Fresh baked chocolate chip cookies anyone? YES, please! Especially when they're easier on the waistline. Since they're packed with big flavor, you're sure to have everyone fooled with these secretly healthy recipes. Check out these amazing chocolate chip cookies, spicy buffalo bites, blueberry muffins and turkey burgers. Go ahead, indulge, and don't feel bad about it!

Healthy (and flourless) Chocolate Chip Cookies
Healthy (and flourless) Chocolate Chip Cookies
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 4 tablespoons dark brown sugar, lightly packed
  • 1/2 cup coconut oil
  • 1 and 1/2 cups oat flour (regular oats blended)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup dark chocolate chips
  • Pinch of coarse sea salt (optional)
  1. Take regular old fashioned oats or quick oats and blend them until they resemble a flour or powder in a blender or food processor.
  2. Combine the vanilla extract, large egg, and brown sugar in a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until just combined.
  3. Stir in the oat flour (measured after blending not before), baking soda, cinnamon (scale this amount to taste preferences), and salt.
  4. Stir until just combined and then fold in the dark chocolate chips.
  5. Chill the dough for at least one hour.
Preheat the oven to 350 degrees F. Using a cookie scoop (note: pack these in the scoop very tightly or they may crumble), scoop out balls of the dough onto a parchment lined cookie sheet. Press a few more chocolate chips in the tops if desired. Bake for 8-10 minutes or until lightly browned around the edges. Remove and allow to stay on the baking sheet for another 2 minutes before removing to a wire cooling rack. Now, go indulge!!

Spicy Baked Buffalo Cauliflower Bites
Spicy Baked Buffalo Cauliflower Bites
  • Low-fat ranch dressing
  • 1/2 cup soymilk
  • 1 cup plain greek yogurt (or mircle whip, if you prefer)
  • 1/2 tablespoon fresh dill
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
Buffalo Cauliflower Bites
  • Cooking spray
  • 3/4 cup all-purpose flour
  • 1 cup soymilk
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 head of cauliflower, cut into bite-sized pieces
  • 3 tablespoons dairy-free butter
  • 1 (5 ounce) bottle cayenne pepper sauce
  • 1 tablespoon honey
INSTRUCTIONS In a mixing bowl, combine 1/2 cup soymilk, 1 cup greek yogurt, 1/2 tablespoon fresh dill, 2 tablespoons chopped, fresh parsley, 2 tablespoons chopped, fresh chives, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly cracked black pepper. Whisk to combine. Give it a taste and adjust the seasonings to your liking. Cover and refrigerate until ready to use. Preheat oven to 450°F and line a baking sheet with foil. Place an oven-safe rack on top of the foil and spray generously with cooking spray. Prepare the batter for the cauliflower by combining 3/4 cup all-purpose flour, 1 cup soymilk, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, & 1/4 teaspoon freshly cracked black pepper. Whisk until smooth and thickened. Gently toss the cauliflower with the batter, being sure to coat the cauliflower thoroughly. Place the coated cauliflower onto the prepared rack, being sure to leave space between each one. Bake in the preheated oven for 20 minutes or until the cauliflower starts to brown. While the cauliflower is baking, melt 3 tablespoons dairy-free butter and mix with 1 (5 ounce) bottle of cayenne pepper sauce and 1 tablespoon honey. Whisk to combine. Give it a taste and adjust the flavors to your liking. When the cauliflower is ready, remove it from the oven and toss with the hot sauce mixture. Spray the rack with cooking spray again and place the cauliflower back on the rack. Put back in the oven for 10 more minutes until browned to your liking. Remove from oven and allow to cool slightly. Transfer to a serving dish with the low-fat ranch dip. Now, go indulge! 
Greek Yogurt and Honey Blueberry Muffins

Greek Yogurt and Honey Blueberry Muffins
  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat greek yogurt
  • 1/2 cup whole milk (you may use another fat percentage if preferred)
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
  • 1 cup blueberries
  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan then transfer to a cooling rack. Now, go indulge! 

Greek Turkey Burgers

Greek Turkey Burgers
  • 7 oz. plain greek yogurt
  • 1 medium fresh lemon
  • ¼ tsp minced garlic
  • ¼ tsp dried dill
  • 1.25 lb. ground turkey
  • 6 halves sun dried tomatoes
  • 1 medium red onion
  • 2 oz. frozen spinach
  • ¼ cup crumbled feta
  • 1 tsp dried oregano
  • ½ tsp minced garlic
  • ⅓ cup bread crumbs
  • 1 lg. egg
  • 1 med. cucumber
  • 6 hamburger buns
  • to taste salt and pepper
  1. Prepare the yogurt sauce by combining the yogurt, ¼ tsp minced garlic, dry dill, juice of half the lemon and a dash of salt. Stir everything to combine and then refrigerate to allow the flavors to blend while you make the burgers.
  2. Thaw the frozen spinach and squeeze out as much moisture as possible. Roughly chop the spinach to prevent long stringy pieces. Also chop the sun dried tomatoes and ¼ of the red onion.
  3. In a bowl combine the ground turkey with the spinach, sun dried tomatoes, red onion, feta, ½ tsp minced garlic, dried oregano, egg, bread crumbs, ½ tsp of salt and some freshly ground pepper. Stir everything until it is evenly combined. Shape the mixture into six patties.
  4. Cook the burgers on a counter top grill, a non-stick skillet or over open flame. Spread the yogurt sauce on both sides of a bun, add a warm burger and top with thin slices of red onion, cucumber and flat leaf parsley (optional). Now, go indulge!