Archives for category: Cookies

I used my left over almond pulp from making almond milk to make these cookies! Instead of dehydrating the pulp into a flour, I left it moist in for this recipe. It’s also a super easy recipe because all of the measurements use a tablespoon!

1⃣In a bowl combine:
🔹pulp from making almond milk with 1c almonds
🔹2T coconut oil
🔹2T nut butter
🔹2T shredded coconut
🔹2T coconut sugar (or honey)
🔹2 eggs
2⃣Roll into 1″ balls and place on a baking sheet lined with parchment paper
3⃣Use dark chocolate chunks to press balls down into cookie shapes and bake at 350F for 20min


I had an acorn squash lying around waiting to be used up, so I decided to try something a little different with it tonight! Success! These cookies were delish! Rich, sweet molasses with moist, roasted squash and crunchy, toasted pecans…perfect fall cookies! Super healthy and low cal as well because they are basically just protein powder, molasses and acorn squash! Easy peasy.

1⃣Clean and pierce holes with a fork into an acorn squash and microwave for 3 min.
2⃣Slice in half, place cut side up in a loaf pan and drizzle 1t of molasses on each half. Roast at 375F for 10min or until completely soft
3⃣Let cool then scoop out squash from the skin and place in a food processor. Blend until smooth with:
🔹1/8-1/4Molasses (start with 1/8 and add more as desired)
🔹1t Vanilla extract
🔹1 Egg
🔹1/4c Coconut oil
4⃣Then add in to achieve a dough-like consistency:
🔹2sc Cinnamon swirl protein powder
🔹3c Oat flour
🔹1/4c Coconut flour
🔹2t Baking powder
🔹*Cinnamon-8 shakes
🔹*Ground ginger-4 shakes
🔹*Ground cloves-4 shakes
🔹*Sea salt-8 shakes
*I added the spices to taste. I put more cinnamon and salt than the others though
5⃣Stir in 1/2c chopped pecans that have been dry toast in a pan and drop scoops of the dough onto a pan lined with parchment paper. Bake at 375F for 7-8mins. Remove and place on a cooling rack

I’m on a mission to make a gooey center cookie. This one was not gooey in the center but it WAS super moist, even this morning when I tried one out of the fridge, it was still moist! The secret is avocado, it keeps it moist and light (but not gooey). Still a protein cookie success because they were chocolatey and sweet, not dry and hard like protein cookies can become. These are definitely worth the make though, easy and yummy!

1⃣In a small bowl, mix and set aside:
1T milled flax seeds
3T water
2⃣In a coffee grinder, grind up 1c sunflower seed into a “meal” then put in a bowl and add:
🔹1c oat flour
🔹3T cocoa
🔹1sc chocolate cake batter protein powder
🔹1/2c baking stevia
3⃣Pour the flax/water mix (after the water has soaked up into the flax) into a blender and add:
🔹1/2c greek yogurt
🔹1/2c apple sauce
🔹2T coconut oil
4⃣Once blended, mix with dry. Fold in:
🔹1/4c goji berries
🔹1/4c dark chocolate chips
5⃣Scoop onto cookie pan with parchment paper and bake at 325F for 20 min

This recipe is dedicated to my mother. My favorite cookie growing up was her butter rum cookies. She didn’t make them very often, but when she did I would eat a ton of them. They were a sweet, soft cookie with a butter pecan, rum topping…so, so yummy. That is where this recipe is inspired from and I think I achieved no-bake protein cookie greatness!

Toasted butter pecan rum no bake protein cookies
1⃣Combine dry:
🔹2scoops vanilla whey
🔹2 scoops vanilla sun warrior
🔹1/4c oat bran
🔹2T oat flour
🔹1t stevia
🔹1/2t cinnamon
2⃣Heat wet then mix with dry:
🔹1/4c coconut milk
🔹2T coconut oil
🔹1T honey
🔹1t vanilla extract
🔹1t rum extract
🔹1t butter extract
3⃣Roll batter into balls, place on parchment paper and flatten with back of spoon

1⃣Heat in mug:
🔹2T coconut butter
🔹1T raw creamed honey
🔹1T coconut milk
🔹1t stevia
🔹1/2t vanilla extract
🔹1/2t rum extract
🔹1/2t butter extract
2⃣Place in small ziplock, cut the corner and pipe onto cookies
3⃣Top with 1/3c toasted pecans