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!)
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!
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!
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!)
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.
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.
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!!
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
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: