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Powerball Cookies

By Rachel Tiemeyer
Powerball cookies have been a longtime favorite in my home. Look no further for a great make-ahead, freezer-friendly snack. 
 
No Bake Powerball Cookies on a plate

What’s in these no-bake Powerball Cookies?

With a few simple pantry ingredients, you can whip these up in no time! The beauty of this recipe is the ingredients are somewhat fluid. Add or subtract based on what you like or what you have on hand. Here is what you’ll need:

  • Peanut butter or almond butter
  • Honey
  • Old-fashioned oats
  • Flax seed (Why eat flaxseed?)
  • Dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc.)
    • unsweetened shredded coconut
    • chia seed
    • soft dried fruits (i.e. raisins, dried cranberries, etc)
Powerball cookie ingredients in white bowls

Once you’ve gotten all of your ingredients beautifully placed in nice, neat, white bowls like above … (JUST KIDDING! No one actually does that unless they are a food blogger, right?!)

Anywhoo, once you’ve rounded up all of the ingredients you want in your powerball cookies, you’ll add them all into a big ‘ol mixing bowl.

Tip: I’ve found that if I warm the peanut butter and honey just a tad it makes it easier to stir all of the ingredients together.

Powerball cookie ingredients being mixed together

Watch How Easily Powerball Cookies Come Together…

How do I store Powerball Cookies?

Here’s the fun part. Using wet hands and/or a small ice cream scoop, form small balls and place them on a parchment lined baking sheet.

You’ll freeze them this way so that they hold their form. Once they are frozen, transfer them to an airtight freezer container and store them in the freezer.

Be sure to train the kids to know where they are at. They’ll be asking!

A hand holding a powerball cookie

Make sure to make a double batch too. Not only do these make a great afternoon snack, they can also be a great breakfast!

Closeup of powerball cookies
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Powerball Cookies

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3035 cookies 1x
  • Category: Cookies
  • Method: Mix
  • Cuisine: American

Description

Powerball Cookies are a healthy, real-food snack. Careful, it’s hard to stop at just one!


Ingredients

  • 1 cup all-natural peanut butter or almond butter (crunchy peanut butter is really yummy!)
  • 1 cup honey (I often cut this back to 3/4 cup and make up the 1/4 cup with more nut butter)
  • 3 cups old-fashioned oats (quick-cooking works fine)
  • 1/2 cup ground flax seed (Why eat flaxseed?)
  • 1 cup dark chocolate chips (or 3/4 cup mini semi-sweet chocolate chips)
  • 1 cup any combination of these add-ins:
    • chopped nuts (i.e. chopped pecans, sliced almonds, etc)
    • unsweetened shredded coconut
    • chia seeds
    • soft dried fruits (i.e. raisins, dried cranberries, etc)

Instructions

Make It Now:

  1. In a medium mixing bowl, stir together the peanut butter and honey until smooth. (Tip: You may want to warm them in the microwave first to make this step easier.)
  2. Stir in oats and flaxseed.
  3. Add the chocolate chips and your 1 cup of preferred add-ins. Stir until well combined.
  4. Using wet hands or a wet cookie scoop, shape the mixture into 30-35 balls. Use a heaping tablespoon of mixture per cookie.

Freeze For Later: Follow Steps 1-4. Place the rolled cookies on a sheet pan (line with parchment paper for easier clean up). Place in the freezer for an hour or so, until hardened. Place them into a freezer bag or airtight freezer container for up to 3 months. Prepare From Frozen: Either set cookies out on the counter to thaw slightly or warm in the microwave for about 15 seconds.

Hand grabbing a powerball cookie
 

More Healthy Snacks You Might Like:

 

Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

By Polly Conner
Chocolate Chip Zucchini Breakfast Cookies

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. 

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast cookie

My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan
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Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.


Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

Zucchini Chocolate Chip Breakfast Cookies {Freezer Meal}

By Rachel Tiemeyer

I love this easy healthy breakfast idea: Chocolate Chip Zucchini Breakfast Cookies. These healthy make ahead breakfast cookies are great fresh or also as a freezer meal. Chocolate Chip Zucchini Breakfast Cookies

Zucchini for breakfast!? Yep. And bananas, oats, and nut butter, too. All in one transportable, super nutritious, tasty COOKIE.

Close up of zucchini breakfast cookie

My kids fight over these things, friends. In fact, I usually double this recipe and freeze more for future breakfasts, snacks, and even lunch box treats.

Chocolate Chip zucchini breakfast cookie on a sheet pan

If the zucchini scares you off, though, simply leave it out or try our traditional breakfast cookie recipe. But, I really think your people might go for it if you give it a try.

Batch of zucchini breakfast cookies on a pan

 

 

 

Print

Zucchini Chocolate Chip Breakfast Cookies

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Imagine zucchini for breakfast. My kids fight over these delicious, healthy whole grain cookies! Bake a double batch and you’ll have a fantastic treat to pull out of the freezer.


Ingredients

  • 2 1/4 cups oats (for gluten-free, be sure to be GF Oats)
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup nut butter (I used half peanut and half almond butter)
  • 1/4 cup real maple syrup or honey
  • 2 large bananas, mashed
  • 1 small or 1/2 large zucchini, finely shredded
  • 1/4 cup pecans, chopped
  • 1/3 cup chocolate chips (Dairy-Free option: use DF chocolate chips, like Enjoy Life)

Instructions

  1. Preheat oven to 325 degrees F.
  2. Combine oats, salt, and cinnamon in a large bowl.
  3. Combine nut butter, maple syrup/honey, bananas, and zucchini in another bowl.
  4. Stir the wet ingredients into the dry ingredients. Add pecans and chocolate chips and mix just under combined.
  5. Using a medium-sized cookie scoop or large spoon, scoop out cookies (about 2 tablespoons each) onto a parchment-lined cookie sheet. Press them down a little to flatten them, since they won’t during baking.
  6. Bake for 15 minutes. Cool on a wire rack.

Notes

Freezer Meal Instructions: To Freeze: Once cookies are completely cool, store in a freezer ziptop bag or other freezer container. To Prepare: To thaw, let sit out for a few minutes on the counter or microwave the cookies in 10 second increments until defrosted.

 

Looking for more easy and healthy breakfast ideas for the family? Check out 30+ Breakfast Recipes here.

healthy breakfast recipes

Whole Wheat Chocolate Chip Squash Cake

By Rachel Tiemeyer

Summer squash makes this cake uber moist and incredibly nutritious. Eat your veggies and love them too with this deliciously healthy treat!Sounds weird. I know. But, hang with me a minute…and know that I wouldn’t have put this recipe on our blog if it wasn’t a huge hit with my entire fam.

Look, squash is just a stone’s throw away from zucchini. And everybody knows that you can put zucchini in every muffin, bread, cookie, waffle, and probably coffee drink (well, not yet) possible. Why should yellow squash get the stink eye then?

Fact: Summer squash makes this cake uber moist, incredibly nutritious (check out squash’s profile here), and it’s tasteless. Perfect for picky eaters who need a little beefing (or is it vegging?) up in the vegetable department. I know a thing or two about that.

Whole Wheat Chocolate Chip Squash Cake: Summer squash makes this cake uber moist and incredibly nutritious. Eat your veggies and love them too with this deliciously healthy treat!

In addition to the yellow squash, this cake is entirely made with whole grains. Can anyone say fiber? Feel good feeding your family this snack or breakfast “cake”. Yum!

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Whole Wheat Chocolate Chip Squash Cake

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12-15 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Summer squash makes this cake uber moist and incredibly nutritious. Eat your veggies and love them too with this deliciously healthy treat!


Ingredients

  • 4 cups white whole wheat or spelt flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 cups unrefined sugar (I often cut back to 1 cup and it’s still great.)
  • 4 eggs
  • 1/2 cup coconut oil, melted (or butter will work)
  • 1 1/2 cups shredded summer squash (throw out the seeds) or zucchini
  • 1 1/2 cups plain yogurt (or sour cream will work)
  • 2 teaspoons pure vanilla extract
  • 1 cup dark chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Spray an 9×12 with non-stick spray.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, beat together sugar, eggs, coconut oil, squash, yogurt and vanilla until smooth.
  4. Gradually add flour mixture to squash mixture. Batter will be thick. Fold in chocolate chips.
  5. Spoon batter into prepared pan and spread evenly using a spatula.
  6. Bake for about 35-40 minutes or until a toothpick inserted in center of cake comes out clean. Cool completely.

Easy Homemade Brownie Mix

By Polly Conner

Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.

My  mother, the hostess extraordinaire, had given me many useful hospitality tips over the years. One helpful thing she has passed on to me is to always have a ready-to-make dessert on hand. You never know when you’ll need something sweet at the last minute.

Well, I have taken her advice for a long time now and have almost always had a box of brownie mix in the pantry. I can’t tell you how many times I have been glad I did. Both my husband and I have have small groups through our church that come over frequently. When I don’t have time to run to the store, that box of brownie mix comes in handy!

Well, after I stumbled on a homemade brownie mix recipe, I figured I’d give it a try. Not only that, I realized that this recipe’s dry ingredients could be put together ahead of time and saved in the pantry like my precious boxed brownies. If I hadn’t been short on sugar, I would have made a few more batches of these for future use. Next time!

Brownie Mix (to store in an airtight bag for future use)

  • 1 1/4 c. all purpose flour
  • 2/3 c. cocoa powder
  • 1 tsp. baking powder
  • 3/4 tsp salt
  • 2 c. sugar
Mix all of these together and store in a Ziploc bag or other airtight container.

Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.

To prepare the brownies, add:

  • 3 eggs
  • 1 tsp. vanilla extract
  • 1 c. melted butter
 Throw a handful of chocolate chips in there too. You know you want to.
Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.
Mix and pour into a greased 9 x 13 pan.
Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.
Bake at 350 degrees for 22-25 minutes. (Mine had to cook about 35 minutes for some reason. Just do a toothpick check before you pull them out!)

Make sure you have a cute kiddo by your side to help you clean up.

Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.

They turned out DELICIOUS. Way better than the boxed brownie mix I normally use. I’m not the only one who thought they were good. I took them to a small gathering and two people asked for the recipe. They were thick, moist, flavorful, gooey (but not too raw), deliciousness. This picture doesn’t do them justice but I thought I probably needed a finished product picture.

Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.

Anyway- give them a try. Mix up a few batches extra for future use and save some money at the grocery store by not buying the boxed brownies.

Lastly, if you’re a brownie guru, you probably should know about the Better Browning Brownie Pan

Screen Shot 2015-02-16 at 8.32.29 PMWant your brownie to have the perfect crust but still be warm and soft in the middle? Not to mention, evenly baked without chemical non-stick coatings? The real ceramic porcelain surface is naturally nonstick, contains no PFOA, PTFE or other harmful chemicals and is dishwasher safe. Better Browning Bakeware’s dark enamel finish and solid steel core absorb, retain and distribute radiant heat evenly without hotspots – baking faster and using less energy.

These pans are very affordable and totally worth it if you are a regular brownie baker!

Enjoy!

Whip up these dry brownie ingredients to keep on hand! You'll be so impressed with the taste and simplicity of putting it all together. Plus you're giving your family the gift of none of the added yucky stuff.

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Easy Homemade Brownie Mix

  • Author: Thriving Home
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 20 brownies 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Description

Whip up these dry brownie ingredients to keep on hand! You’ll be so impressed with the taste and simplicity of putting it all together. Plus you’re giving your family the gift of none of the added yucky stuff.


Ingredients

Make Ahead Dry Mix Ingredients:

  • 1 1/4 cups all purpose flour
  • 2/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 cups sugar

Ingredients to Finish Making the Brownies:

  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 cup melted butter

Instructions

  1. Mix dry ingredients together and store in airtight container until ready to use.
  2. Add eggs, vanilla and butter to dry ingredients and mix well.
  3. Pour into greased 9×13 pan.
  4. Bake at 350 degrees for 22-25 minutes. (Mine had to cook about 35 minutes for some reason. Just do a toothpick check before you pull them out!)