AED13: Cookies & Cross stitch

Chocolate crinkle cookies from Low Fat Cooking!


And continuing the cross  stitching from yesterday!img_20170113_224107


Macro-Friendly Black Bean Brownies


Happy Easter and long weekend! I had some extra time to bake this weekend, so I made some black bean brownies with my new kitchen aid mixer as well as the banana chocolate chip protein bars featured in my Baking with Protein post.

This is yet another recipe from Amanda Bucci – her original recipe is found on her YouTube channel here. In her recipe, she uses stevia to sweeten the batter, but I used honey instead. Originally I made them with only 3/4 tbsp of honey, but this makes them NOT that sweet at all – if you want them to take more brownie-sque and sweeter, definitely use more the honey!




  • 300g black beans
  • 15g PEScience Select Protein – Peanut Butter Cup flavoured
  • 125g egg whites
  • 2 eggs
  • 30g unsweeted almond milk
  • 100g pumpkin puree
  • 30g Cocoa Powder
  • 25g coconut flour
  • 40g oat flour (grind up 40g of quick oats)
  • 2 tbsp Chocolate Chip BuffBake
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 dash salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 10g chocolate chips (optional)
  • 10g peanut butter chips (optional)


  1. Throw all ingredients except for baking powder and baking soda into a food processor and process all of it!
  2. Mix in baking powder and baking soda by hand.
  3. Pour into a buttered pan or muffin tin. Top with chocolate and peanut butter chips if you want!
  4. Bake at 350 for 25 minutes.
  5. Cool on a cooling rack.

Macros: 110 calories: 12.9g carbs, 4.3g fat, 6.4g protein for each brownies. Recipe makes 12 brownies!



Baking with Protein

It’s been 3 weeks since I’ve posted anything, but it’s been really crazy with lots of things to do out of town, a mini trip to Montreal, and errands to run. Regardless, here are three different recipes I’ve tried over the past few weeks all which include protein powder! At the moment I’ve been baking with Isonatural’s Allmax unflavoured protein, and PEScience’s Select Peanut Butter Cup protein.

Photo heavy post ahead!

Peanut Butter Banana Chocolate Protein Bars

IMG_20160309_194609 copy

These turned out pretty good! I only wish that I had mini chocolate chips and peanut butter chips to add into the batter before baking! This was a mix of several different recipes, and I’m pretty happy with the final result. My apologies for only having a phone photo!


  • 4 bananas
  • 1 tsp cinnamon
  • 1 scoop PEScience Peanut Butter protein
  • 2 tbsp Chia seeds
  • 1 tsp vanilla
  • 1 cup oats
  • 1/2 cup peanut butter


  1. Mash all bananas.
  2. Add in all other ingredients and mix well.
  3. Spread the mixture evenly on a cookie tray.
  4. Bake at 250 degrees for 15 minutes.
  5. Let cool, and then cut into 12 pieces.

Macros: 103 calories: 12 carbs, 4 fat, 6 protein per bar.

Low Carb Lemon-Poppy Seed Muffins


I followed a recipe from Amy’s Healthy Baking with a few tweaks to the amount of lemon and the protein powder used. Unfortunately, the muffins turned out much, much tinier than I expected, and I’m not sure why other than the fact that it may have been the Greek yogurt I used – I used 2% because I didn’t have any non-fat. I’ll be trying this recipe again with proper Greek yogurt sometime if I get the chance, hopefully with better results.



  • 56g coconut flour (1/2 cup + 2 tbsp)
  • 1 tsp xanthan gum (3g)
  • 3/4 tsp baking powder (2g)
  • 3/4 tsp baking soda (2g)
  • 1 tbsp poppy seeds (8g)
  • 2 tbsp lemon zest (10g)
  • 1 tbsp coconut oil (14g)
  • 1 egg, room temperature
  • 2 tsp vanilla extract (10ml)
  • 1/4 cup plain Greek yogurt (60g)
  • 1/4 cup honey (60ml)
  • 4 tbsp lemon juice (30ml)
  • 1/4 cup honey (60ml)
  • 1/2 unsweetened almond milk
  • 2 scoops Isonatural Allmax unflavoured protein



  1. Whisk together coconut flour, xanthan gum, baking powder, baking soda, salt, poppy seeds, and lemon zest.
  2. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the Greek yogurt until no lumps remain.
  3. Stir in honey, lemon juice, and almond milk.
  4. Mix in protein powder.
  5. Add the coconut flour mixture, and stir until fully mixed. Let the batter rest for 10 minutes.
  6. Pour batter into lined muffin tins.
  7. Bake at 350 degrees for 25 minutes, or until a toothpick comes out clean.
  8. Cook in the pan for 5 minutes, before removing them and letting them completely cool.

Macros: 84 calories: 7 carbs, 4 fat, 7 protein per muffin


Protein Cookie Dough (recipe by Amanda Bucci!)


This is Amanada Bucci‘s recipe, one of my favourite Instagram fitness girls. The only thing I changed was adding in the chocolate chips and peanut butter chips!



  • 1 scoop PEScience Select Peanut Butter Cup protein (30g)
  • 14g coconut flour
  • 12g powdered peanut butter (I used Hoosier Hill Farm)
  • 10g chocolate chips
  • 10g peanut butter chips
  • 30g pumpkin puree
  • 30g almond milk


  1. Mix protein, coconut flour, powdered peanut butter, chocolate chips, and peanut butter chips.
  2. Mix pumpkin puree and almond milk.
  3. Add wet mixture into dry ingredients and mix well.
  4. Split mixture into 4 parts, roll into balls. Refrigerate overnight, and enjoy.

Macros: 89 calories: 7 carbs, 3 fat, 8 protein.


I have been thinking about this blog the last three weeks, so don’t worry, my chia seed yogurt parfait recipe, applesauce cupcakes, and mini strawberry pies coming up!

Christmas Shortbread Cookies


I made a double batch of Christmas Shortbread Cookies to bring to two different events! The batches were a mix of plain shortbread, shortbread with semisweet chocolate, as well as shortbread with semisweet chocolate and candy cane sprinkles!


Original recipe’s from Joy of Baking, although I doubled everything to make 68 shortbread cookies, and since I didn’t have enough powdered sugar, I just used granulated sugar. Most shortbread cookie recipes need powdered sugar for the texture, but honestly, I find granulated sugar just as tasty.


  • 4 cups flour
  • 1/2 teaspoon salt
  • 2 cups unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar

Topping Ingredients:

  • 1 cup semisweet chocolate
  • 4 crushed candy canes

Directions for Cookies

  1. In a medium bowl, whisk the flour and salt together.
  2. In your mixer, cream the butter and sugar until smooth for about 1 minute.
  3. Add the vanilla, and mix.
  4. Stir in the flour gently.
  5. Flatten the dough into a disk, wrap it in saran wrap, and place it into the fridge to chill for an hour.
  6. On a floured surface, roll out the dough, about a quarter of an inch thick. Cut out cookie shapes.
  7. Place the cookies onto a lined baking tray, and leave it in your fridge for 15 minutes.
  8. Preheat the oven to 350. Bake for about 8-10 minutes and cool them on a wire rack.

Directions for Topping

  1. Melt the semi-sweet chocolate on low heat.
  2. Place candy canes into a ziplock bag and crush them using the back of a spoon.
  3. Once the cookies have cooked, dip half of the cookie into the semi-sweet chocolate, and use a spoon to sprinkle crushed candy cane onto the cookies.
  4. Place on a baking sheet to let the chocolate set and cook.




Snickerdoodles are often named ‘one of the best cookies ever’, and while I do think they’re delicious, I think a big part of it is the fact that it incorporates cream of tartar which isn’t often included (and therefore tasted) in in a normal cookie. That being said, I used Sally’s Baking Addiction recipe. I’ve used it before, and it turned out great, so no changes from me!

As an aside, I promise to try to post more, but with the holidays coming up, it’s hard to say if I’ll be able to get in baking! Next week I’ll be posting a Christmas themed cookie, so keep an eye out for that!



  • 1 cup unsalted butter
  • 1 1/3 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 21/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

Topping Ingredients:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon


  1. In a large bowl, cream the butter for about 1 minute until smooth. Add granulated sugar and cream until fluffy. Add the egg and vanilla.
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, cinnamon, and salt.
  3. Slowly add the dry ingredients to the wet ingredients in 3 parts on low speed. You may have to mix by hand.
  4. To make the topping, mix the sugar and cinnamon in a small bowl.
  5. Take about 1.5 tablespoons of dough and roll it into a ball, roll the ball into the bowl of cinnamon and sugar topping.
  6. Bake the cookies for 12 minutes, and while it’s still warm, press them down with the back of a spoon.
  7. Transfer them to a cooling rack to cool completely.