26
Feb 2025
26Feb 2025 Desserts
The BEST 5-Ingredient Peanut Butter Cookies Recipe

The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.

The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.

The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.
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Calling all peanut butter lovers! You all are going to love these super simple yet delicious classic peanut butter cookies! Whether you want a quick snack, last-minute dessert or a gluten-free treat, this classic peanut butter cookie recipe comes together in under 20 minutes. The best part is you only need 5 simple ingredients. The best peanut butter cookies that I promise the whole family will love!

Why You’ll Love These

  • Quick and simple – you only need 5 pantry ingredients and one bowl to make these easy peanut butter cookies. Ready in under 20 minutes.
  • Made healthier – no flour, butter or oil used in these cookies and they are naturally sweetened with cane sugar.
  • Soft and chewy – these soft peanut butter cookies have the best texture and rich peanut butter flavor in every bite.
  • Naturally gluten-free – these cookies have no flour in them making them a great option for those with gluten sensitivities.
The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.

Ingredients You’ll Need

  • peanut butter – I used creamy natural peanut butter without any added sugar. Just make sure you give it a good stir before using. You could use regular creamy peanut butter like Jif or Skippy, chunky peanut butter, almond butter or other nut butter.
  • egg – you’ll need 1 large egg for this recipe to hold all the ingredients together.
  • baking soda – acts as a leavening agent and gives these cookies that chewy texture. Baking powder would work too.
  • cane sugar – cane sugar naturally sweetens these cookies without using any refined sugar. You could also use coconut sugar, brown sugar or any type of granulated sugar.
  • vanilla – you’ll need one teaspoon vanilla extract to enhance the flavor of these cookies.

You could also easily simplify this recipe even more by make 3-ingredient peanut butter cookies! All you need is peanut butter, egg and sugar, but the baking soda really gives them their chewy texture while the vanilla gives an extra boost of flavor!

How to Make Peanut Butter Cookies

  1. Mix ingredients. In a large bowl, combine one cup of peanut butter, egg, baking soda, cane sugar and vanilla. Using a hand mixer on medium speed or your stand mixer with the paddle attachment, mix all the ingredients really well until all combined. The peanut butter mixture will be thick and sticky.
  2. Shape cookies. Scoop about 1 tablespoon of the dough mixture (I like to use this small cookie scoop) and roll into a balls. Please them on prepared baking sheets lined with parchment paper, leaving space between each cookie. Use a fork to gently press a crisscross pattern into each ball, slightly flattening them. I also like to smooth up the edges with my finger.
  3. Bake. Place in the oven and bake cookies for 10 to 13 mins, or until edges are golden brown and centers are soft. The cookies will continue to firm up as they cool.
  4. Cool and enjoy. Let them cool on the cookie sheet for about 5 minutes, then carefully transfer the baked cookies to a wire rack to cool completely.
The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.

Tips and Substitutions

  • Peanut butter – both creamy peanut butter and crunchy peanut butter work well, but natural peanut butter may make the dough slightly looser, so make sure to stir it well for best results.
  • Sweetener – I only recommend using granulated sugar in these cookies such as cane sugar, coconut sugar, white sugar or even brown sugar. Using honey or maple syrup will change the texture in these cookies.
  • Vegan – you can easily make these cookies vegan by replacing the egg for a flax egg which is 1 tablespoon ground flaxseed + 3 tablespoons water, mixed in a small bowl and set for 5 minutes.
  • Criss-cross pattern – the classic fork crisscross pattern helps flatten the cookies slightly for even baking. Since these cookies don’t contain flour, they don’t spread as much on their own, so the fork marks are key for the right texture.
  • Don’t over bake – we want a chewy peanut butter cookie that is slightly soft in the center with edges that are set, so don’t overcook them. The cookies will continue to firm up as they cool.
  • Customize them – feel free to mix in fun extras like chocolate chips (similar to peanut butter blossoms), peanut butter chips, chopped peanuts or other nuts, top with flaky sea salt or even a drizzle of melted chocolate.

Prepping and Storage

To Store:  These homemade peanut butter cookies will last at room temperature stored in a sealed, airtight container or plastic wrap on the counter for up to 5 days.  You can also store these in the refrigerator for a firmer texture and to keep them longer.

To Freeze:  For longer storage, these cookies can be stored in the freezer for up to 3 months. When ready to enjoy, transfer the frozen cookies to the fridge to thaw overnight or let them thaw completely on the countertop at room temperature. 

Freeze cookie dough: I like to make the peanut butter cookie dough, roll them into balls and freeze on a baking sheet. Then simply transfer the frozen cookie dough balls into a freezer bag and when you’re ready to bake them, let them thaw slightly, and bake as directed.

The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.

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Hope you all enjoy the BEST Peanut Butter Cookie recipe! If you love these as much as we do, please leave a ⭐⭐⭐⭐⭐ star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.

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The BEST 5-Ingredient Peanut Butter Cookies Recipe

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The BEST 5-Ingredient Peanut Butter Cookies recipe made with simple pantry ingredients and zero flour, butter or oil! Soft, chewy cookies with rich peanut butter flavor are the perfect gluten-free sweet treat.
Course Dessert, Snack
Cuisine American
Keyword 5-Ingredient Peanut Butter Cookies
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 18
Calories 94kcal

Ingredients

Instructions

  • Preheat oven to 350 degrees F.
  • Mix ingredients. In a medium bowl, combine peanut butter, egg, baking soda, cane sugar and vanilla. Using a hand mixer or whisk, mix all the ingredients really well until all combined. The dough will be thick and sticky.
  • Shape cookies. Scoop about 1 tablespoon of the dough mixture (I like to use this small cookie scoop) and roll into a balls. Place them on a prepared baking sheet lined with parchment paper, leaving space between each cookie. Use a fork to gently press a crisscross pattern into each ball, slightly flattening them. I also like to smooth up the edges with my finger.
  • Bake. Place the cookies in the oven and bake for 10 to 13 minutes, or until edges are set and centers are still soft. The cookies will continue to firm up as they cool.
  • Cool and enjoy. Let the them cool on the cookie sheet for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 94kcal | Carbohydrates: 4.5g | Protein: 3.9g | Fat: 7.4g | Saturated Fat: 1.2g | Cholesterol: 10.3mg | Fiber: 1.3g | Sugar: 2.3g

The post The BEST 5-Ingredient Peanut Butter Cookies Recipe appeared first on Eat Yourself Skinny.

9
Feb 2025
9Feb 2025 Desserts
The BEST Flourless Chocolate Chip Brownies

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
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Have you ever had the perfect brownie? Well let me tell you, these brownies check ALL the boxes. Fudgy texture, crisp edges and delicious chocolate flavor make these the best brownies. You would never believe they are actually healthy! Packed with protein and made with zero refined sugar or oil, this flourless brownie recipe is secretly made with black beans! I promise, you can’t even taste them. Great for those nights when your sweet tooth has a chocolate craving. The hardest part is not eating them right out of the baking dish! Why even have regular brownies again?

Why You’ll Love This

  • These flourless fudgy brownies are packed with 4 grams of protein per brownie.
  • Made healthier than traditional brownies with black beans, Greek yogurt and zero butter, oil or refined sugar.
  • A simple recipe easily made with just a few pantry staples right in a blender or food processor for easy clean-up.
  • These brownies are made without flour so they are gluten-free and high in protein.
  • Easily customizable with fun mix-ins like chocolate chips, chopped nuts, shredded coconut or swirl in some creamy peanut butter!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

Ingredients You’ll Need

  • black beans – these are the hidden star of these brownies and are a great source of protein and fiber. The best part is, you can’t even taste them!
  • eggs – you’ll need 3 large eggs. Adds additional protein and gives these brownies their structure and height.
  • greek yogurt – this takes the place of oil in these brownies while keeping them nice and moist, but you could use melted coconut oil as well.
  • cocoa powder – gives these brownies their chocolatey flavor!  Just make sure to use Dutch processed, natural cocoa powder. You could also add a little espresso powder to enhance that rich chocolate taste!
  • baking powder – acts as a leavening agent to help these brownies rise, you can also use baking soda.
  • coconut sugar – coconut sugar naturally sweetens these brownies without using any refined sugars, but cane sugar, white sugar, brown sugar or any type of granulated sugar will work. I haven’t tested this using maple syrup or honey, but it should work just fine as well.
  • vanilla extract – you’ll need 1 teaspoon vanilla extract for an extra boost of flavor.
  • chocolate chips – I used Lily’s which are gluten free chocolate chips and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or milk chocolate chips.
  • salt – all you need is a pinch of kosher salt or sea salt to bring all these flavors together.

How to Make Flourless Chocolate Brownies

You can make this easy recipe in just 3 simple steps!

  1. Make the batter. In a food processor or high speed blender, pulse black beans until mashed. Next add the eggs, yogurt, unsweetened cocoa powder, coconut sugar, vanilla, baking powder and salt, processing the chocolate mixture until smooth.
  2. Bake brownies. Mix in the chocolate chips and pour brownie batter into a greased cast iron skillet or 8×8 prepared pan (square baking dish) lined with parchment paper. Bake brownies for 30 to 35 minutes, until a toothpick inserted comes out clean.
  3. Cool and serve. Let the brownies cool completely in the baking pan before slicing. I highly recommend serving with ice cream on top!

For best results, I recommend using a food processor or high powered blender rather than an electric mixer or electric whisk. We want that brownie batter nice and smooth. I’ve made this recipe over 20 times and it comes out perfect every single time!

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

Tips and Substitutions

  • Gooey brownies – for more gooey brownies, check to see if the edges are crisping up and take the brownies out of the oven around the 25 minute mark. Perfect chewy texture!
  • Cakey brownies – for more cake-like brownies, leave the brownies in a bit longer until 35 minutes is up. I might need to make a flourless chocolate cake next!
  • Gluten-free brownies – these brownies are made with gluten-free ingredients so no substitutes needed. Your gluten-free friends will thank you!
  • Vegan brownies – these brownies use whole eggs, but feel free to substitute with 3 flax eggs (1 tablespoon flaxseed + 3 tablespoons water for each egg). Easy egg substitute!
  • Skillet or pan – you can bake these healthy flourless brownies either way! Using an 8×8 square pan makes them easier to slice into 16 perfect squares, but the skillet is a fun way to serve a crowd with some ice cream on top.
  • Drizzle with chocolate – melt chocolate chips or chopped chocolate in a small bowl in the microwave in 30 second intervals or saucepan on low heat and whisk until smooth. Drizzle the melted chocolate over the baked brownies!
  • Additional mix-ins – feel free to stir in some chopped nuts, creamy peanut butter or extra chocolate chips for more intense chocolate flavor.

Prepping and Storage

To Store: You can keep these fudgy flourless brownies stored in a sealed, airtight container or wrapped in aluminum foil at room temp on the counter for up to 4 to 5 days, but make sure to refrigerate after that to keep them longer.  These brownies will last up to a week in the fridge in a sealed container.

To Freeze: These brownies freeze really well too!  Make sure to let the them cool completely then store them in a freezer-safe container or freezer bag for up to 3 months.  When ready to eat, simply thaw out at room temperature and enjoy.

The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!

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Hope you all enjoy this delicious brownie recipe! If you love my favorite brownie recipe as much as I do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! More brownie recipes coming soon!

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The BEST Flourless Chocolate Chip Brownies

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The absolute BEST Flourless Chocolate Chip Brownies that are fudgy, moist and delicious! Made healthier with zero refined sugar, protein-packed black beans, and Greek yogurt!
Course Dessert
Cuisine American
Keyword Flourless Chocolate Chip Brownies
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16
Calories 88kcal

Ingredients

  • 1 (15 oz) can black beans, no salt added drained and rinsed
  • 3 eggs
  • 3 Tbsp plain Greek yogurt
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup coconut sugar or other granulated sweetener
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1/3 cup chocolate chips I used Lily’s

Instructions

  • Preheat oven to 350 degrees F.
  • In a food processor or high powered blender, pulse beans until mashed then add eggs, yogurt, cocoa powder, sugar, vanilla, baking powder and salt, processing until smooth.
  • Mix in chocolate chips and pour brownie mix into a greased skillet or 8×8 baking pan. Bake brownies for 30 to 35 minutes, until a toothpick inserted comes out clean.
  • Let the brownies cool completely in the pan before slicing. I highly recommend serving with ice cream on top!

Nutrition

Serving: 1brownie | Calories: 88kcal | Carbohydrates: 15.3g | Protein: 4g | Fat: 2.4g | Saturated Fat: 1.1g | Cholesterol: 39.7mg | Sodium: 78.4mg | Fiber: 3.2g | Sugar: 7g

The post The BEST Flourless Chocolate Chip Brownies appeared first on Eat Yourself Skinny.

17
Apr 2024
17Apr 2024 Desserts
Peanut Butter Protein Bars

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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There is nothing better than chocolate and peanut butter together and these peanut butter protein bars make the perfect healthy snack that comes together in under 10 minutes! I love keeping these bars in the fridge (or freezer) then just grabbing one when I want something to snack on or need a post-workout treat. So much better than store-bought bars that have that awful chalky texture and taste. These are delicious and much better for you!

Why You’ll Love this Recipe

  • Packed with 9 grams of protein per bar for the perfect healthy snack you can meal prep each week!
  • Easily made in just 10 minutes with zero baking required.
  • Minimal ingredients used for delicious protein bars that taste way better (and better for you) than store-bought protein bars.
  • You can also use this recipe to make peanut butter protein balls or protein cookie dough!

Ingredients You’ll Need

  • almond flour – nutrient dense flour packed with protein that helps these bars hold their shape. You could also use oat flour in place of the almond flour if you have a nut-allergy.
  • peanut butter – I used natural creamy peanut butter with no added sugar, but any nut butter will work in these or even sunflower butter if you have a nut allergy.
  • protein powder – feel free to use your favorite plant-based protein powder or whey protein powder in these bars. You can also use vanilla protein powder or other flavors such as chocolate, peanut butter or even cinnamon.
  • honey – naturally sweetens these bars without using any refined sugar and helps to hold them together, but you could also use maple syrup or other natural sweetener.
  • milk – I used unsweetened almond milk, but any type of milk will work in this recipe.
  • vanilla extract – delicious boost of flavor!
  • chocolate chips – I used Lily’s chocolate chips which are gluten-free and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or chips of choice.

How to Make Peanut Butter Protein Bars

  1. Mix ingredients. In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
  2. Transfer to pan. Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
  3. Chill. Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
  4. Cut into bars. Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.
These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

Recipe Variations

  • Make into balls – you can easily turn these homemade protein bars into delicious peanut butter protein balls! Make the recipe as directed then roll the peanut butter mixture into 2-inch balls. Store them in a sealed container in the fridge so that the balls keep their shape.
  • Enjoy as cookie dough – this peanut butter protein mixture tastes really similar to cookie dough so why not enjoy it as such?? Simple stir all the ingredients together and store in the fridge and enjoy a scoop or two every now and then for a sweet treat.
  • Nut-free – substitute the almond flour with oat flour and the peanut butter with sunflower seed butter to make these bars nut-free!
  • Vegan – to make these bars vegan, simply swap out the honey for maple syrup and use dairy-free chocolate chips.
  • Other mix-ins – try adding in other additions like chopped nuts, chia seeds, flaxseed meal for some added fiber or drizzle some melted chocolate on top for a decadent dessert!

Prepping and Storing

To Store: These bars need be stored in the fridge to help hold their shape. Store in a sealed, airtight container for up to 2 weeks or grab them straight from the freezer and enjoy once they thaw for a few minutes.

To Freeze: These peanut butter protein bars can also be stored in the freezer for up to 2 months. Just let them thaw a few minutes at room temperature before eating.

More Peanut Butter Recipes

More Bars You’ll Love

Hope you all enjoy these Peanut Butter Protein Bars and if you love these as much as we do, please leave ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Protein Bars

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These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!
Course Dessert, Snack
Cuisine American
Keyword Peanut Butter Protein Bars
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 Servings
Calories 173kcal

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup protein powder of choice
  • 3/4 cups natural peanut butter
  • 1/4 cup honey
  • 3 Tbsp unsweetened almond milk or milk of choice
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips I used Lily’s

Instructions

  • In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
  • Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
  • Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
  • Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Nutrition

Serving: 1bar | Calories: 173kcal | Carbohydrates: 12.3g | Protein: 8.7g | Fat: 11.8g | Saturated Fat: 2g | Sodium: 58.6mg | Fiber: 4.3g | Sugar: 5.2g

The post Peanut Butter Protein Bars appeared first on Eat Yourself Skinny.

17
Apr 2024
17Apr 2024 Desserts
Peanut Butter Protein Bars

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

There is nothing better than chocolate and peanut butter together and these peanut butter protein bars make the perfect healthy snack that comes together in under 10 minutes! I love keeping these bars in the fridge (or freezer) then just grabbing one when I want something to snack on or need a post-workout treat. So much better than store-bought bars that have that awful chalky texture and taste. These are delicious and much better for you!

Why You’ll Love this Recipe

  • Packed with 9 grams of protein per bar for the perfect healthy snack you can meal prep each week!
  • Easily made in just 10 minutes with zero baking required.
  • Minimal ingredients used for delicious protein bars that taste way better (and better for you) than store-bought protein bars.
  • You can also use this recipe to make peanut butter protein balls or protein cookie dough!

Ingredients You’ll Need

  • almond flour – nutrient dense flour packed with protein that helps these bars hold their shape. You could also use oat flour in place of the almond flour if you have a nut-allergy.
  • peanut butter – I used natural creamy peanut butter with no added sugar, but any nut butter will work in these or even sunflower butter if you have a nut allergy.
  • protein powder – feel free to use your favorite plant-based protein powder or whey protein powder in these bars. You can also use vanilla protein powder or other flavors such as chocolate, peanut butter or even cinnamon.
  • honey – naturally sweetens these bars without using any refined sugar and helps to hold them together, but you could also use maple syrup or other natural sweetener.
  • milk – I used unsweetened almond milk, but any type of milk will work in this recipe.
  • vanilla extract – delicious boost of flavor!
  • chocolate chips – I used Lily’s chocolate chips which are gluten-free and sweetened with stevia making the sugar content really low. You could also use Lily’s dark chocolate chips or chips of choice.

How to Make Peanut Butter Protein Bars

  1. Mix ingredients. In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
  2. Transfer to pan. Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
  3. Chill. Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
  4. Cut into bars. Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.
These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!

Recipe Variations

  • Make into balls – you can easily turn these homemade protein bars into delicious peanut butter protein balls! Make the recipe as directed then roll the peanut butter mixture into 2-inch balls. Store them in a sealed container in the fridge so that the balls keep their shape.
  • Enjoy as cookie dough – this peanut butter protein mixture tastes really similar to cookie dough so why not enjoy it as such?? Simple stir all the ingredients together and store in the fridge and enjoy a scoop or two every now and then for a sweet treat.
  • Nut-free – substitute the almond flour with oat flour and the peanut butter with sunflower seed butter to make these bars nut-free!
  • Vegan – to make these bars vegan, simply swap out the honey for maple syrup and use dairy-free chocolate chips.
  • Other mix-ins – try adding in other additions like chopped nuts, chia seeds, flaxseed meal for some added fiber or drizzle some melted chocolate on top for a decadent dessert!

Prepping and Storing

To Store: These bars need be stored in the fridge to help hold their shape. Store in a sealed, airtight container for up to 2 weeks or grab them straight from the freezer and enjoy once they thaw for a few minutes.

To Freeze: These peanut butter protein bars can also be stored in the freezer for up to 2 months. Just let them thaw a few minutes at room temperature before eating.

More Peanut Butter Recipes

More Bars You’ll Love

Hope you all enjoy these Peanut Butter Protein Bars and if you love these as much as we do, please leave ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Peanut Butter Protein Bars

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These EASY Peanut Butter Protein Bars are healthy, delicious and made with just a few simple ingredients with zero baking required! They come together in under 10 minutes!
Course Dessert, Snack
Cuisine American
Keyword Peanut Butter Protein Bars
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 Servings
Calories 173kcal

Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup protein powder of choice
  • 3/4 cups natural peanut butter
  • 1/4 cup honey
  • 3 Tbsp unsweetened almond milk or milk of choice
  • 1 tsp vanilla extract
  • 1/3 cup chocolate chips I used Lily’s

Instructions

  • In a large bowl, mix together the almond flour, protein powder, peanut butter, honey, milk and vanilla using a spatula until all combined. Fold in the chocolate chips.
  • Pour batter into an 8×8 baking pan lined with parchment paper and firmly flatten the mixture with a spatula. Feel free to sprinkle in additional chocolate chips, if desired.
  • Transfer dish to the refrigerator and let the bars chill for 30 minutes to an hour before slicing. You could also stick the pan in the freezer for about 25 minutes until set.
  • Slice into 16 squares (or you could slice into bigger bars) and store in a the refrigerator in a sealed, airtight container until ready to eat. These bars will last up to 2 weeks.

Nutrition

Serving: 1bar | Calories: 173kcal | Carbohydrates: 12.3g | Protein: 8.7g | Fat: 11.8g | Saturated Fat: 2g | Sodium: 58.6mg | Fiber: 4.3g | Sugar: 5.2g

The post Peanut Butter Protein Bars appeared first on Eat Yourself Skinny.

19
Mar 2024
19Mar 2024 Desserts
Bird’s Nest Carrot Cake Cupcakes

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

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The Easter bunny is on his way soon and these carrot cake cupcakes make the perfect festive treat!  The cutest little desserts that are not only delicious, but make such a great addition to your holiday table.  These carrot cake cupcakes are made healthier with whole wheat pastry flour, shredded carrots, coconut oil in place of butter and naturally sweetened with maple syrup and applesauce.  The cupcakes are topped with a delicious cream cheese frosting and toasted coconut making adorable “bird’s nests” with egg-shaped chocolate candies.

For these bird’s nest cupcakes, I wanted to go with a carrot cake to stay with the fun Easter theme, but you could of course make any type of cupcakes or frosting you’d like!  However I highly recommend making these deliciously moist carrot cake cupcakes as I KNOW you won’t be disappointed!  My 2 year old kept calling them “baby bird treats” and absolutely loved them.

Ingredients You’ll Need

  • whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these cupcakes a light and fluffy texture.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
  • baking soda + baking powder – these act as leavening agents to help the cupcakes rise.
  • carrots – you’ll need to grate about 2 medium carrots to get a heaping cup for this recipe, the grated carrot also helps keep these cupcakes moist.
  • applesauce – just a little bit of unsweetened applesauce in these cupcakes helps to reduce the amount of oil we need to use and also adds a little extra sweetness.  You could also use a mashed banana as well.
  • coconut oil – this takes the place of butter in these cupcakes and helps make them moist and fluffy!
  • eggs – gives these muffins their structure and height.
  • sweeteners – I used a combination of coconut sugar along with some maple syrup to naturally sweeten these cupcakes without using refined sugar.
  • spices – a delicious combination of cinnamon, nutmeg, ginger and salt.
  • vanilla – pure vanilla extract enhances the flavor in these cupcakes and tastes so good with the warm spices.
  • shredded coconut – this is what we’ll use to create the little “nests” on top of the cupcakes and make sure to use unsweetened shredded coconut that has longer strands, not coconut flakes that look more like chips.
  • cream cheese – this is needed to make the frosting!  You’ll want this at room temperature so that it is easier to whip.
  • chocolate eggs – cute little chocolate eggs are used to finish off the cupcakes!

How to Make Carrot Cake Cupcakes

This recipe makes 12 cupcakes OR you could make 24 mini carrot cake muffins!  You will make the batter the exact same way, you’ll just need adjust the cooking time for the smaller muffins.  Here’s how to make them!

  1. Mix dry ingredients.  In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices, then set aside.
  2. Mix wet ingredients.  In a separate bowl, whisk together grated carrot, eggs, applesauce, maple syrup, and vanilla until all combined.  Then mix in the coconut oil, just make sure you melt the coconut oil first and let it cool before mixing with the rest of the ingredients.
  3. Make the batter.  Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.  You could also make 24 mini muffins!
  4. BAKE!  Bake the cupcakes at 350 degrees for 15 to 17 minutes, or until a toothpick inserted comes out clean then let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.  If baking mini-size muffins, bake at 350 for about 10 to 13 minutes.  Next I’ll show you how to make the cream cheese frosting and assemble your bird’s nests!

How to Make the Bird’s Nests

While the cupcakes cool, you can toast the coconut and make the cream cheese frosting!

  1. Toast the coconut.  Toasting coconut adds such a robust, nutty flavor to otherwise plain coconut and gives these cupcakes great texture!  Start by adding the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
  2. Make the frosting.  In the bowl of a stand mixer using the paddle attachment (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  3. Assemble the bird’s nests!  Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!) then sprinkle toasted coconut over each cupcake, pressing down slightly so that the coconut sticks to the frosting.  Then place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.

How to Store Bird’s Nest Cupcakes

The great thing about these cupcakes is that they taste even better the next day!  Just make sure to store them a sealed, airtight container and they will last for about a day on the counter then transfer them to your fridge for up to 4 to 5 days.  If you’re making these for an Easter or Mother’s Day event, you can absolutely make them ahead of time!

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Hope you all enjoy these adorable Bird’s Nest Carrot Cake Cupcakes and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Print

Bird’s Nest Carrot Cake Cupcakes

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Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 
Course Dessert
Cuisine American
Keyword Bird’s Nest Carrot Cake Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 250kcal
Author Kelly Gellner

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of ginger
  • 1/4 tsp salt
  • 1 cup grated carrot (about 2 medium carrots)
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted and cooled

For the Cream Cheese Frosting:

  • 8 oz block of cream cheese, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla

Toppings:

Instructions

  • Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
  • In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; set aside.  In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined.  Then mix in the coconut oil, making sure it’s melted and cooled before mixing with the rest of the ingredients.
  • Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
  • Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  • Toast the coconut.  While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
  • Make the frosting.  In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  • Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake (about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
  • Place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.  Serve and enjoy!

Nutrition

Serving: 1cupcake + frosting | Calories: 250kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 17.1g | Saturated Fat: 13.3g | Sodium: 218.2mg | Fiber: 3g | Sugar: 8.1g

The post Bird’s Nest Carrot Cake Cupcakes appeared first on Eat Yourself Skinny.

19
Mar 2024
19Mar 2024 Desserts
Bird’s Nest Carrot Cake Cupcakes

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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The Easter bunny is on his way soon and these carrot cake cupcakes make the perfect festive treat!  The cutest little desserts that are not only delicious, but make such a great addition to your holiday table.  These carrot cake cupcakes are made healthier with whole wheat pastry flour, shredded carrots, coconut oil in place of butter and naturally sweetened with maple syrup and applesauce.  The cupcakes are topped with a delicious cream cheese frosting and toasted coconut making adorable “bird’s nests” with egg-shaped chocolate candies.

For these bird’s nest cupcakes, I wanted to go with a carrot cake to stay with the fun Easter theme, but you could of course make any type of cupcakes or frosting you’d like!  However I highly recommend making these deliciously moist carrot cake cupcakes as I KNOW you won’t be disappointed!  My 2 year old kept calling them “baby bird treats” and absolutely loved them.

Ingredients You’ll Need

  • whole wheat pastry flour – I love baking with whole wheat pastry flour as it has all the nutritional benefits of whole grain flour while giving these cupcakes a light and fluffy texture.  I highly recommend using this, but if you don’t have any on hand you could use white whole wheat flour or regular all-purpose flour.
  • baking soda + baking powder – these act as leavening agents to help the cupcakes rise.
  • carrots – you’ll need to grate about 2 medium carrots to get a heaping cup for this recipe, the grated carrot also helps keep these cupcakes moist.
  • applesauce – just a little bit of unsweetened applesauce in these cupcakes helps to reduce the amount of oil we need to use and also adds a little extra sweetness.  You could also use a mashed banana as well.
  • coconut oil – this takes the place of butter in these cupcakes and helps make them moist and fluffy!
  • eggs – gives these muffins their structure and height.
  • sweeteners – I used a combination of coconut sugar along with some maple syrup to naturally sweeten these cupcakes without using refined sugar.
  • spices – a delicious combination of cinnamon, nutmeg, ginger and salt.
  • vanilla – pure vanilla extract enhances the flavor in these cupcakes and tastes so good with the warm spices.
  • shredded coconut – this is what we’ll use to create the little “nests” on top of the cupcakes and make sure to use unsweetened shredded coconut that has longer strands, not coconut flakes that look more like chips.
  • cream cheese – this is needed to make the frosting!  You’ll want this at room temperature so that it is easier to whip.
  • chocolate eggs – cute little chocolate eggs are used to finish off the cupcakes!

How to Make Carrot Cake Cupcakes

This recipe makes 12 cupcakes OR you could make 24 mini carrot cake muffins!  You will make the batter the exact same way, you’ll just need adjust the cooking time for the smaller muffins.  Here’s how to make them!

  1. Mix dry ingredients.  In a medium bowl, whisk together the whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices, then set aside.
  2. Mix wet ingredients.  In a separate bowl, whisk together grated carrot, eggs, applesauce, maple syrup, and vanilla until all combined.  Then mix in the coconut oil, just make sure you melt the coconut oil first and let it cool before mixing with the rest of the ingredients.
  3. Make the batter.  Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.  You could also make 24 mini muffins!
  4. BAKE!  Bake the cupcakes at 350 degrees for 15 to 17 minutes, or until a toothpick inserted comes out clean then let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack.  If baking mini-size muffins, bake at 350 for about 10 to 13 minutes.  Next I’ll show you how to make the cream cheese frosting and assemble your bird’s nests!

How to Make the Bird’s Nests

While the cupcakes cool, you can toast the coconut and make the cream cheese frosting!

  1. Toast the coconut.  Toasting coconut adds such a robust, nutty flavor to otherwise plain coconut and gives these cupcakes great texture!  Start by adding the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
  2. Make the frosting.  In the bowl of a stand mixer using the paddle attachment (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  3. Assemble the bird’s nests!  Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!) then sprinkle toasted coconut over each cupcake, pressing down slightly so that the coconut sticks to the frosting.  Then place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.

How to Store Bird’s Nest Cupcakes

The great thing about these cupcakes is that they taste even better the next day!  Just make sure to store them a sealed, airtight container and they will last for about a day on the counter then transfer them to your fridge for up to 4 to 5 days.  If you’re making these for an Easter or Mother’s Day event, you can absolutely make them ahead of time!

Pin this now to find it later

Pin It

Follow on Instagram

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More Recipes You’ll Love

Hope you all enjoy these adorable Bird’s Nest Carrot Cake Cupcakes and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Celebrate Easter with these festive Bird's Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 

Print

Bird’s Nest Carrot Cake Cupcakes

#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-5-33); }#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-5-50); }#wprm-recipe-user-rating-5 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-5-66); }linearGradient#wprm-recipe-user-rating-5-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-5-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-5-66 stop { stop-color: #343434; }

Celebrate Easter with these festive Bird’s Nest Carrot Cake Cupcakes that are super moist, naturally sweetened with maple syrup and applesauce, all topped with a cream cheese frosting, toasted coconut and chocolate candies! 
Course Dessert
Cuisine American
Keyword Bird’s Nest Carrot Cake Cupcakes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12
Calories 250kcal
Author Kelly Gellner

Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of ginger
  • 1/4 tsp salt
  • 1 cup grated carrot (about 2 medium carrots)
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 3 tbsp coconut oil, melted and cooled

For the Cream Cheese Frosting:

  • 8 oz block of cream cheese, softened
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla

Toppings:

Instructions

  • Preheat oven to 350 degrees F and line a muffin pan with cupcake liners.
  • In a large bowl, whisk together whole wheat pastry flour, baking soda, baking powder, coconut sugar, salt and spices; set aside.  In a smaller bowl, whisk together grated carrot, eggs, maple syrup, applesauce and vanilla until all combined.  Then mix in the coconut oil, making sure it’s melted and cooled before mixing with the rest of the ingredients.
  • Add the wet ingredients to the flour mixture and mix with a spatula until just combined, being careful not to over-mix the batter.  Divide the batter evenly between 12 muffins cups lined with cupcake liners (or you could spray them with non-stick spray), making sure to fill each cup about 2/3rds full.
  • Pop the cupcakes in the oven and bake for 15 to 17 minutes, or until a toothpick inserted comes out clean, then let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
  • Toast the coconut.  While the cupcakes are baking, add the shredded coconut to a large dry skillet (no need for oil!) and cook over medium heat, making sure the coconut is in an even layer in the pan.  Continuously stir the coconut in the skillet until golden brown and fragrant, being careful not to let the the coconut burn.
  • Make the frosting.  In the bowl of your stand mixer (or you could use a hand mixer), combine softened cream cheese, maple syrup and vanilla and whip on high until smooth.
  • Once your cupcakes are completely cool, frost each cupcake using a knife or spatula (no need to use a pastry bag to make them look pretty since we’re going to be coating them in coconut!), then sprinkle toasted coconut over each cupcake (about 2 Tbsp each), pressing down slightly so that the coconut sticks to the frosting.
  • Place a little bit of frosting onto the bottom of each egg-shaped candy and press into the center of each cupcake.  You’ll need 3 candies per cupcake.  Serve and enjoy!

Nutrition

Serving: 1cupcake + frosting | Calories: 250kcal | Carbohydrates: 23.1g | Protein: 3.5g | Fat: 17.1g | Saturated Fat: 13.3g | Sodium: 218.2mg | Fiber: 3g | Sugar: 8.1g

The post Bird’s Nest Carrot Cake Cupcakes appeared first on Eat Yourself Skinny.

14
Nov 2023
14Nov 2023 Desserts
Healthy Cranberry Sauce

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine. Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!
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No need to use boring cranberry sauce from a can when you can easily make your own homemade cranberry sauce in just 10 minutes!  This healthy cranberry sauce recipe has zero added sugar and is naturally sweetened with maple syrup, fresh squeezed orange juice and a little port wine to really deepen the flavor.  Don’t worry, this won’t taste boozy!  If you want to make this non-alcoholic, simply use water in place of the wine or even more orange juice.  I also like to add in a little cinnamon and fresh ginger as it really makes all these flavors pop and let me tell you, this sauce is always a hit on our Thanksgiving and Christmas table.

Why You’ll Love this Recipe

  • Sweet, tangy and so delicious!
  • A lighter take on a classic holiday side dish.
  • Easy to make with just 6 simple ingredients in 10 minutes.
  • The perfect Thanksgiving side dish that can easily be prepped ahead of time!
This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Ingredients You’ll Need

  • cranberries – you’ll need a 12 oz bag of fresh cranberries, but frozen cranberries will work just fine, no need to thaw them out.
  • orange juice + zest – I squeezed about 2 oranges to get a 1/2 cup of fresh orange juice along with a teaspoon of orange zest.
  • maple syrup – this naturally sweetens the cranberry sauce without using refined sugar, but you could also use honey or other natural sweetener.
  • port wine – this adds additional sweetness and a deep rich flavor which really balances out the tartness of the cranberries.  If you don’t have port wine, feel free to use your favorite red wine or simply use water to make this non-alcoholic.
  • cinnamon sticks – I added two cinnamon sticks to the cranberry mixture when boiling, but if you don’t have sticks you can use a half teaspoon of ground cinnamon.  You could also use cloves, star anise or even a little vanilla extract.
  • fresh ginger – I love the subtle taste fresh grated ginger adds to this cranberry sauce, but if you aren’t a fan of ginger, feel free to just leave this out.

How to Make Healthy Cranberry Sauce

  1. Mix together ingredients.  In a small or medium saucepan over medium-high heat, stir together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
  2. Simmer.  Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and burst, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
  3. Cool and serve.  Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the cranberry orange sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange peel or some fresh herbs to make a pretty presentation.
This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Prepping and Storage

To Prep:  You can make this cranberry sauce up to 3 days ahead of time so it is a great side dish to prep prior to Thanksgiving or Christmas and the flavors get even better as they marinate!

To Store:  I love having leftover cranberry sauce because there are so many great ways to use it (hello leftover turkey sandwiches!) and you can store the leftover in a sealed, airtight container in the refrigerator for  one week.

To Freeze:  You can also store this cranberry sauce in the freezer for up to 3 months and thaw out in the fridge overnight when ready to use.

How to Use Leftover Cranberry Sauce

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Hope you all enjoy this Healthy Cranberry Sauce and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine. Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

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Healthy Cranberry Sauce

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This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!
Course Side Dish
Cuisine American
Keyword Healthy Cranberry Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 109kcal

Ingredients

  • 12 oz fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/3 cup maple syrup
  • 1/4 cup port wine (or water)
  • 1 tsp orange zest
  • 1/4 tsp fresh grated ginger
  • 2 cinnamon sticks

Instructions

  • In a small saucepan over medium-heat, mix together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
  • Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and soften, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
  • Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange zest or some fresh herbs to make a pretty presentation.

Nutrition

Calories: 109kcal | Carbohydrates: 23.3g | Protein: 0.2g | Sodium: 0.4mg | Fiber: 2.7g | Sugar: 16.9g

The post Healthy Cranberry Sauce appeared first on Eat Yourself Skinny.

14
Nov 2023
14Nov 2023 Desserts
Healthy Cranberry Sauce

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine. Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!
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No need to use boring cranberry sauce from a can when you can easily make your own homemade cranberry sauce in just 10 minutes!  This healthy cranberry sauce recipe has zero added sugar and is naturally sweetened with maple syrup, fresh squeezed orange juice and a little port wine to really deepen the flavor.  Don’t worry, this won’t taste boozy!  If you want to make this non-alcoholic, simply use water in place of the wine or even more orange juice.  I also like to add in a little cinnamon and fresh ginger as it really makes all these flavors pop and let me tell you, this sauce is always a hit on our Thanksgiving and Christmas table.

Why You’ll Love this Recipe

  • Sweet, tangy and so delicious!
  • A lighter take on a classic holiday side dish.
  • Easy to make with just 6 simple ingredients in 10 minutes.
  • The perfect Thanksgiving side dish that can easily be prepped ahead of time!
This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Ingredients You’ll Need

  • cranberries – you’ll need a 12 oz bag of fresh cranberries, but frozen cranberries will work just fine, no need to thaw them out.
  • orange juice + zest – I squeezed about 2 oranges to get a 1/2 cup of fresh orange juice along with a teaspoon of orange zest.
  • maple syrup – this naturally sweetens the cranberry sauce without using refined sugar, but you could also use honey or other natural sweetener.
  • port wine – this adds additional sweetness and a deep rich flavor which really balances out the tartness of the cranberries.  If you don’t have port wine, feel free to use your favorite red wine or simply use water to make this non-alcoholic.
  • cinnamon sticks – I added two cinnamon sticks to the cranberry mixture when boiling, but if you don’t have sticks you can use a half teaspoon of ground cinnamon.  You could also use cloves, star anise or even a little vanilla extract.
  • fresh ginger – I love the subtle taste fresh grated ginger adds to this cranberry sauce, but if you aren’t a fan of ginger, feel free to just leave this out.

How to Make Healthy Cranberry Sauce

  1. Mix together ingredients.  In a small or medium saucepan over medium-high heat, stir together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
  2. Simmer.  Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and burst, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
  3. Cool and serve.  Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the cranberry orange sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange peel or some fresh herbs to make a pretty presentation.
This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Prepping and Storage

To Prep:  You can make this cranberry sauce up to 3 days ahead of time so it is a great side dish to prep prior to Thanksgiving or Christmas and the flavors get even better as they marinate!

To Store:  I love having leftover cranberry sauce because there are so many great ways to use it (hello leftover turkey sandwiches!) and you can store the leftover in a sealed, airtight container in the refrigerator for  one week.

To Freeze:  You can also store this cranberry sauce in the freezer for up to 3 months and thaw out in the fridge overnight when ready to use.

How to Use Leftover Cranberry Sauce

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Hope you all enjoy this Healthy Cranberry Sauce and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine. Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!

Print

Healthy Cranberry Sauce

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This Healthy Cranberry Sauce is naturally sweetened made with maple syrup, fresh orange juice, cinnamon, ginger and deep rich flavors from a little port wine.  Sweet, tangy and the perfect addition to your Thanksgiving and Christmas table this season!
Course Side Dish
Cuisine American
Keyword Healthy Cranberry Sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 109kcal

Ingredients

  • 12 oz fresh or frozen cranberries
  • 1/2 cup orange juice
  • 1/3 cup maple syrup
  • 1/4 cup port wine (or water)
  • 1 tsp orange zest
  • 1/4 tsp fresh grated ginger
  • 2 cinnamon sticks

Instructions

  • In a small saucepan over medium-heat, mix together the cranberries, orange juice, orange zest, maple syrup, port wine, cinnamon sticks and fresh ginger.
  • Bring the cranberry mixture to a boil.  Reduce the heat, cover and let the cranberry sauce simmer for about 10 minutes on the stove, stirring frequently.  Once the cranberries start to pop and soften, turn the heat off so that the sauce doesn’t get too mushy.  The sauce will continue to thicken as it cools.
  • Feel free to leave some of the cranberries whole or you can mash them using a fork or the back of your spoon.  Let the sauce cool for about 20 or 30 minutes, serve and enjoy!  You can also garnish your cranberry sauce with extra orange zest or some fresh herbs to make a pretty presentation.

Nutrition

Calories: 109kcal | Carbohydrates: 23.3g | Protein: 0.2g | Sodium: 0.4mg | Fiber: 2.7g | Sugar: 16.9g

The post Healthy Cranberry Sauce appeared first on Eat Yourself Skinny.

13
Nov 2023
13Nov 2023 Desserts
Honey Butter Dinner Rolls

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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These pull-apart honey butter dinner rolls are absolutely delicious and you’ll never believe how easy they are to make!  Just 5 simple ingredients and these homemade dinner rolls come together in just 30 minutes, no need to wait for the bread to rise.  I have seen this viral 2-ingredient dough recipe all over so I had to try it for myself!  The secret ingredient?  Greek yogurt!  I also mixed in some fresh herbs and honey which make these rolls just perfect for the holidays.  The result is a buttery crisp exterior while being warm and fluffy on the inside.  So, so good and I honestly couldn’t believe how easy they were to make!

Why You’ll Love this Recipe

  • A lighter take on classic dinner rolls!
  • Easily made with just self-rising flour, protein-packed Greek yogurt, honey and fresh herbs.
  • No yeast needed in these rolls so they come together very quickly.
  • This recipe also makes a delicious pizza dough!
These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

Ingredients You’ll Need

  • self-rising flour – this is a mixture of all-purpose flour, baking powder and salt which allows these dinner rolls to rise without using any yeast.  If you don’t have any self-rising flour, you can easily make your own by using regular all-purpose flour and adding in 2 teaspoons of baking powder.  You can also make these rolls gluten-free by using gluten-free self-rising flour (or see instructions below on how to make your own).
  • greek yogurt – I used plain full-fat Greek yogurt which adds a good amount of protein to these rolls, but you could also use vanilla flavored yogurt as it would give these rolls an extra touch of sweetness.  Sour cream will also work in place of the yogurt if you prefer to use that.
  • honey – the addition of honey both in the rolls and brushed on top just makes these rolls sweet, cozy and delicious!
  • butter – you only need about one tablespoon of melted butter to brush on top of the rolls once they come out of the oven to give them that buttery flavor we love in a dinner roll.  I used unsalted butter since I like to sprinkle a little flaky sea salt on top as well.
  • fresh herbs – I used a mixture of fresh sage and fresh thyme in these rolls, but rosemary would be amazing as well!  We are adding fresh herbs to the dough as well as sprinkling on top once they are done.
  • salt – this is needed to season the rolls and I like to sprinkle on a little extra flaky sea salt after baking!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

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How to Make Honey Butter Dinner Rolls

  1. Make the dough.  In a large mixing bowl using a spatula (or you could use a stand mixer using the dough hook attachment), mix together the self-rising flour, Greek yogurt, honey, fresh herbs and salt until all combined and a dough forms.  If your dough is too sticky, feel free to add in a little extra flour until the dough is easy to work with.
  2. Form into rolls.  Place the dough on a lightly floured surface and get a little flour on your hands so that the dough doesn’t stick.  Knead the dough a few times until you have a nice smooth ball of dough then cut into 12 even sections with a dough cutter or knife. Roll each section of dough into balls and arrange them in a prepared 11×7 small baking dish, making sure they are just touching to get pull apart-style rolls.
  3. Bake.  Place the rolls in the oven and bake at 375 degrees F for 30 to 35 minutes (mine came out perfect at 32 minutes), until tops are golden brown.  Whisk together some melted butter, honey and fresh herbs and brush over the tops of the rolls.  Sprinkle with some flaky sea salt, if desired, and pull the rolls apart to serve warm.  Enjoy!
These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

How to Make Gluten Free Self-Rising Flour

To easily make gluten-free self-rising flour, simply mix together 1 cup gluten-free 1 to 1 baking flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt.  You just want to make sure whatever flour you use has xantham gum in the ingredients as that is an important baking binder needed to make these rolls.  If your flour doesn’t have xantham gum, just add in a teaspoon to your flour mixture.  You can store this flour in a sealed, airtight container in your pantry for up to 6 months.

Tips, Tricks and Substitutions

  • If you don’t have any self-rising flour, feel free to use all-purpose flour and add in 2 teaspoons of baking powder plus an extra 1/4 teaspoon of salt.
  • You can easily make these rolls gluten-free by using GF self-rising flour or make your own by mixing gluten-free flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt together.  Just make sure your flour contains xantham gum and if it doesn’t, simply add a teaspoon to your flour mixture.
  • I baked these pull-apart rolls Parker House style because that is what we always enjoyed growing up, but you could easily spread the dough rounds out on a baking sheet for individual round rolls.
  • To get crisper golden tops on the rolls, make an egg wash using one large egg light whisked and brush on top of the rolls before baking.
  • To make these rolls more savory you could add in some shredded cheese along with some garlic and fresh herbs.
  • These would also make great breakfast rolls with added sausage, eggs and cheese!

Prepping and Storage

To Prep:  You can easily make the dough ahead of time and store in a sealed, airtight container in the fridge for up to a week.  This dough is also great for pizza so you can store extra dough for a variety of uses.

To Store:  You can store leftover baked rolls in a sealed-airtight container at room temperature for 4 to 5 days, but I recommend enjoying these as fresh as possible as they tend to get chewy after a few days.  Feel free to warm rolls up in the microwave for a few seconds to soften them again.

To Freeze:  You can also freeze these dinner rolls for up to 3 months in your freezer.  When ready to enjoy, first thaw them overnight in the fridge and then wrap them in aluminum foil on a baking pan and reheat in the oven at 350 degrees F for about 10 minutes.

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

Pin this now to find it later

Pin It

Follow on Instagram

Follow

More Bread Recipes to Make

More Holiday Side Dishes

Hope you all enjoy these Honey Butter Dinner Rolls and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Honey Butter Dinner Rolls

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These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!
Course dinner
Cuisine American
Keyword Honey Butter Dinner Rolls
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 93kcal

Ingredients

  • 1 3/4 cup self-rising flour NOT regular flour
  • 1 1/2 cups plain Greek yogurt
  • 1 tbsp honey
  • 2 1/2 tsp fresh herbs (I used sage and thyme)
  • 1/2 tsp salt
  • Optional topping: flaky sea salt

For the honey butter topping:

  • 1 tbsp unsalted butter, melted
  • 1 1/2 tsp honey
  • 1/2 tsp fresh herbs

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl using a spatula (or you could use a stand mixer using the dough hook attachment), mix together the self-rising flour, Greek yogurt, honey, fresh herbs and salt until all combined and a dough forms.  If your dough is too sticky, feel free to add in a little extra flour until the dough is easy to work with.
  • Place the dough on a floured surface and get a little flour on your hands so that the dough doesn’t stick.  Knead the dough a few times until you have a nice smooth ball of dough then cut into 12 even sections using a dough cutter or knife.  Roll each section of dough into balls and arrange them in a prepared 11×7 small baking dish, making sure they are just touching to get pull apart-style rolls.
  • Place the rolls in the oven and bake for 30 to 35 minutes (mine came out perfect at 32 minutes), until the tops are golden brown.
  • Whisk together the melted butter, honey and fresh herbs, brushing the butter mixture over top of the baked rolls.  Sprinkle with some flaky salt, if desired, and pull the rolls apart to serve warm.  Enjoy!

Nutrition

Serving: 1roll | Calories: 93kcal | Carbohydrates: 16.6g | Protein: 4.6g | Fat: 1g | Saturated Fat: 0.6g | Cholesterol: 2.5mg | Sodium: 270.2mg | Sugar: 3.2g

The post Honey Butter Dinner Rolls appeared first on Eat Yourself Skinny.

13
Nov 2023
13Nov 2023 Desserts
Honey Butter Dinner Rolls

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

These pull-apart honey butter dinner rolls are absolutely delicious and you’ll never believe how easy they are to make!  Just 5 simple ingredients and these homemade dinner rolls come together in just 30 minutes, no need to wait for the bread to rise.  I have seen this viral 2-ingredient dough recipe all over so I had to try it for myself!  The secret ingredient?  Greek yogurt!  I also mixed in some fresh herbs and honey which make these rolls just perfect for the holidays.  The result is a buttery crisp exterior while being warm and fluffy on the inside.  So, so good and I honestly couldn’t believe how easy they were to make!

Why You’ll Love this Recipe

  • A lighter take on classic dinner rolls!
  • Easily made with just self-rising flour, protein-packed Greek yogurt, honey and fresh herbs.
  • No yeast needed in these rolls so they come together very quickly.
  • This recipe also makes a delicious pizza dough!
These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

Ingredients You’ll Need

  • self-rising flour – this is a mixture of all-purpose flour, baking powder and salt which allows these dinner rolls to rise without using any yeast.  If you don’t have any self-rising flour, you can easily make your own by using regular all-purpose flour and adding in 2 teaspoons of baking powder.  You can also make these rolls gluten-free by using gluten-free self-rising flour (or see instructions below on how to make your own).
  • greek yogurt – I used plain full-fat Greek yogurt which adds a good amount of protein to these rolls, but you could also use vanilla flavored yogurt as it would give these rolls an extra touch of sweetness.  Sour cream will also work in place of the yogurt if you prefer to use that.
  • honey – the addition of honey both in the rolls and brushed on top just makes these rolls sweet, cozy and delicious!
  • butter – you only need about one tablespoon of melted butter to brush on top of the rolls once they come out of the oven to give them that buttery flavor we love in a dinner roll.  I used unsalted butter since I like to sprinkle a little flaky sea salt on top as well.
  • fresh herbs – I used a mixture of fresh sage and fresh thyme in these rolls, but rosemary would be amazing as well!  We are adding fresh herbs to the dough as well as sprinkling on top once they are done.
  • salt – this is needed to season the rolls and I like to sprinkle on a little extra flaky sea salt after baking!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Please enable JavaScript in your browser to complete this form.

How to Make Honey Butter Dinner Rolls

  1. Make the dough.  In a large mixing bowl using a spatula (or you could use a stand mixer using the dough hook attachment), mix together the self-rising flour, Greek yogurt, honey, fresh herbs and salt until all combined and a dough forms.  If your dough is too sticky, feel free to add in a little extra flour until the dough is easy to work with.
  2. Form into rolls.  Place the dough on a lightly floured surface and get a little flour on your hands so that the dough doesn’t stick.  Knead the dough a few times until you have a nice smooth ball of dough then cut into 12 even sections with a dough cutter or knife. Roll each section of dough into balls and arrange them in a prepared 11×7 small baking dish, making sure they are just touching to get pull apart-style rolls.
  3. Bake.  Place the rolls in the oven and bake at 375 degrees F for 30 to 35 minutes (mine came out perfect at 32 minutes), until tops are golden brown.  Whisk together some melted butter, honey and fresh herbs and brush over the tops of the rolls.  Sprinkle with some flaky sea salt, if desired, and pull the rolls apart to serve warm.  Enjoy!
These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

How to Make Gluten Free Self-Rising Flour

To easily make gluten-free self-rising flour, simply mix together 1 cup gluten-free 1 to 1 baking flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon of salt.  You just want to make sure whatever flour you use has xantham gum in the ingredients as that is an important baking binder needed to make these rolls.  If your flour doesn’t have xantham gum, just add in a teaspoon to your flour mixture.  You can store this flour in a sealed, airtight container in your pantry for up to 6 months.

Tips, Tricks and Substitutions

  • If you don’t have any self-rising flour, feel free to use all-purpose flour and add in 2 teaspoons of baking powder plus an extra 1/4 teaspoon of salt.
  • You can easily make these rolls gluten-free by using GF self-rising flour or make your own by mixing gluten-free flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt together.  Just make sure your flour contains xantham gum and if it doesn’t, simply add a teaspoon to your flour mixture.
  • I baked these pull-apart rolls Parker House style because that is what we always enjoyed growing up, but you could easily spread the dough rounds out on a baking sheet for individual round rolls.
  • To get crisper golden tops on the rolls, make an egg wash using one large egg light whisked and brush on top of the rolls before baking.
  • To make these rolls more savory you could add in some shredded cheese along with some garlic and fresh herbs.
  • These would also make great breakfast rolls with added sausage, eggs and cheese!

Prepping and Storage

To Prep:  You can easily make the dough ahead of time and store in a sealed, airtight container in the fridge for up to a week.  This dough is also great for pizza so you can store extra dough for a variety of uses.

To Store:  You can store leftover baked rolls in a sealed-airtight container at room temperature for 4 to 5 days, but I recommend enjoying these as fresh as possible as they tend to get chewy after a few days.  Feel free to warm rolls up in the microwave for a few seconds to soften them again.

To Freeze:  You can also freeze these dinner rolls for up to 3 months in your freezer.  When ready to enjoy, first thaw them overnight in the fridge and then wrap them in aluminum foil on a baking pan and reheat in the oven at 350 degrees F for about 10 minutes.

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!

Pin this now to find it later

Pin It

Follow on Instagram

Follow

More Bread Recipes to Make

More Holiday Side Dishes

Hope you all enjoy these Honey Butter Dinner Rolls and if you love this as much as we do, please leave me ⭐⭐⭐⭐⭐ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

Print

Honey Butter Dinner Rolls

#wprm-recipe-user-rating-7 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-7 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-7-33); }#wprm-recipe-user-rating-7 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-7-50); }#wprm-recipe-user-rating-7 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-7-66); }linearGradient#wprm-recipe-user-rating-7-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-7-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-7-66 stop { stop-color: #343434; }

These pull-apart Honey Butter Dinner Rolls are light, fluffy and made without any yeast, eggs or oil.  Infused with honey and fresh herbs, these Parker House-style dinner rolls are perfect for your holiday table this season!
Course dinner
Cuisine American
Keyword Honey Butter Dinner Rolls
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 93kcal

Ingredients

  • 1 3/4 cup self-rising flour NOT regular flour
  • 1 1/2 cups plain Greek yogurt
  • 1 tbsp honey
  • 2 1/2 tsp fresh herbs (I used sage and thyme)
  • 1/2 tsp salt
  • Optional topping: flaky sea salt

For the honey butter topping:

  • 1 tbsp unsalted butter, melted
  • 1 1/2 tsp honey
  • 1/2 tsp fresh herbs

Instructions

  • Preheat oven to 375 degrees F.
  • In a large bowl using a spatula (or you could use a stand mixer using the dough hook attachment), mix together the self-rising flour, Greek yogurt, honey, fresh herbs and salt until all combined and a dough forms.  If your dough is too sticky, feel free to add in a little extra flour until the dough is easy to work with.
  • Place the dough on a floured surface and get a little flour on your hands so that the dough doesn’t stick.  Knead the dough a few times until you have a nice smooth ball of dough then cut into 12 even sections using a dough cutter or knife.  Roll each section of dough into balls and arrange them in a prepared 11×7 small baking dish, making sure they are just touching to get pull apart-style rolls.
  • Place the rolls in the oven and bake for 30 to 35 minutes (mine came out perfect at 32 minutes), until the tops are golden brown.
  • Whisk together the melted butter, honey and fresh herbs, brushing the butter mixture over top of the baked rolls.  Sprinkle with some flaky salt, if desired, and pull the rolls apart to serve warm.  Enjoy!

Nutrition

Serving: 1roll | Calories: 93kcal | Carbohydrates: 16.6g | Protein: 4.6g | Fat: 1g | Saturated Fat: 0.6g | Cholesterol: 2.5mg | Sodium: 270.2mg | Sugar: 3.2g

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