Chocolate Chip Oatmeal Protein Cookies

I’m in the process of packing/moving and getting everything ready to renovate my house whilst taking care of my 5 month old baby so I havn’t had much time to bake. I made it a priority while baby naps to make these cookies plus packing fuel!! They turned out great. Recipe as follows 👇🏽

Chocolate Chip Oatmeal Protein Cookies

Ingredients:

•1 cups oats
•¾ cup oat flour
•1 scoop LeanFit 100% Vanilla Whey
•1 tsp baking powder
•½ tsp cinnamon
•Dash salt
•½ cup coconut sugar
•½ cup coconut oil or butter, softened
•1 tsp vanilla
•1 egg
•¼ cup chocolate chips

Method:

Preheat oven to 350ºF. Combine oats, oat flour, whey, baking powder and salt in bowl. In large mixing bowl cream together the coconut oil or butter and sugar, add in egg and vanilla, mix until combined. Slowly add the dry ingredients to the wet and mix until combined, stir in chocolate chips. Scoop cookies onto parchment lined cookie sheet, press down slightly and bake for 8-10 min or until just browned at edges. Yield 20 cookies.

Advertisements

Chocolate PB Protein Squares

It took me a couple tries to get this recipe right but I eventually got it. I’ve used both maple syrup and VitaFiber syrup and they both come out with the same result. I always use LeanFit protein in my recipes; you can purchase it at Costco or on Amazon. These peanut butter squares are a true Delight packed with healthy fats, carbs, fiber, protein and of course chocolate! Recipe as follows ⏬

🍫
Chocolate PB Protein Squares

Ingredients:
• ¾ cup oat flour
• ½ cup almond flour
• 2 Scoops LeanFit Vanilla 100% Whey Naturals
• ¼ tsp cinnamon
• Dash salt
• ¾ cup peanut butter
• 3 Tbsp VitaFiber syrup or maple syrup
• ¼ cup coconut oil
• 3 Tbsp almond milk
• 1 tsp vanilla
• ¼ cup chocolate chips

Chocolate topping:
• 100g dark chocolate
• 2 Tbsp peanut butter
• 1 Tbsp coconut oil

Method:
1. Mix the oat flour, almond flour, whey, cinnamon and salt in a bowl. Set aside.
2. In saucepan over medium heat melt together peanut butter, syrup, coconut oil, almond milk and vanilla; heat until warm and mash/stir together until smooth.
3. Add peanut butter mixture to oat mixture; fold together with spatula until well combined, place in fridge to cool if still warm then fold in the chocolate chips. (If your mixture is too crumbly and doesn’t stick together like a dough then add 1 Tbsp. of milk at time to get a dough like texture).
4. Line loaf pan with parchment paper and press the mixture into pan. Place in refrigerator for an at least half hour.
5. Melt the topping ingredients over double boiler, stir together until smooth then pour over cooled base, place back in fridge for another hour. Slice into 24 squares. Store in fridge.

Coconut Raspberry Chocolate Cups

Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❤ Recipe 👇🏽

Coconut Raspberry Chocolate Cups

Base layer:
•½ cup almonds/walnuts
•⅓ cup flaked coconut
•2Tbsp cacao powder
•¼ cup LeanFit vanilla whey protein powder
•10 medjool dates (or 15 noor dates, soaked)
•¼ cup coconut oil, melted

Middle layer:
•1 cup frozen raspberries
•⅔ cup flaked coconut
•¼ cup LeanFit vanilla whey protein powder
•2Tbsp maple syrup
•2Tbsp melted coconut oil

Top layer:
•100g chocolate + 1Tbsp coconut oil

Method:

Line 12 tin muffin tray with paper liners. For the base layer combine nuts and coconut in food processor until small little bits, add remaining ingredients and process until well combined and you get dough texture. Press evenly into lined muffin tin. Process middle layer ingredients in food processor until well combined and press onto base layer. Melt chocolate and spread evenly over cups. Place in fridge to harden. Store in fridge.
Yield 12.

Chocolate Oat Protein Bars

I’ve been wanting to make some oat bars for a while now and finally got to it! These are super simple to make with only 6 ingredients. I topped mine with chocolate because chocolate makes everything better, you can totally omit this step if you prefer but I don’t reccomend doing that 😂

I use VitaFiber syrup in my recipe for sugar free/high fiber but you can substitute any sticky sweetener such as maple syrup, honey or brown rice syrup with same effects. I use my favourite Organic CompleteGreen protein powder by LeanFit. I’ve also found a new local product for my peanut butter called Fatso, the ingredients are amazing with healthy fats and fiber, yummy peanut butter taste, chia seeds and a hint of sweet coconut, I’m in love ❤

RECIPE:

Chocolate Oat Protein Bars

Ingredients:
•3 Cups rolled oats
•2 Scoops LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•1 Cup natural peanut butter (Fatso PB)
•½ Cup VitaFiber syrup or honey/maple syrup
•2Tbsp Almond milk
TOPPING:
•100g of chocolate + 2Tbsp coconut oil, melted

Method:
Combine rolled oats, protein powder and cinnamon in large bowl, set aside. Melt together peanut butter, syrup and almond milk then add to rolled oat mixture, stir together until well combined. Line loaf pan with parchment paper and press down mixture into pan, place in fridge to harden. Melt chocolate and coconut oil together, pour over cooled oat mixture and place back in fridge to harden. Slice into 16 bars (I sliced into 8 then slice in half). Store in fridge for up to 2 weeks, in freezer for up to 6 months or at room temperature for up to 5 days.

Pumpkin Cookie Dough Balls

Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃

RECIPE

Pumpkin Cookie Dough Balls

INGREDIENTS:

WET:
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup

DRY:
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips

METHOD:

Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.

Yield 28-30 small balls.

Double Chocolate Protein Muffins

At just 99 calories per muffin, these chocolaty muffins are the perfect healthy snack!

And you’ll love that they are high in protein and fiber using LeanFit Naturals Protein and VitaFiber IMO. They are also packed with antioxidants. Check below for the recipe 👇🏽

DOUBLE CHOCOLATE PROTEIN MUFFINS

Yield 12-14 muffins

INGREDIENTS

Dry
•1 cup Gluten Free Only Oats Oat Flour
•2 scoops LeanFit Chocolate whey naturals
•1/3 cup cacao powder
•¼ tsp salt
•½ tsp cinnamon
•1 tsp baking powder
Wet
•2 eggs
•½ cup VitaFiber syrup *see below for subs
•½ cup 2% Greek yogurt
•1/3 cup unsweetened applesauce
•1 tsp pure vanilla extract
•¼ cup unsweetened almond milk
•1/3 cup Lily’s Sugar Free dark chocolate chips

METHOD
1. Preheat oven to 350°F and line or grease 12 muffin tin.
2. Mix together the dry ingredients in a large bowl.
3. Beat eggs, syrup, Greek yogurt, applesauce, vanilla and almond milk in separate bowl.
4. Pour the wet ingredients into the dry ingredients, and fold everything together. Be careful not to over stir the batter (If to dry add 1-2 tablespoons of milk if needed).
5. Fold in chocolate chips.
6. Evenly divide the batter among muffin tin (I got 14 muffins). If desired, add chocolate chips on top of each muffin.
7. Bake between 15 to 20 minutes, or until you can pierce the muffin with a
toothpick and it comes out clean.
8. Let cool on wire rack.

MACROS

Calories: 99 | Fat: 3g | Carb: 12g (Fiber 4.1g / Sugar 1.2g) | Protein 7g

*Can substitute maple syrup, honey or any sticky sweetener in place. A granulated sugar could be used but you may need more liquid, adjust accordingly.

Chocolate Protein Eggies

I created these last year for Easter and knew I had to make them again this year. Instead of making them large, I made them smaller so if you want to eat 1, 2 or 3 you can! I also have included my homemade chocolate recipe that I used to coat the eggies. Recipe below.

Chocolate Protein Eggs

Ingredients:

•2 Scoops (64g) Chocolate LeanFit 100% Whey Naturals Protein
•½ Cup Coconut Flour (can swap for ¼ cup casein & ¼ cup coconut flour also for higher protein)
•¼ Cup Almond Flour
•¼ Cup Cacao Powder
•¼ Cup Nut Butter (I used Cashew butter)
•¼ Cup VitaFiberIMO Syrup (Can sub maple syrup/honey)
•¼ Cup Almond Milk

Method:

Mix together all dry ingredients in bowl and set aside. In medium saucepan heat nut butter and VitaFiber until smooth; stir in almond milk. Using spatula add nut butter mixture to dry ingredients and press together then use your hands to knead dough together (add more almond milk 1Tbsp at a time if too dry). Split dough into 12 even pieces or 24 if you want smaller pieces. Using your hands form each batter piece into egg shape, place on parchment paper and then store in fridge to firm. Coat in your favourite melted chocolate or make your own as below.

Macros: (12) *Large size
Calories: 98 | Carb: 10g (Fiber 6g/Sugar 1g) | Fat: 5g | Protein: 7g

(24 for smaller size – macros halved)

Homemade Chocolate

Ingredients:

•¼ Cup Coconut Oil
•¼ Cup Cacao Powder
•2-4 Tbsp VitaFiberIMO Syrup (or maple syrup/honey/liquid sweetener)

Method:

Heat coconut oil to a liquid and stir in cacao powder and sweetener. Coat protein eggs and pour leftovers into molds or silicone muffin cups for a snack later.