Remember when PETA tweeted that Oreos are vegan, like a month ago? Well, in theory, yes they are vegan since the filling is canola oil based..BUT since they may come in contact with other milk based products during production – Oreos may possibly have trace amounts of milk and cannot be vegan certified. #NowYouKnow. 
 
The good news is that if you only have a slight intolerance to dairy products you will probably be fine. If you’re severely allergic then I suggest you stay away! If you want to make these brownies completely dairy free and vegan friendly, simply omit the oreos and you will still have a delicious “Brookie”!
 
So, what is a Slutty brownie? A slutty brownie is a sinful concoction of cookie, Oreo and brownie – in that order.
 
These slutty brownies have been lightened up with the addition of swerve sweetener (a natural, zero calorie sugar substitute) and made vegan with the use of flax eggs and vegan protein. Looking for a gluten free variation? Simply omit the Oreos or substitute with a gluten free knock-off. 

 
 
 
Almost Vegan Slutty Brownies
Serves 16
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Cookie Ingredients
  1. 100g gluten free flour
  2. 30g vegan protein
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 48g brown sugar
  6. 48g Swerve granulated sweetener
  7. 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
  8. 1/2 cup (112g) vegan buttery sticks, softened
  9. 1 tsp vanilla
  10. 2 tbsp Enjoy Life foods chocolate chunks
  11. 9 oreos
Brownie Ingredients
  1. 6og gluten free flour
  2. 15g vegan protein
  3. 1/4 tsp salt
  4. 1/2 tsp baking soda
  5. 1/4 cup (20g) unsweetened cocoa powder
  6. 48g brown sugar
  7. 48g swerve granulated sweetener
  8. 1/2 cup (112g) vegan buttery sticks, softened
  9. 2 oz Enjoy Life foods dark chocolate, melted
  10. 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
Instructions
  1. Preheat oven to 350 degrees.
  2. For the cookie layer, combine vegan butter and sugars in mixing bowl and blend until smooth. Add in flax egg and vanilla. Combine all dry ingredients before mixing with wet ingredients. Gently stir in 2 tbsp chocolate chunks.
  3. Line 8x8 pan with parchment paper. Spread cookie dough evenly onto bottom of pan. Evenly place 9 oreos on top of cookie dough.
  4. For the brownies, combine butter, melted dark chocolate, and sugars in mixing bowl and blend until smooth. Combine all dry ingredients before mixing with wet ingredients. Evenly spread brownie batter on top of oreo layer.
  5. Place in oven or bake for 20-25 minutes, until center no longer jiggles.
  6. Cool before cutting into 16 bars.
Macros per bar
  1. 240 calories
  2. 23g carbs
  3. 16g fat
  4. 3.7g protein
WITHOUT Oreos
  1. 210 calories
  2. 19g carbs
  3. 14.6 g fat
  4. 3.5g protein
Be Fit Creations http://befitcreations.com/
 

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!)

Fruity Pebble Cookies
Serves 18
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 120g gluten free flour
  2. 1 scoop syntrax vanilla protein
  3. 1 tsp baking soda
  4. 1/4 tsp salt
  5. 48g truvia brown sugar blend
  6. 1 egg
  7. 112g coconut oil or butter, melted
  8. 1 tsp vanilla
  9. 1.5 cup fruity pebbles
  10. 2 tbsp white chocolate
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine coconut oil, sugars, egg and vanilla in medium sized bowl. Stir dry ingredients together before mixing with wet ingredients. Gently stir in fruity pebbles and place bowl in fridge for 30 minutes, until dough is firm.
  3. Scoop dough into small spoonfuls and place on baking sheet lined with parchment paper or a silicone mat.
  4. Bake for 8-10 minutes, until edges are golden.
  5. Cool for one minute before transferring to wire rack to cool completely.
  6. Melt 2 tbsp white chocolate in small dish then transfer to ziplock bag. Cut off the tip and drizzle with melted white chocolate.
Macros per cookie
  1. 111 calories
  2. 9g carbs
  3. 7g fat
  4. 3g protein
Be Fit Creations http://befitcreations.com/

 

 

 

The boyfriend and I officially moved into our apartment last Saturday and it is finally starting to look somewhat more organized! Our kitchen is “slightly” smaller than what I’m used but luckily Ikea sells shelves to fill my endless supply of baking necessities. Now if only I could convince Shawn to do all the dishes… life wouldn’t be so bad 🙂

The first creation I made in our new apartment was a great way to help the kitchen feel more “like home”. While small, any kitchen provides an opportunity to create delicious and mouthwatering desserts!

These cookies and cream cups are gluten free, enhanced with protein, and are perfect for a sweet and satisfying post workout treat. I took these to the S2 Factionista team workout at All in Sports and they were loved by all!

 

Salted Caramel Stuffed Cookies and Cream Cookie cups
Serves 24
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Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Prep Time
15 min
Cook Time
12 min
Total Time
27 min
Ingredients
  1. 275g gluten free flour
  2. 1.5 scoop Syntrax double stuffed cookie protein
  3. 2 tsp baking soda
  4. 1/2 tsp salt
  5. 100g brown sugar
  6. 100g swerve granulated sweetener
  7. 2 eggs
  8. 224g coconut oil or butter, melted
  9. 2 tsp vanilla
  10. 4 gluten free chocolate sandwich cookies (regular oreos are also fine)
Sugar Free Caramel Filling
  1. 1/2 cup sugar free caramel sauce
  2. 1 scoop syntrax vanilla matrix protein
  3. 1/2 tsp salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients together in large bowl. Next, stir in remaining wet ingredients. Crush sandwich cookies and gently stir into dough. Place bowl in fridge until dough is firm.
  3. Meanwhile, line 2 muffins pans with 24 paper or silicone liners.
  4. Mix together caramel filling and set aside.
  5. Remove dough from ridge and place about 1 tbsp dough in each muffin cup, pressing down firmly. Spoon caramel filling over dough then top with remaining cookie dough for each cup.
  6. Place muffin tins in oven for 10-12 minutes and bake until edges are golden.
Makes 24 cookie cups. Macros per cup
  1. 176 calories
  2. 18g carbs
  3. 10g fat
  4. 4g protein
Be Fit Creations http://befitcreations.com/

Ever notice that magical recipe on the back of a can of sweetened condensed milk? Those magical bars that somehow always end up at potluck dinners and PTA meetings? Magic Bars, AKA seven layer bars AKA “Hello Dolly” bars are one of the world’s easiest dessert recipes out there as you simply dump all the ingredients into a pan and let the sweetened condensed milk do its caramelized magic. 

The recipe calls for graham crackers, butter, chocolate, coconut, and nuts – all caramelized with this gooey layer of sweetened condensed milk. As delicious as they are, they can easily pack on the calories with these rich ingredients. 

For this healthy variation I have replaced the butter with half coconut oil and half flaxseed, swapped the condensed milk for lite coconut milk and sugar free caramel, added protein, and significantly reduced the amount of unnecessary toppings while still keeping your taste buds happy!! These can also be made gluten and dairy free!

Healthy Caramel Magic Bars
Serves 16
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Crust Ingredients
  1. 1 scoop Syntrax vanilla matrix protein
  2. 120g crushed graham crackers (can use gluten free or regular)
  3. 1/4 cup melted coconut oil
  4. 4 tbsp ground flaxseed + 6 tbsp unsweetened almond milk
Toppings
  1. 6 tbsp shredded coconut
  2. 32g walnuts or nuts of choice
  3. 3 tbsp Enjoy Life Foods dark chocolate chips
  4. 3 tbsp peanut butter or white chocolate chips (omit for dairy free version)
  5. 3 oz lite coconut milk
  6. 4 oz sugar free caramel
  7. 1 scoop Syntrax vanilla matrix protein
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together ground flaxseed + almond milk and set aside for 5 minutes.
  3. In a food processor, combine graham crackers, protein, melted coconut oil and flaxseed mixture and blend until smooth.
  4. Spread mixture into greased 8x8 pan.
  5. Evenly sprinkle half of toppings on top of crust mixture.
  6. Mix together sugar free caramel, coconut milk and protein powder then evenly pour on top of toppings. Spread with remaining toppings.
  7. Bake for 15-20 minutes, until golden brown.
  8. Once cool, cut into 16 squares. Store in fridge for up to one week or freezer for longer.
Notes
  1. *Omit peanut butter chips and use vegan protein for dairy free version.
Be Fit Creations http://befitcreations.com/

It wasn’t until I made this recipe that I have ever baked with shredded coconut. As a child, any dessert that contained coconut was the equivalent to finding raisins inside of cookies, and not chocolate chips. Instantly tarnished. I have despised coconut ever since until one day (probably within the last three years), when I actually tried a Samoa cookie for this first time and it was love at first bite. Caramel plus chocolate plus coconut? You can’t go wrong!

These samoa cookies are gluten free, low sugar, and taste way better than the ones from the box (not that I’m biased or anything). If you are looking for a healthier alternative to your favorite girl scout cookie, you have come to the right place!

To make the cookies, I found two different sized lids in my kitchen to create the donut shape that Samoa cookies are known for.

After the cookies cool, toast the coconut on a baking sheet until golden brown. It is very important to keep a close eye on the coconut as it is very easy for the coconut to burn!

Mix together caramel, protein powder, and cornstarch to thicken, if needed. Spread a light layer of the caramel sauce on top of each cookie.

Mix remaining caramel with toasted coconut and spread on top of each cookie. Place cookies in freezer to harden while you make the chocolate.

 

 

Melt chocolate and coconut oil in double boiler or microwave. Dip the bottom of each cookie into chocolate. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.

Return cookies to freezer until chocolate has hardened. Store in fridge for up to one week, or freezer for several months. (These taste great frozen!)

Healthy Samoa Cookies
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Cookie Ingredients
  1. 1/2 cup coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup + 2 tbsp gluten free flour
  4. 1/2 scoop syntrax matrix protein
  5. 1/8 tsp baking powder
  6. 1/4 tsp salt
  7. 1 tbsp milk
Caramel topping
  1. 120g shredded coconut
  2. 120g sugar free caramel sauce
  3. 1 scoop syntrax matrix protein
  4. 1-2 tbsp cornstarch to thicken, if needed
Chocolate topping
  1. 1 cup dark chocolate
  2. 1 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface, about 1/4 inch thick and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! Use a smaller circle to cut out center of cookie.
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, place coconut on baking sheet and bake at 350 for 5-10 minutes, until lightly toasted.
  7. Mix together caramel, protein and cornstarch if needed. Spread each cookie with a thin layer of caramel.
  8. Mix together remaining caramel with toasted coconut.
  9. Using a spoon, spread coconut caramel mixture on top of each cookie.
  10. Place cookies in freezer to harden while you make the chocolate.
  11. In a double boiler or microwave, melt together chocolate and coconut oil.
  12. Dip the bottom of each cookie into melted chocolate and place on wire rack.
  13. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.
  14. Return cookies to freezer until chocolate has hardened.
  15. Store in fridge for up to one week, or freezer for several months.
Makes 28 cookies. Macros per cookie
  1. 147 calories
  2. 9.7g Fat
  3. 15.6g Carbs
  4. 2g Protein
Be Fit Creations http://befitcreations.com/

 

 

 

 

Truth be told.. If you were to ask me to name all of the different types of girl scout cookies a few weeks ago, I would be lucky if I could have named four. I was always a picky eater growing up (still am today) and wouldn’t even think twice about eating a cookie without chocolate.

It wasn’t until a few years ago that I started to LOVE peanut butter (must be a gym rat thing?? Anyone else??). I became so obsessed with trying new flavors of peanut butter that I followed all the trendy brands on social media and even went to multiple supplement stores and websites to try new kinds. Now that I share a deep love for peanut butter and nut butters of all kind, I can say that these cookies are a MUST for any peanut butter aficionado out there like me. 

Soft and chewy peanut butter cookies with a creamy peanut butter filling. Not to mention these are gluten free, low sugar, and have 5g protein per cookie!! I can guarantee that these will be a recipe you will want to make again and again.

Gluten Free Do-Si-Dos
Serves 28
Gluten free, low sugar, high protein "Do-Si-Dos"!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Cookie Ingredients
  1. 6 tbsp (60g) gluten free flour
  2. 1/2 cup (40g) gluten free rolled oats
  3. 1/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 scoop Syntrax peanut butter cookie matrix protein
  7. 2 tbsp (12g) PB fit
  8. 1/2 cup (112g) melted coconut oil
  9. 1/4 cup (64g) peanut butter
  10. 1 egg
  11. 1/4 cup (48g) granulated swerve sweetener
  12. 1/4 cup (48g) brown sugar
Peanut Butter Filling Ingredients
  1. 1/4 cup (64g) peanut butter
  2. 5 tbsp (60g) PB fit
  3. 1/2 scoop Syntrax peanut butter cookie matrix protein
  4. 2 tbsp (18g) confectioner’s swerve sweetener
  5. 1/2 cup unsweetened almond milk
Directions
  1. Combine all dry ingredients together in large bowl. Mix together melted coconut oil, peanut butter, egg and sugar in separate bowl then combine with dry ingredients.
  2. Using a small cookie scoop, scoop dough onto baking sheet lined with parchment paper or silicone baking mat. Cookies should be about 1/2 tbsp big.
  3. Place baking sheet in freezer for about 5 minutes, until dough is firm. This will help prevent cookies from spreading while they bake.
  4. Bake cookies for 8-10 minutes.
  5. Allow cookies to cool for 1-2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, mix together all filling ingredients in small bowl.
  7. Placing peanut butter filling in ziploc bag and cut the tip off.
  8. Spread filling onto half of the cookies, and top with remaining cookies.
  9. Store in fridge for up to one week.
Notes
  1. Makes 14 sandwich cookies
Macros per Cookie
  1. 108 calories
  2. 6.5g fat
  3. 8g carbs
  4. 5.4g protein
Be Fit Creations http://befitcreations.com/

 

Second cookie of the girl scout cookie series and my personal favorite.. Peanut Butter Patties AKA Tagalongs! ( Click here to see the recipe for Thin Mints)

A sweet shortbread style cookie topping with a rich peanut butter filling and covered in chocolate… what’s not to love?? This healthier version is made using gluten free flour, coconut oil, swerve sweetener, protein powder and PB fit for a tasty and guilt free treat. Now you can enjoy girl scout cookies year round!!

 

To make the cookies, first you will start by melting the coconut oil, then mix with all dry ingredients until you form a dough.

Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! I used the lid of a seasoning container and this was the perfect size for me. 

After cutting the dough into circles, place on baking sheet and spread evenly. I prefer to use a silicone baking mat as this ensures the cookies will bake evenly. After this step, it is very important that you now place the sheet in the freezer for about 5 minutes.

This will prevent the cookies from spreading as they bake (who wants flat, paper thin cookies??). 

Once cookies are  frozen, Place sheet in oven at 350 for 8-10 minutes. 

Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.

 

Meanwhile, mix together all peanut butter filling ingredients together in small bowl. Form into small, 1/2 inch balls and place on top of shortbread cookies.

Melt chocolate and coconut oil in double boiler or microwave. Using spoon. spread chocolate on top of each cookie.

Once all cookies have been covered, place in fridge to harden completely. Store in fridge for up to one week. 

Gluten Free Peanut Butter Patties
Serves 25
Guilt free peanut butter patties to enjoy year round!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Shortbread Ingredients
  1. 1/2 cup (112g) coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup (120g) gluten free flour
  4. 1/2 scoop syntrax vanilla matrix protein
  5. 1/4 tsp salt
  6. 1/4 tsp baking powder
Peanut Butter Filling Ingredients
  1. 1/2 cup (128g) peanut butter
  2. 4 tbsp (48g) PB Fit
  3. 1 scoop syntrax vanilla matrix protein
  4. 6 tbsp unsweetened almond milk
Chocolate Coating Ingredients
  1. 1/2 cup chocolate chips
  2. 1/2 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids!
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, mix together all peanut butter filling ingredients together in small bowl. Form into small, 1/2 inch balls and place on top of shortbread cookies. Flatten slightly.
  7. In a double boiler or microwave, melt together chocolate and coconut oil.
  8. Using a spoon, spread chocolate on top of each cookie. Once all cookies have been covered, place in fridge to harden chocolate completely.
  9. Store in fridge for up to one week.
Notes
  1. Makes 25 cookies.
Macros per cookie
  1. 112 calories
  2. 6.8g fat
  3. 11.2g carbs
  4. 3.4g protein
Be Fit Creations http://befitcreations.com/

 

Want to know a secret?

If you dip anything it chocolate, it instantly becomes fancier and more delicious. You will instantly impress your friends by taking this simple protein cookie recipe up a notch by adding pretzels, melted chocolate, and toppings of your choice. Butterfinger crumbs were my go-to choice, but you could also use crushed peanuts, sprinkles, or other fun baking bits! These cookies are great for the texture lover  – providing a soft and chewy cookie with an added snap and crunch!

So, if you’re ready to become your town’s favorite cookie maker (unless you live in the same town as me – in which case you have no chance), scroll below to see the full recipe!!

 

Chocolate Dipped Peanut Butter Pretzel Cookies
Serves 24
Chocolate Peanut Butter Protein Cookies taken to the next level!!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2 cups peanut butter
  2. 2 eggs
  3. 1 scoop Syntrax chocolate matrix protein
  4. 1/4 cup unsweetened cocoa powder
  5. 3 tbsp (36g) swerve sweetener
  6. 3 tbsp (36g) brown sugar
  7. 2 tsp baking soda
  8. 1 tsp vanilla
Topping
  1. 24 pretzels
  2. 14 tbsp semisweet or dark chocolate
  3. 1 tbsp coconut oil
Optional
  1. butterfingers crumbs, sprinkles or other desired topping
Instructions
  1. Preheat oven to 350 degrees.
  2. To make the cookies, simply mix all ingredients together in a bowl. Form into balls and place on greased baking sheet. Place one pretzel on the center of each cookie and press down slightly.
  3. Bake cookies for 8-10 minutes.
  4. Allow cookies to cool on sheet for 5 minutes before transferring to wire rack to cool completely.
  5. For the chocolate topping, melt together chocolate and coconut oil in microwave or over stovetop in double boiler.
  6. Dip each cookie in chocolate, or use spoon to cover half of the cookie with chocolate.
  7. Sprinkle with topping of choice, and place on baking sheet lined with wax paper.
  8. Place in fridge to allow chocolate to cool before eating.
  9. Store in airtight container for 3-5 days.
Notes
  1. Use code "syntraxcarissa" for 40% off protein at syntax.com
  2. Makes 24 cookies.
Macros per cookie
  1. 198 calories
  2. 14.2g fat
  3. 14.2g carbs
  4. 7.1g protein
Be Fit Creations http://befitcreations.com/

If you aren’t familiar with Carmelitas, you are missing out on one of the best cookies ever created. Carmelitas are a type of oatmeal cookie bar with a rich and gooey caramel filling and loads of chocolate chips. These are the type of cookies that won’t last more than 24 hours. As delicious as they are, they also contain a whopping 17g sugar per bar with no nutritional value.

Fortunately, I have made a healthier version of these infamous cookies with less than 3g of sugar per serving and added protein! Now you can experience this delightful cookie bar without the sugar crash!

No mixer required, and prep time is almost non-existent. So easy you don’t even have to form the dough into balls. #BarCookiesForTheWin. The hardest part will be trying not to eat the entire pan in one sitting!

Ingredients you will need:

Whole Wheat Pastry Flour (does not have to be pastry, but this is what I had on hand)

Whole Grain Oats

Syntrax Vanilla Matrix Protein

baking powder and salt

Truvia brown sugar blend

egg

coconut oil (use refined if you don’t like the taste of coconut)

sugar free chocolate chips (regular is fine too)

sugar free caramel sauce (I bought a giant bottle of Torani sugar free caramel sauce from webstaurant.com but you can also find Smucker’s sugar free caramel at your grocery store!)

 

The directions for these bars are very simple. Mix everything in a bowl, dump some caramel and chocolate chips on top, and bake some more! Scroll down to see the full recipe!

 

Macros per Bar:
165 calories
8.9g fat
21.5g carbs
2.7g sugar
4.3g protein

 

Healthy Carmelita's
Serves 16
Healthy, low sugar Carmelita's with added protein!
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Prep Time
5 min
Cook Time
16 min
Total Time
21 min
Prep Time
5 min
Cook Time
16 min
Total Time
21 min
Ingredients
  1. 170 grams whole wheat pastry flour
  2. 1 scoop Syntrax Vanilla Matrix Protein
  3. 1 cup (80 grams) whole grain oats
  4. 1/2 tsp baking powder
  5. 1/4 tsp salt
  6. 3/4 cup Truvia brown sugar blend
  7. 1 egg
  8. 1/2 cup coconut oil, melted
  9. 2 tsp vanilla
  10. 1/4 cup sugar free chocolate chips
  11. 1/4 cup sugar free caramel sauce
  12. 1/3 scoop Syntrax Matrix Protein
Instructions
  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients and set aside.
  3. In a large bowl, combine sugar, egg, vanilla and coconut oil. Stir in dry ingredients until combined.
  4. Spread half of dough into bottom of greased 8x8 pan. Bake for 8 minutes and remove from oven.
  5. Next, mix together sugar free caramel and 1/3 scoop protein. Spread evenly on top of cookie mixture. Sprinkle with chocolate chips, then top with remaining cookie dough mixture.
  6. Return to oven for 8-10 more minutes, until edges are golden brown.
  7. Remove from oven and let cool. Once cool, cut into 16 bars.
  8. Optional: Drizzle with additional caramel or chocolate sauce.
Notes
  1. All syntrax protein 40% with code "syntraxcarissa"
Macros per Bar
  1. 165 calories
  2. 8.9g fat
  3. 21.5g carbs
  4. 2.7g sugar
  5. 4.3g protein
Be Fit Creations http://befitcreations.com/

Hello friends!

For those of you who have been following my Instagram or Be Fit Creations (formerly Carissa’s Creations) FB page, you already know how much I love to create healthy and DELICIOUS recipes. Wanting to take it up a notch, I have decided to enter into the world of food blogging!

DISCLAIMER: I have no idea what I am doing!!! Like how the heck does this website/coding thing work? Yes, I suppose having a Bachelor’s Degree in Graphic Design means this should be a breeze for me. Sadly, web design was never my forte. (And let’s be honest, neither was Graphic Design).  And apparently I forgot how to use my Nikon camera too (iPhones just make it so easy, you know). So bear with me these first few posts while I figure out what the heck I’m doing. I do, however, promise to deliver mouthwatering delicious recipes!! (And that’s what matters, right?!)

So yesterday I created these No Bake Protein Turtle Cookies.  Some mornings I wake up and know exactly what new creation I want to make. This was not one of those days.

After searching through my pantry for about 30 minutes, I finally decided to make something that would use up some of the pecans we had sitting around. After browsing through Pinterest for another 15-20 minutes, I finally picked a theme: TURTLE! Everyone loves pecans, caramel and chocolate, right? So I grabbed some more ingredients and decided that I would make a Turtle Cookie; a No Bake Turtle Protein Cookie to be exact. These are super easy and really only take about 15 minutes to actually make. So let’s get started!

First you will mix together the peanut butter, cocoa powder, Syntrax protein, honey and oat flour in a medium sized bowl. That’s right, just dump all the ingredients in a bowl and get to mixing!

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Mix until you get a blob of dough that looks like this:

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If the dough feels too sticky, you can place it in the fridge for 20 minutes to chill. Once the dough feels firm, form into 14 bite sized balls. Roll in pecan mixture then place on parchment lined sheet. Press balls down slightly with bottom a flat glass.

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Using your thumb or spoon, create an indentation in the middle of cookies. Mix together sugar free caramel and 1/2 scoop protein. Fill each cookie with caramel mixture. 

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Place sheet in freezer. Meanwhile, melt chocolate and coconut oil and place in ziplock bag. Cut off the tip to use as piping bag. Remove cookies from freezer and drizzle with chocolate mixture. Keep in fridge for up to one week.

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Makes 16 cookies. Macros per cookie: 159.8 calories | 11 carbs | 10 fat | 6.5 protein

 

No Bake Protein Turtle Cookies
Serves 16
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Base Ingredients
  1. 1 cup peanut butter
  2. 1 scoop Syntrax Supplements Matrix Protein
  3. 1/4 cup unsweetened cocoa powder
  4. 1/2 cup oats ground into flour
  5. 2 tbsp honey
  6. 3 tbsp crushed pecans
Topping
  1. 1/4 cup sugar free caramel
  2. 1/2 scoop Syntrax Supplements Matrix protein
  3. 2 tbsp dark or semisweet chocolate
  4. 1 tsp coconut oil
Instructions
  1. Mix all base ingredients together in medium bowl, minus the pecans. If dough is too soft, place in fridge for 20 minutes.
  2. Form dough into bite sized balls then roll in pecan mixture and place on parchment lined baking sheet.
  3. Press balls down slightly with bottom of a flat glass. Using your thumb or spoon, create an indentation in middle of cookies.
  4. Mix together sugar free caramel and 1/2 scoop protein.
  5. Fill each cookie with caramel mixture and place sheet in freezer.
  6. Meanwhile, melt chocolate and coconut oil then place in ziplock back. Cut off the tip to use as piping bag.
  7. Remove cookies from freezer and drizzle with chocolate mixture.
Notes
  1. Keep in fridge for up to one week.
  2. Makes 16 cookies.
  3. Macros per cookie: 159.8 calories | 11 carbs | 10 fat | 6.5 protein
  4. Use code "syntraxcarissa" for 40% off the protein I use at si03.com
Be Fit Creations http://befitcreations.com/

 

Be Fit Creations