No Bake Cookies

I always loved making No Bake Cookies as a kid! We were actually allowed to make them on our own because we didn't need an oven! Of course we didn't actually measure everything correctly, but the end product was usually at least edible! 

As soon as MTS Nutrition came out with No Bake Cookie flavored whey, I knew exactly what I wanted to make! 

Yum!!

Ingredients are slightly different from what you use for your normal no bake cookies.

MTS No Bake Cookie Whey, quick oats, peanut butter, sugar free syrup, unsweetened applesauce, unsweetened vanilla almond milk, vanilla, and sweetener of choice.  

You can experiment with other flavors and brands of whey.

You can order MTS No Bake Cookie here.

Use code KH30 to save 30%

Any kind of peanut butter or nut butter will work. I went with good old Smooth Operator.  

Feel free to play around with some fun flavors! You could even try PB2 for a lower fat option. 

Melt the peanut butter, applesauce, milk, syrup, and vanilla on the stove top.

Cook on low for just a few minutes until everything is blended.  

Stir in your protein powder and sweetener of choice.  

Depending on the type of peanut butter and protein, you may not even want the additional sweetness. I added one Splenda packet.  

Remove from heat and mix in the oats.  If needed, add a little additional liquid so you can completely coat the oats.  

It should be thick and sticky! Feel free to add in some cinnamon, cocoa powder, or any other fun seasonings.  

Drop the batter onto a cookie sheet lined with parchment paper. I got one dozen cookies from this batch.  

Press them down a bit and stick them in the fridge for about an hour.  

There you have some scrumptious, protein packed cookies!! 

These are great for breakfast!! Like eating a bowl of hearty oatmeal, but in cookie form! 

Store any leftovers in the fridge.  They will keep for about a week.  Honestly though...they will be in your belly before then! 

You can keep these cookies simple...

Or get a little more creative!! 

I added some raisins to the batter and a few chips in the middle! Mini chips, white chocolate, and butterscotch! Like little bird's nests! 

What flavors will you come up with?!

The possibilities are endless! And all delicious! 

No Bake Cookies

• 1 scoop MTS No Bake Cookie Whey (30g)
• 1 1/2 cup quick oats (120g)
• 4 T peanut butter (64g)
• 2 T unsweetened vanilla almond milk (30ml)
• 2 T sugar free syrup (30ml)
• 1/4 cup unsweetened applesauce (56g)
• 1 t vanilla
• sweetener to taste (1-2 packets)

1. Melt peanut butter, applesauce, syrup, milk, and vanilla on low heat
2. Stir in protein powder
3. Remove from heat and stir in oats
4. Line baking sheet with parchment paper and drop batter
5. Press cookies down a bit and place in fridge for 1-2 hours
6. Store uneaten cookies in the fridge for about a week

Makes 12 cookies

Per cookie - 80 calories 3.5F 9C 4P

For entire batch - 970 calories 42F 107C 49P

Check out my recipe video!

Vanilla Peanut Butter Cookies

Peanut butter is hands down one of my favorite foods! I don't think it is any secret that I also love cookies! Put the two together, and you have what I call Perfection!!

Also known as Vanilla Peanut Butter Cookies! 

Simple and healthy ingredients!

Jamie Eason Vanilla Whey, Jamie Eason Peanut Protein (defatted powdered peanut butter), canned white beans, canned pumpkin, unsweetened vanilla almond milk, egg substitute, baking powder, vanilla, and sweetener of choice.

*any canned white bean will work - great northern, navy, chickpeas, garbanzo*

*sub any milk*

Drain and rinse your beans well.  Puree beans, pumpkin, egg, milk, and vanilla.  Stir in remaining ingredients.  

Depending on what beans and protein powder you use, you may need to add a little extra liquid to blend and mix smooth.  It will be a pudding like consistency.  

I highly suggest using a baking mat or parchment paper.  This batter will stick!

 Drop the batter onto your cookie sheet.  I got 12 cookies.  

Bake at 350 for 12-15 minutes.  Be careful not to over bake or they will dry out.  

Now that is a perfect plate of cookies!!

All 12 cookies are only 246 calories! 

They are high protein and low fat.  I love having the entire batch for breakfast! 

I love baking with Jamie Eason Peanut Protein.  It is a powdered peanut protein that is much lower in fat and calories compared to regular peanut butter.  

You just mix it with some water to make it like the real thing! 

 Want to make those Peanut Butter Cookies even better?!

Shmear a little of the peanut butter between two cookies and enjoy the best little Peanut Butter Sandwich ever!

So whether you eat them as is...

Or turn them into delicious little cookie sandwiches...

 I know you will love these healthy, soft, and tasty Vanilla Peanut Butter Cookies!

 Store them in the fridge or freezer for a cold, creamy dessert! 

 Guilt free of course!

Vanilla Peanut Butter Cookies

• 1/2 scoop Jamie Eason Vanilla Whey (15g)
• 2 T Jamie Eason Peanut Protein (14g)
• 1/2 cup canned white beans (130g)
• 1/4 cup canned pumpkin (60g)
• 1 T egg substitute (15g)
• 1T unsweetened vanilla almond milk (15ml)
• 1/2 t vanilla
• 1/2 t baking powder
• sweetener to taste (4-5 packs)

1. Drain and rinse beans
2. Puree beans, pumpkin, egg, milk, and vanilla
3. Stir in remaining ingredients
4. Use baking mat or parchment paper and drop batter onto cookie sheet
5. Bake at 350 for 12-15 minutes (do NOT over bake!)
6. Eat plain or mix up some powdered peanut butter and make cookie sandwiches!

Makes 12 cookies

Entire Batch (plain cookies) - 246 calories

3F 30C 27P

Double Chocolate Cookies

I love how many people have been making my Soft Chocolate Chip Cookies! I cannot tell you how much I enjoy seeing people post a beautiful plate of cookies on social media after trying my recipe. 

Seeing my cookies everywhere was making me crave a plate! I decided to mix it up a little and use my original recipe to make some Double Chocolate Cookies!

Oh boy did they turn out good!

You will need the following...

MTS Chocolate Whey, canned pumpkin, canned white beans, egg substitute, vanilla, unsweetened cocoa powder, baking powder, white chocolate chips, and sweetener of choice.

If you want to try baking with MTS Whey, order here!

Use code KH30 to save 30%

Drain and rinse your beans first.

Add beans, pumpkin, egg, and vanilla to a blender or food processor and puree smooth. 

If you need to, add a little milk or more egg to get it all blended. 

Does it look like chocolate cookie dough yet? No...ok...

Mix in the protein powder, cocoa, baking powder, and sweetener. 

Be sure to use cute little portioning bowls so you feel like you have your own cooking show!

Now THAT looks like chocolate cookie dough!!

Add in your white chocolate chips.  You can add a lot...or a little...I like a lot!

The batter will be pretty wet and sticky so just do drop cookies.  

I highly recommend using a baking mat or parchment paper. 

Bake at 350 for about 10 minutes and wait for the chocolatey goodness!

Heaven on a plate!! 

Each cookie is only 35 calories so feel free to eat more than one!

In fact, the whole plate is only 425 calories! You are also getting 34 grams of protein.  

Healthy AND delicious!! Yes, it is possible!

In case you are skeptical, I promise you cannot taste the beans or the pumpkin.  All you will taste is chocolate amazingness!

Double Chocolate Cookies

• 1 scoop MTS Chocolate Whey (30g)
• 1/4 cup canned pumpkin (60g)
• 1/2 cup white beans (130g)
• 3 T egg substitute (46g)
• 1/2 t vanilla
• 1 t unsweetened cocoa powder (2g)
• 1/2 t baking powder
• 2 T white chocolate chips (28g)
• sweetener to taste (4 packs)

1. Drain and rinse beans
2. Add beans, pumpkin, egg, and vanilla to blender and puree smooth (add a little milk if necessary to blend well)
3. Mix in cocoa, protein, baking powder, and sweetener
4. Stir in chocolate chips
5. Drop batter on cookie sheet (use baking mat or parchment paper)
6. Bake at 350 for 8-10 minutes

Makes 12 cookies - 35 calories each

Entire batch - 425 calories

12F 47C 34P

Butternut Squash Cookies

Fall is coming! Fall is coming!! I love everything about Fall.  The smells, the colors, and the food! I know the pumpkin craze always takes over, but what about the squash craze?! 

Butternut Squash Cookies! That's what I'm talkin about!

These couldn't be easier to make.  You will need the following:

MTS Vanilla whey, frozen squash puree, egg substitue, any type of flour, vanilla, cinnamon, baking powder, and sweetener of choice.  

*Of course you can use fresh squash. Just chop it up, steam, and puree*

*Feel free to try other brands of protein, but I cannot guarantee the same results*

 Any type of flour will work for this recipe.  I really like using oat flour.  Don't waste your money buying it from the store though! 

Just take some regular oats and grind them in a blender or food processor.  Ta-Da! Oat flour.

If you are using the frozen squash, we gotta defrost it somehow.  You can microwave it, cook it, or just sit in in a tupperware overnight.  

I like to cook it on the stove because it seems to get rid of some of the extra water and moisture.  

You could even use baby food for this recipe! 

That is basically what we have here...

Stir in the rest of your ingredients.  

Feel free to add other spices such as nutmeg, ginger, or cloves.  You could also add some dark chocolate or white chocolate chips! Maybe some raisins or nuts? Get creative! I bet cinnamon protein powder would be super tasty too.

The batter will be pretty wet so we are just going to do drop cookies on the baking mat.  

If you don't have a silicon baking mat, parchment paper will work.  If you must use non stick spray be sure to coat that pan very well!

Into the oven which is preheated at 350 for about 15 minutes. 

Ahh...the house smells like Fall wonderfulness! 

Wanna know the best part about these cookies?! Not only are they super tasty, but they are also super healthy! Yup, all 12 cookies for only 245 calories.  

You also get 3g Fat, 29g Carb, and 24g Protein.  

They are super soft from the squash.  The cinnamon and vanilla go great with the flavor of the butternut squash.  

These would be fantastic with a little fat free cream cheese or peanut butter in between two cookies! 

Honestly, they don't even need anything extra though.  They are perfection! 

Are you thinking what I'm thinking?! Cookies for breakfast again! Go ahead and make a double batch because these guys freeze great! I have two bags in my freezer right now waiting to be devoured this week.

 If you have never tried baking with protein powder, what are you waiting for?! It is such a great way to get some more protein in your diet.  It can be a good sub for flour in a lot of recipes too!

I absolutely love baking with MTS Whey.  You can order MTS here and use code KH30 to save 30% Give it a try! I am sure you will not be dissapointed!

Butternut Squash Cookies

• 1 cup butternut squash puree (240g)
• 1 scoop MTS vanilla whey (30g)
• 1/4 cup oats (ground to flour) (20g)
• 1 T egg substitute (15g)
• 1 t cinnamon
• 1/2 t baking powder
• 1/2 t vanilla
• sweetener to taste

1. Cook/thaw frozen squash. If using fresh squash, chop it up, steam, and puree.
2. Mix together all ingredients
3. Drop batter onto baking mat or parchment paper.
4. Bake at 350 for 15 minutes.

Makes 12 cookies

245 calories for entire batch

3g Fat

29g Carb

24g Protein

*What is your favorite thing about Fall?

Quest Cookies

Quest Bars and cookies!! Two of my favorite things! The best is when you combine them and make Quest Cookies!

How amazing do those look? There are so many possibilities and they are super easy! 

All you need is a Quest Bar of your choosing, and a chocolatey candy that will go with your flavor of bar.

How about Chocolate Peanut Butter bar with Reese's Peanut Butter Cups?

You could do a lot with one of my favorite bars...Chocolate Brownie!

It goes great with Andes Mints!

You could also go the more traditional route.  Everyone loves the classic Peanut Butter Thumbprint cookies!

You can use the Peanut Butter Supreme bar and some Hershey Kisses.  

Take your Quest Bar, unwrap it, and place it on a microwave safe plate. Don't use a napkin, paper towel, or paper plate.  It will stick!!

Warm it up for 8-10 seconds.  Just so it is soft enough to mold.  

Break the bar into three pieces and roll into balls.  

Flatten those balls and place them on a baking sheet.  I highly recommend using parchment paper or a baking mat.  Into the oven at 350 for about 10 minutes.  

As soon as they come out of the oven, press your candy into the center of the warm cookie.  

Let them cool for a few minutes.

That first bite is amazing!

I think if I had to choose, I would say the peanut butter cup cookies are my favorite!

But then again, why choose when you can have them all!!

Chocolate and mint go so good together!! Just like a Thin Mint cookie, but these are actually pretty good for you!

If you eat all three cookies, you are getting 20 grams of protein from the bar!

That gives me the perfect excuse to eat them all! I need my protein :)

If you did just want one, you could have this tasty little treat for only 98 calories. 

If you can stop after just one, you have a LOT of will power!!

Macros for 3 Peanut Butter Cookies are...

295 calories 13F 42C 23P

For 3 Chocolate Mint Cookies...

245 calories 11F 32C 21P

And for 3 super tasty Peanut Butter Blossom Cookies...

277 calories 14F 29C 21P

If you need to order some Quest Bars, go here and stock up!!

What flavor combinations will you come up with?!

Quest Cookies

• Quest Bar - any flavor
• Chocolate candy of your choosing

1. Place bar on microwave safe plate and warm for 8-10 seconds
2. Break bar into 3 pieces, roll into ball, and flatten a bit
3. Bake at 350 for 10 minutes
4. Place chocolate into the middle of the cookie as soon as they come out of the oven
5. Let cool a few minutes and enjoy!