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!

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!

• Servings: 8 big cookies
• Time: 25 minutes
• Difficulty: easy
• Print

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! 

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

Happy Almost Friday! 

 

 

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!

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!

• Servings: 8 big cookies
• Time: 25 minutes
• Difficulty: easy
• Print

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!)

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

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

 

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!

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!

 

 

So, let’s get baking!

• Servings: 7 cookies
• Time: 25 minutes
• Difficulty: easy
• Print

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!

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

Who will you share these cookies with?!

 

 

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!’

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!

• Servings: 10 cookie cups
• Time: 30 minutes
• Difficulty: easy
• Print

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!

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

 

 

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!

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.

• Servings: 8 big cookies
• Time: 20 minutes
• Difficulty: easy
• Print

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!

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

 

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.

• Servings: 8 big cookies
• Time: 30 minutes
• Difficulty: easy
• Print

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!

Be your unique self while enjoying these unique cookies 🙂

 

Sweet & Salty Tahini Blondies

Hi everyone,

Well I am back from an amazing trip to the Galapagos where I saw many native animals & ate all the local veggies 🙂

So what is something I did within the first 24 hrs of my return? Bake of course!

These Tahini Blondies are both sweet & salty, made from wholesome ingredients, filling & easy to make!

• Servings: 10 muffin sized blondies
• Time: 45 mins
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 2 flax eggs (2 T ground flax + 5 T water)
• 1/3 C coconut oil, melted
• 1/4  C raw local  honey or pure maple syrup
• 1/2 C unsweetened applesauce
• 1/2 C drippy tahini
• 1/2 T vanilla extract
• 1 1/2 C sprouted whole wheat or chickpea flour
• 1/4 tsp baking soda
• 1/2 tsp pink himalayan salt
• Small handful non-dairy chocolate chips
• Handful of pretzels, slightly crushed

Directions

1. Preheat oven to 350F & spray 10 muffins tins with non-stick cooking spray.
2. Prepare flax eggs by combining the flax meal with the water in a small bowl. Let set for 5 minutes.
3. Add your wet ingredients to a medium sized bowl & whisk.
4. Add your dry ingredients to a large mixing bowl & whisk.
5. Pour wet into dry, including your flax egg, & mix until combined.
6. Fold in your choc chips & crushed pretzels.
7. Distribute batter among your muffin tins.
8. Bake 20-23 min, or until slightly golden around the edges.
9. Best when fresh, but will keep for  about 3 days covered & stored at room temp. Enjoy!

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

Vacation is awesome and it’s nice to be able to come home to my kitchen & dog  🙂

Lentil BBQ Sandwich (w/ homemade clean BBQ sauce)

Craving something hearty, smokey & delicious but want to eat clean & fuel your body right?!?!! Here you go 🙂

• Servings: 4
• Time: 40 minutes
• Difficulty: medium
• Print

Credit: thekellydiet.blog

Clean BBQ Sauce:

Ingredients

• 1/3 c organic tomato paste
• 1/2 c water
• 3 T pure maple syrup
• 1 T molasses
• 2 T apple cider vinegar
• 2 tsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp pink himalayan salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• 1/4 tsp cinnamon
• 1/8 tsp cayenne

Directions

1. Mix all spices in a bowl & set aside.
2. Add the rest of the ingredients to a small sauce pan.
3. Bring to a boil, add your spices & stir until everything is combined.
4. Reduce heat to low & simmer for about 30 minutes, stirring occasionally. Will keep in the fridge for about a week.

Lentil BBQ Sandwhich:

Ingredients

• 1 c green lentils, rinsed
• 2 c water
• 1/4 red onion, chopped
• 2 c grated carrot
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 c of your homemade clean BBQ sauce

Directions

1. Cook your lentils according to instructions on the package.
2. When the lentils are almost done heat a large skillet over medium heat.
3. Add your onion & saute until slightly browned.
4. Add your cooked lentils along with the rest of the ingredients to the skillet.
5. Cook mixture for about 10 minutes or until the liquid is absorbed.
6. Serve lentil BBQ mixture on a sprouted whole grain toasted bun. I added some brown spicy mustard & lettuce as well. Enjoy!

Don’t forget to follow my Instagram @thekellydiet for more recipes from me!