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.
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.
What is better than cake?
A cake poked with holes, of course.
YES! Poke a cake with holes, add a delicious filling (or two), and now you have a moist and gooey cake infused with flavor in every bite.
Since the grocery stores are now bombarded with Valentine’s galore, I decided I was in the mood for something “red” and strawberries were instantly my go-to choice. I have always been intrigued by the idea of making a healthy poke cake, so I knew instantly that I would be making a strawberry poke cake. And how to make a strawberry poke cake even better?! Add some white chocolate of course!
A poke cake is fairly simple to make; only requiring a few extra steps once it has finished baking (aka poking, which is the fun part).
I made a simple low fat white cake using whole wheat pastry flour, protein powder, coconut oil, greek yogurt, almond milk and egg whites. To replace the sugar, I used Swerve’s granulated sweetener (bakes just like regular sugar). After the batter was mixed, I sprinkled in 1/4 cup white chocolate chips. Typically whole wheat flour can produce dry baked goods but by using greek yogurt and infusing this cake with not one but TWO delicious fillings, this cake is anything but dry! Bake in greased 9 inch springform pan for 20-25 minutes.
After removing the cake from the oven, immediately poke the cake with holes using the end of a wooden spoon. Poke as many holes as your heart desires!
Mix together white chocolate pudding filling and pour on top of warm cake. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes. Once cool, pour strawberry filling on top of pudding filling.
For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake. Garnish with strawberries, if desired.
Cut into 16 slices. Macros per slice: