Cookies, Cookies, Cookies

Yields 12

½ cup of almond butter, I used Trader Joe’s Raw Almond Butter

¼ cup of non fat Greek plain yogurt, Fage is always good

½ tsp baking soda

¼ tsp of salt

½ tsp of vanilla extract

¼ cup of zero calorie brown sweetener, like Lakanto or Truvia

Preheat oven to 350 degrees, pull out a baking sheet

In a medium bowl: add almond butter and sweetener, mix in yogurt & vanilla. Sprinkle in baking soda and salt. Stir to combine. Using the small cookie scoop, about a tablespoon. Scoop and press against the side of the bowl to compact and level.  Place on cookie sheet about 2” apart. Chill dough for 30 minutes in fridge.

Bake 8-10 minutes, I did 10.  Let cool completely on sheet.

Preheat oven 375 degrees

1 large egg

2 tbsp of zero calorie brown sweetener, I use Truvia 

1 ½ tbsp of unsweetened applesauce

1 ½ tsps. of a crunchy almond butter, I use Harvest Day Crunchy Almond Butter

1/8 tsp vanilla extract

1/8 tsp of salt and of baking soda

10 grams of flour

40 grams of vanilla milkshake protein powder, I use Muscle Milk 100 

30 grams of sugar free dark chocolate mini chips, I use Lily’s

Whisk together egg, butter, sweetener, applesauce, then mix in vanilla. Sprinkle on flour, salt & soda, and protein powder. Stir to combine, stir in chips. Using a 1 ½ tbsp cookie scoop onto baking sheet, give them room to grow.

Bake 8-10 minutes, let cool on pan for a minute or two. Remove to plate/rack to cool.

Yields 16

1 cup (120 grams) of all-purpose flour

1 tsp baking soda

30 grams of unsweetened cocoa powder, I use Hershey’s

1/3 cup zero calorie brown sweetener, I use Truvia

½ cup plus 2 tbsp of unsweetened applesauce

¼ cup zero calorie white sweetener, like Truvia

1 tsp vanilla extract

½ tsp peppermint extract

30 grams of sugar free white chocolate bar, chopped, I use Lily's

Preheat oven to 350 degrees

In a small bowl mix flour, soda, cocoa. In a medium separate bowl, whisk ½ cup of applesauce with sweetener, mix in extract.  Add flour to applesauce mixture and mix with large spoon until all dry ingredients are incorporated, this does take some muscle.  Add the last 2 tbsp of applesauce and chopped chocolate, mix until combined.  Using a small cookie scoop (1 1/2tbsps) scoop onto baking sheet, 2” apart.

Bake 12 minutes. Remove from sheet to cool. 

Serves 6

½ cup of all purpose flour

1/3 cup of chopped fresh cranberries

2 tbsp non fat Greek yogurt

1 tbsp of lite vegetable spread, I use Imperial 27%

¼ cup of zero calorie sugar replacement, I use Truvia

Zest from one large orange

Preheat oven 350 degrees

To a medium bowl add sweetener and zest orange into bowl. Mix, coating the zest with sugar.

Mix in yogurt and butter.  Sprinkle in flour and combine with spoon, mix in cranberries.

Using a small cookie scoop (1 ½ tbsp) place on baking sheet.

Bake 18-20 minutes. Let cool on sheet.

Makes 12 

This one cookie contains fruits, grains and healthy fat.

Preheat oven 400 degrees, line baking sheet with parchment

½ cup of pumpkin puree’

1 overripe mashed banana, (127 grams)

1 tsp of cinnamon

¼ tsp of baking soda

¼ cup of prepared peanut butter powder, I use Naked PB (26 grams unprepared) mixed with 3tbsp of water

2 tbsp of sugar free maple syrup, I use Maple Grove Farms

30 grams of sugar free dark chocolate chips, I use Lily’s

1 cup of old-fashioned oats, I use Quaker

In a medium bowl, mash banana, add pumpkin, peanut butter, syrup, cinnamon, mix. Add oats, sprinkle baking soda, mix until combined, fold in chips.

Using a 1” cookie scoop, place on baking sheet, smash down a little. Bake 10-13 minutes, remove from oven, let cool.

You can have these for breakfast, dessert, or snack and since they are low point there's room for add-ins: chocolate chips, nuts, or shredded coconut

2 cups of old-fashioned oats

1 tsp of baking soda

1/4 tsp of salt

30 grams of pb powder, I use Naked PB love this stuff!

2 mashed ripe bananas, weighed in at 7.4 oz.

1/4 cup of sugar free maple syrup

Preheat oven to 375 degrees, line a large baking sheet with parchment.

To a blender cup add oats, pb powder, soda and salt, blend to a flour consistency.

In a medium bowl, mash bananas and add syrup, give it a mix with a large spoon. Add oat flour, mix until just combined.

With a 1" cookie scoop (over filling) drop onto baking sheet, give them some room, smash them down to about 3", I used a spatula but you can your fingers or back of spoon. They will not spread during baking.

Bake 10 minutes. Let them cool 5 minutes. I added sf jam to mine, soo good!!!

1 16 oz. box of sugar free yellow cake mix, I use Pillsbury 

2 eggs

1/4 cup of fresh squeezed lemon juice

1/2 cup of water

2 tsps. of Powdered Sugar (optional)

Preheat oven to 350 degrees.

Beat/whisk all ingredients except powdered sugar in a medium mixing bowl. This is a sticky but fluffy batter you may have to do this by hand.

Using a small ice cream scoop that's about a 1 tbsp. capacity, scoop and drop onto parchment lined cookie sheet. These don't spread much during baking but best to keep a 1 1/2" between each cookie

Bake 12 minutes, remove from cookie sheet immediately to cool a on flat surface.

Dust with powdered sugar when cooled

They can be frozen individually and reheated in microwave when ready to eat!!!

Makes 8

1 cup of oats

1/4 TSP baking powder

Pinch of salt

1 TSP cinnamon

1/2 cup of all-purpose flour

1 medium mashed (3/8 cup)

1/4 cup of sugar-free maple syrup

1 TSP vanilla extract

1/4 TSP maple extract

Glaze: 1/4 cup of powdered sweetener mixed with 2 TSP sugar-free maple syrup, 1/4 tsp or more of water to thin

Preheat oven 350°

Mash banana in a medium bowl add syrup and extracts whisk to combine.

Mix all dry ingredients in a separate bowl, add dry to wet, stir to combine.

Divide batter by eight portions-38-40 grams each. Or you can use a small cookie scoop packed for each then go back dividing the balance of batter between cookies. Don’t smash leave them as is Bake for 10 minutes. Remove from cookie sheet to cool.  Drizzle with glaze                                                     

Makes 12

Preheat oven to 375°

All Purpose Flour - 3/4 cups - 90g

Banana – 1 medium mashed- full 1/2 cup

Salt – 1/4 tsp

Baking soda – 1/2 tsp

Vanilla extract – 1 tsp

ICBINB - 3 tbsps or a lite margarine

Brown sugar - 1/4 cup unpacked -35g

Cinnamon – 1/2 tsp

In a small bowl add flour, salt, cinnamon and soda, whisk to combine

In a separate bowl, cream together, brown sugar, and butter mix in mashed banana, stir in vanilla extract. Stir in half of the flour mixture until combined add remaining flour, mix.

Using your 1” cookie scoop place on baking sheet, about 2” apart. Tap baking sheet on counter about 7-10 times to flatten them out. They will rise during baking.

Bake 9 to 11 minutes. I took mine out at 9 minutes. Let them cool on the baking sheet for 7 minutes.

Over 3.5 grams of protein each

Makes 8

Pair with a protein shake for a grab-n-go breakfast.

2 Packets of Lower Sugar Instant Oatmeal, I use Quaker-Brown Sugar & Maple

5 tbsp of unsweetened applesauce

1 egg

½ cup (53 grams) High Protein Pancake Mix, I use Kodiak Buttermilk

Preheat oven 375 degrees

In a medium bowl, add oatmeal, applesauce, egg, pancake mix, stir to combine. Use a 1 1/2” cookie scoop, place on baking sheet, they don’t spread much so need to place them 2” apart.

Bake 10-12 minutes, I did 12.

Remove from baking sheet to cool.  

A great cookie for Holiday decorating.

I got 13 (3" cookie cutters)

90 Grams of Flour (3/4 cup) I strongly suggest you weigh the flour

1/4 tsp of baking soda

pinch of salt

2 tbsp of sweetener, I use Lakanto Monkfruit

2 tbsp of lite margarine spread, I use Imperial 50%

2 tbsp of FFGY(Fat Free Greek Yogurt)

1/2 tsp of vanilla extract

Mix flour, soda & salt together in a separate smallish bowl

Cream together butter/sweetener in a medium bowl, add extract, beat. Add 1/4 cup of the flour mixture, beat again, add 1 tbsp of yogurt, beat, add 1/4 cup of flour, beat, add the last of the flour, beat, add the last of the yogurt, beat. Dough should be soft and not crumble when you squeeze it. Flatten to a small disc & wrap in saran wrap and refrigerate for 30-40 minutes.

On a flat surface like a baking mat, I didn't need to flour it but you might need to if using a cutting board or counter top. Roll to 1/8" thickness and cut as many cookies as you can, place on lined baking sheet reroll dough and repeat until you've used all your dough.

Preheat oven to 375 degrees, place baking sheet in fridge until your oven is at temp.

Bake 8-10 minutes. I did 9 minutes

Let cool completely on baking sheet, decorate.

Frosting: 1/2 cup of Powdered sweetener with 7 tsp of water.

A Small Batch Recipe

Makes 4

½ cup or 65 grams of SF Yellow Cake Mix

5 tsp or 22 grams of Lite Butter Spread, I use I Can’t believe it’s not butter 30%

Preserves of your choosing, I used Smucker's SF Raspberry & a Peach Fruit spread (See note below)

Combine butter and cake mix with a large spoon until dough ball forms, wrap in saran wrap and place in freezer for 7-10 minutes.

Preheat oven 350 degrees, grease 4 cavities in a muffin pan or a 12 cavity brownie/cake pan  

Divide equally into 4 portions and gently press to the edge of cavity, if dough starts to get sticky just wet your fingertips a bit. Add your jam, 1 1/2 tsp to each portion.

Bake 15 minutes, let cool in pan 10 minutes and remove gently.

You can also just drop each portion on a baking sheet, create a divot (like Thumbprint cookies) add your jam and bake.

Serves 12

¾ Cup High Protein Pancake Mix, I use Kodiak Buttermilk

4 Tbsp Sugar Free Caramel Sundae Syrup, Love Smucker’s   

3 oz. Sugar Free Semi-Sweet Baking Chips, like Lily’s

½ tsp Vanilla extract

½ tsp baking soda

½ tsp salt

1 egg

2 Tbsp Non Fat Greek Yogurt, Fage works great

2 Tbsp White Granulated Sweetener, Monkfruit

2 Tbsp Brown Sugar Replacement, Monkfruit

Preheat oven 350 degrees, grease an 8x8 dish.

In a small bowl combine soda, salt & pancake mix.  In a medium bowl whisk together egg, yogurt, sweeteners & vanilla.  Add dry to wet ingredients. Mix by hand until a loose dough ball forms, wrap in plastic wrap and chill in fridge for 30 minutes.  Remove from plastic wrap and by using wet hands press dough into baking dish, if dough starts to stick to your hands, rewet. Best to do this by the sink.  Bake 15-18 minutes (I did 18).  Remove from oven, let cool 15 minutes.  Remove from dish.  Line dish with long parchment paper (comes up on the sides) for easy lifting.

Place baked crust back in lined dish.  Pour/spread caramel sauce over top.  Using a microwave safe bowl, melt chocolate chips, microwave 10 seconds, stir, 10 seconds stir, 10 seconds stir.  Once you all your chips are melted pour over the caramel and lightly but quickly spread evenly.  Chill for 45-60 minutes. Remove by using parchment paper and slice.  Store in fridge.