Super-easy & Guilt-free Christmas Cookie Recipes
Don’t let your cookie addiction sabotage your diet. These fun cookie recipes are packed with protein and even healthy enough for breakfast!
NO BAKE COCONUT Protein BALLS
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- 8 1/2 oz coconut cream
- 4 cups shredded coconut
- 4 scoops Women’s Best Protein Powder vanilla or coconut flavor (you can use whey or plant based)
- 1 tbsp vanilla extract
- stevia (optional)
1. Open a pack or a can of coconut cream and pour it in a large bowl.
2. Add Women’s Best protein powder and whisk until the mixture becomes smooth.
3. Add shredded coconut and mix well until the mixture is solid with no lumps. If you want, you can add stevia for more sweetness.
4. Form the dough into 18-24 small balls.
5. Roll the balls in the shredded coconut and put them in the fridge to set for an hour.
6. Enjoy with no guilt and lots of pleasure!
Crunchy Cinnamon Roll Christmas Cookies
- 1/2 cup unsalted peanut butter
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 4 tbsp Women’s Best Protein powder (apple-cinnamon)
- 1/8 teaspoon cinnamon
- 1/2 cup old-fashioned oats
- 1/4 cup chopped peanuts
1. Combine the peanut butter and honey in a small microwavable bowl
2. Microwave for about 30 seconds.Then stir until completely mixed. Add the vanilla extract, salt, protein powder, and cinnamon. Mix well.
3. Add the old-fashioned oats and chopped peanuts. Mix until completely combined.
4. Separate the “dough” into small balls and form cookies.
5. Put them in the fridge for about an hour to chill.
No Bake Protein Cookies
- 1 cup quick or old fashioned rolled oats
- 2 cups Women’s Best protein powder (chocolate or vanilla flavor)
- 1/3 cup peanuts, unsalted
- 1/4 cup peanut butter, unsalted
- 1/4 cup coconut oil, melted
- 4 Medjool dates, pitted
- 3/4 cup + 2 tbsp warm water
- Line a large baking sheet with parchment paper and set aside. In a large mixing bowl, mix the oats with protein powder and peanuts.
- Mix peanut butter, coconut oil, dates and water in a powerful blender or food processor.
- Mix the batter well with the before prepared dry ingredients. The batter will be quite thick. If you still see dry patches, add some water and keep mixing.
- Scoop the dough with a spoon, roll into golf size balls and flatten with your hands.
- Place the cookies on a prepared baking sheet. Refrigerate uncovered for 1 hour and enjoy!
Storage Tip: Refrigerate in an airtight container for up to 1 week or freeze up to 3 months.
3 Ingredient Protein-Cookies
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- 2 large overripe bananas (1 cup)
- 1 scoop of protein powder, flavor of your choice
- 1 cup old-fashioned or quick oats (either works)
Optional add-ins: nuts, dried fruit, raisins, shredded coconut; cinnamon or chocolate chips
1. Pre-heat oven to 350 degrees F, and line a baking sheet with parchment paper (or grease it slightly).
2. In a mixing bowl, mash the peeled bananas with a fork until mostly smooth.
3. Add protein powder until it’s fully combined and not clumpy. Add some water if it is too dry. Stir in the oats.
4. Spoon mounds mixture onto the prepared baking sheet.
5. Use the back of a wet spoon to shape them into circles and then flatten to desired thickness.(Cookies will not rise when baking)
6. Bake for approximately 12 minutes,depending on thickness of cookies and individual oven. The cookies should be just about cooked through the center.
7. Remove from oven and let cool. Then, transfer to a container and store at room temperature for several days or refrigerate for extended freshness (Cookies also freeze well.)