NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES

SERVES 24 COOKIES

1⁄2 cup unsweetened dairy-free milk

3 tbsp dairy-free butter

1⁄3 cup coconut sugar

1 tbsp unsweetened cocoa powder

1⁄3 cup dairy-free semi-sweet chocolate chips

1 tsp vanilla extract

1⁄3 cup creamy peanut butter

Pinch of salt

2 1⁄2 cups old-fashioned oats or quick cooking oats

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Line a baking sheet with wax paper.

In a large saucepan, combine the milk, butter, sugar, cocoa powder, and chocolate chips. Bring to a boil and then check the timer. Allow to boil for 2 minutes. Stir occasionally to prevent the chocolate chips from sticking to the bottom of the pan before melting. Remove from the heat and stir in the vanilla extract, peanut butter, and salt until the peanut butter melts. Combine the oats and hempseed in a mixing bowl.

Drop dollops of the batter onto the prepared baking sheet with a spoon. You can handle them and shape them into cookies in a minute or less. Allow the cookies to set for about an hour. By putting them in the fridge, you can speed up the cooling and hardening process.

CHOCOLATE SUNFLOWER PROTEIN COOKIES

SERVES 12 COOKIES

1 cup dairy-free butter

3⁄4 cup plus 2 tbsp coconut sugar

2 tbsp ground chia seeds

2 1⁄4 cups whole wheat pastry flour

1⁄4 cup protein powder

1 tsp baking soda

1⁄2 tsp baking powder

1⁄4 tsp salt

1 tsp vanilla extract

1 cup dairy-free chocolate chips

1⁄4 cup sunflower seed kernels

NUTRITIONAL VALUES

Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5). Cut parchment paper to fit on a baking sheet. Set aside.

In the bowl of a stand mixer, cream together the butter and sugar for 5 minutes on medium-low speed.

Meanwhile, combine ground chia seeds and 6 tbsp water in a mixing bowl and set aside.

In a medium mixing bowl, combine the flour, protein powder, baking soda, baking powder, and salt.

Combine the vanilla and chia extracts with the butter mixture. Mix until well combined. Mix in a little of the flour mixture at a time. Mix in the chocolate chips and sunflower seeds on low speed.

Form into round balls and place about 2 inches apart on the prepared baking sheet. Flatten to a thickness of about 1/2 inch. Bake for 8–9 minutes in the oven

Allow to cool on a wire rack.

CHOCOLATE CAKE MUNCH COOKIES

SERVES 12 COOKIES

1⁄2 cup dairy-free butter, softened

1 cup coconut sugar

1 tbsp chia seeds or ground chia seeds

3⁄4 cup soy milk

1 tsp vanilla

2 cups whole wheat flour

1⁄4 cup protein powder

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1⁄2 cup cocoa powder

1 cup walnuts, chopped

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 8.4g (0.9g S.Fat)
Carbs: 24.6g
Protein: 6.9g
Sugar: 1.9g
Sodium: 171mg

METHOD

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, mix on medium speed.

Meanwhile, combine the chia seeds with 3 tablespoons water.

Mix the chia mixture, milk, and vanilla into the butter on medium speed. In a medium mixing bowl, combine the flour, protein powder, baking powder, baking soda, salt, and cocoa. Combine thoroughly.

Turn the mixer to medium and gradually add the dry mixture. Mix in the walnuts on low speed until combined. Refrigerate the mixture for at least one hour and up to overnight.

Preheat the oven to 400°F (200°C, or gas mark 6) about 15 minutes before you're ready to bake the cookies. Cut a piece of parchment paper to fit a baking sheet. Place aside.

2 inches apart, place heaping tbsp on prepared cookie sheet. Roll into balls and flatten with the bottom of a measuring cup or other strong material by about half. They bake up to be quite thick. Bake for 8 minutes in the oven.

Allow to cool on a wire rack.

ORANGE CRANBERRY POWER COOKIES

SERVES 12 COOKIES

1 cup dairy-free butter, softened

1 cup coconut sugar

1⁄3 cup orange juice

2 tsp organic vanilla extract

1 1⁄2 cups whole wheat flour

2 tbsp protein powder

1 tsp baking powder

1⁄4 tsp baking soda

1 cup old-fashioned oats

1 cup dairy-free chocolate chips

1 cup walnuts, chopped

1 cup dried cranberries

NUTRITIONAL VALUES

Calories: 376kcal
Fat: 9.4g (1.2g S.Fat)
Carbs: 58.7g
Protein: 13.5g
Sugar: 4.5g
Sodium: 66mg

METHOD

Preheat the oven to 375°F (190°C, or gas mark 5).

In the bowl of a stand mixer, cream together the butter and sugar. Combine the orange juice and vanilla extract in a mixing bowl. Combine thoroughly.

In a medium mixing bowl, combine the flour, protein powder, baking powder, and baking soda. Combine the dry and wet ingredients in a mixing bowl. Mix on medium speed until thoroughly combined. Combine the oats, chocolate chips, walnuts, and cranberries in a mixing bowl. On low speed, combine all ingredients.

On an ungreased baking sheet, place heaping tbsp about 2 inches apart. These are substantial cookies. They spread to a diameter of 3 to 4 inches. 10 to 11 minutes in the oven

Allow to cool for a minute before transferring to a wire rack to cool completely.

RICH CHOCOLATE ENERGY COOKIES

SERVES 12 COOKIES

1⁄2 cup dairy-free butter, softened

1 cup coconut sugar

1 tbsp chia seeds or ground chia seeds

2 cups (12 ounces) dairy-free chocolate chips, divided

1 tbsp instant coffee

1 1⁄4 cups whole wheat flour

1⁄2 tsp baking soda

1 tsp baking powder

1⁄2 tsp salt

2 tbsp raw shelled hempseed

1 cup walnuts, chopped

NUTRITIONAL VALUES

Calories: 92kcal
Fat: 4.9g (2.5g S.Fat)
Carbs: 4.8g
Protein: 8.4g
Sugar: 2.1g
Sodium: 343mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.

In the bowl of a stand mixer, combine the butter and sugar. 5 minutes on medium speed, or until light and fluffy

Set aside the chia seeds with 3 tbsp water.

Melt 1/2 cup chocolate chips in the microwave or over a double boiler. Set aside to cool for a few minutes.

2 tbsp water, 2 tbsp instant coffee Remove from heat and set aside to cool.

In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Hand-mix thoroughly.

In the stand mixer bowl, combine the prepared chia seed mixture and melted chocolate. On medium speed, thoroughly combine all ingredients. Mix in the flour mixture until it is just combined. Fold in the remaining chocolate chips, hempseed, and walnuts in the mixing bowl. Combine thoroughly.

Drop by large heaping tbsp onto the prepared cookie sheet, 2 inches apart, and flatten slightly. Bake for 12 minutes in the oven.

Cool on a wire rack

PACKED PEANUT OATMEAL COOKIES

SERVES 12 COOKIES

1 tbsp chia seeds or ground chia seeds

1 cups whole wheat flour

1 tsp baking powder

1 1⁄2 cups old-fashioned oats

2 tbsp vanilla protein powder

1⁄2 cup dairy-free butter

1 cup coconut sugar

1⁄2 cup dairy-free cream cheese, softened

1 tsp vanilla extract

1 banana

1 cup peanuts, chopped

NUTRITIONAL VALUES

Calories: 334kcal
Fat: 12.3g (2.7g S.Fat)
Carbs: 43.9g
Protein: 13.7g
Sugar: 4.5g
Sodium: 77mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Cut parchment paper to fit on a baking sheet. Set aside.

Set aside the chia seeds with 3 tbsp water.

In a large mixing bowl, combine the flour, baking powder, oats, and protein powder. Place aside.

In the bowl of a stand mixer, combine the butter and sugar. For 5 minutes, cream on medium-low speed. Mix in the cream cheese thoroughly. Remove the beater and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients and peanuts until just combined.

Dollop dollops 2 inches apart on a cookie sheet and flatten with the bottom of a glass to about 1/2-inch thick. Bake for 11 minutes in the oven.

Remove from the oven then put on a wire rack, let it cool.