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Updated on December 3, 2014

Ginger Pillow Cookies (Made with Protein!)

Low Carb, Full of Ginger and Protein, hardly your average holiday cookie…

Ginger Pillow Cookies
Makes 9 Cookies

Dry Ingredients
1/2 C. Pescience Snickerdoodle Protein
1/2 C. Optimum Nutrition French Vanilla Creme
1/2 C. Stevia (Mine measures cup for cup with sugar)
1/2 tsp. Ground Ginger
1 tsp. Cinnamon
1/2 tsp baking soda
1/4 tsp. xantham gum

Wet Ingredients
2 Tbsp. Molasses
1/3 C. Coconut Oil (Warm)
2 Tbsp. Egg Whites
1 tsp. Vanilla Extract

Line a cookie pan with parchment paper.
Preheat the oven to 350 degrees fahrenheit.
Combine all dry ingredients in a bowl and mix.
In a separate bowl, warm your coconut oil
Then in the same coconut oil bowl add molasses, egg whites, and vanilla.
Once combined, pour your wet ingredients into dry and mix well. It will be very thick, almost sticky.
Drop batter by the spoonful onto the cookie sheet, leave at least 2 inches between cookies because they will flatten, then expand!
Bake for 6-8 minutes, keep an eye on them, as you don’t want them to burn.

Allow to sit on parchment paper for ten minutes then enjoy! I store mine in an airtight container in the fridge for up to 3 days. I don’t think they’ll last that long though. 😉

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Updated on January 12, 2015

Trail Mix Cookies

I’ve been on a cookie kick lately! So, what do you do when a friend gives you a bag of indulgent trail mix and you know you have no portion control? Make them into cookies- then have no portion control.

Trail Mix Cookies

Makes 12 Big or 20 Small Cookies

2 Cups Oats

1/2 c. Spelt Flour (Or All Purpose or Whole Wheat Flour)

7/8 Cup Stevia (Mine measures cup for cup with sugar)

15 oz. Trail Mix

4 Chewy Caramel Squares cut into fourths

1 Tbsp Cinnamon

1/2 tsp. Baking Powder

3 Grinds of Himalayan Pink Sea Salt (or salt to taste)

1/4 cup Melted Coconut Oil

1 Tbsp Butter

1 Egg

1 Tsp Vanilla

1 Tbsp Molasses

1/2 c. Unsweetened Applesauce

Preheat the oven to 350 degrees. Line a pan with parchment paper or greased aluminum foil.

Mix together the oats, flour, stevia, trail mix, caramel pieces, cinnamon, baking powder, and sea salt.

In a bowl, melt the coconut oil and butter together (warm in microwave for 15 seconds). Add in the egg, vanilla, molasses, and applesauce and mix well. Then combine wet into dry and mix very well.

Take a tablespoon or cookie scoop and drop onto the prepared pan. The cookies will not expand or flatten much, so they only need to be about 1/2 an inch apart or so.

Bake for 8 minutes, then rotate the pan. Bake for another 5-10 minutes, depending on how hot your oven is. Remove and let cool on a wire rack completely. Enjoy!

I store mine in the fridge in an airtight glass bowl.

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Updated on December 3, 2014

Fudge Cookies (Secret Ingredient)

These cookies are fudgy, rich, and so easy to make.
They are high in protein and healthy fats, while low in carbohydrates. Sounds like a win win win to me. Only 70 calories per cookie and 3 Net Carbs.
They seriously taste like rich brownies, but don’t spike your blood sugar!

Avocado Fudge Cookies
Makes 8 Cookies

1 avocado
1 egg
1/3 cup stevia (mine measures cup for cup with sugar)
1 tbsp Hershey’s Special Dark Cocoa Powder
1 scoop Optimum Whey Extreme Milk Chocolate Protein Powder
1/2 tsp. baking powder
1 or two grinds of Himalayan Pink Sea Salt
1/2 Trader Joes Dark Chocolate Bar chopped coarsely (Any dark chocolate or dark chocolate chips will work) Add these in last- you don’t want to process them- just mix them into the batter at the end)

Mix the stevia, cocoa powder, protein powder, baking powder and sea salt in a bowl.
Put the avocado, egg, and dry ingredients (without the chocolate chips/chocolate bar) in a food processor and process well. Add in your chocolate chips or chopped up chocolate bar and fold into the mixture. Now scoop with a teaspoon onto parchment paper. These will rise slightly so space them accordingly. Bake for 6-8 minutes. Watch them closely, they will smell like brownies when they are done. Remove from the oven and let sit on the pan for 5 minutes, then move to a wire rack to cool completely. Store in the refrigerator.

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Updated on January 12, 2015

Lemon Pie “Coco”roons – Lemon Zest Macaroons

The other day I tried Wonderfully Raw’s Coco-Roons and they were devine! However, their price tag makes them get classified as a luxury (close to $8 for a bag that will only last you one to two days, depending on the size of your family). So I took a picture of the ingredients and got straight to work! I found a great blog that already had a recipe for them by Sophistimom, however, I didn’t like using maple syrup.
I swapped her sweetener for honey and molasses for the nutrients. I also zested more lemon because that’s the best part!

Lemon Pie Cocoroons

Makes 15 cocoroons

1.5 c. unsweetened coconut (I used Bob’s Red Mill)

1/2 c. almond meal flour (you can also ground 1/3 roasted almonds first to make 1/2 c. almond meal)

3 tbsp. warmed coconut oil

1 tbsp. molasses

3 tbsp. honey (I prefer local-helps with allergies!)

zest of 1-2 lemons (I did one batch with one and one batch with two and preferred more lemon)

1/2 tsp. vanilla extract

Two grinds of pink Himalayan sea salt

Line a pan with parchment paper. If your coconut oil is solid, warm it for 15-20 seconds in the microwave so that it is liquid. Also, grind your almonds in the food processor if not using almond meal flour.

Mix the vanilla, molasses, honey, and coconut oil in a small bowl. Put coconut, almond meal, lemon zest and sea salt in the food processor and pulse a few times so the ingredients mix. Now add your bowl of wet ingredients and process/pulse until mixed evenly. Be sure to stop and scrape the sides a few times.

Next take a cookie scoop (or a teaspoon) and scoop onto the parchment paper. I got about 15 tbsp sized coco-roons out of my batch.

Put into the fridge to let them set up overnight (my husband and I normally start eating them right away- woops). Keep stored in the fridge.

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Updated on December 3, 2014

Chocolate Monster Cookies

Have you heard of the Publix Monster Cookies? They’re basically two chocolate chip cookies with Buttercream icing between the two. Besides the diabetic shock, they are truly the most amazing things on the planet. If you haven’t tried them, just trust me.
Anyways, I’ve been on an oreo kick the last few days and as everybody knows, no matter how much you run, that will hurt your waistline. So I set out for a low sugar, high protein source of chocolate endorphins and created this chocolate monstrosity for you.

The whole recipe made 15 cookies, or 7 cookie sandwiches after I ate one lone cookie. Each cookie sandwich with frosting is only 7 grams of sugar vs. the average serving of oreos is 14 grams of sugar. And not nearly as satisfying or big as this chocolate monster cookie.

Macros for one cookie sandwich with icing:

F 8 (healthy fats) C 16 P12 (Full nutrition facts below)

Chocolate Monster Cookies

Makes 15 cookies or 7 cookie sandwiches

Cookie Ingredients

2/3 c. spelt flour

1/2 c. optimum whey chocolate protein powder

1/4 c. stevia (mine measures cup for cup with sugar)

4 squares of Lindt Dark Passion with Caramel and Sea Salt Chocolate Bar (broken into tiny pieces)

1/2 tsp. baking soda

1/2 tsp. pink Himalayan sea salt (regular salt is fine)

1 tsp. vanilla extract

1 tsp. maple extract

2 tbsp. coconut oil (melted)

1/2 c. Unsweetened almond coconut milk (any milk is fine- may need more if mixture is too dry)

Frosting:

1/2 c. PB2 Cocoa (or powdered peanut flour with a little stevia will work)

1/4 c. Hershey’s Dark Cocoa Powder

1 packet of truvia

1/2. cup of unsweetened almond coconut milk (use as much to get your desired frosting consistency, I like mine thicker)

Preheat the oven to 375 degrees. Line a pan with aluminum foil sprayed with non stick spray or just lined with parchment paper. Mix all dry ingredients and all wet ingredients in separate bowls. Combine and stir well- mixture will be sticky. Grab with a spoon and form into a little ball then flatten onto the pan. These will not rise too much, so flatten them out as you put them on the pan. Bake in the oven for about 7-8 minutes. Remove and allow to sit on the pan to cool, this will firm up the bottoms of the cookie.

Meanwhile, mix all frosting ingredients in a mug or bowl. Once the cookies have cooled, frost one on the bottom and stick another cookie to it to form a chocolate monster cookie sandwich (they are truly large)

Store in the fridge for up to 3 days. Any longer than that, I cannot vouch for. My cookies never live that long 😉

Feeding your body what it wants, while providing it the nutrients it needs

Ginger Pillow Cookies (Made with Protein!)

Trail Mix Cookies

Fudge Cookies (Secret Ingredient)

Lemon Pie “Coco”roons – Lemon Zest Macaroons

Chocolate Monster Cookies

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