 teaspoon baking powder
• chocolate chips OR candy eyes

Instructions

1. Preheat the oven to 350℉/176℃ and line two baking sheets with parchment paper.
2. Add everything EXCEPT the optional ingredients to your food processor and process until smooth.
3. Use a small cookie scoop to scoop the batter onto your baking sheets. You’ll get about 26 cookies. Then with slightly wet hands or the back of a spoon press the cookies down and shape them into circles. The batter won’t spread much, so shape them before baking.
4. OPTIONAL: If using chocolate chips for eyes, add those to your cookies now. If using candy eyes, add them AFTER baking.
5. Bake for 16-18 minutes, then remove the cookies from the oven and gently press the candy eyes (if using) into your cookies while they are still warm. To make mouths, use a toothpick or the end of a spoon or fork to glide different mouth shapes into each of your spooky cookies. Then let them cool.

11. Pumpkin Protein Balls

Pumpkin Protein Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Total: PT55M · Yield: [’32’, ’32 energy balls’]

A yummy, sweet, spiced, high-protein snack the kids will love. Pumpkin protein balls are no-bake, gluten-free, and can be turned vegan

Ingredients

• 2 cups rolled oats
• 4 tbsp Vanilla Protein Powder
• 3/4 cup smooth peanut butter
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1/8 tsp cinnamon
• a pinch of nutmeg
• 2 tbsp dark chocolate chips

Instructions

1. In a bowl, add in all the ingredients except for the chocolate chips.
2. Combine until one smooth texture. You will need to fold the dough towards the end.
3. Add in chocolate chips and fold the dough to mix them in.
4. Roll the little protein ball in your hands or scoop with a cookie scoop.
5. Place them on a plate with parchment paper and keep refrigerated for at least 30 minutes before serving.

12. Cottage Cheese Protein Cake

Cottage Cheese Protein Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 slices’]

This healthy cottage cheese protein cake is naturally sweet, moist, flavorful and filling. It’s gluten-free and high-protein.

Ingredients

• 2 small ripe bananas (mashed)
• 4 eggs
• 1/2 cup cottage cheese
• 2 tbsp maple syrup (optional)
• 2 tsp vanilla extract
• 2 1/2 cups almond flour
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 cup blueberries
• 2 tbsp chocolate chips

Instructions

1. Preheat the oven to 350F, line a loaf pan with parchment paper and spray with oil.
2. In a large bowl, mash bananas, crack in the eggs, add in the cottage cheese, maple syrup (if using) and vanilla extract. Whisk all of the ingredients together.
3. Add in almond flour, baking soda, cinnamon and combine all of the ingredients well to form thick batter. Fold in the blueberries.
4. Pour the batter into the loaf pan, level it out, sprinkle with chocolate chips and press them in. Bake in the oven uncovered for 30 minutes. Then, cover with foil, bring back to the oven, and bake for another 20 minutes.
5. Remove from the oven and check with a toothpick that it’s cooked. Let it cool down before serving.

13. Strawberry Cottage Cheese Clusters

Strawberry Cottage Cheese Chocolate Clusters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT2M · Total: PT150M · Yield: [’10’, ’10 clusters’]

Creamy strawberry cottage cheese clusters dipped in smooth chocolate. A gluten-free, vegetarian treat that’s perfect for kids and adults alike.

Ingredients

• 1 cup cottage cheese (I used 4%)
• 1 cup chopped strawberries
• 1 1/2 cup shredded coconut
• 1 tsp vanilla extract
• 1/4 cup agave or honey
• 1 1/2 cup chocolate chips
• 1 tbsp coconut oil

Instructions

1. Combine cottage cheese, strawberries, shredded coconut, vanilla extract, and agave in a bowl.
2. Cover a baking sheet or a chopping board with parchment paper (make sure it fits into your freezer).
3. Scoop the mixture with a tablespoon onto the baking sheet with parchment paper and form around 10 clusters.
4. Place in the freezer for 2 hours until the clusters set in and harden up.
5. Add chocolate chips and coconut oil into a bowl, pop into the microwave, and heat up in 30s intervals and stir in between until the chocolate fully melts.
6. Dip the clusters inside the chocolate with two forks, flipping them, and then place them back onto the parchment paper. Pop into the fridge for 10-15 minutes before serving. Store them in the fridge and enjoy.

14. Pumpkin Almond Cookies

Pumpkin Almond Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT40M · Yield: [’16’, ’16 cookies’]

Soft, chewy, and warmly spiced, these gluten-free, dairy-free pumpkin almond flour cookies have the perfect balance of subtle sweetness and cozy fall flavor.

Ingredients

• 1/2 cup pumpkin puree
• 1 medium egg
• 4 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil
• 1 1/2 cups almond flour
• 3 tbsp coconut flour
• 1 tbsp pumpkin spice
• 1/2 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup milk chocolate chips

Instructions

1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. Add coconut oil into a small bowl and microwave it just for a couple of seconds until it melts. Set it aside to cool down a little.
3. In a large bowl, whisk together all of the wet ingredients except for coconut oil. Then, mix in the coconut oil once it has cooled down a little.
4. In a medium bowl, combine all of the dry ingredients except for chocolate chips.
5. Add the dry mixture to the wet mixture, do it slowly, part by part, and combine gently with a rubber spatula.
6. Once the dough is ready, fold in chocolate chips.
7. Scoop about 2 tbsp of dough into your hand and roll it into a ball. Place each ball on the baking sheet until you use up the whole dough. You should make roughly 16 balls.
8. Press the balls with your fingers or the palm of your hand to shape them into cookies. They won’t change the shape, so shape them up as you want.
9. Bake in the middle of the oven for 10 minutes. Remove, let the cookies rest on the baking sheet for 4-5 minutes, and then transfer onto a cooling rack. Let them cool down a little before serving.

15. Flourless Cinnamon Swirl Banana Bread

Flourless Cinnamon Swirl Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT90M · Yield: [‘8’, ‘8 slices’]

Sweet bananas, cinnamon, and a creamy cottage cheese swirl come together in this flourless banana bread. Gluten-free, soy-free, and high in protein.

Ingredients

• 3 ripe bananas (mashed)
• 1 cup almond butter
• 1 tsp baking powder
• 2 eggs
• 1/2 cup cottage cheese (low-fat, smooth)
• 1 egg
• 1 tbsp maple syrup
• 2 tbsp cornstarch
• 1 tbsp cinnamon
• 1/2 cup powdered sugar
• 1/2 tbsp butter (melted)
• 1/2 tsp vanilla extract
• 1 tbsp milk

Instructions

1. Preheat the oven to 350F and spray a loaf pan with oil.
2. In a medium bowl, combine mashed bananas, almond butter, eggs, and baking powder. Mix well to form batter.
3. In another bowl, combine cottage cheese, egg, maple syrup, cornstarch, and cinnamon. Mix well.
4. Pour half of the banana batter into the loaf pan and level it out. Then, add a cinnamon swirl layer on top and level it out. Finally, cover with the remaining batter.
5. Take a knife and pass it through the middle of the batter a couple times, we want the middle layer of cinnamon swirl to shift between the layers a little bit.
6. Now, level the top layer and bake the bread in the oven for 45-50 minutes. Cover with foil after 20-25 minutes so the top of the banana bread doesn’t burn.
7. While the banana bread is baking, combine all of the vanilla icing ingredients.
8. When the banana bread has baked, let it cool down before drizzling it with vanilla icing and then slicing.

16. Apple Oatmeal Cookies

Apple Oatmeal Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT40M · Yield: [’14’, ’14 cookies’]

These chewy and naturally sweet apple oatmeal cookies have no added sugar! They’re gluten-free, dairy-free (with the right chocolate chips) , and low in calories—perfect for a healthy treat.

Ingredients

• 2 1/2 cups rolled oats
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• a pinch of salt
• 4 small apples or 2 medium (deseeded and roughly chopped)
• 3 medium eggs (egg yolks separated from egg whites)
• 1 tsp vanilla extract
• 1/4 cup dark chocolate chips
• 1/4 cup walnuts (chopped)

Instructions

1. Preheat the oven to 360F and place parchment paper on a large baking sheet.
2. In a food processor, pulse rolled oats. Don’t over-pulse it. It doesn’t need to become as fine as oat flour. It should still have larger pieces of oats in it. Refer to the picture above for the texture you want to reach.
3. In a large bowl, combine rolled oats, baking powder, cinnamon, nutmeg, and salt.
4. Place roughly chopped apples into the food processor and pulse until it forms a paste. Add into the bowl with oats.
5. In a smaller bowl, you want to separate the egg yolks from the whites and add the egg yolks into the bowl with the oats.
6. Add in vanilla extract and combine all of the ingredients.
7. Now, mix egg whites inside the bowl with a mixer until it forms thick white foam. Once that’s done, add the foamed egg whites to the mixture.
8. Combine well to form a thick dough. Gently fold in the dark chocolate chips and walnuts.
9. Using a scoop (3 tbsp large), form bowls on the baking sheet. Flatten them out with a spoon to form cookies. They will not change in shape.
10. Bake in the oven for 25 minutes. Remove from the oven and place the cookies on a wire rack to cool down before serving.

17. High Protein Cinnamon Rolls with Cottage Cheese

High Protein Cinnamon Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 small cinnamon rolls’]

Fluffy cinnamon rolls packed with 8 grams of protein each, made with Greek yogurt and cottage cheese. A healthy, sweet treat perfect for high-protein breakfast or snack

Ingredients

• 1 ¼ cups all-purpose flour
• 1.5 tsp baking powder
• 3/4 cup cottage cheese (blended)
• ¼ cup Greek yogurt
• 2 tbsp maple syrup
• ¼ cup light brown sugar
• 1 tbsp ground cinnamon
• 1 tbsp protein powder
• 2 tbsp cream cheese
• ¼ cup Greek yogurt
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 350F. Line a meal prep container that’s oven safe with parchment paper.
2. In a medium or large bowl, mix flour and baking powder together. Then add in cottage cheese, Greek yogurt and maple syrup. Mix with a spoon to combine and once the dough is thick enough, use your hands to form a bowl. The dough will still be slightly sticky.
3. Sprinkle flour all over the surface and place your dough on it. Sprinkle some flour on top and start rolling to create a rectangular shape, about 7’’x12’’ in size.

Filling

1. In a small bowl, combine brown sugar, ground cinnamon, and protein powder.
2. Cover the rolled-out dough with the filling mixture and tightly roll up the dough into a log.
3. Using a floss or a thread, cut the log into 8 rolls that are around 1.5 inches thick.
4. Now dip your fingers in water and trace along the sides of the rolls, pinching where needed to make sure the rolls don’t open up when being baked. Make sure the sides are sealed well.
5. Place them in the meal prep container and bake in the oven for 20-22 minutes.

Frosting

1. While cinnamon rolls are baking, make the frosting by mixing cream cheese, Greek yogurt, and maple syrup.
2. Once the rolls are baked, remove them from the oven, let them cool down a little bit, and cover with the frosting. Serve immediately.

18. No-Bake Peanut Butter Bars

No-Bake Peanut Butter Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [‘8’, ‘8 bars’]

Chewy peanut butter layered with smooth chocolate—these no-bake peanut butter bars are the ultimate gluten-free, dairy-free treat.

Ingredients

• ½ cup peanut butter (unsalted)
• ½ cup coconut flour
• ¼ cup maple syrup
• ½ cup dark chocolate chips
• 2 tbsp peanut butter
• 1 tbsp coconut oil

Instructions

1. Line a bread loaf pan with parchment paper. I used a 9’’x4’’.
2. In a medium bowl, combine peanut butter base ingredients. It’ll form a thick ball of dough. Spread this dough inside the loaf pan, pack it as well as you can, and level it out with a spoon. Do make sure the whole loaf pan is covered.
3. Pop into the freezer while you’re preparing ganache.
4. Add chocolate chips, peanut butter and coconut oil into a microwave-safe bowl and pop into the microwave. Heat up in 30s increments and mix in between until the chocolate completely melts and all of the ingredients are well combined.
5. Pour the ganache all over the peanut butter base and spread it around evenly.
6. Return the loaf pan to the freezer for another 10-20 minutes until the chocolate is set.
7. Take it out of the freezer, slice the batch into 8 bars. Store in the fridge for as long as 3 weeks.

19. Flourless Pumpkin Bars

Flourless Pumpkin Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT70M · Yield: [‘9’, ‘9 bars’]

These bars are soft, healthy, and slightly sweet but not too sweet. It is truly a perfect high-protein snack. It is Gluten-free, high in protein, dairy-free, and full of pumpkin flavor.

Ingredients

• 1 cup pumpkin puree
• 1 medium egg
• ⅓ cup almond butter (smooth)
• ⅓ cup maple syrup
• ½ tsp vanilla extract
• 3 tbsp vanilla protein powder (optional)
• 2 tsp pumpkin pie spice
• ½ tsp baking soda
• 1 tbsp maple syrup
• 1 tbsp powdered sugar

Instructions

1. Preheat the oven to 350F. Line an 8×8 baking dish with parchment paper, covering the sides of the baking dish.
2. In a large bowl, combine pumpkin puree, egg, almond butter, maple syrup and vanilla extract.
3. Then, add vanilla protein powder, pumpkin pie spice, and baking soda. Stir together until one smooth batter.
4. Pour the mixture into the baking dish, level it out. Place in the oven and bake for 25-30 minutes until it’s fully baked.
5. Remove from the oven and let the bars cool down at room temperature while still in the baking dish. Then, transfer them into the refrigerator so they cool completely before slicing them up.
6. In a smaller bowl, whisk together maple syrup and powdered sugar.
7. Once you slice the bars, drizzle them with the glaze and serve.

20. Green Apple Monsters

Green Apple Monsters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: 12

These goofy apple monster mouths are a fun and healthy snack for Halloween!

Ingredients

• 3 green apples
• 3 tablespoons creamy peanut butter
• 2 ounces of sliced cheddar or Colby jack cheese
• 2 tablespoons of pumpkin or sunflower seeds
• 1 package of candy eyes (you’ll use around 20 pieces)

Instructions

1. Quarter the green apples and slice off the core and seeds. Carefully cut out a v-shape into the center of the apple quarter to create the mouth of the monster. Repeat with all the apple pieces.
2. Spread a thin layer of peanut butter into the monster mouths. Repeat with all apple slices.
3. Press several pumpkin or sunflower seeds onto the top of the mouth along the edge to form teeth. Repeat with all apple slices.
4. Place a triangular piece of cheese into each monster mouth.
5. Using the remaining peanut butter, spread a small amount onto the back of the candy eyes and place them on top the the apple slices.
6. Serve immediately!

21. Better Than Reese’s Peanut Butter Oat Cups

Better Than Reese’s Peanut Butter Oat Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT140M · Yield: [’12’, ’12 Oat Cups’]

These Better Than Reese’s peanut butter oat cups are a healthier twist on your favorite treat – rich, chocolatey, vegan and gluten-free.

Ingredients

• 1 1/2 cups smooth peanut butter
• 1/4 cup maple syrup
• 1 1/2 cups oat flour
• 1 cup dark chocolate (chopped)
• 1 tsp coconut oil
• Sea salt flakes (a pinch)

Instructions

1. Line a 12-muffin pan with cupcake liners.
2. Add peanut butter and maple syrup to a bowl. Microwave for 20s, give it a stir and then microwave for another 20-30s. Stir well to combine.
3. Now, slowly add oat flour into the bowl while stirring. Stir until all oat flour is inside the bowl and forms thick dough. If you’re noticing that it’s a little too crumbly, just add more peanut butter.
4. Scoop the peanut butter oat mixture into the muffin pan, divide evenly, and press them down.
5. In a small bowl, add dark chocolate chips and coconut oil. Microwave in 20s increments and mix throughout until the chocolate has melted. Should take 1-2 minutes.
6. Now pour the chocolate over each muffin hole, dividing evenly amongst the muffin pan and smooth the tops.
7. Sprinkle just a tiny bit of sea salt flakes over the chocolate.
8. Place in the fridge for 2-3 hours until the oat cups harden.
9. Gently remove from the muffin pan and store in an airtight container inside the fridge or eat immediately.

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