Dessert

Bakery style, Almond Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

I just loveee these cookies. They are soft, fluffy, the perfect balance of sweetness, filling… & just delicious.

So, let’s get baking!

Bakery Style, Almond Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c whole wheat flour
  • 1/2 c almond flour
  • 1/2 c unsweetened coconut flakes
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/3 c melted coconut oil
  • 1/3 c apple sauce
  • 1/4 c drippy almond butter
  • 1/4 c raw local honey or pure maple syrup
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 13-15 minutes. Enjoy! 

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday! 

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Snack

Pumpkin Persimmon Cornbread

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like  all of these delicious treats:)

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Pumpkin + Persimmons + Cornbread…. would you have put that combination together? Probably not, but don’t let that scare you! This unique combination results in a bread that is flavorful & just the right amount of sweet.

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Pair this  bread with some homemade soup for a delicious warm meal 🙂

Pumpkin Persimmon Cornbread

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

Wet Ingredients:
  • 1 c canned light coconut milk
  • 1 c pumpkin puree
  • 1/4 c unsweetened applesauce
  • 1/4 c raw, local honey or pure maple syrup
  • 2 tsp apple cider vinegar (ACV)
Dry Ingredients:
  • 1 1/2 c cornmeal
  • 1 c wholewheat flour
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of pink Himalayan salt
  • 1 tsp baking soda
  • 1 tsp baking powder
Fold Ins:
  • 1/2 c diced persimmon

Directions

  1. Preheat the oven to 350F. Spray a 9×9 loaf pan or similar with non-stick cooking spray & set aside.
  2. Add your dry ingredients to a large mixing bowl. Whisk until combined.
  3. Add in your wet ingredients and whisk again.
  4. Fold in your diced persimmons.
  5. Pour batter into your pan & bake for 40 minutes or until the edges are golden brown and a knife inserted comes out clean. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love sharing your creations on Instagram, Pinterest & Facebook!See the source image

I hope everyone enjoyed the weekend!

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Dessert

Crispy Almond Butter Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Vegan Sweet Potato Hash:)

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Now for some protein cookies!

Enjoy these cookies as a healthy snack, protein add-in to a meal, or dessert!

Crispy Almond Butter Cookies

  • Servings: 2 big cookies
  • Difficulty: easy
  • Print

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Ingredients

Ingredients:
  • 1/2 c almond butter
  • 1/4 c almond flour
  • 3 T coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • 2 T raw honey or pure maple syrup
  • 1/2 c unsweetened apple sauce
Optional Toppings:
  • Butterscotch baking chips

Directions

  1. Preheat the oven to 350F. Spray 2 small tart tins with coconut oil spray & set aside.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend until combined.
  3. Distribute batter among tins & smooth.
  4. Sprinkle on desired toppings such as butterscotch baking chips.
  5. Bake for 23-25 minutes or until edges are slightly golden brown.
  6. Allow to cool before removing from tins. Enjoy!

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See ya later!

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Breakfast · Snack

Ginger Power Cookies

Don’t forget to follow my instagram, @thekellydiet, for more recipes not posted on the blog! Like this Power Bowl 🙂

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Ah I love ginger and it’s so good for you too!

Here are just a few health benefits of ginger:

  • Contains Gingerol, a Substance With Powerful Medicinal Properties
  • Can help reduce muscle pain.
  • Anti-inflammatory
  • May help prevent cancer.
  • Shown to be a mood booster!

So enjoy the health benefits of ginger while eating these healthy & delicious cookies!

Ginger Breakfast Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Ingredients

Dry Ingredients:
  • 1 1/2 c quick oats
  • 3 T coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 in ginger root or 1 T freshly grated ginger root* (if weaker blender or mixing)
  • 1/4 tsp ground cloves
  • 1/2 tsp baking powder

Image result for ginger root*Ginger roots keeps for 6 months stored in an airtight container in the freezer. It is easiest to grate when frozen as well. I recommend cutting the root into thumb size chunks before freezing for easiest use.

Wet Ingredients:
  • 1 tsp vanilla extract
  • 1 T organic blackstrap molasses
  • 2 ripe bananas
  • 1/2 c non-dairy milk

Directions

  1. Preheat the oven to 350F.
  2. Add all dry ingredients to a Vitamix or high speed blender & blend.
  3. Add the wet ingredients & blend until combined.
  4. Spoon an ice-cream scooper size amount of dough onto a baking pan lined with parchment paper or a silpat.
  5. Add desired toppings. I used butterscotch baking chips.
  6. Bake for 15 minutes.
  7. Let cool before eating. Store in an airtight container in the fridge for up to a week.

I hope everyone had a great long weekend!

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Dessert

Bakery style, Vegan Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

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Like this ‘Edible Protein PB Pancake Batter!’

These PB cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

Bakery Style, Vegan Peanut Butter Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted spelt flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 1 tsp baking soda
  • Pinch of pink himalayan salt
  • 1/4 c melted coconut oil
  • 1/4 c almond or peanut butter (heated in microave for 40 seconds)
  • 1/4 c raw local honey or pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to scoop batter onto a baking sheet lined with a silpat or parchment paper. Use a spoon to flatten
  7. Bake for 12 minutes. Enjoy! And what better to enjoy these cookies with than some homemade apple guacamole! (recipe for guac on my insta!)

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Happy Almost Friday! Looks like Batman is waiting for the weekend 🙂

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Dessert · Snack

Low Fat, Peanut Butter Cookies

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog.  Like this metabolism & energy boosting Breakfast Bowl!

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These peanut butter cookies are low in fat thanks to PB2’s powdered Peanut Butter. It is made by slow roasting peanuts & then pressing them to remove 85% of the fat & oil.

Now I love nut butter, especially almond butter, & it’s very good for you. I just eat ALOT of it 😉 So, I like to switch it up with PB2! If you’d like you can use nut butter instead of the PB2. Just make sure you chose a nut butter where the only ingredient is the nut!

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So, let’s get baking!

Low fat, Peanut Butter Cookies

  • Servings: 7 cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 ripe banana, mashed
  • 1/2 c powdered peanut butter
  • 1/4 c unsweetened almond milk (alternatively can you use 1/2 c nut butter of choice in place of powdered peanut butter & milk)
  • 4 oz natural apple sauce
  • 2 T chia seeds
  • 1 T corn starch
  • 2/3 c garbanzo bean flour
  • 1/4 c coconut flour
  • 1 tsp cinnamon
  • Dash pink himalayan salt
  • 1 tsp vanilla extract
  • 2 T pure maple syrup
  • Small handful dried cranberries

Directions

  1. Preheat your oven to 350F. Line a baking sheet with a silpat or parchment paper.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your dried cranberries.
  6. Use an ice cream scooper to distribute batter onto your baking sheet. Use a spoon to flatten into cookies shapes.
  7. Bake for 12 minutes. Enjoy!

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If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Who will you share these cookies with?!

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Dessert

Soft baked, Chocolate Chunk Protein Cookie Cups

Before diving into the recipe of these amazing & healthy cookies, remember to check out my Instagram, @thekellydiet for more recipes not on the blog!

Like these ‘Vegan, Cheesy Spaghetti Squash Bowls!’

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These protein cookie cups might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, filling… & just so good I have a hard time not eating the whole batch in one sitting!

These cookies are made with 3 flours, one being Sprouted Spelt Flour.

I love sprouted flour because you get additional nutritional benefits, without compromising flavor or taste. That is because the dormant vitamins & minerals in grains are activated & brought to life during the sprouting process. In addition, sprouting also breaks down the grains’ natural protective barrier, making them easier to digest.

The last thing I decided to added to this recipe was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

So, let’s get baking!

Soft baked, Chocolate Chunk Protein Cookie Cups

  • Servings: 10 cookie cups
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted spelt flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 3/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 2 T melted coconut oil
  • 3 T almond butter
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F. Spray 10 muffins tins with coconut oil spray & set aside.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Distribute batter among the 10 muffin tins. Wet your finger tips & smooth the batter to mold to the muffin tins.
  7. Bake for 13-15 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And maybe a little cat (dog*) nap to follow eating these delicious treats…

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Breakfast · Snack

Muesli Pumpkin Bread

Hello all!!!

Did everyone have a good Valentine’s Day?! I hope it was filled with love & yummy treats. I made my Valentine, ‘Vegan Chocolate Almond Butter Fudge.’ – You can find the posting on my Instagram @thekellydiet.

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For Valentine’s Day dinner I want to a local vegan restaurant, Beerline Cafe, & had a four course vegan dinner. It was amazing!!!

After all the fun & food of last night I am feeling a little tired this morning. This Muesli Pumpkin Bread should be a great breakfast & snack to get me feeling energized!

Let’s get baking!

Muesli Pumpkin Bread

  • Servings: one loaf
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/3 c rolled oats (gluten free if needed)
  • 1/3 c muesli
  • 1/4 c pea protein
  • 3 T coconut flour
  • 1 1/4 tsp baking powder
  • 1 T pumpkin pie spice
  • 1 tsp cinnamon
  • pinch of pink himalayan salt
  • 1 flax egg (1 T flax + 2 T water)
  • 1/4 c melted coconut oil
  • 1/4 c raw, local honey or pure maple syrup
  • 3/4 c pure pumpkin puree
  • 3/4 c unsweetened almond milk
  • Small handful non-dairy choc chips

Directions

  1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
  3. Add all of your dry ingredients to a large mixing bowl & whisk.
  4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
  5. Pour wet into dry & mix until combined.
  6. Fold in choc chips.
  7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And here is a pic of my other Valentine :)))

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Dessert · Snack

Healthy, Ice Cream Scoop Cookies

I would say I’ve been on a cookie kick this week, but to be honest I feel like I’m always baking & eating healthy cookies 🙂

I love these cookies because they are healthy, soft, thick, fluffy & delicious!

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What gives these cookies their fullness is both the ingredients & the use of an ice-cream scooper to transfer the batter onto the cookie sheet.

Healthy, Ice Cream Scoop Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 1/2 C sprouted whole wheat or garbanzo bean flour
  • 1/2 C oats
  • 1/2 tsp baking soda
  • 6 T softened coconut oil
  • 1/4 c raw, local honey or agave
  • 1 small ripe banana
  • 1/2 tsp vanilla extract
  • Small handful non-dairy choc chips
  • Small handful craisins

Directions

  1. Preheat the oven to 350F.
  2. Mix all dry ingredients in a large bowl.
  3. Mix all wet ingredients in a medium sized bowl.
  4. Pour wet into dry & mix until combined.
  5. Fold in choc chips & craisins.
  6. Use an ice cream scooper to drop balls of batter on a prepared baking sheet. Wet your hand & lightly flatten batter with your palm.
  7. Bake for 12 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And here is a pic of what my dog was doing while I was baking… trying to snooze on a heated blanket 🙂

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Dessert

Soft baked, Chocolate Chunk Protein Cookies

These cookies might be the best thing I’ve eaten all week. They are soft, fluffy, the perfect balance of sweetness, energizing… and just so damn good I have a hard time not eating the whole batch in one sitting!

While coming up with the recipe the last thing I decided to added was the applesauce. The batter was still too dry & I didn’t want to add any more fat. Applesauce is such a staple in my healthy baking & it really helped these cookies reach the consistency I was looking for.

One suggestion, you may as well make 2 batches while you are at it because 1 batch of these delicious cookies won’t last long.

Soft baked, Chocolate Chunk Protein Cookies

  • Servings: 8 big cookies
  • Difficulty: easy
  • Print

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Credit: thekellydiet.blog

Ingredients

  • 1 c sprouted whole wheat or garbanzo bean flour
  • 1/2 c almond flour
  • 3 T coconut flour
  • 3/4 tsp baking soda
  • Pinch of pink himalayan salt
  • 2 T melted coconut oil
  • 3 T almond butter
  • 1/4 c pure maple syrup
  • 1/2 c unsweetened applesauce
  • 1 tsp vanilla extract
  • Handful non-dairy chocolate chips

Directions

  1. Preheat your oven to 350F.
  2. Add all your dry ingredients to a large mixing bowl & whisk.
  3. Add all your wet ingredients to a small bowl & whisk.
  4. Pour wet into dry & beat until combined.
  5. Fold in your choc chips.
  6. Use an ice cream scooper to place 8 drops of batter onto a baking sheet lined with a silpat or parchment paper. Flatten/ smooth batter into cookie shapes.
  7. Bake for 11 minutes. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

Be your unique self while enjoying these unique cookies 🙂

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