Craving a healthy dessert? Try this easy single-serve chocolate chip brownie cookie. Fudgy, rich, and packed with plant-based protein!

Looking for a quick, healthy cookie recipe that satisfies your sweet tooth without having to make a whole batch? This Healthy Single-Serve Chocolate Chip Brownie Cookie is the perfect fix. Rich, fudgy, and made with wholesome ingredients, it’s the ultimate treat for when you want something indulgent, but still nourishing.

This single-serve cookie combines the best of both worlds: the chewy texture of a cookie with the deep, chocolatey flavor of a brownie. Plus, it’s packed with vegan protein from PEScience, making it a satisfying post-workout snack or late-night dessert.

Ingredients for Healthy Single-Serve Chocolate Chip Brownie Cookie

• 1 scoop PEScience Chocolate Bliss vegan protein (code HEALTHYHELPER saves $$!)
• 2 tbsp almond flour
• 1 tbsp cocoa powder (unsweetened)
• 1 tbsp sugar-free chocolate chips (or chopped dark chocolate)
• 1 tbsp almond butter (or any nut butter of choice)
• 1–2 tbsp almond milk (or any dairy-free milk)
• 1/4 tsp baking powder
• 1/4 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Preheat the oven: Set oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone baking mat.
2. Mix the dry ingredients: In a small bowl, combine the protein, almond flour, cocoa powder, baking powder, and sea salt.
3. Add wet ingredients: Stir in almond butter, vanilla extract, and almond milk until a thick dough forms. Adjust milk if needed for consistency.
4. Fold in chocolate chips: Gently mix in the chocolate chips. The dough should be moist and easy to shape.
5. Shape and bake: Form dough into a cookie and place on the prepared sheet. Bake 8-10 minutes, until edges are set but center is soft.
6. Cool and enjoy: Let the cookie cool slightly before eating, expect a fudgy center and perfectly melted chocolate.

Print

Whether you’re craving dessert after dinner or need a quick chocolate fix, this single-serve brownie cookie delivers all the flavor with no added sugar. Ready in under 15 minutes, it’s a go-to for healthy bakers and busy snackers alike.

 

 

 

 

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This banana ice cream recipe stars one simple ingredient: frozen bananas! This creamy, dairy-free treat is fun and refreshing on hot summer days.

Have you ever made frozen banana ice cream? This one-ingredient treat has a rich, creamy texture a lot like regular ice cream, but you don’t need an ice cream maker (or any sugar or dairy) to make it. It whizzes up in the food processor in just a few minutes!

Banana ice cream was trendy years ago (remember “nice cream”?), but it recently made its way back into my kitchen thanks to the PBS Kids show Daniel Tiger. There’s an episode where Daniel and his mom make “banana swirl” together, which inspired me to start making it with my son Ollie.

This healthy banana ice cream recipe is a great dessert to make with kids, but based on how much Jack and I enjoy it, I feel confident saying that adults will love it too. It’s so simple, fun, and refreshing on hot summer days. If you’re not a fan already, I hope you try it!

How to Make Banana Ice Cream

You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:

Step 1: Freeze the bananas.
I do this a day ahead, but 8 hours would do the trick too. Peel the bananas, then seal them in an airtight container or bag and stash them in the freezer.

Step 2: Let them thaw slightly, then chop.
Blending fully frozen bananas can be hard on a food processor. To make them easier to whip, I let them thaw on my counter for 15 minutes and then slice them before processing.

Step 3: Whip them in the food processor!
Place the chopped bananas in the food processor and process until smooth, for about 5 minutes. Stop and scrape down the sides of the bowl as necessary. The banana ice cream is ready when it becomes pale and has a smooth, creamy soft serve-like texture.

Step 4 (optional): Freeze for a firmer texture.
After blending, the banana ice cream will have a soft serve consistency. If you’d like it to be scoop-able, transfer it to a freezer-safe container and freeze for 30 minutes to 2 hours. Don’t leave it in the freezer for more than 2 hours though—if it’s in there for too long, it will become a block of ice!

Banana Ice Cream Flavor Variations

I like to add a little vanilla and a pinch of salt to my basic banana ice cream for extra depth of flavor.

If you’d like to experiment with even more add-ins, feel free! Here are a few ideas to get you started:

Add smooth mix-ins like peanut butter to the food processor in the last few minutes of blending. Fold in chunky mix-ins like chocolate chips with a spatula once the banana ice cream is fully smooth.

Let me know what variations you try!

More Favorite Frozen Treats

If you love this banana ice cream recipe, try one of these yummy frozen treats next: