Mini Chocolate Chunk Cashew Quest Bar Cookies


Ingredients

1 Double Chocolate Chunk Quest Bar, cut into small chunks
2 egg whites
1 tsp. vanilla extract
1/3 cup all natural cashew butter
½ cup gluten-free oat flour
3 Tbsp. granulated xylitol
½ tsp. baking powder
1/4 cup sugar free chocolate chips (optional…..kind of J)

Method

1. Pre-heat oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.

2. Place egg whites, cashew butter, and vanilla extract in a mixing bowl and, using a hand held mixer, blend together until smooth. Add in the remainder of the ingredients and stir until well combined.

3. Take about 1 Tbsp. (I used a extra small ice cream scooper) of the cookie batter and drop onto baking sheet. Repeat this process until 16 cookies are formed. Bake in a pre-heated oven for 8-10 minutes. Remove and let cool slightly.

Makes 16 servings
1 serving is 1 cookie without extra chocolate chips

Macros for 1 cookie:

76 calories, 4.7g protein, 5.7g carbs, 0.5g sugar, 4.6g fat, 1.8g fiber


ChocoNana Protein Oat Bars


EyyyYOOO Chocolate Crust - Bananan Oats - Chocolate Chips. Layered. Tower. Layer of protein treat towers! Need I say more? Enjoy!

Chocolate Crust
½ scoop chocolate protein powder
1 Tbsp. stevia or xylitol
1 Tbsp. coconut oil, melted
2 tsp. cacao powder
1.5 Tbsp. water

Banana Oats
½ scoop vanilla protein powder
2 Tbsp. stevia or xylitol
1 small banana, mashed
3 Tbsp. unsweetened almond milk

Topping

Method

1. Pre-heat oven to 325 degrees F. Line a mini baking pan (I used a 8x5 inch dish) with parchment paper and spray with cooking spray. Set aside.

2. Place all crust ingredients into a mixing bowl and stir together until a pasty mixture forms. Pour this mixture into the baking pan and press down with your fingers (wet your hands a little so the mixture doesn’t stick to them), molding it to the bottom to form a crust.  Bake in the oven for 8 minutes. Remove and let cool while you make the oat layer.

3. In a separate bowl, combine all of the banana oat ingredients together and mix until well combined. Spoon this mixture on top of the chocolate crust and smooth down. Sprinkle with mini chocolate chips, if desired.

4. Bake in the oven for 36-40 more minutes then let cool in the fridge for at least one hour. Slice into 8 squares and serve immediately. Store leftovers in the fridge.

Makes 8 servings
1 serving is 1 square without chocolate chips

Macros for 1 serving
125 calories, 6.4g protein, 12g carbs, 6.5g fat, 2.2g sugar, 2.4g fiber

Nicolette's Tips
* You may substitute cacao powder with unsweetened cocoa powder or additional chocolate protein powder.
* You may substitute coconut oil with light butter. 


Vanilla Cake Batter Protein Blondies


Ingredients

Blondies
¼ cup stevia or sweetener of choice
1 egg
3 egg whites
½ cup plain greek yogurt
¼ cup unsweetened vanilla almond milk
1 tsp. vanilla extract
1 tsp. butter extract
Sprinkles, optional

Vanilla Cake Batter Icing
1 cup cottage cheese
2 tbsp. cashew butter
½ tsp. vanilla extract
½ cup xylitol or sweetener of choice
2 Tbsp. sugar free maple syrup

Method

1.  Pre heat the oven to 350 F. Line an 8 x 8 baking pan with foil and spray with cooking spray.

2.  Combine almond meal flour, coconut flour, and protein powder in a large mixing bowl. Combine egg, egg whites, syrup, greek yogurt, milk and extracts in a separate bowl and, using a whisk or handheld mixer, mix until smooth. Pour the wet ingredients into the bowl of dry ingredients and mix together until batter is well combined and smooth.

* Note: I used a hand held mixer since this batter is a bit thick.

3. Spoon blondie batter into the baking pan and smooth down. Add sprinkles, if desired. Place baking pan in the oven and bake for 35-38 minutes. Remove from the oven and let cool for at least 30 minutes.

*Note: I poured ½ of the batter in the pan, added a layer of sprinkles, added the remainder of the blondie batter on top, and added more sprinkles.

4. To make the icing, put all of the icing ingredients in a blender or food processor and blend until mixture is completely smooth. Stop and scrap the sides of the bowl a couple of times to ensure everything turns smooth. Slice blondies into 16 squares and evenly distribute icing on top of each blondie. Add sprinkles, if desired.

Makes 16 servings
1 serving = 1 square with icing (sprinkles not included)

Macros for 1 serving:
196 calories, 13.3g protein, 10g carbs, 12.7g fat, 5.2g fiber, 2.5g sugar





Chocolate Chip Cookie Dough Protein Pancakes


Ingredients
I don't really know what to say about these except PHENOMENAL! The texture is so on point and the flavors are perfect! I am enjoying these before Mr. Olympia! Need those macros and that energy :)

Pancakes
½ scoop vanilla protein powder
¼ cup oat flour
2 egg whites
3 Tbsp. unsweetened almond milk
½ Tbsp. cashew butter
¼ tsp. vanilla extract
¼ tsp. butter extract
2 Tbsp. cacao nibs

Cookie Dough Fluff
2 Tbsp. ricotta cheese
½ Tbsp. cashew butter
2 Tbsp. stevia or xylitol
¼ tsp. butter extract

Toppings
Chocolate Syrup (I used Walden Farms)

Method

1.  Place all protein pancake ingredients in a mixing bowl and whisk until batter is completely smooth.

2.  Heat a non-stick skillet on the stove-top over medium heat. Cook 5 small, even pancakes until slightly golden brown on both sides, about 2 minutes per side.

3. Combine fluff ingredients in a blender or food processor and mix until completely smooth. Evenly distribute cookie dough fluff among the 5 pancakes. Add toppings, if desired

Makes 1 serving
1 serving is 5 pancakes with fluff (toppings not included)

Macros for 1 serving

433 calories, 33.7g protein, 32.2g carbs, 20.6g fat, 7g fiber & 3.7g sugar


Chocolate Chip Cookie Dough Quest Bar Brownies


Ingredients

Quest Bar Layer

Brownie Layer
2 Tbsp. coconut flour
1 Tbsp. cacao powder
2 Tbsp. xylitol
1 whole egg

Cookie Dough Icing Layer
¼ cup ricotta cheese
2 Tbsp. cashew butter
2 Tbsp. stevia or xylitol
½ tsp. butter extract


Method

1. Pre-heat oven to 325 degrees F. Line a mini baking pan (I used a 8x5 inch dish) with parchment paper and spray with cooking spray. Set aside.

2. Microwave both quest bars for 15 seconds and mold both of them to the bottom of the baking dish, forming a crust. Add all brownie layer ingredients to a mixing bowl and whisk until batter is smooth.  Pour this mixture on top of quest bar crust and bake in the oven for 16-18 minutes. Remove from oven and let cool while you make the icing.

3. For the icing, add all ingredients to a food processor or blender and blend until smooth and creamy. Pour this one top of the cooled chocolate chip cookie dough brownie bars and sprinkle with chocolate chips, if desired. Place the brownie squares in the fridge for at least 1 hour.  Slice into 8 even pieces and enjoy!

Makes 8 servings
1 serving is 1 square with icing

Macros for 1 serving (without the extra chocolate chips)
112 calories, 9.3g protein, 8.7g carbs, 6.2g fat, 5.8g fiber, 1.1g sugar



Mini Chocolate Fudge Peanut Butter Protein Bread

Ingredients

1 scoop chocoalte protein powder
2 Tbsp. cacao powder
¼ cup stevia or xylitol
¼ tsp. baking powder
2 egg whites
1/3 cup plain greek yogurt

Peanut Butter Sauce
¼ cup powdered peanut butter
2 Tbsp. water
1 Tbsp. sugar free maple syrup

Method

1. Pre heat oven to 325 degrees F. Line a mini loaf pan with foil and spray with cooking spray.

2. Add eggs, syrup, and greek yogurt to a mixing bowl. Whisk for about one minute or until everything is smooth. In a separate bowl, combine the protein powder, almond meal flour, powdered peanut butter, cacao powder, stevia, and baking powder and stir together. Pour the wet ingredients into the bowl of dry ingredients. Mix until batter turns smooth and is well combined.

3. Pour batter into prepared pan and sprinkle with mini chocolate chips.

4. Bake in the oven for 36-40 minutes or until the middle is cooked through. Remove from the oven and let cool for 30 minutes.

5. For the peanut butter sauce, combine all of those ingredients together and stir until mixture becomes smooth and silky. Drizzle sauce on top of bread and slice into 8 even pieces. Serve immediately.

Makes 8 servings
1 serving is 1 slice

Macros for 1 slice
116 calories, 10g protein, 8.6g carbs, 5.8g fat, 2.7g fiber, 3.4g sugar

Nicolette’s Tips

* You may substitute greek yogurt with cottage cheese or sour cream.
* You may substitute cacao powder with unsweetened cocoa powder.
* You may substitute sugar free maple syrup with regular maple syrup or honey.


Apple Peanut Butter Quest Bar Oat Squares


Ingredients

1st layer

2nd layer
¾ cup rolled oats
2 Tbsp. xylitol
¼ cup all natural peanut butter
2-3 Tbsp. unsweetened almond milk

3rd layer
1 small apple, cored and diced
2 Tbsp. xylitol
1 Tbsp. lemon juice
1 Tbsp. sugar free maple syrup

Method

1. Line a mini loaf pan with foil and spray with cooking spray. Set aside.

2. Place both quest bars on a plate and microwave for 15 seconds. Mold each quest bar onto the bottom of the mini loaf pan, making a “crust.”

3. For the 2nd layer, combine all of these ingredients together and mix until they’re well combined. Spoon this mixture on top of the “quest crust” and smooth down. Place the mini loaf pan in the refrigerator while you make the 3rd layer.

4. For the 3rd layer, combine all of these ingredients in a small saucepan over medium heat and let cook for about 10-12 minutes, or until apples soften and mixture slightly thickens. Remove the mini loaf pan out of the fridge and pour apple mixture on top of the peanut butter oat layer. Place this back in the fridge for about 2 hours, or until apples cool. Slice into 8 even squares.

Makes 8 servings
1 serving is 1 square

Macros for 1 serving
137 calories, 8.1g protein, 17.1g carbs, 5.9g fat, 3.3g sugar, 6.3g fiber



No Bake “Almond Joy” Protein Cookie


Ingredients

Cookies
¼ cup coconut butter, melted
2 Tbsp. almond milk

Toppings
Gluten-free chocolate chips, melted
Unsalted almonds
Method

1. Combine all cookie ingredients in a mixing bowl. Stir with a spoon until mixture is well combined. It will be a bit thick, so I used my hands at the end to mix everything together and mold the batter.

2. Taking a small handful of the cookie batter, roll into 10 even balls and place on parchment paper. Flatten each cookie slightly.

3. Spoon melted chocolate chip on top of each cookie and place on almond on top of the melted chocolate. Let chocolate harden then enjoy!

Makes 10 servings
1 serving is 1 cookie with toppings

Macros for 1 serving
134 calories, 4.5g protein, 14.7g carbs, 7.2g fat, 2.7g fiber, 7.5g sugar

Nicolette's Tips
* You may substitute spreadable honey with regular all natural honey or agave syrup.
* You may substitute almond milk with coconut milk.



Soft Batch Peanut Butter White Chocolate Chip Protein Cookies


Oh MY! My tastebuds are so pleased. I am so pleased! I have recently discovered a new protein powder product that I cannot wait to share with you all! Jamie Eason has her own line of whey isolate protein powders along with this new peanut protein. WHAT! Peanut PROTEIN. Yes! You can make it as a shake by mixing it with water or milk....OR as a topping for some oatmeal, toast, etc. OR add it to yogurt, cottage cheese, etc. Basically, the possibilities are endless. Plus, it is all natural, lactose free, gluten free and vegetarian friendly. There is a link on the ingredient below if you want to purchase any. Anyways, I LOVE cookies and peanut butter, so why not make peanut butter protein cookies....with a little white chocolate chips....soft batch style. These are so soft and chewy. And peanut buttery. Heavenly! I will make these again. Enjoy!

Ingredients

¼ cup xylitol or sweetener or choice
¼ tsp. baking powder
3 egg whites
¼ cup natural peanut butter

Method

1. Pre-heat oven to 325 degrees F. Spray 4 small ramekins with cooking spray and set aside.

2. Place egg whites and peanut butter in a mixing bowl and whisk together until smooth. Add in the remainder of the ingredients and stir until well combined.

*Note: this batter will be thick, so make sure to mix it well.

3. Evenly distribute the cookie dough among the 4 ramekins and smooth down. Bake in a pre-heated oven for 25-30 minutes. Remove and let cool for 10 minutes.

Makes 4 servings
1 serving is 1 cookie

MACROS for 1 cookie:
255 calories, 15.5g protein, 14.4g carbs, 5.4g sugar, 18g fat, 3.5g fiber

Nicolette’s Tips
* To cut back on the fat, you may substitute almond meal flour with oat flour or whole wheat flour.
* To cut back on the calories and/or to make them smaller in size, you can place 8 cookies on a sheet pan and bake. Baking time may vary but I would guess around 12-16 minutes.
* You may substitute peanut butter with sunflower seed butter or cashew butter.