Snickerdoodle Cookie Balls (Keto, Clean, Low carb)

Hi! Happy Sunday!

This is my final week of doing keto. What does this mean? Currently, less than 10% of my diet is currently carbs (it’s almost impossible for me to do NO carbs) and a huge portion of my diet is healthy fat & protein.  I have to say, I actually love it. I have been feeling way more satisfied than I normally do due to the good healthy fats and it’s much easier than I thought it would be. BYE CARBS…actually, more like “see ya later” because I’ll be back some day soon.

All of that to say this recipe is totally keto friendly (*low carb*) and clean. Going forward, most of my recipes will likely be a little less fat-heavy, so enjoy it while it lasts!

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Also, does anyone think it’s funny that most of my recipes end of being balls? Not sure why that happens – ha.

I can’t take full credit for these fun little balls. KetoSizeme.com has the recipe here! 

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Let’s jump into the recipe!

Ingredients:

  • 4 tablespoons of melted coconut oil
  • 1 egg
  • 2/3 cup of Stevia in the raw
  • 1.5 cups of almond flour or almond meal (Careful if you substitute with coconut flour, as it’s super absorbent and will dry these out too much)
  • 1 tablespoon vanilla
  • 1/2 teaspoon baking soda
  • Dash of cream of tartar
  • Coating:
    • Another 1/4 cup of powdered Stevia in the raw + 2 tablespoons cinnamon

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How to:

  • Preheat oven to 350 degrees, line a baking sheet with parchment paper and set aside
  • Combine all dry ingredients except for the coating ingredients in a medium mixing bowl
  • Separately, whisk egg in a small bowl
  • Add all wet ingredients to the bowl with egg
  • Slowly mix dry ingredients into wet ingredient bowl
  • Using your hands, form the dough into balls
  • Roll balls in the “coating” until they are covered with cinnamon and sugar
  • Bake in the oven for about 12 -14 minutes
  • Note: it’s hard to tell when these are done, so if you think they *may* be close to done, they probably are – just take them out of the oven and let them sit on the baking sheet for a few minutes
  • Enjoy!
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Dark Chocolate Avocado Cookies (Keto + Clean eating)

Let’s keep on the train of sneaking in healthy ingredients into treats…

I currently (and always) have an obsession with avocado. It’s by far my favorite healthy addition to almost any meal. Lately, I just don’t feel like a meal is complete without a chunk of avocado of a scoop of guac. Remember when I went through my banana phase? Well, it turns out that avocados have way more potassium and fiber than bananas and way less sugar and carbs – two things I’ve been trying to limit. Bye banana, hi avo.

These barely made it to the blog because my husband couldn’t keep his hands off them. Turns out, I’ve actually run out of places to hide my baked goods so we’ve implemented this rule: JUST MAKE SURE YOU SAVE ME ONE!

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I know I say this a lot because I love sweet treats so much, but these really are gorgeous and full of fiber and healthy fat. (By the way, fat is a GOOD thing. Let’s talk more about this because its honestly something that was hard for me to truly believe. More to come here.)

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Sadly, I totally forgot to take photos of these while I was making them so I only have the final version. There is nothing crazy that goes into these, though, so I think you’ll be able to figure it out by reading directions. 🙂

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Ingredients:

  • 2 medium super ripe avocados (they should be borderline smooshy so they’re easier to mix)
  • 1 egg
  • 1/2 cup of sweetener of choice (Stevia or coconut sugar are recommended)
  • 1 cup of almond flour meal
  • 2 tablespoons of melted coconut oil
  • 3 tablespoons of dark cocoa mix
  • 1 teaspoon baking soda
  • Dash of himalayan sea salt
  • Sugar free dark chocolate chips
  • Any other additions you want to include – pistachios, walnuts, pecans!

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How to:

  • Preheat oven to 325 degrees and prepare a cookie sheet (I used parchment paper on a cookie sheet to prevent sticking)
  • Add all ingredients to Vitamix and blend!
    • If it looks too dry and not like a thick batter, add a dash of almond milk and blend for a few more seconds.
  • Hand mix in any other ingredients you desire
  • Scoop onto the cookie sheet and bake for 12-14 minutes

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Let me know what you think – and save ONE for moi!

Apple Cinnamon Oatmeal Cookies (Clean!)

Hi!

When I was younger, pretty much the only fruit I would eat was apples. Other than that, no thanks! Now, I have at least an apple a day (my doctor would be so proud!) so I thought it might be fun to bake them into some healthy cookies.

These are clean and could almost pass for breakfast cookies, since they’re packed with nuts, oatmeal and fruit!

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Like my other recipes, these are pretty simple and come together in about 15 minutes. The toughest part is chopping the apples. After that, it’s smooth sailing.

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Ingredients:

  • 1 cup oatmeal (gluten-free works fine!)
  • 3/4 cup of almond flour or coconut flour
  • 1 ½ teaspoons baking powder
  • 2 teaspoons of cinnamon (you can do more or less depending on your preference, but I LOVE cinnamon so the more the better!)
  • 1/2 cup of chopped nuts (I used pecans)
  • Dash of Himalayan sea salt
  • 2 tbsp melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup agave or honey (I used honey)
  • 2 cups diced red crisp apple

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How to:

  • Prepare a piece of parchment paper and preheat oven to 350 degrees.
  • In a medium bowl, mix together all dry ingredients and set aside.
  • Separately, beat egg in a small bowl. Add in vanilla & honey and mix well.
  • Dice red apple into small chunks.
  • Add wet ingredients to bowl with dry ingredients and mix well.
  • Add apple pieces of mixture and combine well.
  • Scoop into 1 inch balls and bake for 12-15 minutes.

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Let cool for a minute or two after you take them out of the oven, but I liked these best warm! These are not the most beautiful, I admit, but they taste good!

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These can totally pass as breakfast cookies, right!?

Clean Walnut + Chocolate Chip Oatmeal Cookies

Umm.. YUM. Seriously, what is be better than a warm, gooey, homemade oatmeal cookie? I don’t know if there’s anything better – except for maybe when the recipe is a clean one!

No butter. No oil. YES.

 

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Obviously, this is a cookie so should be consumed as a treat. Just because it’s clean doesn’t mean it’s a diet food!

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These cookies, though…they will be hard to resist. So good my husband took one bite of one and said “you have to take these to work with you tomorrow or they’ll be gone when you get home”. I guess that’s a good sign 😉

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These are pretty basic. You really can’t mess them up. Also, I put chocolate chips and walnuts in mine but you really could put whatever you wanted in here. I thought about doing pistachios, but decided to just go more basic. And…yum.

Ingredients:

  • Dry ingredients:
    • 1 cup of oats
    • 3/4 cup of almond flour or oat flour
    • 1 tablespoon of baking powder
    • 1 teaspoon cinnamon
    • 1/4 teaspoon pink Himalayan sea salt
  • Wet ingredients:
    • 1 egg white
    • 1/4 cup of almond butter (any or any kind of nut butter)
    • 1 teaspoon vanilla
  • Any “mix-ins”you desire – chocolate chips, walnuts, pecans, dried fruit…etc!

How to:

  • Preheat oven to 365 degrees and prepare parchment paper on a cookie sheet. Set aside.
  • Mix all dry ingredients together (minus the mix-ins) and set aside.
  • In a medium bowl, mix together all wet ingredients until well combined & almond butter is no longer chunky.
  • While stirring, add the wet mixture to the dry. Combine well.
  • Stir in mix-ins!
  • Scoop large balls of dough onto the parchment paper and bake for 12-15 minutes, until you start to notice the cookies becoming golden brown.
  • EAT!!!

Green Tea Cookies (Matcha!)

Ok, round 2 of baking with matcha = success!

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Once I made the Pistachio Protein balls, I decided I wanted to try actually baking something with matcha to see how the flavors tasted coming out of the oven. I was not disappointed!

These green tea cookies are based off a recipe I found on Pinterest by Fortune Goodies. Just a few simple swaps from this delicious recipe to make these cookies clean & a bit healthier. I’ve gotta say, she nailed this recipe and hers were much prettier!

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PS If you haven’t read about the health benefits of matcha, I would highly encourage you to do so. Read about it here,  here, or  here – or run a few Google searches. There’s no denying matcha is a superfood powerhouse. I’ve been trying to replace my morning coffee with cashew milk matcha lattes. It works about half of the time. I just LOVE coffee!

Ingredients:

  • 2 cups organic coconut flour
  • 2 tablespoons matcha green tea powder (I prefer this one, from David’s Tea – aka my fav place in the world)
  • 1 teaspoon baking powder
  • 1/2 cup melted organic coconut oil
  • 1 cup organic maple syrup or agave
  • 1 cup unsweetened organic applesauce
  • 1 teaspoon almond extract (optional)

How to:

  • Preheat oven to 350 degrees.
  • Mix together all dry ingredients – matcha, flour and baking powder. (Isn’t this so pretty!??) 1.jpg
  • In a seperate bowl, melt together coconut oil & maple syrup. Add wet ingredients into dry ingredient bowl and mix until well combined. I did this by hand, but a small hand mixer would help! 2.jpg
  • Roll dough into about 24 balls, 1 inch around.
  • Bake for 12-14 minutes, or until they start to brown a bit on the edges. (Only a bit! You want these to keep the lovely green color!)
  • Let these cool for a few minutes.
  • If you want some added sweetness, drizzle some melted white chocolate or frosting across these. Don’t go overboard if you are trying to keep these on the healthier side. They are already fairly sweet and don’t need too much added sugar.

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Thin Mint Cookies (Protein packed, gluten free, clean!)

Its Girl Scout cookie season!(!!!!!)

When I was younger, my dad would buy boxes of Thin Mints and put them in the “outside freezer”, which meant we could only have them as an extra special treat. I was never a huge fan, but it seems as though Thin Mints have the biggest following & the most hype.

So, I set out to see if I could replicate these using mocha & chocolate protein powder, and kind of nailed it on the first try. Coworkers loved these and my husband ate a whole tray before I could get home from work the next day, so safe to say – yes, nailed these. 5.jpg

These are simple, no bake cookies and are made with super healthy ingredients. While you shouldn’t really eat the entire tray in one day (ahem, Bob…) they’re still pretty good for you! (Especially post workout, when your body needs extra protein!)

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Ingredients:

  • 2 cups oat flour or coconut flour
  • 1/2 cup dark cocoa
  • 1/4 cup agave or maple syrup
  • 1 – 2 scoops of protein powder (I used Amazing Meal Cafe Mocha protein powder)
  • Peppermint extract
  • 1/2 cup nut butter (I used Cashew butter)
  • 3-4 tablespoons (or more) Coconut milk or Almond Milk
  • 1 block dairy free dark chocolate (optional!)

How to:

  • In a medium bowl, melt nut butter for a few seconds in the microwave and then add in Agave. Add a few drops of peppermint extract per your taste. Mix well.
  • In a seperate bowl, combine all dry ingredients – flour, cocoa, protein powder.
  • Slowly, add dry ingredients in to wet ingredients and continue to stir. Mixture will be powder-y and thick. Like this. Mmm.

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  • Once combined, add in almond milk tablespoon by tablespoon until the batter becomes moldable.
  • Using your hands, form small balls of dough and line on parchment paper. Pop them in the freezer while you melt the dark chocolate.
  • In a microwave safe bowl, melt dark chocolate. (I put the chocolate block in the microwave for 30 seconds at a time, stirred, 30 more seconds, etc.)
  • Using a spoon, spread the melted chocolate over the cookies.
  • Put them in the freezer again to set.
  • This recipe makes anywhere from 12-24 cookies, depending on the size. Keep in the “outside freezer” to preserve 🙂

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Enjoy!

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Cinnamon Roll Cookies with Cream Cheese Frosting

I’ll admit it.

As much as I would like to say that I am a clean eater 100% of the time, we all know that’s not really realistic. My close friends know that this is certainly not the case for every single meal. Every once in a while, mama needs something a little juicier. My husband and coworkers grin and deal with my clean baking, since most are as good as or better than other desserts, but I know they love when I throw a surprise non-clean treat their way.

While this blog will always be dedicated to clean desserts & treats, I may post a few “dirty” desserts every so often.

This post happens to be one of the non-clean desserts. Sorry. If you have one, you’ll see why I decided to post these. I personally like these pups more than I like actual cinnamon roll. Unless its Cinnabon. Then Cinnabon wins. Because Cinnabon always wins.

 

Ingredients:

Cookie:

  • 2.75 cups of flour (I used Oat flour, but you could use any kind)
  • 1 teaspoon of baking powder
  • 3/4 of a cup of white sugar
  • 1/2 teaspoon of salt
  • 1 cup of butter or melted coconut oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Swirl:

  • 1/2 cup of melted coconut oil
  • 2 teaspoons of cinnamon
  • 1 cup of packed brown sugar

Frosting:

  • 2 ounces of cream cheese
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons Almond Milk Cream as needed – I’m a fan of this kind
  • 1 cup of powdered sugar

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How to: 

  • Preheat oven to 350. I always forget this part. You should definitely not forget this.
  • In a medium bowl, mix together all dry ingredients – flour, baking powder, sugar and salt.
  • Separately, using a standing mixer, mix together coconut oil, eggs, and vanilla.
  • Turn the mixer to slow and add the dry ingredients slowly. Add about 1/2 cup at a time, mixing in between additions.
  • Next, make the cinnamon swirl mixture.
  • Mix together brown sugar and cinnamon. Mmm. Two of my favs.
  • Line a baking sheet with parchment paper. Take a large chunk of the cookie mixture – about a half of total and drop it on to the parchment.
  • Using a roller or your hands, flatten the cookie dough into a square or rectangle shape.
  • Spoon about half of the cinnamon mixture on to the cookie dough and spread it across the dough completely.
  • Fun part is next. Roll the dough into a log – either hot dog or hamburger style.
  • Using a knife, cut 1/2 inch slices and lay them on their side to make the cookie.
  • Bake 9-11 minutes or until they smell so good, you can’t wait any more 🙂
  • While they cool, make the cream cheese frosting.
  • Using a hand mixer, mix together softened cream cheese, cream and vanilla. Slowly add powdered sugar and mix well.
  • Using a spoon, drizzle frosting over the cookies in any fun design you’d like.

Note: recipe adapted from Homemadehoopla.com 

Superfood Stuffed Breakfast Cookies (Vegan, Clean, Gluten Free)

Oats. I eat them every day. I could eat them in seriously any form. I add fruit to them, I add veggies to them (Pumpkin + oats = heaven), I eat them plain. Seriously, so good, so filling and SO good for your heart.

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I work out in the mornings. Almost every day, this leaves me scrambling to get out of the of the house in time to make it to work by 8:30 AM. To be fair, I can get to work really whenever I want to, but my brain really works best first thing in the morning so I like to get there nice and early. I never really have time in the AM to eat so normally I don’t eat until I get to work, but I’d much rather eat something earlier.

This brings me to whipping up a batch of Superfood Stuffed Breakfast Cookies. Whip these puppies up on Sunday and have a couple of weeks worth of breakfast ready to go every morning!

The best part is that you really can add any of your favorite superfoods here. I used a few of my favorites, but would have added a lot more if I had it in the pantry!

Superfood Stuffed Breakfast Cookie Ingredients: 

  • 1.5 cups gluten free oats
  • 1/2 cup dried cranberries
  • 1/2 cup dried Goji berries
  • 1/2 cup slivered almonds
  • 1/2 cup flax seed
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup canned pumpkin (Pure pumpkin – make sure this is NOT the canned pumpkin pie mix!)
  • 1/4 Cup melted coconut oil
  • 1/4 cup raw honey
  • 1/8 cup agave
  • Any of your other favorite superfoods! I would highly suggest Pistachios, Pepitas, blueberries, Walnuts, ANY kind of dehydrated fruits, etc!

How to:

1. Mix together all dry ingredients in a large bowl.

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2. Add in pumpkin.

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3. In a seperate smaller bowl, mix together wet ingredients. Make sure coconut oil is melted!

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4. After beating the eggs, add all the wet ingredients into the dry ingredients and mix well! This is the point where I really want to eat the stuff by the spoonful, but there are raw eggs involved so I’m (kind of) able to restrain myself!

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5. Drop cookie dough onto parchment paper and push down on them slightly to form the cookie shape. These will not expand as you cook them so make sure they are whatever size/shape you want them to be before baking.

6. Bake for 15 minutes at 325 degrees.

7. Try to restrain yourself from eating them all at once.

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