Coconut Oatmeal Squares

These squares taste even better than they look!!!

I was using up some random ingredients I had in my pantry. If you don't have sweet rice flour, substitute almost any flour other than coconut or almond.

Not only is the macronutrient ratio (protein/carbs/fat) AMAZING, but they are super satisfying and perfect for snacking!!

Coconut Oatmeal Squares

Ingredients:

1 cup quick cooking oatmeal
3/4 cup sweet rice flour
1/3 cup unsweetened coconut flakes
1 scoop vanilla protein powder (33 grams)
1/3 cup granulated stevia
2 tablespoons ground flaxseeds
pinch of salt
1/2 cup 0% plain Greek yogurt
2 tablespoons nut butter of choice
3/4 cup unsweetened cashew milk
1 teaspoon mini chocolate chips (or more!!)

Directions:

1. Preheat oven to 350 F. Stir together dry ingredients (oatmeal through the flaxeeds) in a large bowl. Add wet ingredients (yogurt through the cashew milk) and stir to combine.

2. Spray a loaf pan with cooking spray. Add the mixture to the loaf pan. Sprinkle the mini chocolate chips on top. Bake for about 20-25 minutes or until knife comes out clean.

3. Allow to cool, then cut into 12 squares!

Nutrition Information: 114 Calories, 3.5 grams Fat, 14 grams CHO, 6 grams Protein

Pumpkin Chocolate Chip Protein Cookie

This is THE best protein cookie I've ever made!

I've been on the run lately, and found myself grabbing bars or Len and Larry's protein cookies. Which taste great, but I don't love that even their smaller cookie has 15 grams of sugar. So I decided to try to make my own version of Len and Larry's :)

This came out like soft baked cookie perfection for when you want a cookie or two, but don't feel like making an entire batch.

Pumpkin Chocolate Chip Protein Cookie

Ingredients:

2 tablespoons PEScience Blondie protein powder (or any other flavor)
1 tablespoon sorghum flour (whole wheat works too)
Dash of cinnamon
1 teaspoon peanut butter
2 tablespoons canned pumpkin
4 teaspoons liquid egg whites
3-4 drops liquid stevia (or granulated is fine- add it to taste)

Chocolate chips

Directions:

1. Preheat oven to 350 F

2. Mix the dry ingredients in a small bowl. In another small bowl, whisk together the egg whites and pumpkin.

2.  Warm the peanut butter in the microwave for about 20 seconds. Add the peanut butter and wet ingredients into the dry ingredients. Mix until combined (don't overdo it!) and a dough is formed.

3. Divide the dough into two. Line a baking pan with parchment paper. Form two cookie shapes with the dough and place on the parchment. If using, add some chocolate chips. Bake for about 16 minutes. Allow to cool.

Nutrition Info (without chocolate chips): 3.5 grams Fat, 13.5 grams Carbs, 15 grams Protein