Dessert

Bakery style, Almond Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

I just loveee these cookies. They are soft, fluffy, the perfect balance of sweetness, filling… & just delicious.

So, let’s get baking!

Bakery Style, Almond Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c whole wheat flour
  • 1/2 c almond flour
  • 1/2 c unsweetened coconut flakes
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/3 c melted coconut oil
  • 1/3 c apple sauce
  • 1/4 c drippy almond butter
  • 1/4 c raw local honey or pure maple syrup
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 13-15 minutes. Enjoy! 

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday! 

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Dessert

Bakery style, Vegan Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

These PB cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

Bakery Style, Vegan Peanut Butter Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted spelt flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/4 c almond or peanut butter (heated in microave for 40 seconds)
  • 1/4 c raw local honey or pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 12 minutes. Enjoy! And what better to enjoy these cookies with than some homemade apple guacamole! (recipe for guac on my insta!)

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday! Looks like Batman is waiting for the weekend 🙂

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Dessert · Snack

Low Fat, Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog.  Like this metabolism & energy boosting Breakfast Bowl!

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These peanut butter cookies are low in fat thanks to PB2’s powdered Peanut Butter. It is made by slow roasting peanuts & then pressing them to remove 85% of the fat & oil.

Now I love nut butter, especially almond butter, & it’s very good for you. I just eat ALOT of it 😉 So, I like to switch it up with PB2! If you’d like you can use nut butter instead of the PB2. Just make sure you chose a nut butter where the only ingredient is the nut!

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So, let’s get baking!

Low fat, Peanut Butter Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 ripe banana, mashed
  • 1/2 c powdered peanut butter
  • 1/4 c unsweetened almond milk (alternatively can you use 1/2 c nut butter of choice in place of powdered peanut butter & milk)
  • 4 oz natural apple sauce
  • 2 T chia seeds
  • 1 T corn starch
  • 2/3 c garbanzo bean flour
  • 1/4 c coconut flour
  • 1 tsp cinnamon
  • Dash pink himalayan salt
  • 1 tsp vanilla extract
  • 2 T pure maple syrup
  • Small handful dried cranberries

Directions

  1. Preheat your oven to 350F. Line a baking sheet with a silpat or parchment paper.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your dried cranberries.
  6. Use an ice cream scooper to distribute batter onto your baking sheet. Use a spoon to flatten into cookies shapes.
  7. Bake for 12 minutes. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Who will you share these cookies with?!

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Dessert · Snack

Banana Bread, Peanut Butter Delight

I couldn’t decide what to call this recipe! Let me share some of my horrible ideas with you…

  • ‘Healthy, Chocolate Chunk, Coconut flour Banana Bread, Cookie Pie‘ (wayyy too long)
  • ‘Low fat, Peanut Butter Scones’ (Not dry enough to be considered a scone)
  • ‘Sugar free – Coconut Flour, Peanut Butter Bread Scones’ (what????)

So basically I’m trying to tell you that this bread is..

  • Moist
  • Peanut Buttery
  • Banana’y (just making up words now)
  • Gluten Free
  • Chocolatey
  • Vegan
  • Free from additional sugar
  • Low fat
  • High Protein

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Now, that we have that cleared up, let’s get to the recipe!

Banana Bread, Peanut Butter Delight

  • Servings: 6 big slices
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Dry Ingredients:
  • 2 scoops @drinkorgain Peanut Butter Protein Powder
  • 1/2 c coconut flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • pinch pink himalayan salt
Wet Ingredients:
  • 3 ripe bananas
  • 2 T unsweetened almond milk
  • 2 flax eggs (2 T ground flax + 6 T water)
  • 1 tsp vanilla extract
Fold Ins:
  • Small handful Enjoy Life Foods, Mega Chunk Chocolate Chips

Directions

  1. Preheat the oven to 350F. Spray a pie pan with non-stick cooking spray & set aside.
  2. Add ground flax & water to a small bowl. Mix & set aside for at least 5 minutes.
  3. Add all your dry ingredients to a large mixing bowl & whisk.
  4. Add your ripe bananas to a medium sized bowl & mash.
  5. Add the rest of your wet ingredients, including your prepared flax eggs, to the medium sized bowl & mix until combined.
  6. Pour your wet ingredients into your dry & mix until just combined.
  7. Fold in chocolate chips.
  8. Pour batter into your pan & smooth with a spatula so that it is evenly distributed.
  9. Bake for 30 minutes. Cut when cooled.  I drizzled the top with additional Peanut Butter Protein powder mixed with water. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

So enjoy these scones after all the work you did on this Monday! Are you as tired as my dog Batman? 😂

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Dessert

Soft baked, Chocolate Chunk Protein Cookie Cups

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like these ‘Vegan, Cheesy Spaghetti Squash Bowls!’

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These protein cookie cups might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

Soft baked, Chocolate Chunk Protein Cookie Cups

  • Servings: 10 cookie cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted spelt flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 3/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 2 T melted coconut oil
  • 3 T almond butter
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray 10 muffins tins with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Distribute batter among the 10 muffin tins. Wet your finger tips & smooth the batter to mold to the muffin tins.
  7. Bake for 13-15 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And maybe a little cat (dog*) nap to follow eating these delicious treats…

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Dessert · Snack

Healthy, Ice Cream Scoop Cookies

I would say I’ve been on a cookie kick this week, but to be honest I feel like I’m always baking & eating healthy cookies 🙂

I love these cookies because they are healthy, soft, thick, fluffy & delicious!

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What gives these cookies their fullness is both the ingredients & the use of an ice-cream scooper to transfer the batter onto the cookie sheet.

Healthy, Ice Cream Scoop Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 C sprouted whole wheat or garbanzo bean flour
  • 1/2 C oats
  • 1/2 tsp baking soda
  • 6 T softened coconut oil
  • 1/4 c raw, local honey or agave
  • 1 small ripe banana
  • 1/2 tsp vanilla extract
  • Small handful non-dairy choc chips
  • Small handful craisins

Directions

  1. Preheat the oven to 350F.
  2. Mix all dry ingredients in a large bowl.
  3. Mix all wet ingredients in a medium sized bowl.
  4. Pour wet into dry & mix until combined.
  5. Fold in choc chips & craisins.
  6. Use an ice cream scooper to drop balls of batter on a prepared baking sheet. Wet your hand & lightly flatten batter with your palm.
  7. Bake for 12 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And here is a pic of what my dog was doing while I was baking… trying to snooze on a heated blanket 🙂

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Dessert

Soft baked, Chocolate Chunk Protein Cookies

These cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, energizing… and just so damn good I have a hard time not eating the whole batch in one sitting!

While coming up with the recipe the last thing I decided to added was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

One suggestion, you may as well make 2 batches while you are at it because 1 batch of these delicious cookies won’t last long.

Soft baked, Chocolate Chunk Protein Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted whole wheat or garbanzo bean flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 3/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 2 T melted coconut oil
  • 3 T almond butter
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to place 8 drops of batter onto a baking sheet lined with a silpat or parchment paper. Flatten/ smooth batter into cookie shapes.
  7. Bake for 11 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Be your unique self while enjoying these unique cookies 🙂

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