Cake Batter Cookies

I recently got to try some super fun protein from Protein Milkshake Bar.  I got the cupcake batter flavor and immediately knew what I wanted to make!

Cake Batter Cookies!!

Super simple as always...

You will need cake flavored protein, canned white beans, egg substitute, unsweetened applesauce, unsweetened vanilla almond milk, vanilla, baking powder, and sweetener of choice.  

*You can use chickpeas, garbanzo, navy, great northern, or butter beans*

A lot of different brands have cake flavored protein so feel free to experiment.  

Protein Milkshake Bar whey baked really well and tasted great!

Drain and rinse your beans first.  Then puree the beans, egg, milk, applesauce, and vanilla.  

Stir in remaining ingredients.  

The batter will be very wet so I highly suggest using a baking mat or parchment paper.  

Drop the batter onto your cookie sheet.  I got 10 little cookies.  

Don't forget the sprinkles!!!

Remember...sprinkles don't have calories :) At least not calories worth counting!!

Preheat the oven to 350 and bake for 10-15 minutes.  

All ovens and protein powders bake differently so keep a close eye on them! You don't want to over bake or they will get dry.  

Just take a minute to admire that cookie stack!

Something about sprinkles...they always make baked goods look extra yummy!

These cookies are so soft! The beans give them a great texture!

They are also super healthy! No sugar (remember, sprinkles don't count), no flour, and gluten free.  Packed with protein and fiber! 

As always, I consider all 10 cookies to be one serving!! 

#cookiesforbreakfast 

The entire batch is only 233 calories! 

That is only about 23 calories per cookie!!

But for real... no body eats just one cookie...

Still skeptical about baking with beans?!

I promise you cannot taste them!! Test em out on your kids, your husband, and your friends! They will not be able to guess the ingredients!! 

One more glorious shot!

Enjoy!!

Cake Batter Cookies

• 1 scoop cake batter whey (30g)
• 1/2 cup canned white beans (130g)
• 1/8 cup unsweetened applesauce (28g)
• 1 T egg substitute (15g)
• 1 T unsweetened vanilla almond milk (15ml)
• 1 t vanilla
• 1/2 t baking powder
• sweetener to taste (4 packs)
• sprinkles (not optional!)

1. Drain and rinse beans
2. Puree beans, applesauce, egg, milk, and vanilla
3. Stir in remaining ingredients (can mix in sprinkles or put on top)
4. Use baking mat or parchment paper
5. Drop batter onto cookie sheet
6. Bake at 350 for 10-15 minutes (careful not to over bake - will get dry)
7. Enjoy!

Makes 10 cookies

For entire batch - 233 calories

1F 24C 30P

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?

Pumpkin Oat Cookies

This may come as a huge shock to some, but I am going to bake something and NOT add protein powder! Yes, I do actually make some tasty treats without using protein.  Of course, you could add it if you wanted, but I have had some requests lately for some protein free recipes.  Here are my super simple and super tasty Pumpkin Oat Cookies!

I love these because they are so quick and easy to make! 

All you need is oats (I prefer quick), canned pumpkin, baking powder, cinnamon, vanilla, and sweetener of choice. I have also made these and added things like chocolate chips, a bit of peanut butter, raisins, or some nuts.  I kept this batch super simple.

One bowl, one spoon, and all the ingredients!

Mix it up good!

I make 12 cookies out of this recipe.  Take about 2 tablespoons of dough and roll into a ball.

You can make them bigger or smaller if you like, but I think this size is perfect.

 Flatten them down a bit.  You can place them pretty close together on the baking sheet because they won't really rise or spread.

Bake them at 350 for 15-18 minutes.  

 And done! Now these cookies will stay very soft.  If you want a crunchier cookie, I suggest adding a fat source like peanut butter, oil or butter.  

I aboslutely love soft cookies though, so these are perfect for me.

And yes, I consider this whole tower of cookies to be one serving :) Only 240 calories for a dozen cookies!!

I love having these for breakfast! Great for on the go and they freeze well.  

What's better than a plate of pumpkin cookies for breakfast?! 

Nothing, nothing is the answer! 

Pumpkin Oat Cookies

• 1/2 cup quick oats (40g)
• 1 cup canned pumpkin (240g)
• 1/2 t vanilla
• 2 t cinnamon
• 1/2 t baking powder
• sweetener to taste

1. Mix all ingredients in a bowl.

2. Roll into balls and flatten a bit.

3. Bake at 350 for 15-18 minutes.

Makes 12 cookies - 240 calories for entire batch

3g Fat

49g Carb

9g Protein