Chocolate Oatmeal Pumpkin Protein Cookies

Pumpkin is everywhere right now and I love eating it everyday for now. It’s also very good for you too! I used VitaFiber for extra fiber in these cookies but you can always use maple syrup or honey if you don’t have any. I made 12 big cookies. Recipe below.

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Recipe:

Chocolate Oatmeal Pumpkin Protein Cookies

Dry:
•1 Cup oat flour
•1 Cup whole oats
•1/2 Cup chocolate protein powder (I use Kaizen Naturals)
•1/4 Cup Cacao powder
•1 tsp cinnamon
•Pinch nutmeg
•1 tsp baking powder
•1/4 Cup mini chocolate chips
Wet:
•1/4 Cup VitaFiber (or maple syrup/honey)
•1 tsp pure vanilla extract
•1 Egg or flax/chia egg
•1 Cup pure pumpkin puree
•1/4 Cup unsweetened applesauce

➡Preheat oven to 300ºF, line cookie sheet with parchment and set aside. Combine all dry ingredients together in large bowl. In separate bowl whisk all wet ingredients together then add to dry ingredients and mix until combined. Using ice cream scoop, scoop batter onto parchment lined sheet and press down with fork, add extra chocolate chips to top if desired. Bake for approximately 15 minutes. I made 12 cookies, if you like make them smaller.

Macros for 12 (using VitaFiber):
Calories: 120 | Fat: 4g | Carbs: 18g (4g Fiber / 3g Sugar) | Protein 7g

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Dig in!

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Enjoy 🙂

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Potato Pancakes

It’s been quite a while since I’ve made potato pancakes … like 8-10 years I would say! I had a craving for them today and whipped up these yummy cakes. Topped mine with plain 0% greek yogurt, green onions and a piece of double smoked Glenwood Meats bacon.

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Recipe:

Potato Pancakes

Ingredients:

•3 medium russet potatoes, peeled and shredded
•1/2 Cup chopped onion
•2 Eggs
•2 Tbsp oat flour
•1/4 tsp baking powder
•1/2 tsp onion powder
•1/2 tsp pink salt
•1/2 tsp fresh ground pepper
•1/4 Cup coconut oil
•Toppings as desired

Directions:

Peel and shred potatoes (I used my food processor with the shred blade). Pat potatoes dry with paper towel, place in large bowl with chopped onion. Combine eggs, flour, baking powder and seasonings in separate bowl then add to potatoes and mix together with fork until well incorporated. Preheat pan with coconut oil over medium heat. Dollop potatoes (about fist sized) onto hot pan and press down with fork, cook for about 3-5min per side or until nicely browned. Place on paper towel to soak up grease and repeat with remaining batter. Serve with plain greek yogurt or sour cream, bacon bits and scallions or whatever you prefer. Serves 3-4.

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Apple-Cran Oatmeal Cookies

Perfect fall cookie! Totally guilt free and delicious. Very easy to make and with oats is gluten free!

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Here is the recipe

Apple-Cran Oatmeal Cookies

Ingredients:

•1/2Cup Oat Flour
•1Cup Oats
•1/3Cup Xylitol or sweetner of choice
•1 tsp baking powder
•1/8tsp pink salt
•2tsp ground cinnamon
•1 Egg white
•1Tbsp coconut oil, melted
•1/2Cup unsweetened applesauce
•1 tsp pure vanilla extract
•1/2 apple peeled & diced (I used granny smith)
•1/4Cup dried cranberries or chopped dates (or both)

Directions:

Preheat oven to 350ºF. Combine oat flour, oats, xylitol, baking powder, salt & cinnamon in bowl. Whisk together egg white, coconut oil, applesauce & vanilla in large mixing bowl and mix well. Add dry ingredients to wet and combine well. Fold in apples and chopped dates / cranberries. Scoop tablespoon size portions onto parchment lined cookie sheet and press down slightly. Bake for 12 minutes or until edges are slightly browned. Cool on wire rack. Yield 22.

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Enjoy!