I handed out these cookies at my gym and everyone RAVED about them… I even “purposely” forgot to mention that they were vegan and secretly healthy too! Who knew a vegan cookie could taste better than a “regular” cookie?
These cookies are great to make if you have certain dietary restrictions as a simple ingredient swap can easily fit your needs! Follow the recipe below if you prefer gluten free, dairy free, and low sugar cookies!
Don’t care if it’s gluten or dairy free? Feel free to swap the gluten free flour for all purpose flour and the vegan butter/sweetener for regular butter and sugar. Whichever way you choose to make these cookies, they will be an instant hit!
Below is a list of the “special” ingredients I used:
Bob’s Red Mill Gluten Free Flour (can sub with all purpose flour)
Earth Balance Vegan Buttery Sticks (can sub with regular butter)
Swerve Sweeteners (can sub with granulated and brown sugar)
Yep It’s Vegan Vanilla Ice Cream Protein Powder (can sub with protein of choice, or flour)
Enjoy Life Foods Dark Chocolate (can sub with any type of chocolate)
Ice cream sundae cupcakes?! YES!!
What I love about these cupcakes is it is a perfect way to improve your cupcake game if you don’t necessarily have the cupcake decorating skills of someone on Cupcake Wars! Simply pipe on some frosting, drizzle with chocolate and add toppings!
The cupcake itself is a simple, vanilla cupcake healthified with added protein, whole wheat flour, applesauce, and swerve granulated sweetener. The buttercream frosting is lightened up using fat free cream cheese, swerve confectioner’s sweetener and protein powder! I always use Syntrax matrix protein for baking because it combines whey protein with casein protein and egg albumin to keep baked goods becoming too dense or hard like most whey proteins do.
Each cupcake packs 6 grams of protein with less than 3 grams sugar.
It’s not even June yet and the temperature is already creeping towards the upper 80s and 90s. I finally got around to doing some laundry over the holiday weekend and found myself folding sweatshirts, sweatpants, and long sleeved shirts – thanks Kansas for completely skipping over Spring.
But the good news is, any dessert with fruit is a refreshing treat to a hot spring/summer day! This lemon blueberry bread is gluten free with no added sugar, making it a delectable yet guilt-free delight!
Several things about this cake:
It’s sugar free. (Yep, thanks to Swerve!!)
It’s gluten free (thanks to Bob’s Red Mill)
This frosting is the best.
It’s packed with sprinkles because decorating cakes is hard. (Sprinkles are not sugar free… but sprinkle calories don’t count, right?)
Dark Chocolate > Milk chocolate. Always and forever.
What can be better than S’mores?
Adding peanut butter and making them into brownies, of course!
Made vegan and gluten free, it is impossible to say no to one of these decadent and delicious brownies.
Adulting sucks. Need to get away?? Bake these cookies mixed with fruity pebbles for the ultimate childhood flashback! Curl up on your couch with a plate of these cookies and put in The Lion King. Sit back and relax – for 1 hour and 29 minutes, you can take yourself back to the 90s and forget about 2018 problems. AND, you can even eat the entire plate of cookies without having to share with your brother or sister! (okay, maybe you shouldn’t eat the whole plate but at least you know you the option is there!)
Combining so many wonderful things into the most perfect blondie: white chocolate, caramel filling, and a brown sugar protein crumble topping! Gluten free, reduced sugar, and added protein to make these mouthwatering blondies a guilt free treat!