Vanilla Protein Cookies

So confession: I first made these cookies like 2 months ago and I'm just now sharing the recipe with you - eeep! Sorry, life just kinda got in the way (you know, I jetted off to Iceland and all) and I selfishly kept these cookies all to myself.

Today I'm FINALLY sharing the recipe and you definitely do not want to miss out on these Vanilla Protein Cookies!

Admittedly, when I first set out to make these cookies I was actually attempting to make an edible cookie dough. Well, it was a bit of a flop and it just didn't have the texture I wanted. However...I added a few additional ingredients, threw them on a cookie sheet then into the oven and....voilà! COOKIES!

The texture of these kind of remind me of those pillowy soft sugar cookies with icing and sprinkles that are sold in almost every major grocery store. You know the ones I'm talking about? The texture of these cookies is kind of dense yet also very soft. 

There are only 9 ingredients in these cookies and they are gluten and egg-free! The main ingredient is Vanilla Pea Protein Isolate and I wouldn't recommend substituting this with any other type of protein. This definitely gives the cookies their soft, pillowy texture and that is what MAKES these cookies. Pea protein gives your batter a thickness you just can't get with whey protein. 

If you've never tried pea protein I highly recommend you give it a taste! Use the code 'MYENG' for 5% off your order at True Nutrition! 

Vanilla Protein Cookies

Prep Time: 15 minutes

Bake Time: 16-18 minutes

Servings: 16 cookies

Ingredients:

• 3 tbsp butter, softened
• 1/2 c. coconut palm sugar
• 3 tbsp unsweetened applesauce
• 1 tsp vanilla
• 3 scoops vanilla pea protein (3/4 c)
• 1/2 c. all-purpose baking flour (I used gluten free Bob's Redmill 1-to-1 Flour)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 c. nondairy milk (cashew, almond, etc.)
• Sprinkles!

Directions:

1. Preheat oven to 375°F. Line a cookies sheet with parchment paper and set aside. 
2. In a stand mixer or a large mixing bowl, combine butter and coconut palm sugar. Using the stand mixer or a hand electric mixer cream the butter with the sugar. Add applesauce and vanilla, mix to combine.
3. In a smaller mixing bowl, combine all dry ingredients. Add dry ingredients to wet and mix until well incorporated. Add nondairy milk and mix until a thick cookie doughforms.
4. Roll dough into 16 equal balls and space out evenly on the cookie sheet. Take each ball and small flat between palms or you can use your thumb and press down each ball to a flat cookie. Because of consistency of the dough these cookies don't spread larger than what they go into the oven as. Add sprinkles at this point should you want them!
5. Place in oven and bake for 16-18 minutes. Remove from oven and allow to cool for 5-10 minutes before eating. 

Nutritional Information (1 cookie)

77 calories - 5 g Protein, 9.5 g Carbohydrates, 2.3 g Fat

Mimi's Toffee Bars

Yum

For my family and I, Christmas isn't complete without Mimi's Christmas cookies. We all know them and love them. Teatime Tessie's, Crescents, Acorns, and my personal favorite: Toffee Bars. Of course everyone also has their favorite cookie so we always had to make ALL the cookies...and lots of them!

Baking cookies was always a special time growing up as well - spending time with my Mimi, mom, aunts, cousins and sister in the kitchen. Our Mimi was the greatest woman ever and so many of my Christmas memories and traditions started with her. These cookies are very close to my heart <3

The recipe for these cookies is from 1961, or so says the recipe that we have written down from Mimi. In 1961 things were a bit different with baking...yes, these cookies in their original form are not gluten-free (gasp!). I took a gamble and tweaked the recipe this year and I'm happy to report my successes! In addition to making these gluten-free, I also reduced the butter and cut out the refined sugar. 

These cookies are really fun and easy to make. After baking the sheet of cookies you pile on chocolate pieces, allow them to melt on the warm from the oven cookie, and then spread that smooth chocolate all across. 

The final touch is a sprinkle of pecans. While the chocolate is still warm you will need to cut the cookies before allowing them to cool. You slice long strips (vertically) followed by cutting on the diagonal, making diamond shaped cookies. 

These cookies have just the right amount of crispy crunch to them with a punch of dark chocolate and pecans. 

Happy Holidays! 

Mimi's Toffee Bars

Prep Time: 10 minutes

Baking Time: 18-20 minutes

Servings: Approximately 40 cookies

Ingredients: 

• 1/2 cup butter, softened
• 1/2 cup 2% Greek yogurt
• 1 cup coconut palm sugar
• 1 tsp vanilla extract
• 1 egg
• 1 cup + 1 tbsp Gluten Free 1-to-1 Baking Flour
• Dash of salt
• 6 oz dark chocolate (around 62% cacao - not too dark like 90% or else it could be too bitter)
• 1/2 cup chopped pecans

Kitchen Utensils:

• Stand mixer or hand mixer
• Cookie sheet with sides (10x15 in)

Directions:

1. Preheat oven to 350F. 
2. In the bowl of a stand mixer (or in a mixing bowl) combine the butter, Greek yogurt, sugar, vanilla, egg, baking flour and salt. Mix on medium high until well incorporated. Spread into un-greased cookie sheet, ensuring the cookie batter is smooth and level within the sheet. 
3. Bake until the cookie rises and falls, resulting in a smooth cookie all the way across. This takes approximately 18-20 minutes - be sure to watch your edges! You don't want your cookie to burn. While the cookie is baking break your chocolate bars into small pieces and chop the pecans.
4. Once the cookie has finished baking, remove from oven and lay chocolate over the top, spacing evenly and covering the cookie. Allow to sit for a minute or two before spreading the chocolate evenly across the top. Sprinkle with pecans. While the cookie is still warm cut straight long strips vertically (about 5 or 6 strips) followed by cuts on the diagonal, making diamond shaped cookies. 
5. Allow the cookie to continue cooling before removing from the pan. This will take a few hours. I suggest making these the day before you plan on eating them and allowing them to cool overnight (or bake in the morning if you plan on serving that evening). You want to allow the chocolate to set and harden before enjoying!

Nutritional Information (1 cookie, based on approximately 40 total cookies)

85 calories - 1 g protein, 9.4 g carbohydrates, 4.8 g fat