Healthy Oatmeal Cookies

Before I share this awesome recipe, I want to share my code to save on any Lenny & Larry’s purchase! When I don’t have time to bake I love Lenny & Larry’s cookies, especially for travel & hiking because they contain so much fiber & protein. Its like a dessert/meal – amazing.

Use this link: https://www.lennylarry.com/a/86972 & code BA86972 for 20% off your order!

Remember to follow my blog & instagram @thekellydiet to not miss any recipes!

So I went to Denver, my favorite city, this past weekend to visit my sister. Sun & mountains, what more do you need?

My sister is a coffee junkie & loves my baking. So I brought her a bag of my favorite local Milwaukee coffee, Colectivo, & made her some of my current favorite cookies.

She impressively downed them the first night, so the next day we went to the store to buy the ingredients to make more of them.

I have made these cookies a few different ways but I will share my basic recipe with a few alternative ingredients in there as well.

These cookies are:

• Soft & chewy
• Fiber & protein packeddd
• Re-fined sugar-free
• Low fat
• Healthy
• Delicious
• Addicting

• Servings: 6 medium size or 3 large cookies
• Time: 25 mins
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 1 c rolled or old-fashioned oats
• 3/4 c garbanzo bean OR whole wheat flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp cinnamon

Wet Ingredients:

• 1/2 c unsweetened apple sauce
• 1 T egg replacer (mixed with 3 T water) OR 1 flax egg
• 1 tsp vanilla extract
• 1/2 c raw local honey or agave

Fold ins:

• 1/4 c cranberries or raisins
• 1/4 c non-dairy choc chips (or any other fold ins of choice ie, nuts, dried fruit, berries, etc).

Directions

1. Preheat the oven to 325F.
2. Prepare a baking sheet with parchment paper or a silpat. OR spray 3 small cake/tart tins with non-stick cooking spray – for a thick individual large cookie.
3. In a large bowl whisk all dry ingredients.
4. In a medium size bowl whisk all wet ingredients.
5. Mix wet into dry until combined.
6. Fold in craisins & choc chips.
7. Shape into circles on your baking sheet. OR Distribute batter among your 3 small cake tins & press down.
8. Bake at 325F for 14 minutes.
9. Allow to cool before removing. Enjoy!

How do you like your cookies? Thin or thick like a cookie bar?!

 

Fudge Protein Pudding

So. If you have never heard of 22 Days Nutrition, I am glad that I can bring this awesome brand to your attention.

Their products are not only delicious but…

• USDA Organic
• 100% Plant-based
• Vegan
• Soy-Free
• Gluten-Free
• Made from clean & simple ingredients
• They also have a meal delivery service

I was sent a package with 4 boxes of their bars & a large container of their chocolate protein powder. The giveaway will be something similar to this. Click this link to my Instagram page to enter to win! ENTER THE FREE GIVEAWAY!!!

And so with this package I came up with this awesome recipe that I am excited to share with you & hope you try.

This Fudge Protein Pudding is…

• Thick & creamy
• Chocolatey
• Healthy
• Low calorie
• Low fat
• High fiber & protein
• Vitamin packed
• Delicious 
• Easy to make

• Servings: 2
• Time: 5 mins + chill time
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

*22 Days Nutrition Products are available at Target

Pudding:

• 1 c pumpkin puree
• 1 scoop 22 Days nutrition chocolate protein powder
• 2 T unsweetened cocoa powder
• 1/4 c unsweetened plant based milk
• 2 T pure maple syrup

Toppings:

• Chia Pudding
• Almond Butter
• 22 Days Nutrition, Peanut Butter Chocolate Chip Protein Bar

Directions

1. Add all of the Pudding ingredients to a food processor or blender.
2. Blend until combined & smooth.
3. For best flavor cover & allow pudding to chill in the refrigerator for at least 2 hours.
4. When ready to eat, add it to a bowl & assemble! – 1) Scoop some chia pudding into the bowl. 2) Chop up one protein bar & place on top. 3) Drizzle on some almond or sunflower seed butter 🙂 YUMMMM!

What would you top your pudding with?

Chai Pronuts

This weekend I went to Pictured Rocks in the Upper Peninsula of Michigan. It was absolutely stunning & I highly recommend visiting.

As I knew I would be camping & hiking, I wanted to make some bars & other protein baked goods for the trip. I had received 5 products from Bob’s Red Mill that I had never used before & was eager to try some of them out. I used 3 of those new products & an old staple, Garbanzo Bean Flour of their brand.

• Egg Replacer: Being an egg-free baker I was excited to see how their egg replacer would work. It is similar to making a flax egg, but I like the end result better. I found the egg replacer to be less watery & more thick than a flax egg, enabling it a better binder.
• Date Sugar: I love replacing sugar with dates but the process of boiling the date & chopping it up can be quite a bit of work. It also still usually ends up chunky & not distributed well. I love this date sugar because it is the same texture as sugar so mixes better, is healthy & tastes great! They make their date sugar out of just 2 ingredients, dates & oat flour.
• Chai Protein Powder: I really liked baking with this protein powder. I have made chai bread before where I had to cook chai tea & infuse it into the bread. Baking with this chai powder was much easier & still yielded the same great taste.

So let me share my Chai Pronut recipe with you!

• Servings: 4
• Time: 25 mins
• Print

Credit: thekellydiet.blog

Ingredients

Dry Ingredients:

• 3/4 c garbanzo bean flour
• 1/4 c chai protein powder
• 1 tsp baking powder
• 2 T date sugar

Wet Ingredients:

• 1 T egg replacer + 3 T water
• 1/4 c unsweetened nondairy milk
• 1/2 c unsweetened apple sauce

Directions

1. Preheat the oven to 350F.
2. Spray 4 donut tins with non-stick cooking spray.
3. Add all dry ingredients to a large bowl & whisk.
4. In a medium sized bowl mix the 1 T egg replacer with 3 T water.
5. Add in the nondairy milk & apple sauce to the medium size bowl & whisk.
6. Pour the wet ingredients into dry & whisk until well combined.
7. Distribute batter among the 4 tins.
8. Bake at 350F for 13-15 minutes.
9. Allow to cool before removing. I topped mine with plain yogurt, butterfly tea & bee pollen. Enjoy!

And don’t forget your veggie burgers next time you camp 🙂