Totally Coco-Nutty Protein Cookies- Healthy Recipes

The Holidays are here.

You know what that means..........

Eating and parties galore!

Now this should not mean that you can not be FIT & FAB during the Holidays. You actually can even lose weight during the Holidays with one little trick.

Being Prepared!

You know me, that's what I always preach, but its the truth. If you are prepared with tons of healthy options, you have a greater chance of not over eating and eating poor choices.

I love having healthy little sweet treats like these delicious gluten-free cookies that I can't believe I am sharing with you. Because I normally save the BEST RECIPES for my Cookbooks and Cooking classes. They really help me stay on track by taking away all desire to eat anything "bad". All these Healthy Snack Recipes that I post are just as good as the "bad" stuff but they are good for you and they are all gluten free.

So you may also want to try My Pumpkin Protein Cookies. This and a ton other healthy cookies, muffins, pancakes and cake recipes are on My Pinterest Boards. So make sure that you are following them so that you can get all the recipes.

Ok, guys, I am off to make my Healthy Dinner for tonight... "Mediterranean Chicken Breast" from My Eat To Be Fit Healthy Recipes Book. Which you can now get INSTANTLY in E-book by clicking here: Eat To Be Fit. There are over 300 Healthy Recipes in there and you can get them now for less than $10. Yeahhh!!!

Totally Coco-Nutty Protein Cookies

Ingredients:

2 very ripe bananas, mashed

2 Tbsp coconut oil, melted

2 Tbsp unsweetened applesauce

2 Tbsp flax meal

4 Stevia packets

2 Tbsp Coconut Sugar or Brown Sugar

1/2 cup shredded coconut

1/4 cup walnuts, chopped

1/2 cup quinoa flakes

1 tsp cinnamon

1/2 tsp baking soda

1 scoop vanilla protein powder (I use BB3 Formula 1)

3 Tbsp dairy-free, gluten-free chocolate chips

Instructions:

Pre-heat the oven to 350 degrees. In a large bowl, mix all the wet ingredients, then fold in all the dry ingredients and mix well. Place spoonfulls on a parchment paper lined baking sheet and bake for 14 minutes or until golden brown and done.

Posted on Mon, November 19, 2012 by Michelle Diaz filed under

5 comments (Add your own)

1. Brent wrote:: This was absolutely deliicous. This was only my 2nd try at using the bread machine first try did not come out so good. I used agave nectar, 1/3 cup. The bread was sweet and the texture was perfect. I am making it again, this time using molasses, because agave is so expensive. I highly recommend this recipe.
Sat, April 5, 2014 @ 12:52 PM
2. mdtreatment.net wrote:: Chocolate Squash Protein Chia Cookies are sooooooo good!!!! This was the first recipes I ve made from your collection and oh my! Num!!! This was the first recipe I ve made from your collection and they turned out fantastic! I used sorghum flour because that is what I had. Also, since I used the TIUP protein powder and find it really sweet I just used the coconut sugar and omitted the stevia. Didn t miss it at all. The squash was a combo of acorn I had roasted and TJ s organic pumpkin. So moist and chocolaty!! Will be making them again. Thank you. =)
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