Peanut Butter Cup Cookies

Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.

The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven. 

Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.

Here is the recipe 👇🏽

Peanut Butter Cup Cookies

Ingredients:

•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups


Directions:

Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.

Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.

Yield 32-40 cookies

Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.

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Banana PB Skillet Cookie

This cookie is to die for! Best eaten fresh out of the oven with a scoop of your favourite ice cream! I used two 5″ small cast iron skillets but a standard large cast iron skillet will work as well. Alternatively you could use a 8×8 glass baking dish and slice into bars. I also added LeanFit completegreen protein powder for extra protein and VitaFiber IMO syrup for extra fiber. So happy with this recipe, definitely going to make again soon! 

Top with ice cream!! 

Recipe:
Banana PB Skillet Cookie

Dry:
•½ Cup oat flour
•¼ Cup almond flour
•¼ Cup coconut flour
•½ Cup (50g) LeanFit Completegreen Protein
•1 tsp baking powder
•½ tsp cinnamon
•Pinch Himalayan pink salt

Wet:

•2 Ripe bananas (appx. 2 cups mashed)
•⅓ Cup coconut oil, melted
•⅓ Cup peanut butter or choice of nut butter
•¼ Cup VitaFiber IMO Syrup or maple syrup
•1 Large egg
•2 Egg whites
•1 tsp vanilla extract

Add-in:

•½ cup dark chocolate, chopped or chips


Directions:

Preheat oven to 325ºF, grease two 5” cast iron skillets or large cast iron skillet with coconut oil. Combine all dry ingredients in bowl and set aside. In separate bowl whisk all wet ingredients.  Fold wet ingredients into dry ingredients and fold in chocolate chips. Pour into two 5inch cast iron skillets or into one large skillet. Sprinkle extra chocolate on top and bake in preheated oven for 20-22 minutes. Eat right away and save extras for up to a week in fridge. I was able to get 12 servings. These could also be made into bars by using a 8×8 glass baking dish.


Enjoy ✌😋

Gingerbread Protein Truffles

It’s that time of the year again to make truffles! These are super simple to make. They are also vegan, grain and gluten free!


Gingerbread Protein Truffles


Ingredients:
•1/2 cup peanut butter or nut/seed butter of choice
•1/3 cup LeanFit Protein CompleteGreen protein powder
•1/3 cup ground flax seeds
•3 Medjool dates
•1 tsp ginger
•1/2 tsp cinnamon
•1/2 tsp nutmeg
•1/4 tsp cloves

Method:
Process all ingredients in food processor, scraping sides down as needed until you get crumbly dough that sticks together.  Roll into tablespoon sized balls. Yield 14 balls. I also rolled in cocoa powder and hemp hearts.

Pumpkin Protein Cheesecake Squares

I’ve been experimenting a lot in the kitchen lately with VitaFiber IMO and LeanFit Protein. If you are not sure what VitaFiber IMO is please click the hyperlink above and check their website out for all the details on this low calorie probiotic sweetener! 


Now for the recipe, I used a gingersnap crust for this recipe but you can use any crust you like.


Recipe:

Pumpkin Protein Cheesecake Squares

Ingredients:

Crust:
•250g Gingersnap Cookies
•½ Cup Walnuts
•¼ Cup Coconut oil, melted
•1Tbsp. VitaFiber Syrup (Can sub with any other sweetener)


Filling:

•500g Fat free cream cheese
•¾ Cup 1% Cottage cheese
•½ Cup Pure pumpkin puree
•¼ Cup Almond milk (Can sub with any milk of choice)
•½ Cup VitaFiber Syrup (Can sub with any other sweetener)
•1 tsp Pure vanilla extract
•1 Tbsp Fresh squeezed lemon juice
•¾ Cup (85g) LeanFit Whey protein powder 
•1 tsp cinnamon
•¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
•1 Egg
•2 Egg whites


Method:

  1. Preheat oven to 300ºF. Line 8×8 glass dish with tinfoil or parchment paper, wrapping all the way up to top over edges and grease sides with coconut oil.
  2. In food processor pulse gingersnap cookies until large crumbs, add walnuts and pulse until fine crumbs, then add melted coconut oil and VitaFiber, pulse until just combined. Press into prepared dish and place in fridge. Wash food processor.
  3. In clean food processor combine cream cheese, cottage cheese, pumpkin, almond milk, VitaFiber syrup, vanilla and lemon; process until smooth scraping sides as needed. Add whey protein powder, cinnamon and seasonings and process until smooth. While food processor is still running add egg and egg whites, process for 10 seconds and turn off. Pour filling over prepared crust.
  4. Place in oven and bake for 1 hour. Remove from oven and let cool 2 hours before placing in fridge overnight.
  5. Remove from fridge and slice into 16 squares. Serve with toppings as desired. I used caramel and walnuts.


Macros: (Yield 16 squares)

Calories: 217 | Fat: 9g | Carb: 18g (fiber 13g / sugar 8g) | Protein: 12g

Pumpkin Protein Donuts

Super easy donuts! High in protein and low  carb too! Recipe below 😋

Recipe:

Pumpkin Protein Donuts

Yield: 6

Donuts:
•½ Cup Vanilla Whey LeanFit Protein
•¼ Cup Coconut flour
•½ tsp Baking powder
•½ tsp Cinnamon
•1/8 tsp each ground nutmeg, ginger, cloves, all spice (or ½ tsp pumpkin pie spice)
•1Tbsp VitaFiber IMO Powder or sweetener of choice/omit
•½ Cup Pumpkin puree
•1/3 Cup Unsweet applesauce
•1/3 Cup Liquid egg whites
•1 tsp Pure vanilla extract

Icing:
•½ Brick (125g) fat free cream cheese
•2Tbsp VitaFiber IMO powder or sweetener of choice
•½ Scoop Vanilla Whey LeanFit Protein

Method:
Preheat oven to 350ºF and grease donut pan. Combine all dry ingredients in large bowl and mix until well combined. Add wet ingredients and whisk together until well combined.  Transfer batter to medium zip lock bag or piping bag and pipe into prepared donut pan. Bake for 10-12 minutes or until toothpick comes clean. Let cool on wire rack and place in fridge to cool further before icing. Whisk together icing ingredients with hand mixer until smooth. Ice donuts and add sprinkles if desired.

Macros: (Includes toppings)

Calories: 119 | Fat: 2g | Carb: 15g (9g fiber/4g sugar) | Protein: 15g

Protein Tootsie Rolls

A healthy tootsie roll? That taste better than the real thing and is so simple to make? Yes I have the recipe for you! 

Halloween is full of candy and sugar, why not make something that you don’t have to feel guilty about giving your kids and yourself of course!
 

After you combine all your ingredients you should be able to form a round ball.

Roll flat with rolling pin or tall glass to abot 1/2″ thick.

Then slice horizontally in 1/2″ strips.

Then slice again into about 1-1/2″ pieces (preferred size of your tootsies).

I joined some of the end pieces to get right size. Form tootsies using your hands into round rectangular pieces. 

Place in fridge to firm up and wrap in individual papers if desired (I cut wax paper up and twisted ends).


Recipe

Protein Tootsie Rolls


Ingredients:

  • ¼ Cup Cocoa Powder (I used Camino Dutch-Processed)
  • ½ Cup LeanFit Chocolate 100% Whey protein powder (appx. 1 heaping scoop) 
  • 2 Tbsp. Coconut flour
  • 1 tsp. Granulated stevia (I used Truvia) – optional
  • 1/8 tsp. Himalayan pink salt
  • ¼ Cup (60g) VitaFiber syrup (*honey can be subbed)
  • 2 Tbsp. Coconut oil
  • ½ tsp. Pure vanilla extract


Method:

  1. In medium bowl mix cocoa powder, whey powder, coconut flour, stevia and salt and set aside.
  2. In small saucepan heat up VitaFiber syrup over medium heat until bubbles form, add coconut oil and vanilla and mix, pour into dry ingredients and with spatula fold ingredients together until you get a dough.  
  3. Place dough onto wax/parchment paper and knead with your hand until firm, roll flat with rolling pin or large glass; about ½ an inch thick.
  4. Slice into 1/2″ strips then slice creating tootsie roll sized pieces about 1-1/2″, the ends may need to be joined with other end pieces to create same shape. Form pieces with your hands rolling on flat surface to get desired shape.
  5. Store in fridge and roll in individual papers if desired.

Yield: 42 Pieces


Macros per 1 piece
 (using VitaFiber)
Calories: 17 | Carb: 2g (1g Fiber/0g Sugar) | Fat: 1g | Protein: 1g


Macros per 6 pieces

Calories: 105 | Carb: 12g | Fat: 5g | Protein: 8g

*Note: I have tried this recipe with honey instead of VitaFiber with almost exact results, please note the macronutrients will alter and the flovour too.

Almond Protein Fudge

Looking for some healthy, guilt free fudge that is high in protein? Look no further these little gems are bomb 💣 I revamped one of my old recipes and they are just as good! Must try! 

Recipe:

Almond Protein Fudge


Ingredients:


•2  scoops (65g) Chocolate whey isolate  LeanFit Protein
•⅓ cup raw cacao powder
•¼ cup slivered almonds
•Pinch Himalayan pink salt
•½ cup almond butter, melted
•2 Tbsp VitaFiber IMO syrup (or honey/agave/maple or rice syrup)
•¼ cup + 1 Tbsp. coconut milk (I use Silk unsweetened)
•Optional: 2 – 85% Dark chocolate squares, chopped for topping (I use Lindt)

Method:

Line a loaf pan with parchment paper and set aside. In medium bowl combine protein, cacao powder, almonds and salt and set aside. Melt your almond butter in saucepan and combine with coconut milk and VitaFiber or other sweetener, then mix into the protein mixture with fork or spatula and combine well. Press and spread evenly into prepared parchment lined loaf pan, sprinkle with chopped chocolate and press down.  Place in fridge overnight or flash freeze for 1-2 hours if you can’t wait. Slice into 24 squares.

Try not to eat them all!

Macros: yield 24

Calories: 58 | Fat: 4g | Carb: 2.5g (fiber 2g) | Protein: 4g