Lemon Cookie Bars

Spring is slowly creeping across north Texas and no matter how hard I try, I cannot keep a slight warmth from flickering around my heart at its aproach. Not that I do not like spring; Its just that in the past the season has always meant school years dragging out and the encroaching unbearable heat. However, there is a part of me that cannot resist the pale pastel colors, the flowery air of a changing season and the sweet twinkle of sunshine beginning to poke through . Maybe I’m catching “spring fever” or maybe it’s just a cold brought on by allergies. Either way I found myself in the kitchen, whisk in hand, creating a recipe born straight out of spring. Lemon cookie bars. They capture the mellow happy sunshine of a spring day and all the bright sweet citrus flavors announcing summer is on the way in one crumbly bite!

Each bite promises a prominent bite of lemon balanced by the soft vanilla of a sugar cookie crust. With only around 90 calories a slice and 5g of protein theses make the perfect afternoon snack or party dessert.

Lemon Cookie Bars

1/4c 1.5tbs (45g) kamut flour*

2tbs stevia

2tbs (14g)1/2 scoop quest pro pwd*

2tbs (14g) coconut flour

1tbs (14g) coconut oil

3tbs (50g) applesauce

1/2tsp butter extract

Method: Cut together all ingredients till a fine crumb is achieved.

Line and grease a 9×9 cake pan and press the “crust” into the pan, covering the bottom in an even layer. Broil in the oven for 2-3min until lightly browned.

Set aside to cool.

Filling:

2 eggs

3tbs (46g) eggwhites

3tbs lemon juice

3tbs lemon zest (4-5 lemons)

1.5tbs (15g) kamut flour*

1/2c granulated stevia

2tbs (14g) 1/2 scoop vanilla quest powder*

Method: In a small bowl whisk all ingredients together. Pour filling over the cooled crust and bake in the oven at 350deg for 20min or until filling is set.

Remove from oven; let cool, slice into 8squares and dust with more protein powder

Nutrition per 1/8 of recipe: 89 calories, 3.4g Fat, 7.8g Carb, 6g Protein

**Recipe Notes:

The flavor of the quest protein powder really makes this recipe! However if unavailable sub any other vanilla protein for the same grams.

The best substitutions for kamut flour would be oat flour, or a whole wheat.

I cannot vouch for the flavor or nutrition with these substitutions

White Chocolate Peppermint Cloud Cookies

My ABSOLUTE FAVORITE cookies ever for the holidays are white chocolate peppermint cookies!! When the holiday season rolls around all I can think about are gingerbread, peppermint and  candy cane flavored dreams! October can have it’s pumpkin, bring on the real stars! Literally my passion for a fresh baked candy cane chunk covered gooey sugar cookie knows no bounds… I’d arm wrestle an elf for one of those bad boys… Or wrangle a reindeer… You get the picture. Don’t worry I didn’t harm any elves or reindeer in the making of these healthy white chocolate peppermint chunk cookies,( granted it got pretty tense at Walmart grabbing the ingredients.. 0.0 ) Bite into these puffy peppermint clouds and experience holiday heaven!

White Chocolate Peppermint Cloud Cookies

Dry ingredients:
1/2c almond flour (56g)
1 scoop vanilla protein powder*
1tbs spelt flour (15g)
1/4tsp baking soda
1/2tsp baking pwd
Pinch salt or salt free salt
2tbs stevia or other granulated sweetener

Wet:
4oz fat free cream cheese (half an 8oz package)
3tbs egg whites (46g)
1/4tsp each vanilla and plain liquid stevia
Dash butter extract
2-3drops peppermint extract

Mix ins:
2tbs white chocolate chips (18g)
2tbs candy cane Andes baking chips (20g)

Method: combine all dry ingredients in a bowl and mix thoroughly, set aside. In a separate larger bowl add the wet ingredients and to the best of your ability mash together (you can use food processor but don’t over blend!!). once decently combined with minimal cream cheese chunks, add the dry ingredients and continue mashing/mixing until the cream cheese is evenly dispersed with no chunks. Once combined, fold in the white chocolate and peppermint chips. Finally drop 15-18 tbs sized dough dollops on a cookie sheet lined with parchment paper and bake at 350deg for 8min. Remove from oven and allow to cool on the pan for 1min before transferring to a cooling rack.

         

I mean seriously; just look at that fluff-tastic cookie porn. Grab a peppermint cloud, a glass of eggnog ( I mean give me one good reason NOT to eat cookies and drink eggnog. Exactly.) And sink into the warm arms of a Holiday coma.

Macros Per 1/15 of recipe: 50 calories, 2.8fat, 3.8 protein, 2.2 carb

*Notes: I used one of my personal favorite whey proteins called Sfh Pure vanilla. However feel free to substitute any other vanilla protein powder just be sure to use 30g and know that nutrition info will change.

Chocolate Ginger Bread Bites

 

The wind is menacingly cold and pierces through clothes like thousands of frigid needles. It scalds tender faces with razor sharp fingers. There can only be one solution… Retreat inside with copious blankets, steaming drinks and fresh cookies. Bolt the doors and Do not emerge from your warm well stocked igloo until spring. However, in the unimaginable  case that you must valiantly face the storm and bravely venture out into the brunt of Mother Nature, arm yourself with fresh baked chocolate ginger bread cookies! Let their spicy warm essence spread an undying fire throughout your body and gain the strength to push through wicked winter winds.

Chocolate gingerbread bites

1 portion Flap jacked brand protein pancake mix, buttermilk flavor (56g)*
2tbs coco powder (10g)
2tbs stevia or other granulated sweetener
2tsp spelt flour (10g)
1tbs molasses (15g)
1tbs Manbake cookie butter*
46g egg whites (3tbs)
1/2tsp baking pwd
Dash maple extract
Spices from greatest to least:
Cinnamon
Cloves
Ginger
Allspice
Nutmeg
2tbs water

Combine all ingredients until well incorporated and then plop 13-15 bite sized cookie drops onto a cookie sheet lined with parchment  paper. Bake at 350deg for 8min. Remove from oven and let sit one min before transferring to a cooling rack. Sprinkle with vanilla protein powder and enjoy with more Manbake or other nut butter spread!

Macros per 1/13 of recipe: 33 calories, 4.4 carbs, .6 fat, 2.4 protein

*Notes:

If you need too you can probably substitute any pancake mix and achieve nearly the same results, just know that nutrition info will be altered.

I used Manbake’s high protein cookie butter but feel free to substitute pure almond butter or any nut butter of choice, however once again this will alter the nutrition info.

Soft Batch Sugar Cookies

Ahh sugar cookies! There’s something about their light vanilla fragrance, sticky butter scented dough and holiday shapes that make me feel like I’m five years old again. I half expected to look down and see chubby kid hands molding the dough in place of my own! Just whipping up this batch in my kitchen tonight transported me far away to warm memories I didn’t even know I had, to a time when the biggest smiles were shadowed by a mustache of frosting and a puff of powdered sugar. It’s the escape I needed after a rough week. Working in my kitchen has become just as much my “me” time as hitting the gym. It has become my release, my sanctuary. After the monumental stress brought on by the looming chemistry tests I must hurdle every few weeks, I want nothing more than to retreat into my kitchen and lose myself in the ingredients. It is a place where I can do no wrong; perhaps I cannot do stoichiometry but sugar and flour will always be there to remind me of who I am and hold my sanity together. No thinking is done in the kitchen, just methodical measuring, soft sweet smells wafting off gently baking treats and the reassurance that all is right with the world. Win or lose at my creations I am happy to just stand in my studio, covered in sticky mysteries and endless possibilities.

Tonight I retreated to my refuge in an attempt to crack healthy holiday baking. A cookie must be either soft or crisp and have a satisfying munch in a small portion. It seems tricky especially when trying to redesign the simple “sugar cookie” without butter, flour or sugar; however I do believe this soft style sugar cookie fits the mold! It is a cookie in disguise! A treat worth eating without the guilt or serving size nonsense (I mean come on who ever eats just one cookie? I think my record is fourteen… no lie). Tonight we unmask the cookie imposter so everyone can see the magic behind his tasty tricks! Don’t be afraid to roll up your sleeves, make some mistakes, have a few laughs and end the night on a sweet note.

Soft Batch Sugar cookies

( makes 8 cookies )

¼ C coconut flour (30g)

¼ C chickpea flour (30g)

¼ C granulated stevia

½ tsp baking soda

½ tsp baking powder

¼ tsp cream of tartar

6tbs egg whites (92g)

2 tsp pure vanilla extract

¼ tsp imitation butter extract

1 tbs coconut oil (melted)

¼ C almond milk

Preheat your oven to 350deg F. In a bowl whisk together all the dry ingredients until everything is thoroughly combined with no clumps. Once the dry ingredients are mixed begin to add in your wet ingredients saving the almond milk last. The batter should resemble thick moldable dough but should not be crumbly. If the dough is too hard to work with or breaking apart, add small portions of almond milk but no more than 2 tbs! Once you have a big wad of dough use your hands to roll it out on parchment paper sprayed with oil, into a rectangle about ½ cm thick. Now take the parchment paper topped with the cookie dough blanket and place it in the fridge to firm up for about 10-15min. This dough is fragile so the chilling makes it easier to create shapes. While the dough is chilling, select your cookie cutters and line a cookie sheet with more parchment paper and spray oil for good measure!

After the dough has had time to chill, remove from the fridge and proceed to cut out as many cookies as you can; I managed 6 cats and 2 circles of leftover dough. Carefully transfer your shapes to the cookie sheet, using a spatula if needed, and bake for 8min. They should be firm in the middle and slightly risen. Immediately transfer from the cooking sheet to a cooling rack. Once completely cool, frost with your heart’s desire and munch away!

Macros for 1/8 of recipe:

49 calories

2.5g fat

2.5g Protein

4g Carb