These standard-size chocolate chip muffins have tender crumbs, irregular golden tops, and a few oats and chips on the surface. Greek yogurt and a blend of white whole wheat and all-purpose flour give them a soft, hearty texture.
One peanut-butter and vanilla dough makes two kinds of soft, chewy protein bites. Fold mini chocolate chips into one half, coat the other in finely shredded coconut, and chill both until they hold their shape.
These lightly salted roasted chickpeas start with a thorough blot and a brief oil-free roast. Finish them on a sheet pan until golden, then check a cooled chickpea for crunch before serving by the handful or over a salad.
These small-batch cottage cheese chips bake as separate, irregular rounds topped with everything bagel seasoning. Spread the centers thin, bake until dry-looking and browned, and let the chips cool on the pan before serving.
Very ripe bananas bind and sweeten these thick oatmeal cookies, while rolled oats give them a hearty chew and chocolate chips dot the tops. Rest the dough, shape each portion, and bake until just set.
These fresh peanut butter banana bites start with whole bananas rolled in thin, peanut-butter-spread wraps. Slice the snug rolls into thick pinwheels for a no-cook snack with a soft banana center in every bite.
These large cheesecake cookies have a tender graham cracker shell around a creamy center and a smaller layer of strawberry jam. Freeze the filling, seal each cookie carefully, and let them cool before cutting one open.
These pecan chocolate chip cookies are made with softened butter, semisweet chocolate chips, and chopped pecans. Scoop the dough without chilling, then bake until the edges are lightly golden and the centers still look soft.
Quick oats, molasses, and cinnamon give these soft oatmeal cookies their rustic texture and warm flavor. Pair cooled cookies around fluffy marshmallow buttercream, then chill briefly to set the visible cream layers.