Well, I’ve been a bit of a tease the past few day. Not on purpose, okay maybe a little. You see, this weekend I posted the two pictures below on my social media accounts. The first one is of the Gingerbread Healthy Bites (December Flavor) and the second picture is of my Grain Free Coconut Snickerdoodle cookies. But I think I confused everyone and now people are wanting Snickerdoodle Healthy Bites. Ha, I love it! And yes, you can order a custom flavor snickerdoodle if you’d like.
These cookies do look like Healthy Bites, but the texture chewiness are definitely COOKIE! I need to share this recipe in order to make up for my lack of DOUGH differentiation.
Well it just so happens that I was selected to participate in a FitFluential campaign this month and had the opportunity to try out my Healthy Holiday baking skills with using Smart Balance products, including the peanut butter, which was hard to save. In fact, I only managed to save 2 tbsp for the cookie recipe. The rest was devoured!
See, only a little left. Can you tell I am bit dramatic here?
Okay, onto the recipe. I knew I wanted more bang for your buck so I used both the peanut butter and the blended butter. Both products contain real ingredients as well as blend of omegas to boost the nutrient intake.
The butter is made with a naturally sourced ingredient1 that helps block the cholesterol in the butter. It’s also an excellent source of Omega-3s EPA/DHA & ALA (32mg EPA/DHA, 20% of 160mg daily value, 500mg ALA, 30% of 1600mg daily value).
The peanut butter contains the same omegas from a flaxseed oil blended in, naturally sweetened, and it’s has ZERO hydrogenated oils. Oh and they are all gluten free of course. YEA!
I found both products easy to mix and bake with. Very pleased with my out come of taste and nutrition stats as well. I think Santa might be able to loosen a belt buckle with these.Print
- 1/2 cup Blanched Almond meal
- 1/2 cup vanilla whey protein ( I used egg white protein)
- 1/4 cup NuNaturals Baking Stevia (or other sugar of choice)
- 3 TBS Smart butter Blend, softened
- 1 tsp baking powder (gluten free)
- 1 egg
- 1 tsp coconut extract
- 4 tbsp coconut flour
- 2 oz. almond milk or other milk of choice
- PB Cinnamon FILLING:
- 3 tbsp balance butter, softened
- 3 tbsp cinnamon
- 3 tbsp NuNaturals Baking Stevia
- 2 tbsp Smart Balance Roasted Peanut Butter
- Preheat oven to 325 °F. Mix your almond meal, coconut flour, whey, natural sweetener, and baking powder. Make sure they are sifted together well. Then add in your softened butter and egg.
- Mix well and add the extra almond milk if needed. Make sure you get smooth until dough. Roll the dough out onto some parchment paper.
- Now add your mixed filling on top. Spread evenly over the dough. Roll up dough using the parchment paper. Flattened the roll a little then cut into 1/2 inch pieces. Roll them again into balls and then place on greased baking sheet. Bake for 8 minutes or until the bottom is golden brown.
- Serve with milk, coffee, or tea!
115 calories per cookie, 2 grams saturated fat, 5 carbs, 1 gram of sugar, and 4.2 grams protein
Do you tweak ingredients to get more bang for you buck?
Most of the time I do, but I think I do it more for the challenge. Ha!
Check out Smart Balance’s website for more fun recipes and health tips. I think I might make the peanut butter dip next.
Disclosure: FitFluential LLC compensated me for this campaign. All opinions are my own.