Pumpkin cookie cake bites

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I am going pumpkin crazy this autumn and I have been in the kitchen working on all sorts of pumpkin recipes. These started out as cookies but after a few attempts they remained moist and cakey so I am calling them cookie cake bites. They may not have a fancy name but damn are they good. So good that both my roomie and my boyfriend have asked me to make more, and they haven’t stopped eating them. Not a protein bake per say but definitely a clean bake.

Makes 8 cookie cake bites

Ingredients: 

  • 60g Coconut oil
  • 3tbsp Stevia
  • 3 tbsp Pumpkin puree
  • Pinch or a dash of vanilla extract
  • 1tsp Cinnamon
  • 1tsp Baking powder
  • Pinch salt
  • 150g Brown rice flour
  • 30g Dark chocolate chips

Method: 

  1. Prepare a cookie tray and pre-heat your oven to gas mark 5/ 190 degrees.
  2. In a box soften your coconut oil with the back of a wooden spoon, and add in the stevia. Cream coconut oil and stevia together.
  3. Add in the Pumpkin puree, vanilla extract, cinnamon, baking powder and salt.
  4. Mix thoroughly and add in the brown rice flour. The mixture should form a soft dough just stiff enough that you can form it in your hands.
  5. Finally adding in the chocolate chips before separating your dough into 8 equal pieces.
  6. Roll the 8 pieces of dough into balls between your palms before flattening slightly creating thick discs.
  7. Transfer to the baking tray and bake for 10 minutes or until slightly browning.

MACROS (per cookie cake): 153 kcal/ 8.7g Fat/ 18.5g Carbs/1.6g Protein 

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Banana choc chip cookies

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I bought THE most excitingly autumnal flavour of peanut butter on The Protein Works, well actually my boyfriend bought me it, better say that because if he reads this he will put me straight! Its PUMPKIN SPICE!!!! I know brace yourselves autumn is officially here, and I am all over the seasonal flavours. As soon as I tasted it, I wanted to smother it on a banana, something to do with the cinnamon in it I suppose, and I knew it would go so well in a banana bake.

Cookies were born! If you don’t have or don’t fancy getting yourself Pumpkin Spice peanut butter, regular peanut butter would do too.

Ingredients: 

  • 1 Medium Banana
  • 100g Pumpkin Spice Peanut butter luxe
  • 30g Coconut flour
  • 20g Pea Protein
  • Pinch of Vanilla essence
  • 80g Ground almonds
  • 2 tbsp Agave
  • 1 tbsp Coconut oil (melted)
  • 30g Dark Chocolate chips

Method: 

  1. Pre-heat oven to gas mark 6/ 190 degrees, and line a cookie tray with baking parchment.
  2. Mash your banana in a bowl, and add in your peanut butter, give it a good mix until combined.
  3. Add in your coconut flour, almonds, pea protein and vanilla essence. Mix well, this should create quite a stiff mix.
  4. Add in the agave and the melted (the microwave will do) coconut oil.
  5. Finally add in the dark chocolate chips, the mix will be a firm dough, similar in texture to a shortcrust pastry. Mould in your hands to create 10 cookies, and flatten down to discs. This mixture shouldn’t spread much in baking so don’t be afraid to make them the shape you want.
  6. Bake for approx 10 minutes until golden but still soft on the inside.

MACROS (per cookie): 169 Kcal/ 11g Fat/ 10.4g Carbs/ 7.3g Protein

 

 

Low-carb Chocolate chip cookies

IMG_1834 (1)Simple perfection, I wanted to try and bake with some different protein, so I tried out USN Premium MRP Diet fuel lean whey protein in Vanilla cream flavour. It baked exceptionally well, and the vanilla flavour still came through in the cookies, so I will definitely be experimenting with their other flavours to create some interesting bakes.

I’m carb cycling currently, so I wanted something I could squeeze in on a low carb day without compromising on taste. These gooey chocolate chip cookies come in at under 5g of carbs and are extremely satisfying.

Fasntastic macros and a real gooey taste, the ‘dough’ itself unbaked also tasted fantastic, so I may try something out wih it alone. If you prefer your cookies a little sweeter, or your peanut butter of choice hasnt got a sweet taste you may want to add a little agave, taste the dough raw before deciding.

Batter makes 12 cookies

Ingredients:

Method: 

  1. Preheat your oven to 180 degrees/gas mark 5 and prepare a cookie tray by lining with baking parchment.
  2. Put your almond flour, coconut flour, and protein powder in a bowl and combine.
  3. Add in the peanut butter and cream cheese and ensure it is mized throroughly.
  4. Add in the dark chocolate chips last and mix to make an even dough.
  5. The dough will be maliable in your hands so form the dough into 12 even discs in your hands, flatten and put onto your baking tray.
  6. Bake in the oven for 15/20 minutes and enoy.

MACROS (per cookie): 134kcal/ 9g Fat/ 4.7g Carbs/ 6.6g Protein 

Peanut butter cookies

IMG_0379I was on a serious hunt for carbs today, I even text my boyfriend telling him I didn’t care I just wanted cookies…So I made cookies that I could just about afford to have today on a low carb day. These delicious little gems have only 3.1g net carbs, were so quick and easy to make, and meant I didn’t end up binging on naughty foods.

Ingredients

  • 30g Coconut flour
  • 1 tsp Baking powder
  • 1/2 tsp Xanthan Gum
  • Pinch salt
  • 10g Vanilla whey protein powder
  • 10g Carob fruit syrup  (you could easily replace with Agave)
  • 75g Natural peanut butter
  • 15g Dark chocolate chips
  • 50ml  Unsweetened almond milk

Method

  1. Pre-heat your oven to 180 degrees and line a cookie sheet with tin foil/baking parchment.
  2. Gently mixing the coconut flour, baking powder vanilla whey protein, salt and xantan gum together.
  3. Add the carob/ agave along with the peanut butter and mix until combined.
  4. Add in the almond milk a little at a time, 50ml should create a perfect dough like texture soft enough that it can be mouldable without falling apart.
  5. Add the chocolate chips to the mix and separate the dough into 6 balls. Roll the balls in the palm of your hands and flatten down into a disc shapes, before placing onto the prepared cookie sheet.
  6. Bake in the oven for 10/15 minutes until they colour up golden brown. Leave to cool and enjoy!

MACROS (per cookie): 118kcal/ 7.4g Fat/ 6.1g Protein/ 5.5g Carbs (3.1g NET CARBS)

 

High Protein No bake cookies

IMG_3939
These almost reminded me of ice cream and would make insane ice cream sandwiches. I am going to trial out making some ice cream soon, so I will definitely have a play with these and get some ice cream sandwiches up here. My recipe made 6, I made mine pretty chunky and enjoyed straight from the freezer. They would need to be kept in the freezer until served but cool down pretty quickly left at room temperature.

 

Ingredients 

  • 25g Vanilla Whey protein powder (you can experiment with flavours)
  • 35g Oats blended to flour
  • 30g Peanut butter
  • 30g Vitafiber syrup
  • 3 tbsp Almond Milk
  • 20g Dark Chocolate chips

Method

  1. Blend your oats to flour and add to the vanilla whey protein.
  2. Add the peanut butter and vitafiber syrup and give a good mix.
  3. Add almond milk 1 tbsp at a time, leave some out or add more until it forms a dough you can form balls with.
  4. Finally add the chocolate chips, form the dough into 6 balls, shape into discs and leave in the freezer to chill. Leave for at least 30 minutes before serving.

MACROS (per cookie): 102kcal/4.4g Fat/ 7.5g Net Carbs/6.1g Protein 

VitaFiber Cookies

IMG_0504These are a REAL game changer. I discovered VitaFiber was for sale at Musclefood I couldn’t help myself but add it to my usual delivery of lean meats. VitaFiber is a low calorie sweetener which is the ingredient in Quest bars that gives them there distinctive texture, and insane low net carb count! It is super low calorie at 4kcal per gram, and are 90% fibre. When it arrived I could hardly contain myself and got straight into the kitchen and begin trying things out. I have SO much more to do with VitaFiber and have already begun practicing new recipes which once perfected will appear on the blog. This is just a very simple cookie recipe, more biscuit like texture if I’m honest, they tasted fantastic and really take on the flavour of what ever protein powder I added. The only downside is its pretty tricky to make more than one at a time…probably for the best eh. Anyway so many endless flavour combinations and possibilities. Here is a basic recipe that you can adapt with anything you like! How exciting.


Ingredients

  • 18g VitaFiber
  • 10g Chocolate whey protein powder
  • 5 chocolate chips (yes 5 not 5g)

Method

  1. Pre-heat the oven to 180 degrees/gas mark 4.
  2. Mix the VitaFiber and protein powder together until they form a sticky dough.
  3. Roll the mix in your hands into a ball and gently flatten into a round disc the size and thickness you roughly would want your cookie to be, and place on baking parchment on your baking tray.
  4. Place the chocolate chips onto the top of the cookie and bake in the oven for 8 minutes, allow to cool and enjoy

MACROS: 79Kcal/ 1.5g Fat/2g Net Carbs/8g Protein

Alternatives: Chocolate orange protein with chocolate chips; Vanilla protein with freeze dried raspberries and white chocolate chips; Chocolate peanut protein with a dollop of peanut butter and chocolate chips; Chocolate protein with dark chocolate zero syrup from the protein works and dark and white chocolate chips; Vanilla protein with ginger and cinnamon; Chocolate protein with freeze dried cherries and added cocoa powder.

The possibilities are literally endless.

 

 

Chocolate orange protein shortbread

IMG_7891.JPG I absolutely love chocolate orange, and I wanted to create something really satisfying that would give me that chocolate orange fix. The shops are full of Terry’s chocolate oranges for Christmas, and orange hot chocolates, and I needed something I could have. I recently bought The Protein Works Jaffa Cake protein powder which inspired me, although I didn’t actually end up using it in this recipe! I also love Starbucks chocolate chunk shortbread, not that I have had on in a very long time!


Ingredients

  • 20g Gluten free oats (normal oats would be fine too)
  • 20g Pea protein powder
  • 35g Coconut flour
  • 2 tbsp Coconut sugar
  • 2 tbsp Madagascan vanilla
  • 80g Ground almonds
  • 90g Almond butter
  • 3 tbsp Agave nectar
  • 1 tbsp Coconut oil
  • Zest of 1 Orange
  • 50g Lindt Dark Orange Chocolate

Method

  1. Pre-heat your oven to 180 degrees/gas mark 4, and line a baking tray with baking parchment.
  2. Use a blender or I use my nutribullet to grind your oats down to a fine flour.
  3. Keeping your orange zest and chocolate behind, weigh out all your ingredients into a bowl and combine until they form a crumbly dough. You may need to add a drop of water or almond milk just to help combine but the texture will be quite crumbly.
  4. Finally grate in the zest of an orange, and break up your 50g of chocolate into quite large chunks and add to the mixture.
  5. Form you dough into 12 balls and use your hands to mould into triangles, you want these to be quite a chunky biscuit, and triangles are great for dipping into tea!
  6. Bake for 15 minutes, or until golden brown. They will be still a little soft to touch but that is normal let them cool fully outside the oven on their tray as they will continue to cook.
  7. ENJOY!

MACROS: (per shortbread) 149calories/Fat 9g/Carbs 11g/Protein 5.6g

MACROS of Starbucks Chocolate chunk shortbread to compare: (baring in mind theirs is probably about twice the size of mine, in the interest of fairness!) 497calories/Fat 28.9g/ Carbs 51.4g/Protein 5.9g

Super Chocolate Macadamia Cookies

IMG_6980I was having a real craving for something extra chocolatey, and I had enough macros left to give something  a try! So here is the creation that came from the craving, Super chocolatey and one really is enough!

Ingredients

  • 20g Coconut Oil
  • 30g Natural peanut butter
  • 40g Pea protein
  • 1/2 tsp Xanthan gum
  • 10g Cocoa powder
  • 25g Dark Chocolate chips
  • 25g Macadamia nuts
  • 3 tbsp Unsweetened almond milk
  • 30g Coconut sugar

Method

  1. Pre-heat oven to 180 degress/gas mark 4
  2. Prepare a cookie sheet or baking tray and line with baking parchment or tin foil.
  3. Combine the coconut oil, peanut butter and coconut sugar in a mixing bowl.
  4. Add in the dry ingredients one at a time, the dark chocolate chips and macadamia nuts last.
  5. Finally add unsweetened almond milk 1 tbsp at a time, use more or less than the recipe states until a dough can be formed.
  6. Split your mix into 7 balls and place on the cookie sheet and flatten with fingers or a fork.
  7. Bake in the oven for 20/25 minutes, and leave to cool on the sheet until they firm up.

MACROS per cookie: 143 Calories/ Fat 9g/ Carbs 9g/ Protein 7g

 

 

 

Vegan Choc Chip Cookies

imageHaving two best friends, one vegan and one allergic to nuts, I have found myself pestered with requests to make nut free things or vegan things. I made the Chocolate and Raspberry nut free brownies last week, so this week it was the turn of the Vegans.

I am super happy with this recipe, I did a lot of reading on xanthan gum so I thought I would add that and see what it does. Readily available in health stores and supermarkets, although in my Sainsburys it was hidden away a bit in the speciality foods section. It creates a more solid texture to your bakes apparently, its real use it to replace gluten in gluten free bakes, and I found just a pinch of it really added to the bake, so you will see it popping up again I am sure!

Perfect cookies for vegans and non vegans alike, great with a cup of tea to satisfy a craving. This recipe made me 7, but they were fairly large so you could definitely make them a bit smaller if you wanted.


Ingredients

  • 40g Almond Butter
  • 45g Pea Protein
  • 3tbsp Agave Nectar
  • 40g Gluten free oats (blended to a flour)
  • 5 tbsp approx Almond milk
  • 30g Vegan Chocolate (I just bought a bar from Sainsburys and made chunks from it)
  • 1/2 tsp xanthan gum

Method

  1. Pre-heat the oven to 180degress/gas mark 4. Mix the almond butter and pea protein together.
  2. Add the agave, the blended gluten free oats, and the half teaspoon of xanthun gum.
  3. Add the chocolate chips.
  4. Slowly start adding the almond milk, do not use the whole 5tbsp if you don’t need it. Just add until the mix forms a dough that can be handled with your hands and separated into balls.
  5. Split the mix into 7 round balls, and flatten to bake on a prepared tray.
  6. Leave to bake in the oven for 15-20 minutes and allow to cool on the tray before removing and allowing to cool fully.

MACROS: 130kcal/ Fat 5.5g/ Carbs 13.3g/Protein 7.8g

Choc Protein Shortbread Sandwiches

IMG_5833These are a fantastic way to get your chocolate fix. They feel super indulgent and can be whipped up so quickly when you need your chocolate high.

Great with a cup of tea!

Recipe makes 6 sandwiches


Ingredients

  • 10g Gluten free oats (normal oats would be fine too)
  • 10g Pea protein powder
  • 1 tbsp Coconut sugar
  • 1 tbsp Madagascan vanilla
  • 30g Ground almonds
  • 20g Cocoa powder
  • 25g Agave Nectar
  • 15g Brown rice flour
  • 1 tbsp Baking powder
  • 15g Coconut oil
  • 40g Almond butter

For the filling 

  • 2 tbsp Waldens farm chocolate sauce
  • 2 tbsp Chocolate whey protein (I use The Protein Works chocolate silk)
  • 1 tbsp Organic peanut butter (I prefer crunchy but smooth works too)

Method 

  1. Pre-heat the oven to 180 degrees/ Gas mark 4 and line a baking tray with baking parchment.
  2. It really is as simple as mixing all of your ingredients together in a bowl, and combining until it forms a crumbly dough but will hold. Get your hands in there!
  3. Separate into 12 even balls, roll out in the palm of your hand and flatten to form a small round disc.
  4. Bake in the oven for 8-10 minutes watching carefully until they become darker in colour.
  5. Leave to cool for 15/20 minutes so they harden up.
  6. While your biscuits are cooling make up your filling by simply mixing all the ingredients thoroughly.
  7. Once cooled pair up the biscuits and sandwich them together using a healthy dob of filling. Filling should set pretty quickly so leave to set and indulge.

MACROS: 180kcals/Fat 11g/Carbs 12g/Protein 9g