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 ✌😋

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Gingerbread

A healthier take on gingerbread. I had gotten some small cookie cutters and needed to put them to use! The only problem with smaller cookies is they are harder to decorate! Time consuming but well worth all the cookies you get out of it. Sending most of them to friends and family and also some for Santa too 🎅

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Here is the recipe:

Gingerbread Cookies

Ingredients

Cookies:

•3 Cups whole wheat flour, plus extra to flour surface
•2 tsp ground cinnamon
•2 tsp ground ginger
•½ tsp ground cloves
•¼ tsp pink Himalayan salt
•½ tsp baking soda
•¼ tsp baking powder
•½ Cup blackstrap molasses or regular for less spicy
•½ Cup extra virgin coconut oil, melted
•½ Cup coconut palm sugar
•1 large egg
•2 Tbsp water

Lemon Icing:

•½ Cup powdered sugar
•1 Tbsp fresh squeezed lemon juice

Method:

1. In a large bowl combine the flour, cinnamon, ginger, cloves, salt, baking soda & baking powder and whisk together until combined.

2. In a small bowl, combine the molasses and melted coconut oil with hand mixer until well incorporated. Add the coconut sugar, egg and water and mix until well blended together.

3. Pour the molasses mixture into your dry ingredients and blend together until just combined, if it seems crumbly keep mixing or add 1tsp at a time more water. Divide dough to form 2 balls with your hands once combined. Flatten the 2 balls into 1 inch thick discs and place in fridge for at least an hour.

4. Preheat oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Pull dough out of fridge and let sit for about 30-60min at room temp as it may be a little hard to roll. Lightly flour your working surface and roll your discs until they are about ¼ inch thick.

5. Cut out cookie shapes with desired cookie cutters (I used small cutters and a large gingerbread man cutter).  Place your cut cookies onto parchment sheet spacing about ½ inch apart as they don’t expand much. Combine leftover dough scraps and form ball and roll again. Repeat with other dough.

6. Bake in preheated oven for 8-10 minutes (8 minutes they should be done – 10 minutes a little crispier). Remove from pans and place on racks to cool.

7. Let cookies cool completely before icing. To prepare the icing combine the powdered sugar and lemon juice in a small bowl and whisk together until smooth. Place in a small piping bag or Ziploc bag with corner cut and pipe cookies as desired, adding sprinkles, powdered sugar, any decorations desired. The icing hardens quickly so add sprinkles as soon as you pipe icing. Keep stored in airtight container. Wait at least 1-2 hours after icing before stacking cookies.

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Enjoy!

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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!