Best Skinny Chocolate Chip Cookies

Who said that if you’re trying to lose weight you can’t eat cookies?

Well definitely not this girl! I strongly encourage it :)

There’s a million chocolate chip cookie recipes out there so why choose this one?

Well because it’s super easy to make and it’s swimsuit friendly :)

Each cookie has only 124 calories! So go ahead, indulge and grab 2!

Only 33 days until the sunny beaches of Puerto Vallarta! Can you tell how excited I am! :)

I bought 2 new swimsuits and 5 dresses! And I’ve been working out like a maniac…

And I finally went tanning yesterday! It feels soo good to finally have some color :)

So after a long workout, go ahead reward yourself with a skinny cookie! You earned it :)

Best Skinny Chocolate Chip Cookies

Makes: 15 cookies


  • 2 tbsp. unsalted butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup applesauce, unsweetened
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips (I used regular dark chocolate chips because I was out of minis)
  • a sprinkle of sea salt


  1. In a bowl with electric or hand mixer, beat the butter and sugars until fluffy.
  2. Add the egg, vanilla and applesauce and beat to combine.
  3. Slowly add the flour and baking soda, beating until combined.
  4. Fold in the chocolate chips.
  5. Refrigerate the dough for at least 2hrs or preferably overnight.
  6. When ready to bake, preheat oven to 350F.
  7. Drop the dough by rounded tbsp on a cookie sheet.
  8. Sprinkle each ball of cookie dough with sea salt.
  9. Bake for 9-11mins.
  10. Let cool completely before digging in :)

Mini Lava Cakes

I discovered these a while back on Pinterest and finally decided to give them a try last week.

I’ve made them twice since then because they are absolutely Dee-lish!

I love the ease of having a batch of these in my fridge/freezer so that way every time I want something sweet I can just heat them up and voila! Dessert is served :)

Although I have been eating a lot healthier then I used to and staying away from fast food, I still need my dessert every now and then, or every night..

And these definitely satisfy my sweet-tooth!

They take 5 mins to make and you only need a few basic/pantry ingredients so you have no excuses not to make them! :)

So Christmas is quickly approaching and I have a tons of shopping to do… I haven’t even started yet… Sigh… So I better stop procrastinating and get to it!

In the next few days I will be posting a few cookie recipes that are the perfect gifts for friends and family! I’m making cute cookie treat bags and bringing them to work so hopefully everyone will love them :)

Mini Lava Cakes

Makes 24 mini cakes


  • 1 stick butter
  • 2/3 cup chocolate chips
  • 2 eggs + 2 egg yolks
  • 1 cup powdered sugar
  • 6 tbsp AP flour
  • vanilla ice cream and caramel sauce for serving

Directions: Preheat oven to 400F.

In a saucepan over medium high heat, melt the butter and chocolate chips. Turn the heat off and let cool for 3mins. Stir in the eggs and yolks incorporating after each addition. Stir in the powdered sugar and flour. Spray a mini cupcake pan with cooking spray and spoon batter evenly among the cups. Bake for 4-7mins or until the edges are cooked but the center is still gooey. Carefully remove the cakes from the pan and serve with vanilla ice cream and caramel drizzle.


Pumpkin Whoopie Pies with Cinnamon Whipped Filling

I’ve been neglecting you for the last few days, I’m sorry.

But I’ve been extremely busy moving.

And now I am like totally exhausted.

I’m never moving again.

Seriously! Such a pain in the butt!

I still have like 20 million boxes to unpack but the major things are done.

I love how things are starting to come together and it’s beginning to look like a home :)

Pics to come soon! But in the cookie shot (up top) you can see the granite I picked- I love the color and it’s really easy to keep clean :)

Anyways, fall has finally arrived! I’ve been waiting for it for a while now and it’s finally here! Bring out the soups, comfy sweats and pumpkin!

It’s time to open up a can of pumpkin and make some cookies!

And up until last year, I didn’t like pumpkin…or so I thought. Then I made a pumpkin roulade for a potluck, I realized how delicious it is and now I am pretty much obsessed!

So with that being said, you should expect a lot of pumpkin recipes to come :)

Starting with these whoopie pies!

They’re quick and easy to make, need a few basic ingredients and will be gone in no time!

This makes a small batch of cookies!!! About 6 whoopie pies so if you are cooking for more than 2 people make a double even triple batch because they are gone super quick!!!

They lasted 15mins in my house :)

Here’s the recipe!

Pumpkin Cookies:

Makes 12-14 cookies (6-7 whoopie pies)


  • 4 tbsp (1/2 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1/2 cup pumpkin (NOT pumpkin pie filling!)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Directions: Preheat oven to 350F.

In the bowl of electric mixer, beat the butter and sugar until fluffy. Add the pumpkin, egg and vanilla and beat to combine. With the mixer on low, slowly start adding the flour, baking soda, salt, cinnamon and nutmeg and beat until all the dry ingredients are incorporated. Drop the batter (about 2 tbsps) on the cookie sheet and cook for 10-12 mins.

Let cool completely on a wire rack!

For the Cinnamon Whipped Filling:


  • 2 oz cream cheese, softened
  • 1/2 cup heavy cream, cold
  • 4 tbsp powdered sugar
  • 1/2 tsp cinnamon


In a bowl with a mixer, beat the cream cheese until fluffy. Add the heavy cream and beat until stiff peaks form. Add the powdered sugar and cinnamon and beat to combine.

Assemble your whoopie pies!

Lemon Muffin Top Cookies

Every now and then, I get sick of chocolate and I crave lemons and oranges. So since I already ate all my oranges, I figured why not make some lemon cookies!? I am a total cheater though, if you haven’t noticed already I have a basic cookie recipe that I use (every time!) that just makes the most fabulous cookies and depending on what you add in it makes your cookies either chewy, crispy, caky, light or fluffy! So versatile :) So I should totally have a book called “1 recipe, 100 cookies”!lol And I’m sorry that I’m giving you another cookie recipe, but last night after work, me and Mr. Picky were starving. My stomach was about to eat itself, so I have to get food right away. Plus it was a really good excuse to get some Cane’s Chicken (my guilty pleasure), but I did make dessert! Cookies, that’s pretty much my go-to easy dessert, and I am certain I can bake a batch in my sleep. But these lemon yummy cookies are out-of-this-world! To me the texture is just like the muffin top of a muffin, and that is the best part anyway! They are super light and fluffy and the lemon flavor is there, but it’s not overpowering and they are sort of refreshing, just amazing! I ate 5 right after they came out of the oven soo soon enough I too will have a muffin top!

Here’s how to make them!

Lemon Muffin Top Cookies

Makes a dozen


  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 tsp lemon extract
  • 2 lemons
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  •  1/8 tsp salt
  • yellow food coloring, optional (i used about 20 drops I wanted mine to scream “Lemon!” but you can leave it out or add as little or as much as you’d like! It’s just for color, it doesn’t affect the taste.)

Directions: In the bowl of electric mixer, cream butter, sugar, egg and lemon extract until fluffy. Grate the lemon zest from the lemons and add to the mix. Squeeze the lemon juice (from both lemons) in the butter/egg mixture. Stir to combine. Add in the flour, baking soda and salt and mix on medium low-speed until the dough forms. Add the yellow food coloring (if using) and beat to combine. Refrigerate for 2+ hours or in the freezer for at least 30 mins but preferably 1hour. Scoop the dough on a pregreased (parchment paper lined) baking sheet and bake at 350F for 10-12 mins. Let cool for 5 mins and enjoy :)

Super Chocolate Nutella Cookies

This cookies rock! They are extremely easy to make and soo absolutely divine :)

So we haven’t been eating at home lately so that’s why I haven’t had too many new posts, oops! But no worries, I will make up for that starting with these glorious cookies! nom, nom, nom… and by the way I had the weirdest dream ever last night, I think I am going crazy, maybe, well most likely. So I’ve been trying to actually grow out my nails, I have the weakest nails ever and brake by just looking at them, seriously, but lately for some unknown reason they have become a bit stronger and actually growing (gasp!), so my dream was that I broke a nail! How bizarre! I woke up and first thing I did was look down and see if it was true, what can I say I am a little obsessed! So with that being said Mr. Picky is on dish duty, I am not taking any chances lol! And speaking of Mr. Picky he was totally in clean-mode last night! I was laying in bed all afternoon reading a book being super lazy while he was cleaning lol! He was vacuuming, scooping the litter box (for the first time EVER!), dusted and did the dishes! And he actually enjoys doing it himself and yells at me when I attempt to clean anything “You missed a spot”, “You call that clean”, “Just let me do it!” lol! By all means go ahead please!

But enough of that, you seriously need to make these cookies they are awesome!

Here’s how:

Super Chocolate Nutella Cookies

Makes a dozen


  • 1 stick butter, softened
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 cup cocoa powder
  • 4 tbsp Nutella
  • 1/2 cup dark chocolate chips

Directions: In the bowl of electric mixer, cream butter, sugar, egg and vanilla until fluffy. Add the flour, baking soda, salt and cocoa powder and beat until mixture starts coming together. Add the Nutella and beat until smooth. Fold in the chocolate chips. Refrigerate for 2+ hours or put in freezer for at least 30mins. Scoop out with an ice cream scoop on a pregreased baking sheet covered with parchment paper. Bake at 350F for 10-12 mins.