Need a snack that’s healthy but also tastes like dessert? These No-Bake Oatmeal Raisin Energy Bites will do just the trick. Watch how easy these no-bake, bite-size snacks are to make in this video.
I love homemade snacks so much that I wrote an entire book, The Best Homemade Kids’ Snacks on the Planet devoted to helping families master homemade snacking! You’ll find everything from no-bake treats, smoothies, homemade fruit leather, and mini meals, you know, the works!
Do you need a healthy snack option in your kids’ lunchbox and are tired of buying the same overpriced snack bars over and over again at the grocery? You will love this recipe. These chocolate chip cookie dough snack bars are a copy cat recipe for the very popular store-bought ones.
Today is your day. The classic Nestle Toll House Chocolate Chip Cookie Recipe just went gluten free.
One of the most challenging parts of changing over to a gluten free diet can be the idea of giving up classic, favorite recipes, like chocolate chip cookies. It can leave you wondering if you’ll ever find a recipe that stands up to those you’ve come to know and love.
Look no further, we’ve got just the recipe for you! This Gluten Free Nestle Toll House Cookie Recipe has it all. Slightly crisp outer layer, but soft and chewy inside. Even better, it’s gluten free! They are perfect for a lunch box or after school treat.
As with traditional chocolate chip cookies, these are freezer friendly. After cookies have cooled completely put in a airtight container for the freezer or scoop tablespoon sized balls of dough onto a baking sheet, freeze and then place in airtight container. Pull out as many as you need to bake for a quick treat!
These cookies would make a great little treat in any lunchbox. If you’re looking for more great recipes to add fun and variety to your family’s meals, check out our MOMables meal plans.
Recipe adapted from Very Best Baking (Nestle).
Tested with: Cup4Cup Gluten Free Flour Mix (top choice), King Arthur Flour Gluten Free Mix (top choice), Nanamaste Gluten Free AP Blend, Pamela’s Gluten Free All Purpose Blend, Bob’s Red Mill GF AP Flour (note this yields a grainy texture), Krusteaz Gluten Free Flour mix (this mix will yield cake-like cookies).
These mini chocolate chip zucchini muffins are unreal! My daughter couldn’t wait for them to come out of the oven! When they did, she devoured the first one and announced that it was chocolatey and delicious!
I couldn’t keep the secret, so I told her that it had zucchini in it. Her reply: “awesome!” and asked for another. Mom scores!
This recipe can be adapted and made egg-free by using an egg replacer, bananas, or applesauce! Those options will keep the muffins moist and fluffy, while still “binding” the ingredients (see notes in recipe).
Another plus? They can be frozen and used later! Perfect for a grab and go treat for your kiddos for school or complementing your MOMables menu plans for a nice dessert at lunch.
These are the muffins I included in twenty-eight bentos I recently donated to a school. They were a huge hit!
If you’re replacing the eggs with applesauce or banana, substitute 1/4 cup fruit per egg. Increase the baking soda by 1/4 teaspoon per egg and 1/4 teaspoon of baking powder per egg. If you’re using egg replacement, follow the recipe. Baking times may be 3 to 5 minutes longer if you’re using fruit.