These babies were inspired by @ErinLivesWhole, the queen of all things healthy baking! When I saw her make these, I knew I had to try them immediately. I followed her recipe, I just replaced oat flour with vanilla protein powder and they turned out amazing!
1/2 cup cashew butter
2 tbsp maple syrup
1/2 tsp almond extract
1.5 scoops vanilla protein powder
(I use @iheartmacros)
1/8 tsp salt
sprinkles for rolling
- Melt together cashew butter, maple syrup, and almond extract.
- Whisk in vanilla protein powder and salt.
- Let mixture cool in refrigerator for an hour.
- Use a cookie dough scoop to evenly portion 8 scoops of mixture, then use your hands to roll into balls.
- Roll in sprinkles, and enjoy!
Macros per ball (makes 8)
9c, 8f, 6p
I’m not trying to toot my own horn here, but I have nailed this recipe. 100% nailed it. Taylor has been raving about these since the minute they we’re solid enough to cut into bars. I’ve done 4 different copycat Perfect Bar recipes now, but this one is far and away my favorite one. It’s sweet, I love the cranberries, and the texture is IDENTICAL to a real Perfect Bar.
Side note: I truly do not know how other proteins fare in these protein bar recipes. I do not have enough time or money to go out and test every brand to see if they work as well as IHM protein. That being said, the best thing to do is to try it and see! However, I think its 100% worth it to purchase IHM if you plan on making these regularly. Use “kale30” for 30% off your order!
- Microwave your almond butter and honey for 30-45 seconds
- Whisk the almond butter and honey together until thoroughly combined (using a whisk is important because it keeps it from getting lumpy)
- Add in your protein as quickly as you can and mix! The longer you let the peanut butter mixture set up, the thicker it gets, and the harder it’ll be to combine the protein powder without it getting lumpy.
- Mix in dried cranberries.
- Pour the mixture into a loaf pan lined with parchment paper.
- Freeze for one hour, then move to refrigerator until your ready to serve.
- Cut into bars (6) or minis (12), and enjoy!
- 1 cup melted cashew butter (any nut butter would work, I just think cashew butter tastes the best!)
- 1/4 cup coconut oil
- 2 Tbsp honey or maple syrup
- 1 tsp vanilla
- 1/4 cup chocolate chips
- Mix everything except chocolate chips into a large mixing bowl and whisk until thoroughly combined.
- Let the mixture cool for 2-3 minutes, then add your chocolate chips (you want to wait until it’s cooled so that the chocolate chips don’t melt!)
- Pour mixture evenly into a silicone mini muffin tin (should evenly fill 12 wells) or a loaf pan lined with parchment paper.
- Freeze until you’re ready to eat!
*Recipe adapted from Ambitious Kitchen’s No Bake Salted Tahini Cookie Dough Fudge
These little guys are the perfect, bite sized, fudgey snack. They require minimal ingredients, are low in sugar, and are super easy to throw together! I made a double batch of these yesterday and plan to take them with me to school in my lunches this week!
- 1/2 cup almond butter (Quick tip: microwave your AB if it’s thick! It will be easier to mix later on!)
- 1/4 cup cocoa powder
- 3 Tbsp coconut flour
- 1/4 cup Swerve powdered sugar (Use 2 Tbsp honey if you don’t have this)
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 1 – 2 Tbsp melted coconut oil (Omit if you used honey instead of powdered sugar)
This is the easy part! Mix everything together in a large bowl! Refrigerate for 20-30 minutes until it thickens. Then use a cookie dough scoop to evenly scoop out the balls. Drop each ball onto parchment paper and keep in the fridge until you’re ready to eat!
I could’ve shortened the name of this recipe to “Pumpkin Drop Cookies” but come on, how much more amazing does it sound with all the extras? So much better!
A friend of ours brought over the best pumpkin cookies I’ve ever had this week. Hands down, no questions asked, the best pumpkin cookies ever. I’m linking the original recipe she used here, just in case you want it! But ever since, I’ve been trying to come up with a more healthy version, without sacrificing any of the goodness that I fell in love with in the first place. Alas, I think I’ve done it!
I had Taylor and his dad try them, and they both raved over them, so with their stamp of approval, I knew the recipe was a go! Taylor told me, I think this is the best cookie you’ve ever made … high praise coming from someone who doesn’t love healthy treats!
The recipe is posted below! I promise you will not be disappointed. This recipe is going to be a fall favorite for years to come, without a doubt! I hope you all love them as much as I do, and if you do, please be sure to let me know!
- 1 cup canned pumpkin
- 1/2 cup Swerve granular sugar replacement (or 1 cup regular sugar if you don’t have Swerve)
- 1/2 cup coconut oil
- 1 egg
- 1 tbsp vanilla
- 1.5 cups flour (I used gluten free baking flour, but any flour will work!)
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 teaspoon pumpkin spice
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp almond milk
- 1/3 cup chocolate chunks
- 1/3 cup sea salt caramel chips
Pre-heat oven to 350°F. Line a baking sheet with parchment paper.
Combine canned pumpkin, Swerve/sugar, coconut oil, vanilla and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir until combined.
Add chocolate chunks and sea salt caramel chips and stir until combined.
Use a cookie dough scoop to drop cookies on parchment paper about 2 inches apart. Bake for 8 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
Try not to eat all of them in the first 2 minutes that they cool.
Nothing says fall like the very first pumpkin recipe of the season, am I right? These are my take on a pumpkin spice “fat ball”. These little guys pack just the right amount of pumpkin and peanut butter, and they’re the easiest thing EVER to make!
- 1 cup peanut butter/almond butter
- 3 Tbsp canned pumpkin
- 1 Tbsp pumpkin pie spice
- 3 Tbsp coconut flour
- 1 Tbsp honey or 2-3 squirts liquid stevia
- Mix together the peanut butter and pumpkin puree until thoroughly combined.
- Slowly add in pumpkin pie spice and coconut flour.
- Add honey/stevia last!
- Use a cookie dough scoop to evenly portion out 14 balls.
- Sprinkle with a little bit of sea salt if desired!
- Freeze until you’re ready to enjoy!
Cookie dough is my kryptonite; I truly believe it is my all time favorite food. I’m talkin’ straight up, raw cookie dough. Raw eggs, no eggs, day, night, chocolate chips, no chocolate chips, it doesn’t matter, I’ll eat it. I know, I’m a “health blogger” and probably shouldn’t condone eating raw eggs, but some things in life are non negotiable. Cookie dough is one of them.
That being said, eating cookie dough every day probably isn’t the greatest idea for anyone. Alas, the reason I decided to come up with a healthier spin on my favorite food! This cookie dough calls for two versions of an artificial sweetener called Swerve: one is their brown sugar, and the other is their regular granulated sugar. Swerve is a line of all natural, zero calorie sweeteners. Do not get me started on the fake sugar debate. They’re okay in small amounts, just like anything in life. It won’t kill you, I promise. However, if you are 100% against using artificial sweeteners, this recipe would work just fine with real sugar and brown sugar.
You can click this link to find out where you can purchase Swerve products near you. If they’re not sold near you, click here and you can order from Amazon! The recipe is posted below! Let me know if you have questions. If you make them, be sure to take a picture and tag me on Instgram so I can see your beautiful cookie dough bites!
I’ve made @RachaelsGoodEats cookie skillet no less than 15 times at this point. It never ever disappoints, but I found myself wanting to make this last night regardless of the fact that I didn’t have the proper ingredients. I decided to see what I could throw together with what I had, and it ended up being just as great as the original, just with a whole lot less sugar. Win win!
I swapped the maple syrup in this recipe for sugar free syrup because that’s all I had, but this is also what helps cut down on the sugar. I also added an additional tablespoon of Swerve (if you click that link, it’ll take you to a page where you can find Swerve near you – I bake with it ALL the time!), which is a sugar replacement. You can definitely make this recipe without Swerve, it just may not be as sweet, especially if you use sugar free syrup! If you use regular syrup, you probably won’t notice a difference!
In Rachael’s recipe, she uses a cast iron skillet. If you have one, I recommend using that. However I lost mine when I moved a couple of months ago, so I just used an 8×8 baking dish and that worked just fine. Use whatever you have, just know your baking time will vary somewhat!
This is where the recipe gets tough – just kidding. All you have to do is mix everything together! There’s no order or specific way to do it, just mix until combined! Once everything is thoroughly combined, roll into balls, or cheat (like me) and use a cookie dough scoop! My mom taught me this and it is one of the greatest protein ball hacks. No messy hands, and you get the perfect sized ball without having to roll them! The recipe should make around 16 balls total!