80 Calorie Chocolate Chip Yogurt Cookies

Yogurt can be a great replacement for oil or butter when baking. It also adds a lot of moisture to cookies and helps give them a great soft consistency. These cookies are a perfect little low-calorie treat that pack plenty of flavor and are moist and dense in texture. You won’t even realize that there are only 2 grams of fat per cookie!

Chocolate Chip Yogurt Cookies: 15 cookies/batch



  • 1/2 cup whole wheat flour
  • 1/2 all purpose enriched flour
  • 1/3 cup rolled dry oats
  • 1/4 cup sugar
  • 1 whole egg
  • 3 Tbsp Carbmaster Vanilla Yogurt (found at Kroger) or any other low-fat or Greek vanilla yogurt
  • 1/2 tsp baking powder
  • pinch of cinnamon
  • 1 tsp vanilla extract
  • 1 over-ripe banana
  • 2 Tbsp warm water
  • 1/4 cup dark chocolate morsels or chips
  • pinch of salt

Preheat your oven to 350 degrees. Mix together your dry ingredients: 2 types of flour, oats, baking powder, salt, cinnamon, and sugar. In a separate bowl smash up your banana and mix in your yogurt. Add your vanilla and egg and incorporate into your dry ingredients. Once your dough is pretty well moistened, add your water to give it a bit of a smoother, put-together consistency. Lastly, add in your dark chocolate morsels. I actually chopped up dark chocolate hershey kisses for my cookies and they tasted great! Lightly grease your baking sheet with a little cooking spray and spoon out about 1 average spoonful (about 1-1.5Tbsp) 1 inch apart. Bake for 12 minutes then let cool for about 5-10. Enjoy these yummy little treats!

Low-Cal PB Banana Chocolate Chip Cookies

It’s spring break season! You know what that means; more people are going into exercise overload and trying to achieve their best beach bod in a short amount of time. If you are looking for a sweet little treat that won’t break all of your efforts and you are a chocoholic like me, these might just do the trick (or they are great for any time you have an urge to bake!). You can definitely taste banana with a hint of peanut butter in there as well. Hope you try them out!

PB Banana Chocolate Chip Cookies




  • 1 banana, smashed
  • 2 egg whites
  • 1/4 cup reduced-fat peanut butter
  • 1 tsp vanilla
  • 1/4 cup unsweetened soy milk
  • 3 Tbsp brown sugar (packed)
  • 1 Tbsp unsweetened cocoa powder
  • 1/3 cup rolled oats
  • 2/3 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/4 cup semi sweet chocolate chips
  • pinch of salt

Preheat oven to 350 degrees. Mix your banana, peanut butter, egg whites, brown sugar, vanilla, and soy milk. Add your cocoa powder, and incorporate well. Add your oats, flour, baking powder and salt. Stir well to make sure that there isn’t any flour or oats on the bottom or sides of your bowl. Once your batter is well mixed, add in your chocolate chips (you can use any kind, I just had semi-sweet on hand). Grease your baking dish, and place your cookies about 1 inch apart. Bake for 12-14 minutes, depending on their size, let cool, and enjoy! My recipe made about 17 medium/small cookies at about 75 calories a piece.

Skinny Chocolate Raspberry Banana Bread

I hope you enjoy this recipe for my Skinny Chocolate Raspberry Banana Bread. It is quite yummy! This recipe can also work if you are vegan; just choose vegan chocolate chips to use! The bread is very moist, gooey, and fruity, and sweet. Let me know if you like it!



  • 1 over-ripe banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1/3 cup vanilla light soy milk
  • 3/4 cup whole-wheat flour
  • 1/2 cup rolled oats
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • sprinkle of cinnamon
  • 1/4 cup semi-sweet chocolate chips
  • 1/3 cup frozen raspberries

Preheat your oven to 350 degrees. Mash the banana and add the applesauce, vanilla, brown sugar, and soy milk. Mix well. Stir in your flour, oats, baking powder, cinnamon, and salt. Once all of your ingredients are combined, stir in your chocolate chips and raspberries. You can use more of either, the measurements are just what I chose to use. Grease your loaf pan, and pour in your batter. Bake for 30 minutes. Let cool before removing from the pan and slicing. Enjoy!



A pancake for your valentine… or for any time!

Here is a recipe for my banana whole-wheat pancakes. They are quite tasty and a great breakfast for any day, not just Valentine’s Day! Just add a few raspberries to add a little red for the holiday! Enjoy!


Ingredients: Makes 1 large pancake

  • 2 Tbsp whole-wheat flour
  • 4 Tbsp rolled oats
  • 1/3 cup vanilla light soy milk
  • 2 Tbsp water
  • sprinkle of cinnamon
  • 1/2 tsp vanilla
  • 1/2 a over-ripe banana, mashed (slice the other half)
  • 1/4 cup frozen raspberries
  • 2 Tbsp light syrup

Combine you flour, oats, mashed banana, soy milk, a sprinkle of cinnamon, the vanilla and a little water to thin out your batter. Over medium heat, spray your pan or griddle, and form your pancake (you can even try a heart shape!). Add your sliced banana and a few frozen raspberries (save some raspberries for the end!) onto the pancake as it cooks. Flip your pancake to cook the other side. Once your pancake is complete, warm the remainder of your raspberries in the microwave and add them on top with a drizzle of light syrup and an extra dash of cinnamon. Enjoy this tasty breakfast treat!

Dairy-free Pumpkin Banana Cookies w/Flaxseed


Need a dose of fiber? Add some omega-3’s and a tad of pumpkin (I know we are past pumpkin season, but come on, everything is better with pumpkin!), and I’d say we’ve got something good!

These are my dairy-free pumpkin, banana, flax cookies. They are very easy, yummy, and a good treat that won’t break your calorie bank.


  • 2 cups steel cut oats
  • 2 Tbsp ground flax seed
  • 1/4 c brown sugar
  • 1 cup pumpkin puree
  • 2 smashed, brown bananas
  • 1/2 cup dried cranberries
  • 1/2 semisweet chocolate chips (optional, but everything is better with chocolate right?)
  • dash of cinnamon


Pretty simple! Combine all of the ingredients (make sure you smash the bananas first) and place spoonfuls, however big you want your cookies is up to you, onto a baking sheet. If the batter seems a little wet, it should be, but depending on how big your bananas were, feel free to add a little extra oats to soak up some liquid. If you aren’t using a non-stick, you may want to spray a little cooking spray first; these can be sticky at first!

Bake at 350 for about 11-13 minutes. Let cool and enjoy!

Quick health fact: Why are people so hung up on omega-3’s? Omega 3’s are known for their anti-inflammatory effects. Why do we want to combat inflammation? By reducing inflammation throughout the body, we can help reduce the risk of blood clots and rising blood pressure, decrease joint stiffness or pain that can lead to arthritis, and many other things that I will not bore you with! Just remember… moderation! Too much of a good thing can sometimes turn bad!