Healthy Brownie Cookbook

1
2
............................................................................................................................................7
.........................................................................................................8
specialty brownies
THE ULTIMATE CHOCOLATE FUDGE BROWNIES..........................................................................................11
SUPER FUDGY CLASSIC BROWNIES............................................................................................................12
HEALTHY BREAKFAST BROWNIES.................................................................................................................13
TRIPLE-LAYER COOKIE DOUGH FUDGE BROWNIES.....................................................................................14
CREAMY MINT CHOCOLATE BROWNIES.....................................................................................................15
COOKIE DOUGH FILLED BROWNIE CUPS..................................................................................................16
THE EASIEST, FUDGIEST, 5-INGREDIENT BROWNIES.....................................................................................17
CHEESECAKE SWIRL BROWNIES.................................................................................................................18
PEANUT BUTTER SWIRL FUDGE BROWNIES..................................................................................................19
DOUBLE-LAYER BROWNIE CAKE................................................................................................................20
BROWNIE CHEESECAKE.............................................................................................................................21
RED VELVET BROWNIES..............................................................................................................................22
MAGIC BROWNIES....................................................................................................................................23
specialty blondies
DOUBLE-LAYER FUNFETTI BLONDIE............................................................................................................25
FUDGE-FILLED CHOCOLATE CHIP COOKIE DOUGH BLONDIE CUPS ..........................................................26
CREAM-FILLED BIRTHDAY CAKE BLONDIE CUPS..........................................................................................27
SUGAR COOKIE BLONDIES........................................................................................................................28
WHITE CHOCOLATE BLONDIES..................................................................................................................29
CHOCOLATE CHIP COOKIE BLONDIES.......................................................................................................30
PEANUT BUTTER & JELLY BLONDIES............................................................................................................31
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brownie cookies, whoopie pies, & truffles
HUGE CHOCOLATE CHIP SKILLET COOKIE..................................................................................................33
JUMBO CHOCOLATE CHIP BLONDIE COOKIES............................................................................................34
CHOCOLATE CHIP COOKIE DOUGH BLONDIE SANDWICH..........................................................................35
JUMBO WHITE CHOCOLATE MACADAMIA BLONDIE COOKIES......................................................................36
WHITE CHOCOLATE MACADAMIA VANILLA CREAM BLONDIE SANDWICH......................................................37
JUMBO DOUBLE CHOCOLATE FUDGE BROWNIE COOKIES.........................................................................38
FUDGE BROWNIE WHOOPIE PIE................................................................................................................39
JUMBO PEANUT BUTTER FILLED FUDGE BROWNIE COOKIES........................................................................40
ULTIMATE PEANUT BUTTER FILLED BROWNIE COOKIE SANDWICH.................................................................41
RED VELVET CREAM COOKIE SANDWICHES..................................................................................................42
FLOURLESS FUDGE COOKIES......................................................................................................................43
BROWNIE COOKIE DOUGH TRUFFLES.........................................................................................................44
CHOCOLATE COVERED PEANUT BUTTER COOKIE DOUGH TRUFFLES...........................................................45
PROTEIN PEANUT BUTTER CUPS.................................................................................................................46
frostings and fillings

CREAM CHEESE FROSTING – RED VELVET CAKE...........................................................................................48
CREAM CHEESE FROSTING – CARROT CAKE...............................................................................................49
CREAM CHEESE FROSTING – DOUBLE LAYER FUNFETTI BLONDIE..................................................................50
CREAM CHEESE FROSTING – SUGAR COOKIE BLONDIES..............................................................................51
COOKIE DOUGH FROSTING.......................................................................................................................52
CHOCOLATE FROSTING.............................................................................................................................53
DARK CHOCOLATE BUTTERCREAM FROSTING.............................................................................................54
CREAMY MINT FROSTING...........................................................................................................................55
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PEANUT BUTTER CREAM FROSTING.............................................................................................................56
LOW-CALORIE PEANUT BUTTER...................................................................................................................57
FUDGE FILLING.........................................................................................................................................58
VANILLA CREAM FROSTING AND FILLING.....................................................................................................59
COOKIE DOUGH FILLING...........................................................................................................................60
CHOCOLATE PEANUT BUTTER FROSTING....................................................................................................61
CHOCOLATE BUTTERCREAM FROSTING......................................................................................................62
EDIBLE COOKIE DOUGH...........................................................................................................................63
SALTED CARAMEL BUTTERCREAM FROSTING................................................................................................64
PEANUT BUTTER FROSTING........................................................................................................................65
bonus update recipes

RED VELVET CAKE FOR TWO......................................................................................................................67
RED VELVET CHOCOLATE CHUNK BROWNIES..............................................................................................68
HOT CHOCOLATE FUDGE COOKIES...........................................................................................................69
ONE-MINUTE CHOCOLATE PEANUT BUTTER CAKE......................................................................................70
OIL-FREE CHOCOLATE CHIP COOKIES........................................................................................................71
CREAM FILLED CHOCOLATE CHIP MUFFINS.................................................................................................72
DOUBLE-LAYER CARROT CAKE...................................................................................................................73
VEGAN COOKIE DOUGH...........................................................................................................................74
CREAM FILLED CANDY CANE BROWNIE CUPS.............................................................................................75
COOKIE DOUGH FILLED BROWNIE CUPS...................................................................................................76
PEANUT BUTTER FILLED BROWNIE CUPS.....................................................................................................77
CINNAMON STREUSEL BANANA BREAD.......................................................................................................78
CHOCOLATE CHIP BANANA BREAD.............................................................................................................79
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blog, youTube, and more recipes
CRUSTLESS PUMPKIN PIE............................................................................................................................81
COOKIE DOUGH FILLED FUNFETTI CUPCAKES............................................................................................82
EDIBLE COOKIE DOUGH FILLING................................................................................................................83
5-INGREDIENT FLOURLESS CHOCOLATE FUDGE CAKE WITH CHOCOLATE GANACHE...................................84
THE ORIGINAL FLOURLESS CHOCOLATE PEANUT BUTTER COOKIE DOUGH CAKE........................................85
PUMPKIN SPICE CHEESECAKE FILLED COOKIES............................................................................................86
CHOCOLATE CHIP COOKIE DOUGH SANDWICH........................................................................................87
3-INGREDIENT CHOCOLATE FUDGE FROSTING..........................................................................................88
CHOCOLATE CHIP COOKIE DOUGH MILKSHAKE........................................................................................89
RASPBERRY BARS.......................................................................................................................................90
DOUBLE-LAYER CHOCOLATE CHIP BROWNIE CAKE.....................................................................................91
ICED OATMEAL RAISIN COOKIES.................................................................................................................92
THE BEST PROTEIN CHEESECAKE.................................................................................................................93
CHOCOLATE CHIP COOKIE DOUGH BITES.................................................................................................94
cake, cookie, and donut cookbook brownie recipes

PERSONAL FUDGE BROWNIE......................................................................................................................96
FUDGE BROWNIE CAKE.............................................................................................................................97
FUDGE BROWNIE DONUTS........................................................................................................................98
FUDGE BROWNIE COOKIES........................................................................................................................99
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TO THE HEALTHY BROWNIE COOKBOOK!
Yes, HEALTHY brownies!

Unfortunately, desserts and treats such as brownies are often associated with guilt or “cheating” on one’s diet. The best part about
this cookbook is that all of the recipes are healthy enough to eat daily – as a dessert, an afternoon snack, or even for breakfast!
I tried to cover any questions you may have in the “Ingredients + Substitutions” section on the next page. If you have more specific
questions that are not answered, the best way to contact me is by email at sarahlynnfitness@gmail.com.
I hope you enjoy these recipes as much as I do!

With Love & Healthy Brownies,
Sarah
PS: When you make a recipe, share a photo on Instagram! I love seeing your creations
and may feature your photo on @baketobefit. Tag me @sarahlynnfitness and @baketobefit
and use the hashtags #healthybrowniecookbook and #baketobefit on your post.
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PROTEIN POWDER
I use SLAP! Nutrition whey protein powder. Slap Nutrition whey is a cold processed, micro-filtered whey protein isolate that is very
high quality and easily digestible. It has a short ingredient list and it is naturally sweetened with stevia. The nutritional breakdown
for one scoop is about 100 calories with negligible fat or carbs, and 24 grams of protein. Slap protein comes in a variety of
delicious flavors, including Creamy Vanilla, Birthday Cake, Molten Chocolate, Cinnamon Streusel, and Chocolate Peanut Butter.
My favorite flavors for the brownie and blondie recipes are the Vanilla and Molten Chocolate flavors because they are very
versatile – vanilla can be used in all blondie recipes, and chocolate can be used in all brownie recipes, even if a different flavor
is suggested. While I highly recommend the Molten Chocolate flavor for the brownie recipes, as it adds a very rich, delicious
chocolate flavor, vanilla protein can also be used in the brownie recipes.
If you would like to try Slap protein powder or any other Slap Nutrition products, you may use the discount code SARAH for 10%
off at www.WeSlap.com.
My recommendation for a dairy-free/vegan protein powder is called Yep, It’s Vegan. This protein powder is a blend of pea and
rice protein, and it is naturally sweetened with stevia. Using the vegan protein will result in a slightly denser texture than the whey
protein, but it is still absolutely delicious! One scoop is 120 calories (34 g) 2 g of fat, 2 g of carbs, and 25 g of protein. It truly
has the best flavor and texture of any vegan protein powder I have tried. You may also use my discount code SARAH for 10% off
at www.YepItsVegan.com.
Other brands of whey protein or a whey + casein blend will also work in the recipes. I recommend these two types of protein for
optimal results, however you may also experiment using other types of protein. Certain types of protein may change the texture
and/or flavor of the recipe.
I have not had good luck omitting the protein powder from the recipes, and I do not recommend it. If you do omit the protein
powder from the recipe, I recommend decreasing the milk/water in the recipe by 2 Tablespoons per scoop of protein called for,
and adding 1-2 Tablespoons of coconut flour. You may also need to add extra flavor extract and/or sweetener to taste.
TYPES OF FLOUR
COCONUT FLOUR: I use Bob’s Red Mill or Anthony’s Goods coconut flour, but any brand of coconut flour will work. Coconut
flour has a very unique texture, and there is no other flour that I know of that can be used as a one-for-one replacement.
OAT FLOUR: Oat flour is oatmeal ground into a fine flour. You can make your own by blending oats in a blender or food
processor. Measure after blending. Make sure to purchase oats or oat flour that are labeled as gluten-free if you need the recipes
to be gluten-free. I use Bob’s Red Mill gluten-free quick oats. Bob’s Red Mill also makes a pre-blended gluten-free oat flour.
STARCH: I use Bob’s Red Mill arrowroot starch, but you may also use tapioca starch, potato starch, or corn starch.
DAIRY FREE SUBSITUTIONS
PROTEIN POWDER: Please see the first section on the previous page for details on my dairy-free protein powder
recommendation.
GREEK YOGURT: I use Fage 0% plain Greek yogurt. If yogurt is used in a brownie, blondie, cake, or cookie, I recommend
substituting with an equivalent amount of applesauce. In the frosting recipes, I recommend substituting the yogurt with dairy-free
cream cheese, dairy-free yogurt, full-fat canned coconut cream, or even silken tofu. If using yogurt, I recommend using Coyo
brand coconut yogurt or So Delicious brand Greek coconut yogurt. If you use a different dairy free yogurt that is not as thick as
Greek yogurt, you may need to decrease the liquid added to the recipe.
CREAM CHEESE: Cream cheese can be substituted with any dairy-free cream cheese alternative. I have had success using Tofutti
and Kite Hill Foods brands, but other brands will also work.
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GRAIN FREE SUBSITUTIONS
You may substitute the all-purpose flour and oat flour with either cassava flour or almond flour. Using almond flour will result in a
slightly crumblier texture.
NUT FREE SUBSITUTIONS
Almond flour may be substituted with oat flour or gluten-free all-purpose flour. In frosting recipes, powdered peanut butter may
be substituted with sunflower seed butter – if you do this, only add additional liquid slowly as needed. All nut butters can be
substituted with sunflower seed butter, coconut butter, palm shortening, or other preferred alternative.
SWEETENERS
BAKING STEVIA: I use Stevia in the Raw baking stevia which is a 1:1 ratio for sugar in terms of sweetness. Other brands of
baking stevia will also work. You may substitute stevia with other granulated sweeteners if you prefer. I have not listed the weight
in grams for stevia, as it varies greatly across brands. Sweeten to taste.
STEVIA PACKETS: Occasionally I use stevia packets for convenience because they are easy to add one or two to a recipe, and
they also tend to have a smoother texture than baking stevia, which is ideal for smooth frosting recipes. I use PureVia brand of
stevia packets. One stevia packet is equivalent in sweetness to two teaspoons of sugar. One stevia packet can be replaced with
two teaspoons of Stevia in the Raw or any other granulated sweetener.
MAPLE SYRUP: Pure maple syrup is an unrefined liquid sweetener. You may substitute it with other liquid sweeteners such as
honey.
COCONUT PALM SUGAR: Coconut palm sugar is an unrefined, low-glycemic brown sugar substitute made from coconut palm
sap. It is available in most grocery stores. You may substitute it with regular brown sugar or a different unrefined brown sugar
substitute such as maple sugar or date sugar.
OVENS
All ovens vary, so always keep an eye on your brownies while baking. Baking time can be varied depending if you prefer a more
fudgy or cakey brownie – bake for less time to achieve a fudgier texture. I have had success baking many of these recipes in my
toaster oven as well as the regular oven.
FROSTING/STORAGE
Brownies can be frosted and stored covered in the refrigerator. Enjoy within 3-4 days for freshness. Brownies can also be frozen
and de-frosted to enjoy at a later date.
NUTRITONAL INFORMATION/MACROS
The nutritional information provided for each recipe is for one serving, not including frosting or other add-ons in the photos,
unless specified. Nutritional information for the frosting is listed separately from the desserts, to allow you to mix-and-match
recipes and toppings. F stands for grams of fat, C stands for grams of carbohydrates, and P stands for grams of protein.
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10
The Ultimate Chocolate Fudge Brownies
Recipe serves 16
• 78 calories 2.5 F / 10 C / 5 P •
INGREDIENTS: INSTRUCTIONS:
• 1 can white beans (~240g after draining and 1. Preheat oven to 325 degrees F. Line an 8x8 inch
rinsing**) glass baking pan with parchment paper.
• 2 scoops chocolate protein powder* (56g) 2. In a food processor or high-speed blender (such
• ¼ cup gluten-free quick oats (23g) as a Vitamix), blend drained and rinsed beans,
applesauce, butter or oil, almond milk, and vanilla.
• ⅓ cup Dutch-process cocoa powder (30g) 3. Add protein powder, oatmeal, cocoa powder,
• 3 Tablespoons coconut sugar (36g) coconut sugar, and stevia. Blend until combined.
• ⅓ cup baking stevia 4. Add melted chocolate, baking powder, baking soda,
• ½ teaspoon baking powder and salt, and blend just until combined.
• ¼ teaspoon baking soda 5. Spread into parchment lined pan, and bake for 16-
• ¼ teaspoon salt 20 minutes.
• ¼ cup unsweetened applesauce (60g) 6. Allow to cool, and frost with Chocolate Buttercream
• 2 Tablespoons butter or coconut oil (28g) Frosting on page 62. Refrigerate for a few hours
• ¼ cup unsweetened almond milk (60ml) before enjoying.
• 1 teaspoon vanilla extract (5ml) 7. Slice into 16 pieces, and enjoy! Store in the
• 3 Tablespoons chocolate chips, melted (45g) refrigerator for freshness.
* See page 8 for protein powder recommendations
** I used butter beans, but cannellini beans or navy beans

will also work. These beans are extremely neutral in
flavor, and there is no flavor from the beans. Black beans
can be used, but I find they can have a stronger flavor
11
Super Fudgy Classic Brownies
Recipe serves 16
• 75 calories 3 F / 10 C / 4 P •
• 300g mashed sweet potato (about 1 large sweet 1. Preheat oven to 325 degrees F. Line an 8x8 inch
potato, baked, with skin removed) glass baking pan with parchment paper.
• 2 scoops chocolate protein powder* (56g) 2. In a food processor or high-speed blender (such as
• ⅓ cup gluten-free quick oats (33g) a Vitamix), blend sweet potato, applesauce, coconut
oil, almond milk, and vanilla.
• ½ cup Dutch-process cocoa powder (40g) 3. Add protein powder, oatmeal, cocoa powder, and
• ½ teaspoon baking powder and salt, and blend just until combined.
• ¼ teaspoon baking soda 5. Spread into parchment lined pan, and bake for 16-
• ¼ teaspoon salt 20 minutes.
• ¼ cup unsweetened applesauce (60g) 6. Allow to cool (Note: refrigerating for a few hours
• 2 Tablespoons coconut oil (28g) before enjoying makes them even fudgier!)
• 2 Tablespoons unsweetened almond milk (30ml) 7. Slice into 16 pieces, and enjoy! Store in the
• 1 teaspoon vanilla extract (5ml) refrigerator for freshness.
• 2 Tablespoons chocolate chips, melted (30g)
12
Healthy Breakfast Brownies
Recipe serves 1
• 268 calories 8 F / 34 C / 17 P •
• ⅓ cup gluten-free quick oats (32g) 1. Preheat oven to 325 degrees F.
• ½ cup water (120ml) 2. Line a 5x7 inch glass baking pan with parchment
• ½ scoop chocolate protein powder* (14g) paper.
• 2 Tablespoons Dutch-process cocoa powder (10g) 3. Combine oats and water in a microwave safe bowl.
Microwave for 1 minute and 30 seconds.
• ½ teaspoon ground flaxseed (1g) 4. Add protein powder, almond milk, oil, and cocoa
• 4 stevia packets, or about 2-3 Tablespoons baking powder, and stir until combined. Then stir in stevia,
stevia flax, and chocolate chips, if desired. Stir until
• 2 teaspoons pure maple syrup (10ml) chocolate chips are completely melted.
• ¼ teaspoon baking powder 5. Add baking powder, salt, and vanilla, and stir just
• Pinch of salt until combined.
• 1 teaspoon coconut oil (5g) 6. Spread into parchment lined pan, and bake for 11-
• 2 Tablespoons unsweetened almond milk (30ml) 13 minutes.
• 1 Tablespoon chocolate chips (15g – optional, not 7. Allow to cool, slice into 6 pieces, and enjoy! (Note: I
included in nutritional information) enjoy these even more if they have been refrigerated
• ¼ teaspoon vanilla extract for a few hours after cooling)

Including chocolate chips: 348 calories 13 F / 43 C / 18 P
Recipe makes one 5x7 pan of brownies. Nutritional
information above is for the whole pan. Cut into 6 pieces,
each brownie is 45 calories 1 F / 6 C / 3 P
13
Triple-Layer Cookie Dough Fudge Brownies
Recipe serves 16
• 145 calories 6 F / 15 C / 8 P •
• 1 pan of Super Fudgy Classic Brownies 1. Prepare brownies, and allow to cool in the
• 1 recipe of Chocolate Buttercream Frosting refrigerator.
• 1 recipe of Edible Cookie Dough 2. To make frosting, combine protein powder, cocoa
powder, and stevia in a small bowl.
CHOCOLATE BUTTERCREAM FROSTING: 3. Add water and maple syrup and stir until dry
ingredients have dissolved.
• ½ cup reduced-fat cream cheese (120g) 4. Add cream cheese and stir until very smooth.
• ½ scoop chocolate protein powder* (14g) 5. Spread frosting evenly over brownies, and return the
• ¼ cup cocoa powder (20g) pan to the refrigerator while preparing the cookie
• 6 stevia packets, or about ¼ cup baking stevia dough.
• 2 Tablespoons water (30ml) 6. To make cookie dough, combine all dry ingredients
• 2 teaspoons pure maple syrup (10ml) in a bowl. Add applesauce and almond milk and stir
until a thick dough forms. Fold in chocolate chips.
EDIBLE COOKIE DOUGH: 7. Press cookie dough evenly on top of the buttercream
• 6 Tablespoons coconut flour (42g) frosting.
• ½ scoop vanilla protein powder* (14g) 8. Slice into 16 squares, and enjoy! Store in the
• 4 stevia packets, or about 3 Tablespoons baking refrigerator.
stevia
• ¼ teaspoon salt * See page 8 for protein powder recommendations
• ¼ cup unsweetened applesauce (60g)
• ¼ cup unsweetened almond milk (60ml)
• 1 ½ Tablespoons mini chocolate chips (22g)
14
Creamy Mint Chocolate Brownies
Recipe serves 16
• 72 calories 3.5 F / 7 C / 4 P •
• ½ cup gluten-free quick oats (40g) 1. Preheat oven to 325 degrees F.
• ⅔ cup water (155ml) 2. Line an 8x8 inch glass baking pan with parchment
• 2 scoops chocolate protein powder* (56g) paper.
• ⅓ cup Dutch-process cocoa powder (30g) 3. Combine oats and water in a microwave safe bowl
(make sure the bowl is large enough that it will
• 2 teaspoons ground flaxseed (4g)
not overflow). Microwave for 1 minute, stir, then
• ⅓ cup baking stevia microwave for 1 more minute.
• ¼ teaspoon baking soda 4. Add protein powder, almond milk, coconut oil, and
• ¼ teaspoon baking powder cocoa powder, and stir until combined.
• ¼ teaspoon salt 5. Then stir in maple syrup, stevia, flax, and chocolate
• 2 Tablespoons coconut oil (28g) chips. Stir until chocolate chips are completely
• 2 Tablespoons pure maple syrup (30ml) melted.
• 3 Tablespoons unsweetened almond milk (45ml) 6. Add baking soda, baking powder, salt, and mint
• 3 Tablespoons chocolate chips (45g) extract, and stir just until combined.
• ½ teaspoon mint extract 7. Spread into parchment lined pan, and bake for 13-
16 minutes.
8. Allow to cool, and frost with Creamy Mint Frosting on
page 55, if desired. (adds 8 calories 0 F / 1 C / 1 P
per brownie)
9. Slice into 12 pieces and enjoy! (Note: I enjoy these
even more if they have been refrigerated for a few
hours after cooling)
15
Cookie Dough Filled Brownie Cups
Recipe serves 8
• 108 calories 3 F / 15 C / 8 P •
• 1 ¼ cups mashed Japanese yam or other variety 1. Preheat oven to 350 degrees F. Spray a cupcake tin
of white sweet potato (300g – about 1 large yam, with non-stick spray.
baked, with skin removed – regular sweet potato can 2. In a food processor or high-speed blender (such as
be substituted) a Vitamix), blend white sweet potato, applesauce,
butter or coconut oil, almond milk, and vanilla.
• 2 scoops chocolate protein powder* (56g)
3. Add protein powder, coconut flour, cocoa powder,
• 6 Tablespoons coconut flour (42g) flax, and stevia. Blend until combined.
• 5 Tablespoons Dutch-process cocoa powder (25g) 4. Add baking powder and salt, and blend just until
• 2 teaspoons ground flaxseed (4g) combined.
• ⅓ cup baking stevia 5. Divide into 8 cups, and bake for 20-23 minutes.
• 1 teaspoon baking powder 6. Allow to cool, and enjoy, or fill with Cookie Dough
• ¼ teaspoon salt Filling on page 60, if desired. (adds 55 calories 2 F /
• 1 Tablespoon butter or coconut oil (14g) 6 C / 4 P per brownie cup)
• 1 cup unsweetened applesauce (240g) 7. Slice a hole in the top of each brownie cup, and
• ¼ cup unsweetened almond milk (60ml) scoop out some of the center with a spoon. Divide
• 1 teaspoon vanilla extract (5ml) filling evenly. Use an icing bag to pipe Vanilla Cream
Frosting from page 59 onto each brownie cup, if
desired.

16
The Easiest, Fudgiest 5-Ingredient Brownies
Recipe serves 16
• 70 calories 4 F / 6 C / 4 P •
• ½ cup cashew butter, or nut butter of choice (128g) 1. Preheat oven to 325 degrees F. Line an 8x8 inch
• ½ cup unsweetened applesauce (90g) glass baking pan with parchment paper.
• 1 ½ scoops chocolate protein powder* (42g) 2. In a large bowl, combine nut butter and applesauce.
• ⅓ cup Dutch-process cocoa powder (30g) 3. Add cocoa powder, protein powder, and coconut
sugar, and mix until a thick batter forms.
• 3 Tablespoons coconut sugar, or to taste (36g)
4. Spread into parchment lined pan, and bake for 14-
17 minutes.
5. Allow to cool, and frost with Dark Chocolate
Buttercream from page 54.
6. Slice into 12 pieces, and enjoy! Store in the
refrigerator for freshness.
17
Cheesecake Swirl Brownies
Recipe serves 16
• 88 calories 3 F / 10 C / 6 P •
• 1 can white beans (~240g after draining and 1. Preheat oven to 325 degrees F. Line an 8x8 inch
2. In a food processor or high-speed blender (such
• 2 scoops chocolate protein powder* (56g) as a Vitamix), blend drained and rinsed beans,
• ¼ cup gluten-free quick oats (23g) applesauce, butter or oil, almond milk, and vanilla.
• ⅓ cup Dutch-process cocoa powder (30g) 3. Add protein powder, oatmeal, cocoa powder,
and salt, and blend just until combined.
• ½ teaspoon baking powder 5. Spread into parchment lined pan.
• ¼ teaspoon baking soda 6. To make cheesecake swirl, dissolve protein powder
• ¼ teaspoon salt and stevia in almond milk. Add cream cheese and
• ¼ cup unsweetened applesauce (60g) mix until smooth. Pour cheesecake mixture over
• 2 Tablespoons butter or coconut oil (28g) brownies, and use a knife to create a swirl pattern.
7. Bake for 20-25 minutes.
• ¼ cup unsweetened almond milk (60ml) 8. Allow to cool, slice into 16 pieces, and enjoy! Store
• 1 teaspoon vanilla extract (5ml) in the refrigerator for freshness. (Note: refrigerate
• 3 Tablespoons chocolate chips, melted (45g) for a few hours before serving for an even fudgier
texture!)
CHEESECAKE SWIRL:
• ¼ cup reduced-fat cream cheese (60g)
** I used butter beans, but cannellini beans or navy beans
• ¼ scoop vanilla protein powder* (7g)
will also work. These beans are extremely neutral in
• 1 Tablespoon baking stevia
flavor, and there is no flavor from the beans. Black beans
• 1 Tablespoon unsweetened almond milk (15ml)
can be used, but I find they can have a stronger flavor
18
Peanut Butter Swirl Fudge Brownies
Recipe serves 12
• 88 calories 4 F / 9 C / 6 P •
• ½ cup gluten-free quick oats (40g) 1. Preheat oven to 325 degrees F. Line 8x8 inch glass
• ⅔ cup water (155ml) baking pan with parchment paper.
2. Combine oats and water in a microwave safe bowl
• 2 scoops chocolate or chocolate peanut butter (make sure the bowl is large enough that it will
protein powder* (56g) not overflow). Microwave for 1 minute, stir, then
• ⅓ cup Dutch-process cocoa powder (30g) microwave for 1 more minute.
• 2 teaspoons ground flaxseed (4g) 3. Add protein powder, almond milk, coconut oil, and
• ⅓ cup baking stevia cocoa powder, and stir until combined.
4. Then stir in maple syrup, stevia, flax, one tablespoon
• ¼ teaspoon baking soda of the peanut butter, and chocolate chips. Stir until
• ¼teaspoon baking powder chocolate chips are completely melted.
• ¼ teaspoon salt 5. Add baking soda, baking powder, and salt, and stir
• 1 Tablespoon coconut oil (14g) just until combined. Swirl remaining tablespoon of
• 2 Tablespoons peanut butter (32g) peanut butter into the batter – stir very gently, do not
completely combine.
• 2 Tablespoons pure maple syrup (30ml) 6. Spread into parchment lined pan, and bake for 13-
• 3 Tablespoons unsweetened almond milk (45ml) 16 minutes.
• 3 Tablespoons chocolate chips (45g) 7. Allow to cool. Frost with chocolate peanut butter
frosting on page 61 and top with a drizzle of peanut
butter, if desired. (frosting adds 14 calories 0.5 F /
1.5 C / 2 P per brownie)
8. Slice into 12 pieces and enjoy! Store in the
refrigerator. (Note: I enjoy these even more if they
have been refrigerated for a few hours after cooling)

19
Double-Layer Brownie Cake
Recipe serves 4
• 80 calories 2.5 F / 10 C / 6 P •
• 2 Tablespoons coconut flour (14g) 1. Preheat oven to 350 degrees F. Spray two 4-5 inch
• 2 Tablespoons gluten-free oat flour (14g) ramekins with non-stick oil spray.
• ¾ scoop chocolate protein powder* (21g) 2. Combine all dry ingredients in a mixing bowl.
• 2 teaspoons coconut sugar (8g) 3. Add wet ingredients and stir just until combined.
4. Divide batter between the two ramekins.
• 3 Tablespoons baking stevia
5. Bake at 350 F for 15-20 minutes, or until slightly firm
• 2 Tablespoons cocoa powder (10g) in the center. Be careful not to overbake.
• 1 teaspoon ground flax (2g) 6. Allow to cool.
• ¼ teaspoon baking soda 7. Layer the two cakes with Cookie Dough Frosting on
• ⅛ teaspoon salt page 52 (adds 54 calories 1.5 F / 6 C / 4 P per
• 1 teaspoon avocado oil or oil of choice (5ml) serving) and cover with Chocolate Frosting on page
• ¼ cup unsweetened applesauce (60g) 53 (adds 41 calories 0.5 F / 8 C / 1 P per serving).
• 3 Tablespoons unsweetened almond milk (45ml)
• ½ teaspoon vanilla extract (2.5ml) * See page 8 for protein powder recommendations
20
Brownie Cheesecake
Recipe serves 9
• 120 calories 4.5 F / 8 C / 12 P •
• ½ cup reduced-fat cream cheese (120g) 1. Preheat oven to 325 degrees F. Line an 8x8 inch
• 1 cup + 3 Tablespoons 2% cottage cheese (270g) glass baking pan with parchment paper.
• ½ cup non-fat plain Greek yogurt (113g) 2. In a food processor or high-speed blender (such as
• 2 Tablespoons maple syrup (30ml) a Vitamix), blend cream cheese, cottage cheese,
yogurt, maple syrup, coconut oil, and vanilla.
• 1 Tablespoon coconut oil (14g)
3. Add protein powder, cocoa, stevia, and starch, and
• 1 teaspoon vanilla extract (5ml) blend until very smooth.
• 2 scoops chocolate protein powder* (56g) 4. Pour into parchment lined pan, and bake for 15
• 3 Tablespoons cocoa powder (15g) minutes. Reduce oven temperature to 200 degrees F,
• ⅔ cup baking stevia and bake for about 20 more minutes, or until center
• 1 Tablespoon starch** (8g) is slightly firm.
5. Allow to cool, then set in the refrigerator for at least
6 hours or preferably overnight before slicing and
serving. Enjoy!

** Starch options: arrowroot, tapioca, potato, or corn
21
Red Velvet Brownies
Recipe serves 12
• 88 calories 2 F / 14 C / 6 P •
• ½ can white beans (~120g after draining and 1. Preheat oven to 325 degrees F. Line an 8x8 inch
2. In a food processor or high-speed blender (such as
• 4 cooked beets (190 g – I use store-bought, pre- a Vitamix), blend drained and rinsed beans, beets,
cooked beets from a brand called Love Beets) applesauce, butter or oil, almond milk, vinegar, and
• 2 scoops vanilla protein powder* (56g) vanilla.
• ⅓ cup coconut flour (38g) 3. Add protein powder, coconut flour, cocoa powder,
• 2 Tablespoons cocoa powder (10g) coconut sugar, and stevia. Blend until combined.
4. Add melted chocolate, baking powder, baking soda,
• 1 Tablespoon coconut sugar (12g) and salt, and blend just until combined.
• 2 teaspoons ground flaxseed (4g) 5. Spread into parchment lined pan.
• ⅓ cup baking stevia 6. Bake for 22 minutes.
• ¼ teaspoon baking soda 7. Allow to cool, slice into 12 pieces, and enjoy! Store
• ¼ teaspoon salt in the refrigerator for freshness.
• ¾ cup unsweetened applesauce (180g)
• 1 Tablespoon butter or coconut oil (14g)
** I used navy beans, but cannellini beans or butter beans
will also work. These beans are extremely neutral in fla-
• 1 teaspoon apple cider vinegar (5ml)
vor, and there is no flavor from the beans.
• 1 teaspoon vanilla extract (5ml)
• 5-10 drops natural or regular red food coloring
(optional)
22
Magic Brownies
Recipe serves 12
• 92 calories 3.5 F / 8 C / 9 P •
• 3 scoops chocolate protein powder* (84g) 1. Preheat oven to 325 F. Line an 8x8 inch glass baking
• 3 Tablespoons coconut flour (21g) pan with parchment paper.
2. Combine protein powder, coconut flour, cocoa,
• ½ cup cocoa powder (40g) coconut sugar, stevia, flax, baking soda, baking
• ¼ cup coconut sugar (48g) powder, and salt in a large mixing bowl.
• ⅓ cup baking stevia 3. Add melted butter or oil, yogurt, almond milk, and
• 2 teaspoons ground flax (4g) vanilla. Mix just until combined.
• ¼ teaspoon baking soda 4. Fold in chocolate chips if desired.
5. Spread into parchment lined pan, and bake for 17-
• ¼ teaspoon baking powder 20 minutes.
• ¼ teaspoon salt 6. Allow to cool, slice, and enjoy! Frost with Chocolate
• 3 Tablespoons butter or coconut oil (42g) Ganache on page 84, if desired. Store in the
• 1 cup non-fat plain Greek yogurt (227g - or refrigerator for freshness.
substitute applesauce – this will slightly change the
nutritional information) * See page 8 for protein powder recommendations
• ½ cup unsweetened almond milk (120ml)
• ½ teaspoon vanilla extract (2.5ml)
• 2 Tablespoons mini chocolate chips (30g - optional,
but recommended – not included in nutritional
information)
23
24
Double-Layer Funfetti Blondie
Recipe serves 4
• 64 calories 2 F / 8 C / 3 P •
• 2 Tablespoons gluten-free oat flour (14g) 1. Preheat oven to 325 F. Spray two four inch round
• 2 Tablespoons coconut flour (14g) ramekins with non-stick spray. Combine all dry
• ⅔ scoop birthday cake protein powder* (21g) ingredients (except sprinkles) in a small bowl.
2. Add oil, applesauce, and almond milk. Mix just until
• 1 Tablespoon starch** (8g) combined. Fold in sprinkles if desired.
• 2 Tablespoons stevia 3. Divide evenly into each ramekin, and bake for about
• 1 teaspoon ground flaxseed (2g) 15 minutes.
• ¼ teaspoon baking powder 4. Allow to cool, and frost with Cream Cheese Frosting
on page 50.
• ⅛ teaspoon salt
• 1 teaspoon avocado oil or melted coconut oil (5ml) 5. Slice into four slices and enjoy!
• 3 Tablespoons unsweetened applesauce (45g)
• ¼ cup unsweetened almond milk (60ml) * See page 8 for protein powder recommendations
• 2 teaspoons sprinkles (8g – optional) ** Starch options: arrowroot, tapioca, potato, or corn
25
Fudge-Filled Chocolate Chip Cookie Dough Blondie Cups
Recipe serves 8
• 132 calories 4 F / 16 C / 8 P •
baked, with skin removed)
• 2 scoops vanilla protein powder* (56g)
• 6 Tablespoons coconut flour (42g) a Vitamix), blend white sweet potato, applesauce,
• 2 teaspoons ground flaxseed (4g) butter or coconut oil, almond milk, and vanilla.
• 3 Tablespoons baking stevia 3. Add protein powder, coconut flour, flax, and stevia.
• 1 teaspoon baking powder Blend until combined.
• ¼ teaspoon salt 4. Add baking powder and salt, and blend just until
combined. Fold in chocolate chips.
• 1 cup unsweetened applesauce (240g)
• ¼ cup unsweetened almond milk (60ml) 5. Divide into 8 cups, and bake for 20-23 minutes.
• 1 teaspoon vanilla extract (5ml) 6. Allow to cool, and enjoy, or fill with Fudge Filling
• 3 Tablespoons chocolate chips (45g) on page 58 (adds 22 calories 1 F / 2.5 C / 2 P per
blondie cup), and top with Vanilla Cream Frosting on
page 59, if desired.
7. Store in the refrigerator.
26
Cream-Filled Birthday Cake Blondie Cups
Recipe serves 8
• 102 calories 2.5 F / 12 C / 8 P •
• 2 scoops birthday cake protein powder* (56g)
• 6 Tablespoons coconut flour (42g) a Vitamix), blend white sweet potato, applesauce,
• 2 teaspoons ground flaxseed (4g) butter or coconut oil, almond milk, and vanilla.
• 3 Tablespoons baking stevia 3. Add protein powder, coconut flour, flax, and stevia.
• 1 teaspoon baking powder Blend until combined.
• ¼ teaspoon salt 4. Add baking powder and salt, and blend just until
combined. Fold in sprinkles, if desired.
• 1 cup unsweetened applesauce (240g)
• ¼ cup unsweetened almond milk (60ml) 5. Divide into 8 cups, and bake for 20-23 minutes.
• 1 teaspoon vanilla extract (5ml) 6. Allow to cool, and enjoy, or scoop out centers and
• 2 Tablespoons sprinkles (optional, not included in fill with Vanilla Cream Filling on page 59, if desired.
nutritional information) (adds 40 calories 0 F / 3.5 C / 6 P per blondie cup)
7. Divide filling evenly between blondie cups,
overflowing it a bit to cover the top as well. Enjoy!

27
Sugar Cookie Blondies
Recipe serves 12
• 57 calories 2 F / 5 C / 4 P •
• ¼ cup gluten-free oat flour (28g) 1. Preheat oven to 325 F.
• ¼ cup coconut flour (28g) 2. Line an 8x8 inch glass baking pan with parchment
• 1 ½ scoops vanilla protein powder* (42g)
paper.
• 2 Tablespoons starch** (16g)
• ¼ cup stevia 3. Combine all dry ingredients in a large mixing bowl.
• 1 teaspoon ground flaxseed (2g) Add melted butter or oil, applesauce, almond milk,
• ½ teaspoon baking powder and vanilla. Mix just until combined.
• ⅛ teaspoon salt 4. Spread into parchment lined pan, and bake for 17
• 2 Tablespoons butter or coconut oil, melted (28g) minutes.
• ¼ cup + 2 Tablespoons unsweetened applesauce 5. Allow to cool, and spread with Cream Cheese
(90g)
• ¼ cup unsweetened almond milk (60ml) Frosting from page 51, if desired.
• ½ teaspoon vanilla extract (2.5ml) (adds 21 calories 1 F / 1.5 C / 1.5 P per serving)
6. Slice into 12 pieces, and enjoy!
7. Store in the refrigerator for freshness.

28
White Chocolate Blondies
Recipe serves 12
• 93 calories 3 F / 11 C / 5 P •
• 1 ¼ cups mashed Japanese yam or other variety 1. Preheat oven to 350 degrees F. Line an 8x8 inch
of white sweet potato (300g – about 1 large yam, glass baking pan with parchment paper.
• 2 scoops vanilla protein powder* (56g)
• ½ cup gluten-free quick oats (42g) a Vitamix), blend white sweet potato, applesauce,
• 2 Tablespoons coconut flour (14g) butter or coconut oil, almond milk, and vanilla.
• 2 teaspoons ground flaxseed (4g) 3. Add protein powder, oatmeal, coconut flour, flax,
• 1 teaspoon baking powder and melted white chocolate or stevia. Blend until
• ¼ teaspoon salt combined.
• 2 Tablespoons butter or coconut oil (28g)
4. Add baking powder and salt, and blend just until
• ½ cup unsweetened applesauce (120g)
• 2 Tablespoons unsweetened almond milk (60ml) combined.
• 1 teaspoon vanilla extract (5ml) 5. Spread into parchment lined pan. Bake for 20-25
• 2 Tablespoons white chocolate chips, melted (30g - minutes.
or omit, and add stevia to taste) 6. Allow to cool, and top with Salted Caramel
Buttercream Frosting on page 64, if desired.
(adds 21 calories 1 F / 1 C / 1 P per serving)
7. Enjoy! Store in the refrigerator.

29
Chocolate Chip Cookie Blondies
Recipe serves 16
• 100 calories 5 F / 10 C / 5 P each •
• 15 oz can white beans, drained and rinsed (~250g 1. Preheat oven to 325 F. Add beans, oatmeal,
after draining and rinsing**) applesauce, and butter/coconut oil to a high-speed
• ¼ cup gluten-free oatmeal (28g) blender (such as a Vitamix) or food processor. Blend
• ¼ cup applesauce (60g)
• ¼ cup grass-fed butter or coconut oil (or half of until combined.
each!) (56g total) 2. Add the remaining ingredients (except chocolate
• 2 scoops vanilla protein powder* (56g) chips) and blend until very smooth.
• ¼ cup baking stevia (8g) 3. Fold in chocolate chips. Spray an 8×8 glass pan with
• 1 Tablespoon coconut palm sugar (12g) non-stick spray. Spoon in the batter, and smooth out
• 1 teaspoon baking powder
with the back of a spoon.
• ¼ teaspoon salt
• 1 teaspoon vanilla extract (5ml) 4. Bake for 13-15 minutes, being very careful not
• 6 Tablespoons chocolate chips (90g) to over-bake. Blondies should still appear slightly
* See page 8 for protein powder recommendations underdone.
5. Allow to cool completely before slicing and serving.
**This recipe has been tested using Navy beans and Butter
beans, but feel free to experiment with other varieties. Refrigerating will help them to set sooner. Store
covered in the refrigerator for up to 3-4 days.
30
Peanut Butter & Jelly Blondies
Recipe serves 8
• 113 calories 6.5 F / 10 C / 4 P •
BLONDIE LAYER: 1. Preheat oven to 325 F. Line a 7x5 inch glass pan with
• ½ scoop vanilla protein powder* (14g) parchment paper.
• 2 Tablespoons coconut flour (14g) 2. Combine protein powder, coconut flour, peanut flour,
• 2 teaspoons powdered peanut butter (4g)
starch, stevia, flax, baking powder, and salt in a
• 1 Tablespoon starch**
• 2 Tablespoons stevia bowl.
• 2 teaspoons ground flax (4g) 3. Add almond milk and stir until a dough forms.
• ¼ teaspoon baking powder Spread evenly into parchment lined pan.
• ⅛ teaspoon salt 4. Bake for 8-12 minutes.
• ¼ cup + 1 Tablespoon unsweetened almond milk 5. Allow to cool. Melt coconut oil and combine with
(75ml)
peanut butter. Depending on the texture of your

PEANUT BUTTER & JELLY LAYER: peanut butter, you may have to warm it up a bit.
• 5 Tablespoons peanut butter (80g) 6. Pour peanut butter mixture evenly over the blondie
• 2 teaspoons coconut oil (10g) layer, and place in the refrigerator to solidify.
• ⅓ cup raspberry jam (100g) 7. Remove from refrigerator and spread evenly with
raspberry jam. Slice in 8 pieces, and enjoy!
8. Store in the refrigerator for freshness.

31
32
Huge Chocolate Chip Skillet Cookie
Recipe serves 8
• 183 calories 9 F / 17 C / 9 P •
• ⅔ cup gluten-free quick oats (60g) 1. Preheat oven to 350 F. Grease a 10 inch cast iron
• 1 cup water (240ml) skillet, or line a round baking pan with parchment
• 2 scoops vanilla protein powder* (56g) paper.
• ¼ cup coconut flour (28g) 2. Combine oats and water in a microwave safe bowl,
make sure the bowl is large enough so that the oats
• 3 Tablespoons coconut sugar (36g)
will not spill over. Microwave for 1 minute, stir, then
• 1 Tablespoon ground flax (7g) microwave for 1 more minute. Add almond milk,
• ¼ teaspoon baking soda protein powder, flax, and butter. Stir until protein
• ¼ teaspoon baking powder dissolves and butter has melted.
• ¼ teaspoon salt 3. Add coconut flour, sugar, baking soda, baking
• 3 Tablespoons butter or coconut oil (42g) powder, salt, and vanilla. Allow to cool for a few
• ¼ cup unsweetened almond milk (60ml) minutes if batter is still very warm, then gently fold in
• 1 teaspoon vanilla extract (5ml) chocolate chips.
• ⅓ cup chocolate chips (86g) 4. Spread evenly into pan, and bake for about 13
minutes. Allow to cool and enjoy!
33
Jumbo Chocolate Chip Blondie Cookies
Recipe serves 2
• 105 calories 3 F / 13 C / 6 P •
• 1 ½ Tablespoons gluten-free oat flour (10g) 1. Preheat oven to 350 degrees F.
• 2 Tablespoons coconut flour (14g) 2. Line a baking sheet with parchment paper.
• ⅓ scoop vanilla protein powder* (9g) 3. Combine all dry ingredients in a large mixing bowl.
• 1 ½ Tablespoons stevia Add applesauce, almond milk, and vanilla. Mix until
a dough forms.
• ½ teaspoon ground flaxseed (2g) 4. Add one teaspoon of the chocolate chips to the
• ⅛ teaspoon baking soda cookie dough, and form into two large cookies in
• ⅛ teaspoon salt desired thickness (about 3.5 inches in diameter),
• 3 Tablespoons unsweetened applesauce (45g) as they won’t spread much while baking. Top with
• 1 Tablespoon unsweetened almond milk (15ml) remaining chocolate chips.
• ½ teaspoon vanilla extract (2.5ml) 5. Bake for 6-10 minutes.
6. Allow to cool, and enjoy!
34
Chocolate Chip Cookie Dough Blondie Sandwich
Recipe serves 2
• 155 calories 4 F / 19 C / 11 P •
• 2 Chocolate Chip Blondie Cookies 1. Prepare cookies, and allow to cool.
• 1 recipe of Cookie Dough Frosting 2. Combine yogurt, coconut flour, and coconut sugar in
a small bowl. Add chocolate chips.
COOKIE DOUGH FROSTING: 3. Flip one cookie over and spread with frosting. Cover
with other cookie.
• 5 Tablespoons non-fat plain Greek yogurt (75g)
4. Roll the sides in extra mini chocolate chips, if desired.
• 1 Tablespoon coconut flour (7g) 5. Slice in half, and enjoy!
• 1 teaspoon coconut sugar (4g)
• ½ teaspoon mini chocolate chips (2.5g)
35
Jumbo White Chocolate Macadamia Blondie Cookies
Recipe serves 4
• 125 calories 5.5 F / 13 C / 6 P •
• 3 Tablespoons gluten-free oat flour (21g) 1. Preheat oven to 350 degrees F.
• ¼ cup coconut flour (24g) 2. Line a baking sheet with parchment paper.
• ⅔ scoop vanilla protein powder* (18g) 3. Combine all dry ingredients in a large mixing bowl.
• 3 Tablespoons stevia Add applesauce and almond milk. Mix until a dough
forms.
• 1 teaspoon ground flaxseed (2g)
4. Add about one teaspoon of the white chocolate chips
• ¼ teaspoon baking soda and one tablespoon of the macadamia nuts to the
• ¼ teaspoon salt cookie dough, and mix until combined.
• 6 Tablespoons unsweetened applesauce (90g) 5. Form into four large cookies in desired thickness
• 3 Tablespoons unsweetened almond milk (45ml) (about 3.5 inches in diameter), as they won’t spread
• 1 Tablespoon white chocolate chips (15g) much while baking.
• 2 Tablespoons macadamia nuts, chopped (14g) 6. Top with remaining white chocolate chips and
macadamia nuts.
36
White Chocolate Macadamia Vanilla Cream Blondie Sandwich
Recipe serves 2
• 160 calories 6 F / 16 C / 10 P •
• 2 White Chocolate Macadamia Blondie Cookies 1. Prepare cookies, and allow to cool.
• 1 recipe Vanilla Cream Frosting 2. Combine yogurt, coconut flour, stevia, and vanilla
in a small bowl.

VANILLA CREAM FILLING: 3. Flip one cookie over and spread with cream filling.
Cover with other cookie. Top with Low-Calorie
• 5 Tablespoons non-fat plain Greek yogurt (75g) Peanut Butter from page 57, if desired. (not
• 1 Tablespoon coconut flour (7g) included in nutritional information)
• 1 stevia packet 4. Slice in half, and enjoy!
• ¼ teaspoon alcohol-free vanilla extract
37
Jumbo Double Chocolate Fudge Brownie Cookies
Recipe serves 2
• 110 calories 3 F / 14 C / 6 P •
• ⅓ scoop chocolate protein powder* (9g) 3. Combine all dry ingredients in a large mixing bowl.
• 1 Tablespoon Dutch-process cocoa powder (5g) Add applesauce, almond milk, and vanilla. Mix until
a dough forms.
• 2 Tablespoons stevia
4. Add one teaspoon of the chocolate chips to the
• ½ teaspoon ground flaxseed (2g) cookie dough, and form into two large cookies in
• ⅛ teaspoon baking soda desired thickness (about 3.5 inches in diameter),
• ⅛ teaspoon salt as they won’t spread much while baking. Top with
• 3 Tablespoons unsweetened applesauce (45g) remaining chocolate chips.
• 2 Tablespoons unsweetened almond milk (30ml) 5. Bake for 6-10 minutes.
• ½ teaspoon vanilla extract (2.5ml) 6. Allow to cool, and enjoy!
• 2 teaspoons mini chocolate chips (10g)
38
Fudge Brownie Whoopie Pie
Recipe serves 2
• 146 calories 3.5 F / 17 C / 10 P •
• 2 Double Chocolate Fudge Brownie Cookies 1. Prepare cookies, and allow to cool.
• 1 recipe of Vanilla Cream Frosting 2. Combine yogurt, coconut flour, stevia, and vanilla in
• ½ recipe of Chocolate Fudge Topping (optional, not a small bowl.
included in nutritional information above) 3. Flip one cookie over and spread with cream filling.
Cover with other cookie.

VANILLA CREAM FILLING: 4. Combine chocolate fudge topping ingredients, and
dollop half of it onto the top cookie.
• 5 Tablespoons non-fat plain Greek yogurt (75g) 5. Slice in half, and enjoy!
• 1 Tablespoon coconut flour (7g)
• 1 stevia packet
• ¼ teaspoon alcohol-free vanilla extract

CHOCOLATE FUDGE TOPPING

(adds 11 calories 0.5 F / 2 C / 1 P per serving):

• 1 ½ Tablespoons powdered peanut butter (9g)
• 1 Tablespoon cocoa powder (5g)
• 1 stevia packet
• 1 Tablespoon water, as needed (15-20ml)
39
Jumbo Peanut Butter Filled Fudge Brownie Cookies
Recipe serves 2
• 140 calories 5.5 F / 15 C / 7 P •
• ⅓ scoop chocolate protein powder* (9g) 3. Combine all dry ingredients in a large mixing bowl.
• 1 Tablespoon Dutch-process cocoa powder (5g) Add applesauce, almond milk, and vanilla. Mix until
a dough forms.
4. Add one teaspoon of the chocolate chips to the
• ½ teaspoon ground flaxseed (2g) cookie dough, and form into two large cookies in
• ⅛ teaspoon baking soda desired thickness (about 3.5 inches in diameter), as
• ⅛ teaspoon salt they won’t spread much while baking. Reserve two
• 3 Tablespoons unsweetened applesauce (45g) smaller balls of dough.
• 2 Tablespoons unsweetened almond milk (30ml) 5. Using your fingers, create a well in the middle of
• ½ teaspoon vanilla extract (2.5ml) each cookie. Fill each well with one teaspoon of
• 2 teaspoons mini chocolate chips (10g) peanut butter.
• 2 teaspoons peanut butter (10g) 6. Take the two reserved balls of dough, flatten them,
and use them to cover the well of peanut butter. Use
your fingers to seal the cookies.
7. Top with remaining chocolate chips.
Variation: use peanut butter chips instead of chocolate

chips.
40
Ultimate Peanut Butter Lovers Brownie Cookie Sandwich
Recipe serves 2
• 220 calories 8.5 F / 22 C / 7 P •
• 2 Peanut Butter Filled Fudge Brownie Cookies 1. Prepare cookies, and allow to cool.
• 1 recipe of Peanut Butter Cream Frosting 2. To make frosting, combine powdered peanut butter
• 1 recipe of Low-Calorie Peanut Butter and water in a small bowl. Add yogurt, coconut flour,
and stevia, and stir until combined.
PEANUT BUTTER CREAM FROSTING: 3. Combine all low-calorie peanut butter ingredients

and stir until smooth.
• 1 Tablespoon powdered peanut butter (6g) 4. Flip one cookie over and spread with peanut butter
• 2 teaspoons water (10ml) frosting, then add low-calorie peanut butter. Add
• ¼ cup non-fat plain Greek yogurt (60g) Chocolate Fudge from the Brownie Whoopie Pie
• 1 Tablespoon coconut flour (7g) recipe on page 39 in between the peanut butter
• 1 stevia packet cream and low-calorie peanut butter, if desired.
Cover with the other cookie.
LOW-CALORIE PEANUT BUTTER:
5. Slice in half, and enjoy!
• 2 Tablespoons powdered peanut butter (12g)
• 1 Tablespoon water (15ml)
• 1 teaspoon peanut butter (5g)
• Pinch of salt and stevia to taste, if desired
41
Red Velvet Cream Cookie Sandwiches
Recipe serves 2
• 134 calories 2 F / 14 C / 14 P •
• ⅓ scoop vanilla protein powder* (9g) 3. Combine all dry ingredients in a mixing bowl. Add
• 1 teaspoon cocoa powder (2g) applesauce, almond milk, vanilla, and food coloring,
if desired. Mix until a dough forms.
4. Form into four cookies in desired thickness, as they
• ½ teaspoon ground flaxseed (2g) won’t spread much while baking. Top with remaining
• ⅛ teaspoon baking soda chocolate chips.
• ⅛ teaspoon salt 5. Bake for 6-8 minutes. Allow to cool.
• 3 Tablespoons unsweetened applesauce (45g) 6. To prepare cream filling, dissolve protein powder in
• 2 Tablespoons unsweetened almond milk (30ml) almond milk. Add yogurt, coconut flour, and stevia to
• ½ teaspoon vanilla extract (2.5ml) taste.
• ¼ teaspoon vinegar 7. Flip two of the cookies over, divide frosting between
• 5 drops red food coloring (optional) them, and cover with the remaining cookies
8. Recipe makes two cookie sandwiches. Enjoy! If not
CREAM FILLING: consuming immediately, store in the refrigerator for
freshness.
• ¼ scoop vanilla protein powder* (7g)
• 2 teaspoons unsweetened almond milk (10ml) * See page 8 for protein powder recommendations
• 6 Tablespoons Greek yogurt (90g)
• 2 stevia packets
42
Flourless Fudge Cookies
Recipe serves 6
• 56 calories 1 F / 8 C / 4 P •
• ½ cup mashed sweet potato (120g) 1. Preheat oven to 325 degrees F. Line a baking sheet
• ¾ scoop chocolate protein powder* (21g) with parchment paper.
• 3 Tablespoons Dutch-process cocoa powder (15g) 2. Combine all dry ingredients in a mixing bowl. Add
• 2 teaspoons coconut sugar (8g) sweet potato and stir until a dough forms.
3. Spoon dough into 6 cookies on parchment lined
• 1 Tablespoon ground flax (6g)
baking sheet, and bake for 6-10 minutes.
• ¼ cup baking stevia 4. Allow to cool, and enjoy! Frost with chocolate fudge
• ¼ teaspoon baking powder frosting, if desired.
• ⅛ teaspoon salt 5. To make frosting, combine cocoa and stevia in a
• 2 teaspoons mini chocolate chips (10g – optional, small bowl. Add maple syrup and water, and stir until
not included in nutritional information) smooth.
6. Store cookies in the refrigerator.
CHOCOLATE FUDGE FROSTING
(adds 9 calories 0 F / 2 C / 0 P per cookie):
• 2 Tablespoons cocoa powder (10g)
• 1 teaspoon pure maple syrup (5ml)
• 1 Tablespoon water (15ml)
43
Brownie Cookie Dough Truffles
Recipe serves 11
• 38 calories 2 F / 4 C / 1 P •
• ¼ cup coconut flour (28g) 1. Combine coconut flour, cocoa powder, and stevia in
• 2 Tablespoons cocoa powder (10g) a small bowl.
• 2 Tablespoons peanut butter (32g) 2. Add peanut butter and maple syrup. Slowly add
• 1 Tablespoon + 1 teaspoon pure maple syrup (20ml) almond milk until you achieve a thick dough. Add
salt to taste. Fold in chocolate chips, if desired.
• 3 Tablespoons stevia (5g)
3. Form into 11 balls, and enjoy!
• 3 Tablespoons unsweetened almond milk (45ml) 4. Store covered in the refrigerator, or freeze to be
• 1 Tablespoon mini chocolate chips (15g – optional, enjoyed at a later date.
not included in nutritional information)
• pinch salt, to taste
44
Chocolate Covered Peanut Butter Cookie Dough Truffles
Recipe serves 15
• 45 calories 2.5 F / 4 C / 2 P •
• ¼ cup coconut flour (28g) 1. Combine dry ingredients in a small bowl.
• ¼ cup peanut flour (24g) 2. Add peanut butter and maple syrup. Slowly add
• 1 stevia packet almond milk until you achieve a thick dough.
• 1 teaspoon ground flax (2g) 3. Form into 15 balls. Place in the refrigerator while you
prepare chocolate coating.
• ⅛ teaspoon salt 4. Melt chocolate chips and coconut oil together, then
• 2 Tablespoons peanut butter (32g) add cocoa powder. Coat each peanut butter ball
• 1 Tablespoon pure maple syrup (15ml) evenly in chocolate. Place on wax paper and allow to
• ¼ cup unsweetened almond milk (60ml) harden in the refrigerator.
5. Store covered in the refrigerator, or freeze to be
CHOCOLATE
COATING:
enjoyed at a later date.
• ½ Tablespoon coconut oil (7g)
• 1 ⅔ Tablespoons chocolate chips (25g)
• 1 Tablespoon cocoa (5g)
45
Protein Peanut Butter Cups
Recipe serves 4
• 77 calories 5 F / 3 C / 5 P •
• ½ scoop chocolate protein powder* (14g) 1. Combine protein powder, cocoa powder, and stevia
• 2 Tablespoons cocoa powder (10g) in a cup or bowl.
• 3 stevia packets 2. Combine melted coconut oil, maple syrup, and
• 2 teaspoons melted coconut oil (10g) almond milk in a separate cup or bowl.
3. Warm the liquid ingredient mixture in the
microwave for a few seconds, until coconut oil is
• 2 ⅓ Tablespoons unsweetened almond milk (35ml) melted.
• 4 teaspoons peanut butter (20g) 4. Add dry ingredients into wet ingredients and stir
until combined.
5. Divide half the mixture into four cupcake liners. You
may also use mini cupcake liners and make more
cups. Freeze for a few minutes until solidified.
6. Remove from freezer and place 1 teaspoon of
peanut butter into the middle of each cup. Cover
with the remaining chocolate mixture.
7. Freeze until firm, and enjoy!

46
47
Cream Cheese Frosting – Red Velvet Cake
Recipe serves 2
• 75 calories 4.5 F / 1 C / 6 P •
• ¼ scoop vanilla protein powder* (7g) 1. Dissolve protein powder in almond milk.
• 1-2 teaspoons water or almond milk (5-10ml) 2. Add Greek yogurt, cream cheese, and stevia to taste.
• 3 Tablespoons reduced fat cream cheese (45g)
3. Mix until very smooth.
• 2 Tablespoons Greek yogurt (30g)
• 2-3 Tablespoons baking stevia, to taste * See page 8 for protein powder recommendations
48
Cream Cheese Frosting – Carrot Cake
Recipe serves 4
• 65 calories 0.5 F / 5 C / 9 P •
• ¼ scoop vanilla protein powder* (7g) 1. Dissolve protein powder in almond milk.
• 2 teaspoons almond milk or milk of choice, or as 2. Add greek yogurt, cream cheese, and stevia.
needed (10ml)
3. Add coconut flour until you achieve desired texture
• 1 cup fat-free plain Greek yogurt (227g)
• 3 Tablespoons fat-free cream cheese or alternative (42g) 4. Layer the two cakes with frosting, then frost the sides.
• ¼ cup stevia 5. Garnish with extra shredded carrots, chopped nuts,
• 2 Tablespoons coconut flour (14g) and coconut flakes.
6. Slice into four pieces and enjoy! Store in
the refrigerator.
49
Cream Cheese Frosting – Double-Layer Funfetti Blondie
Recipe serves 4
• 93 calories 3 F / 6 C / 9 P •
• 1 cup non-fat plain Greek yogurt (227g) 1. Dissolve protein powder in almond milk.
• ¼ cup reduced-fat cream cheese (60g) 2. Add yogurt and cream cheese, and stir until
• ⅓ scoop vanilla protein powder* (9g) combined.
• 2 teaspoons unsweetened almond milk
• 2 Tablespoons coconut flour (14g) 3. Add coconut flour until desired thickness is achieved,
• 1 teaspoon pure maple syrup (5ml) then add sweeteners to taste.
• 3 Tablespoons stevia, or to taste 4. Spread about ¼ of the frosting on one layer of the
blondie. Top with second layer. Use the rest of the
frosting to cover the top and sides.
5. Slice into four slices and enjoy!
50
Cream Cheese Frosting – Sugar Cookie Blondies
Recipe serves 12
• 21 calories 1 F / 1.5 C / 1.5 P •
• ½ cup non-fat plain Greek yogurt (113g) 1. Combine Greek yogurt, cream cheese, maple syrup
• ¼ cup reduced-fat cream cheese (60g) in a small bowl.
2. Add coconut flour until you achieve desired texture.
• 2-3 Tablespoons stevia, or to taste Sweeten with stevia to taste, and spread evenly over
sugar cookie blondies.
3. Slice, and enjoy! Store covered in the refrigerator for
freshness.
51
Cookie Dough Frosting
Recipe serves 4
• 54 calories 1.5 F / 6 C / 4 P •
• 2 Tablespoons coconut flour (14g) 1. Dissolve protein powder in almond milk. Add Greek
• ¼ scoop vanilla protein powder* (7g) yogurt, and stir.
2. Add remaining ingredients and stir until combined.
• 2 teaspoons baking stevia or 1 stevia packet Layer between Double-Layer Brownie Cake on page
• ¼ cup fat-free plain Greek yogurt (60g) 20.
• 1 Tablespoon chocolate chips (15g)
• 2 teaspoons unsweetened almond milk (10g) * See page 8 for protein powder recommendations
• ¼ teaspoon vanilla
52
Chocolate Frosting – Brownie Cake
Recipe serves 4
• 41 calories 0.5 F / 8 C / 1 P •
• ¼ cup cocoa powder (20g) 1. Combine cocoa, stevia, and starch in a small bowl.
• 2 Tablespoons stevia Add maple syrup.
• 2 teaspoons starch* (10g)
2. Add almond milk slowly until desired consistency is
• 1 Tablespoon pure maple syrup (15ml)
• 2 Tablespoons unsweetened almond milk (30ml) reached.
3. Frost brownie cake on page 20.
* Starch options: arrowroot, tapioca, potato, or corn
53
Dark Chocolate Buttercream Frosting
Recipe serves 16
• 24 calories 1 F / 2 C / 2 P •
• ⅔ scoop chocolate protein powder* (18g) 1. Combine protein powder, cocoa powder, and stevia
• ¼ cup Dutch-process cocoa powder (20g) in a small bowl.
• 4 stevia packets, or about 2-3 Tablespoons baking
2. Add almond milk and maple syrup and stir until dry
stevia**
• 6 Tablespoons reduced-fat cream cheese (90g) ingredients have dissolved.
• 2 teaspoons pure maple syrup (10ml) 3. Add cream cheese and stir until very smooth.
** Using stevia packets will result in a smoother texture
54
Creamy Mint Frosting
Recipe serves 16
• 8 calories 0 F / 1 C / 1 P •
• ¾ cup non-fat plain Greek yogurt (170g) 1. Combine all ingredients in a small bowl and stir until
• 1 Tablespoon coconut flour (7g) combined.
• ¼ teaspoon mint extract
2. Spread evenly over cooled mint brownies.
• 3 Tablespoons baking stevia
• ⅛ - ¼ teaspoon spirulina (for color)
55
Peanut Butter Cream Frosting
Recipe serves 2
• 42 calories 1 F / 4 C / 5 P •
• 1 Tablespoon powdered peanut butter (6g) 1. Combine powdered peanut butter and water in a
• 1 teaspoons water (10ml) small bowl.
• ¼ cup non-fat plain Greek yogurt (60g) 2. Add yogurt, coconut flour, and stevia, and stir until
• 1 stevia packet combined.
56
Low-Calorie Peanut Butter
Recipe serves 2
• 38 calories 2 F / 3 C / 3 P •
• 2 Tablespoons powdered peanut butter (12g) 1. Combine all ingredients and stir until smooth. Use as
• 1 Tablespoon water (15ml) a lower calorie alternative to regular peanut butter!
• 1 teaspoon peanut butter (5g)
• Pinch of salt and stevia to taste, if desired
57
Fudge Filling
Recipe serves 8
• 22 calories 1 F / 2.5 C / 2 P •
• 6 Tablespoons powdered peanut butter (36g) 1. Combine dry ingredients, then add almond milk until
• 6 stevia packets, or ¼ cup baking stevia desired consistency is reached.
2. Slice a hole in the top of each blondie or brownie
cup, and scoop out some of the center with a spoon
3. Divide filling evenly between cups.
58
Vanilla Cream Frosting and Filling
Recipe serves 8
• 40 calories 0 F / 3.5 C / 6 P •
• 2 cups non-fat plain Greek yogurt (450g) 1. Combine all ingredients in a bowl, and mix until well
• ⅓ cup baking stevia combined.
• 2 Tablespoons coconut flour (14g)
2. Add frosting to an icing bag to pipe onto brownie or
• 2 teaspoons pure maple syrup (10ml)
blondie cups, or use it as a filling.
59
Cookie dough filling
Recipe serves 8
• 55 calories 2 F / 6 C / 4 P •
• ½ cup non-fat plain Greek yogurt (120g) 1. Dissolve protein powder in almond milk.
• ½ scoop vanilla protein powder* (14g) 2. Add Greek yogurt, and stir.
• 4 teaspoons unsweetened almond milk (20ml)
3. Add remaining ingredients and stir until combined.
• 2 teaspoons coconut palm sugar (8g)
• 2 stevia packets * See page 8 for protein powder recommendations
• ¼ cup coconut flour (28g)
• ½ teaspoon alcohol-free vanilla extract (2.5ml)
• 2 Tablespoons chocolate chips (30g)
60
Chocolate Peanut Butter Frosting
Recipe serves 12
• 0.5 calories 0.5 F / 1.5 C / 2 P •
• ½ scoop chocolate or chocolate peanut butter 1. Combine all dry ingredients in a small bowl.
protein powder* (14g) 2. Slowly add almond milk until desired consistency is
• ¼ cup powdered peanut butter (24g) reached.
• 4 stevia packets, or 3 Tablespoons baking stevia
• 3 Tablespoons cocoa powder (15g) 3. Spread evenly over cooled Peanut Butter Swirl
• 3-4 Tablespoons unsweetened almond milk, as Brownies.
needed (45-60ml)
61
Chocolate Buttercream Frosting
Recipe serves 16
• 43 calories 2.5 F / 3 C / 2 P •
• ½ cup reduced-fat cream cheese (120g) 1. Combine protein powder, cocoa powder, and stevia
• ½ scoop chocolate protein powder* (14g) in a small bowl.
• ¼ cup cocoa powder (20g) 2. Add water and maple syrup and stir until dry
• 6 stevia packets, or about ¼ cup baking stevia
• 2 Tablespoons water (30ml) ingredients have dissolved.
• 2 teaspoons pure maple syrup (10ml) 3. Add cream cheese and stir until very smooth.
62
Edible Cookie Dough
Recipe serves 16
• 26 calories 1 F / 2.5 C / 2 P •
• 6 Tablespoons coconut flour (42g) 1. Combine all dry ingredients in a bowl.
• ½ scoop vanilla protein powder* (14g) 2. Add applesauce and almond milk and stir until a
• 4 stevia packets, or about 3 Tablespoons baking
thick dough forms.
stevia
• ¼ teaspoon salt 3. Spread evenly over cooled blondies or brownies.
• ¼ cup unsweetened applesauce (60g) Enjoy!
• 1 ½ Tablespoons mini chocolate chips (22g) * See page 8 for protein powder recommendations
63
Salted Caramel Buttercream Frosting
Recipe serves 16
• 21 calories 1 F / 1 C / 1 P •
• 6 Tablespoons reduced-fat cream cheese (90g) 1. Dissolve protein powder and coconut sugar in
• ⅓ scoop cinnamon or vanilla protein powder* (9g) almond milk.
2. Add cream cheese and mix until smooth. Add salt to
• 2-3 teaspoons unsweetened almond milk (10-15ml)
• Pinch of salt, to taste taste.
3. Spread evenly over cooled blondies. Enjoy!
64
Peanut Butter Frosting
Recipe serves 1
• 76 calories 9 F / 9 C / 8 P •
• 3 Tablespoons powdered peanut butter (18g) 1. Combine powdered peanut butter with just enough
• 1 ½ Tablespoons almond milk, or as needed (23ml) almond milk to form a thick paste.
• 1 Tablespoon Greek yogurt (15g)
2. Add Greek yogurt. Sweeten to taste with stevia.
• 2 teaspoons stevia (or sweetener of choice)
3. Invert One-Minute Chocolate Cake from page 70
onto a plate, and top with frosting.
4. Cut in half, and layer the halves on top of each other.
5. Enjoy!
65
66
Red Velvet Cake For Two
Recipe serves 2
• 110 calories 2 F / 15 C / 9 P •
• 2 Tablespoons coconut flour (14g) 1. Preheat oven to 350 degrees F. Spray two 4.5 inch
• 2 Tablespoons oat flour (14g) ramekins with non-stick oil spray.
• ½ scoop vanilla or chocolate protein powder* (14g) 2. Combine all dry ingredients in a mixing bowl. Add
• 2 Tablespoons stevia wet ingredients and stir just until combined. Divide
• 1 Tablespoon cocoa powder (5g) batter between the two ramekins.
3. Bake at 350 F for 15-20 minutes, or until firm in the
• 1 teaspoon ground flaxseed (2g)
center.
• ¼ teaspoon baking soda 4. Allow to cool. Frost with cream cheese frosting on
• ⅛ teaspoon salt page 48.
• 1 teaspoon maple syrup (5ml)
• 1 teaspoon avocado oil (5ml) * See page 8 for protein powder recommendations
• 5 drops red food coloring (optional)
67
Red Velvet Chocolate Chunk Brownies
Recipe serves 8
• 90 calories 4 F / 11 C / 5 P •
• ¼ cup coconut flour (28g) 1. Preheat oven to 350 degrees F. Grease an 8x8 inch
• ¼ cup gluten-free oat flour (28g) glass pan, or line with parchment paper.
• 1 scoop vanilla or chocolate protein powder* (28g) 2. Combine all dry ingredients in a mixing bowl. Add
• ¼ cup stevia wet ingredients and stir just until combined. Fold in
chocolate chunks.
3. Spread evenly into pan, and bake for 20-25 minutes,
• 2 teaspoons ground flaxseed (4g) until slightly firm in the center. You may also bake this
• ½ teaspoon baking soda recipe in four 4.5 inch ramekins to make jumbo red
• ¼ teaspoon salt velvet cookie cakes.
• 2 teaspoons maple syrup (10ml) 4. Allow to cool, slice into 8 pieces, and enjoy. Frost
• 2 teaspoons oil (10ml) with cream cheese frosting on page 48 if desired.
• ½ cup unsweetened almond milk (120ml) * See page 8 for protein powder recommendations
• 5-10 drops red food coloring (optional)
• ¼ cup dark chocolate chunks (60g)
68
Hot Chocolate Fudge Cookies
Recipe serves 4
• 99 calories 3.5 F / 12 C / 5 P •
• 3 Tablespoons coconut flour (21g) 1. Combine all dry ingredients in a mixing bowl. Add
• 2 Tablespoons all-purpose gluten-free flour (18g) wet ingredients and stir until a thick dough forms.
• ½ scoop chocolate protein powder* (14g) Add chocolate chips.
• ¼ cup stevia 2. Form dough into four balls and flatten to desired
thickness. Place on a parchment paper lined baking
sheet and top each cookie with extra chocolate chips
• 1 teaspoon ground flaxseed (2g) if desired.
• ¼ teaspoon baking soda 3. Bake at 350 F for 6-8 minutes, being careful not
• ⅛ teaspoon salt to over-bake. The cookies should still be slightly
• 1 teaspoon pure maple syrup (5ml) underdone in the center.
• 1 teaspoon oil (5ml) 4. Allow to cool for a few minutes, and enjoy with a
• 5 Tablespoons pumpkin purée (75g) glass of vanilla almond milk!
• 1 Tablespoon + 1 teaspoon water or unsweetened
almond milk (20ml) This recipe makes 4 large cookies.
• 1 Tablespoon dark chocolate chips (15g - or more, if Whole batch: 398 calories 14 F / 48 C / 20 P
desired)
69
One-Minute Chocolate Peanut Butter Cake
Recipe serves 1
• 140 calories 1.5 F / 17 C / 15 P •
• 1 Tablespoon coconut flour (7g) 1. Combine all dry cake ingredients in a small mixing
• 2 teaspoons starch** (6g) bowl. Add applesauce and almond milk. Stir just until
• ½ scoop chocolate or chocolate peanut butter combined.
protein powder* (14g) 2. Spray a 4-5-inch microwave safe bowl or ramekin
with non-stick spray and scoop in your cake batter.
• 1 Tablespoon cocoa powder (5g)
3. Microwave in 30 second intervals until done - Mine
• 1 Tablespoon baking stevia took a total of about 1 minute. Be careful not to
• ⅛ teaspoon baking soda overcook.
• 3 Tablespoons unsweetened applesauce (45g) 4. Allow to cool while you prepare the Peanut Butter
• 2 Tablespoons almond milk or milk of choice (30ml) Frosting on page 65. (adds 76 calories 2 F / 9 C / 8 P)
5. Invert cake onto a plate, and top with frosting.
6. Cut in half, and layer the halves on top of each other.
7. Enjoy!

** Starch options: tapioca, arrowroot, potato, or corn
70
Oil-Free Chocolate Chip Cookies
Recipe serves 4
• 76 calories 2.5 F / 11 C / 2 P •
• 2 Tablespoons coconut flour (14g) 1. Combine all dry ingredients in a mixing bowl.
• 3 Tablespoons tapioca starch (18g) 2. Add applesauce and stir until a thick dough forms.
• ¼ scoop vanilla protein powder* (7g) 3. Add chocolate chips.
• 2 Tablespoons baking stevia 4. Form dough into four balls and flatten to desired
thickness.
• ⅛ teaspoon baking soda 5. Place on a parchment paper lined baking sheet.
• ⅛ teaspoon salt 6. Bake at 350 F for 5-7 minutes, being careful not to
• 3 Tablespoons applesauce (45g) over-bake.
• 2 Tablespoons chocolate chips (30g - or more, if 7. The cookies should still appear slightly underdone in
desired) the center.
8. Allow to cool and enjoy!
This recipe makes 4 large cookies.

Whole batch: 304 calories 10 F / 45 C / 8 P
71
Cream Filled Chocolate Chip Muffins
Recipe serves 4
• 154 calories 7 F / 13 C / 10 P •
• ¼ cup almond flour (28g) 1. Preheat oven to 350 F.
• ¼ cup coconut flour (28g) 2. Combine all dry ingredients in a mixing bowl.
• 1 scoop vanilla protein powder* (28g)
• 1 Tablespoon coconut palm sugar (12g) 3. Add egg, applesauce, almond milk, vanilla, and
• ⅓ cup stevia baking blend apple cider vinegar. Stir just until combined.
• ¼ teaspoon baking soda 4. Spray a muffin pan with non-stick spray.
• ¼ teaspoon salt 5. Scoop batter evenly into four muffins.
• 1 egg or 1 flax egg (1 Tablespoon ground flaxseed +
3 Tablespoons water) 6. Bake for 15-18 minutes, being careful not to over-
• ¼ teaspoon apple cider vinegar bake.
• ¼ cup + 2 Tablespoons unsweetened applesauce 7. Allow to cool.
(90g) 8. How to serve as pictured: scoop out the center, and
• 2 Tablespoons almond milk or milk of choice (30ml) fill with a dollop of 2% plain Greek yogurt sweetened
• 1 Tablespoon mini chocolate chips (15g) with stevia and flavored with vanilla extract. Frost with
3-Ingredient Chocolate Frosting on page 88.
72
Double-Layer Carrot Cake
Recipe serves 4
• 79 calories 3 F / 9 C / 4.5 P •
• 2 Tablespoons coconut flour (14g) 1.Preheat oven to 350 F. Combine the first eight cake
• 2 Tablespoons gluten-free oat flour (14g) ingredients in a mixing bowl.
• ½ scoop vanilla protein powder* (14g) 2. Add oil, shredded carrots, coconut, nuts (if desired),
• 2 Tablespoons stevia cinnamon, and vanilla. Then add applesauce and
almond milk. Stir just until combined, being careful not
• 1 teaspoon coconut palm sugar (4g)
to over-mix.
• ¼ teaspoon baking soda 3. Spray two 5-inch ramekins with non-stick spray and
• ⅛ teaspoon salt divide cake batter evenly between the two ramekins. Bake
• 1 teaspoon ground flaxseed (2g) for 16-18 minutes. Be careful not to overbake.
• 1 teaspoon oil (5ml) 4. Allow to cool completely while you prepare the Cream
• ⅓ cup shredded carrots (48g) Cheese Frosting on page 49.
• 1 Tablespoon shredded coconut (4g) (adds 65 calories 0.5 F / 5 C / 9 P per serving)
• 1 Tablespoon chopped walnuts (14g - optional, not 5.Layer the two cakes with frosting, then frost the sides.
included in nutritional info) Garnish with extra shredded carrots, chopped nuts, and
• ¼ teaspoon cinnamon coconut flakes.
• ½ teaspoon vanilla extract (2.5ml) 6. Slice into four pieces and enjoy! Store in
the refrigerator.
• ¼ cup unsweetened applesauce (60g – you may also
substitute crushed pineapple) Note: If you do not eat the cake within the first day or so, you may
• 3 Tablespoons almond milk or milk of choice (45ml) notice a few of the carrot shreds turning green.
This is a harmless chemical reaction between the carrots
This recipe makes one double-layer 5-inch cake. and the baking soda, as the pigments in carrots are sensitive to
changes in pH balance. It is safe to eat. Storing the cake in the
* See page 8 for protein powder recommendations refrigerator will help prevent this from occurring.
73
Vegan Cookie Dough
Recipe serves 11
• 76 calories 3 F / 12 C / 1 P •
• ¼ cup + 2 Tablespoons coconut flour (42g) 1. Combine coconut flour, starch, stevia, salt, and
• ¼ cup starch* (32g) ground flax in a mixing bowl.
• 2 Tablespoons stevia (or granulated sweetener of 2. Add melted butter or oil, maple syrup, applesauce,
choice) and vanilla.
3. Stir until a thick dough forms.
• ¼ teaspoon salt 4. Fold in chocolate chips.
• 2 teaspoons ground flaxseed (4g) 5. Form into 11 balls, and enjoy!
• 1 Tablespoon dairy-free butter or coconut oil (14g) 6. Store in the refrigerator or freezer for freshness. You
• ¼ cup pure maple syrup (60ml) may also try baking these into cookies!
• ½ teaspoon vanilla extract (2.5ml) Variation: for richer flavor, replace all of the applesauce
• 3 Tablespoons chocolate chips (45g) with dairy-free butter or coconut oil. If you do not need
them to be vegan, you may also try using regular grass-
fed butter.
* Starch options: tapioca, arrowroot, potato, or corn

74
Cream Filled Candy Cane Brownie Cups
Recipe serves 6
• 125 calories 4.5 F / 14 C / 7 P •
BROWNIE CUPS: 1. Combine all dry ingredients in a mixing bowl. Add
• 2 Tablespoons coconut flour (14g) wet ingredients and stir until combined. Fold in
• 2 Tablespoons gluten-free oat flour (14g) chocolate chips.
• 2 Tablespoons starch** (16g) 2. Combine all cream filling ingredients in a small bowl
• 1 scoop chocolate protein powder* (28g) and stir until smooth. Spray a muffin pan with non-
• ½ cup stevia stick spray.
• 3 Tablespoons Dutch-process cocoa powder (15g) 3. Distribute half the brownie batter into 6 muffin cups.
• 1 teaspoon ground flaxseed (2g) Place a dollop of filling on each brownie. Cover with
• ¼ teaspoon baking soda remaining batter.
• ¼ teaspoon salt 4. Bake at 325 F for 8-10 minutes, being careful not to
• 1 Tablespoon pure maple syrup (15ml)
• 1 Tablespoon coconut oil, melted (15g) over-bake. The brownie cups should still be slightly
• ¼ cup unsweetened applesauce (60g) underdone in the center.
• ¼ cup unsweetened almond milk (60ml) 5. Allow to cool, frost with frosting of choice, and top
• ¼ teaspoon peppermint extract with crushed candy canes if desired. Enjoy!
• 2 Tablespoons chocolate chips (30g - or more, if
desired) * See page 8 for protein powder recommendations
PEPPERMINT CREAM FILLING
(0 F / 1 C / 1 P per cup):
• 3 Tablespoons reduced-fat cream cheese (45 g)
• ¼ teaspoon peppermint extract
• ½ teaspoon maple syrup (2.5 ml)
75
Cookie Dough Filled Brownie Cups
Recipe serves 6
• 149 calories 6 F / 18 C / 7 P •
• 1 recipe Brownie Cups (on previous page) 1. Prepare batter for brownie cups on the previous
• 2/3 recipe Chocolate Chip Cookie Dough page.
2. Combine all dry cookie dough ingredients in a
CHOCOLATE
CHIP COOKIE DOUGH: small bowl. Add melted coconut oil and distribute
throughout dry ingredients. Add remaining
• 1 ½ Tablespoons coconut flour (10g)
ingredients and stir until a dough forms. Divide into
• 2 Tablespoons arrowroot starch (14g) 9 balls.
• ⅓ scoop vanilla protein powder* (9g) 3. Spray a muffin pan with non-stick spray. Distribute
• 2 teaspoons coconut palm sugar (8g) half the brownie batter into 6 muffin cups. Place a
• 1/16 teaspoon baking soda ball of cookie dough on each brownie. Cover with
• ⅛ teaspoon salt remaining batter. You will have 3 balls of dough
• 1 teaspoon coconut oil, melted (5g) leftover – feel free to bake them into cookies, or
• 2 Tablespoons applesauce (30g) enjoy raw!
• ⅛ teaspoon vanilla extract 4. Bake at 325 F for 8-10 minutes, being careful not to
• 1 Tablespoon mini chocolate chips (15g) over-bake. The brownie cups should still be slightly
underdone in the center. Allow to cool and enjoy!

76
Peanut Butter Filled Brownie Cups
Recipe serves 6
• 149 calories 7 F / 15 C / 7 P •
• 2 Tablespoons coconut flour (14g) 1. Combine all dry ingredients in a mixing bowl. Add
• 2 Tablespoons gluten-free oat flour (14g) wet ingredients and stir until combined. Fold in
• 2 Tablespoons starch** (arrowroot, tapioca, corn, or chocolate chips.
potato) (16g) 2. Spray a muffin pan with non-stick spray. Distribute
• 1 scoop chocolate protein powder* (28g) half the brownie batter into 6 muffin cups. Place a
• ½ cup stevia teaspoon of peanut butter on each brownie. Cover
with remaining batter.
• 3 Tablespoons Dutch-process cocoa powder (15g)
3. Bake at 325 F for 8-10 minutes, being careful not to
• 1 teaspoon ground flaxseed (2g) over-bake. The brownie cups should still be slightly
• ¼ teaspoon baking soda underdone in the center. Allow to cool and enjoy!
• 1 Tablespoon pure maple syrup (15ml) * See page 8 for protein powder recommendations
• 1 Tablespoon coconut oil, melted (15g) ** Starch options: arrowroot, tapioca, potato, or corn
• ¼ cup unsweetened applesauce (60g)
• ¼ teaspoon peppermint extract
• 2 Tablespoons chocolate chips (30g - or more, if
desired)
• 6 teaspoons peanut butter (30g)
77
Cinnamon Streusel Banana Bread
Recipe serves 18
• 75 calories 2.5 F / 9 C / 4 P •
BANANA BREAD: 1. Preheat oven to 350 F. Add all dry banana bread
• ½ cup coconut flour (56g) ingredients to a large bowl and stir well. Add
• ½ cup gluten-free oat flour (56g) mashed banana, almond milk, vanilla extract, and
• 2 Tablespoons ground flaxseed meal (14g) butter or oil.
• 2 scoops cinnamon or vanilla protein powder* (56g) 2. Stir just until combined – do not overmix.
• 2 Tablespoons coconut palm sugar (24g) 3. Line two mini** loaf pans with parchment paper
or spray with nonstick spray. Divide batter evenly
• 1/3 cup baking stevia
between the two pans.
• 2 teaspoons cinnamon 4. Combine all streusel ingredients in a small bowl and
• ½ teaspoon baking powder mix until a crumbly texture is achieved. Divide streusel
• ½ teaspoon baking soda on top of the two loaves. Bake for 30-35 minutes.
• ¼ teaspoon salt 5. Allow to cool, and slice each loaf into 9 slices. Store
• 1 Tablespoon coconut oil or butter, melted (14g) in the refrigerator for a few days, or freeze to be
• 2 ripe bananas, mashed (250g) enjoyed at a later date.
• ½ cup unsweetened almond milk (120ml)
• 1 teaspoon vanilla extract (5ml) * See page 8 for protein powder recommendations
** Note: you may also bake this recipe in one regular
STREUSEL:
size loaf pan, but keep in mind you may need to
• 2 teaspoons butter or coconut oil, softened (10g) increase the baking time.
• 2 teaspoons coconut palm sugar or brown sugar (8g)
• 2 teaspoons stevia or 1 stevia packet
• ½ teaspoon cinnamon
78
Chocolate Chip Banana Bread
Recipe serves 18
• 70 calories 2 F / 9 C / 4 P •
• ½ cup coconut flour (56g) 1. Preheat oven to 350 F. Add all dry banana bread
• ½ cup gluten-free oat flour (56g) ingredients to a large bowl and stir well. Add
• 2 Tablespoons ground flaxseed meal (14g) mashed banana, almond milk, vanilla extract, and
• 2 scoops vanilla protein powder* (56g) butter or oil.
2. Stir just until combined – do not overmix. Fold in
• 2 Tablespoons coconut palm sugar (24g)
chocolate chips.
• ⅓ cup baking stevia 3. Line two mini** loaf pans with parchment paper
• 2 teaspoons cinnamon or spray with nonstick spray. Divide batter evenly
• ½ teaspoon baking powder between the two pans. Add extra chocolate chips
• ½ teaspoon baking soda onto the tops, if desired.
• ¼ teaspoon salt 4. Bake for 30-35 minutes. Allow to cool, and slice
• 1 Tablespoon coconut oil or butter, melted (14g) each loaf into 9 slices.
• 2 ripe bananas, mashed (250g) 5. Store in the refrigerator for a few days, or freeze to
• ½ cup unsweetened almond milk (120ml) be enjoyed at a later date.
• 2 Tablespoons mini chocolate chips (30g) * See page 8 for protein powder recommendations
** Note: you may also bake this recipe in one regular
size loaf pan, but keep in mind you may need to increase
the baking time.
79
80
Crustless Pumpkin Pie
Recipe serves 8
• 115 calories 0 F / 17 C / 11 P •
• 1 can pumpkin puree (15oz) 1. Add all ingredients to a large bowl and beat until
• ¾ cup unsweetened almond milk (180ml) smooth. You may also blend in a blender or food
• 3 scoops cinnamon or vanilla protein powder* (84g)
processor.
• ¼ cup all-purpose gluten-free flour (37g)
• 2 Tablespoons starch** (16g) 2. Pour into a greased 9-inch pie pan, or into a pre-
• ⅓ cup coconut sugar (69g) made crust, if desired.
• 1 ½ teaspoons pumpkin pie spice 3. Bake at 375 for 35-40 minutes. Allow to cool
• ½ teaspoon salt completely and then refrigerate for at least 6 hours
or overnight before cutting into 8 slices.

81
Cookie Dough Filled Funfetti Cupcakes
Recipe serves 12
• 102 calories 3.5 F / 11 C /6 P •
• ¾ cup coconut flour (84g) 1. Preheat oven to 350 degrees F. Combine all dry
• ½ cup gluten-free oat flour (56g) ingredients in a large bowl. Add wet ingredients and
• 2 scoops birthday cake or vanilla protein powder*
beat just until combined. Fold in sprinkles.
(56g)
• ½ teaspoon baking powder 2. Bake in a greased muffin tin for 17-20 minutes.
• ½ teaspoon baking soda Allow to cool, and scoop out a hole in each cupcake
• ½ teaspoon salt for cookie dough.
• 2 Tablespoons ground flaxseed (12g) 3. Fill with Edible Cookie Dough filling on page 83, or
• ⅓ cup baking stevia fill with Cookie Dough Filling on page 60 for a lower
• ¾ cup applesauce (180g) calorie option.
• 2 Tablespoons coconut oil, melted (28g)
• 2 Tablespoons pure maple syrup (30ml) 4. Frost with vanilla or cream cheese frosting of choice.
• 1 ¼ cup unsweetened almond milk (300ml)
• ¼ cup sprinkles (optional)
82
Edible Cookie Dough Filling
Recipe serves 12
• 109 calories 4 F / 17 C /2 P •
• ½ cup coconut flour (56g) 1. Combine all dry ingredients. Add wet ingredients and
• ½ cup gluten-free all-purpose flour (74g) stir until a thick dough forms. Fold in chocolate chips.
• 2 teaspoons ground flaxseed (4g)
Form into 12 balls.
• ¼ cup maple syrup (60ml) 2. Place a ball of cookie dough into each cupcake.
• ¾ cup almond milk (180ml) 3. Frost with vanilla or cream cheese frosting of choice.
• ½ cup chocolate chips (120g)
83
5-Jngredient Flourless Chocolate Fudge Cake
With Chocolate Ganache
Recipe serves 9
• 250 calories 10 F / 26 C / 18 P •
• 2 large sweet potatoes, baked, skin removed 1. Preheat oven to 350 degrees F. Grease an 8x8 inch
(~700g) glass pan, or line with parchment paper.
• 2 cups non-fat plain Greek yogurt (450g)
2. In a food processor or blender, combine sweet
• ⅓ cup coconut oil** (80g)
• 4 scoops chocolate protein powder* (112g) potato, Greek yogurt, and coconut oil, and blend
• 1 cup Dutch-process cocoa powder (80g) until smooth.
• Stevia or maple syrup to taste, only if needed. 3. Add protein powder and cocoa powder and blend
(This will depend on the sweetness of the sweet until very smooth.
potatoes, which may vary) 4. Taste-test the batter and add stevia or maple syrup to
taste. Reserve about ¼ -⅓ of the batter in a covered
** This cake is dense and rich. Use more coconut oil for container and place in the refrigerator to thicken (this
an even richer, fudgier texture, or use less to lighten it up. will be the chocolate ganache)
5. Spread batter evenly into pan. Bake for 15-20
minutes, or until slightly firm in the center. Allow to
set in the refrigerator for several hours or preferably
overnight, then frost with chocolate ganache. Slice
and enjoy! Store in the refrigerator.
84
The Original Flourless Chocolate Peanut
Butter Cookie Dough Cake
Recipe serves 6
• 150 calories 6 F / 15 C / 12 P •
• 1 large sweet potato, baked, skin removed (~350g) 1. Preheat oven to 350 degrees F. Grease an 8x4 inch glass
• ½ cup non-fat plain Greek yogurt (113g) pan, or line with parchment paper.
• 2 ½ Tablespoons coconut oil (35g) 2. In a food processor or blender, combine sweet potato,
• 2 scoops chocolate protein powder* (56g) Greek yogurt, and coconut oil, and blend until smooth.
3. Add protein powder and cocoa powder and blend until
• ⅓ cup cocoa powder (30g)
very smooth.
• Stevia or maple syrup to taste, only if needed.
4. Taste-test the batter and add stevia or maple syrup to
(This will depend on the sweetness of the sweet taste. Reserve ⅓ of the batter in a covered container
potatoes, which may vary) and place in the refrigerator to thicken (this will be the
PEANUT BUTTER CHOCOLATE CHIP COOKIE DOUGH chocolate ganache)

(adds 130 calories 8 F / 11 C / 6 P per serving): 5. Spread remaining batter evenly into pan. Bake for 15-20
minutes, or until slightly firm in the center. Allow to set in
• ¼ cup coconut flour (28g) the refrigerator for several hours or preferably overnight.
• ½ scoop vanilla protein powder* (14g) 6. Once cake and ganache has set, make the cookie
• 2 Tablespoons coconut palm sugar (24g) dough: combine all dry ingredients in a small bowl.
• 1/8 teaspoon salt Add peanut butter and mix until distributed. Slowly add
almond milk until desired consistency is reached. Fold in
• ¼ cup peanut butter (64g)
chocolate chips.
• ¼ cup almond milk (60ml) 7. Spread cookie dough evenly over cake, then top with
• 2 Tablespoons chocolate chips (30g) chocolate ganache. Slice in 6 pieces, and enjoy!
(280 calories 14 F / 26 C / 18 P per serving including
cookie dough)
85
Pumpkin Spice Cheesecake Filled Cookies
Recipe serves 9
• 85 calories 3 F / 10 C / 5 P •
COOKIES:
1. Preheat oven to 350 degrees F.
• ¼ cup coconut flour (28g) 2. Mix all dry ingredients in a large mixing bowl.
• ½ cup gluten free all-purpose flour (74g) 3. Add wet ingredients and stir until dough forms.
• 1 scoop cinnamon or vanilla protein powder* (28g)
• ¼ teaspoon baking powder 4. Form in 9 balls and flatten.
• ¼ teaspoon baking soda 5. Mix cheesecake filling ingredients in a small bowl,
• 1 teaspoon ground flaxseed (2g) and top each cookie with a dollop of the mixture.
• 1 teaspoon cinnamon 6. Fold the cookies around the filling, and place on a
• 1 teaspoon pumpkin pie spice parchment lined baking sheet.
• 4 stevia packets or 3 Tablespoons stevia
7. Bake for 10-15 minutes. Allow to cool, and enjoy!
• ½ cup pumpkin (120g)
• 2 teaspoons oil (10ml) * See page 8 for protein powder recommendations
• 2 Tablespoons maple syrup (30ml)
CHEESECAKE FILLING:

• ¼ cup reduced fat cream cheese (60g)
• 4 stevia packets or 3 Tablespoons baking stevia
• ¼ teaspoon vanilla extract
86
Chocolate Chip Cookie Dough Sandwich
Recipe serves 2
• 221 calories 11 F / 24 C / 9 P •
• 1 recipe of Classic Chocolate Chip Cookies 1. Prepare chocolate ganache the night before.
• 1 serving of Chocolate Ganache** 2. Combine all dry cookie dough ingredients in a small
• 1 Tablespoon almond butter (16g) bowl.
CLASSIC
CHOCOLATE CHIP COOKIES: 3. Add melted coconut oil and distribute throughout dry
• 1 ½ Tablespoons coconut flour (10g) ingredients.
• 2 Tablespoons arrowroot starch (14g) 4. Add remaining ingredients and stir until a dough
• ⅓ scoop vanilla protein powder* (9g) forms.
• 2 teaspoons coconut palm sugar (8g) 5. Form half the dough into two cookies.
• 1/16 teaspoon baking soda 6. Bake at 350 degrees F for 7-10 minutes. Allow to
cool.
• 1 teaspoon coconut oil, melted (5g)
• 2 Tablespoons applesauce (30g) 7. Flip one cookie over, and top with the remaining half
• ⅛ teaspoon vanilla extract of the dough. Spread with chocolate ganache, and
• 1 Tablespoon mini chocolate chips (15g) top with the other cookie.
8. Slice in half, and enjoy!
** 1 serving of chocolate ganache is equivalent to ¼ serving
of the flourless chocolate cake/ganache on page 84.
87
3-Ingredient Chocolate Fudge Frosting
Recipe serves 2
• 55 calories 1.5 F / 15 C / 1.5 P •
• ⅓ cup cocoa powder (30g) 1. In a small bowl, mix together cocoa powder and
• 3 stevia packets or 2 Tablespoons baking stevia stevia. Add maple syrup.
• 1 Tablespoon pure maple syrup (15ml) 2. Slowly add water a little bit at a time until you reach
• 3 Tablespoons water (45ml)
the desired consistency. Add extra stevia to taste, if
needed.
3. Frost, and enjoy!
88
Chocolate Chip Cookie Dough Milkshake
Recipe serves 1
• 286 calories 6 F / 36 C / 33 P •
• ¾ cup unsweetened vanilla almond milk (180ml) 1. Add the first six ingredients to a blender.
• 1 frozen banana, cut into 4-5 pieces (~100g) 2. Blend until combined, but not completely smooth.
• ¼ cup Greek yogurt (or vanilla frozen yogurt for an 3. Add protein powder.
extra treat!) (60g)
4. Blend until smooth.
• ½ teaspoon coconut oil or ghee (2.5g)
• ⅛ teaspoon vanilla extract 5. Add chocolate chips and pulse until chocolate chips
• Pinch salt are well distributed.
• 1 scoop vanilla protein powder* (28g) 6. Pour into a tall glass, add desired toppings, and
• ½ teaspoon chocolate chips (2.5g) enjoy!

89
Raspberry Bars
Recipe serves 16
• 130 calories 5 F / 20 C / 2 P •
• 1 cup gluten-free oat flour (112g) 1. Preheat oven to 350 F. Grease an 8×8 square glass
• 1 cup gluten-free rolled oats (100g) pan with non-stick spray.
• ¼ cup coconut palm sugar (48g) 2. Combine all dry ingredients in a large bowl and stir
• ¼ teaspoon baking soda
until combined. Add shortening and cut in with a fork
• ⅓ cup non-hydrogenated palm shortening (you may or pastry cutter until a crumbly mixture forms.
substitute coconut oil or butter) (64g) 3. Add maple syrup and vanilla. Press 3/4 of the dough
• 3 Tablespoons pure maple syrup (45ml) evenly into the bottom of the pan.
• 1 teaspoon vanilla extract (5ml) 4. Spread with raspberry jam, and crumble remaining
• ¾ cup raspberry jam (180g) dough on top.
5. Bake for 25-30 minutes. Allow to cool before slicing
into squares.
90
Double-Layer Chocolate Chip Brownie
Recipe serves 8
• 97 calories 5 F / 10 C / 4.5 P •
• ¼ cup gluten-free oat flour (28g) 1. Preheat oven to 325 F.
• 1 scoop vanilla protein powder * (28g) 2. In two small bowls, combine ingredients for each
• ¼ teaspoon baking soda layer separately.
3. Combine dry ingredients first, then add the wet
• 1 Tablespoon coconut sugar (12g)
• ¼ cup applesauce (60g) ingredients and stir just until combined.
• 1 Tablespoon coconut oil, melted (14g) 4. Grease an 8”x4” loaf pan.
• 1 Tablespoon mini chocolate chips (15g) 5. Spread the chocolate chip layer evenly in the bottom
of the pan.
BROWNIE
LAYER:
6. Next, spread the brownie batter evenly on top. Top
• 3 Tablespoons gluten-free oat flour (21g)
with additional chocolate chips if desired.
• 2 Tablespoons Dutch-process cocoa powder (10g)
• ⅛ teaspoon baking soda 7. Bake for about 15-20 minutes or until slightly firm in
• pinch salt the center.
• 2 Tablespoons coconut sugar (24g) 8. Allow to cool before slicing into 8 squares.
• 1 Tablespoon coconut oil, melted (14g) * See page 8 for protein powder recommendations
• 1 teaspoon mini chocolate chips (5g)
91
Iced Oatmeal Raisin Cookies
Recipe serves 1
• 260 calories 8 F / 37 C / 11 P •
• 2 Tablespoons coconut flour (14g) 1. Preheat oven to 350 F.
• 2 Tablespoons gluten-free quick oats (14g) 2. Combine all dry ingredients in a small mixing bowl.
• ¼ scoop cinnamon or vanilla protein powder* (7g) 3. Add all wet ingredients except almond milk and stir to
• 1 teaspoon coconut palm sugar (4g)
combine.
• ⅛ teaspoon baking soda 4. Slowly add almond milk until you reach a thick
• ⅛ teaspoon salt cookie dough consistency.
• ¼ teaspoon cinnamon 5. Add raisins.
• ¼ teaspoon ground flaxseed 6. Form dough into 9 balls and flatten to desired
• 2 Tablespoons applesauce (30g) thickness (they do not spread while baking).
• 1 teaspoon coconut oil (5g)
7. Bake on a parchment lined or greased baking sheet
• 1 Tablespoon unsweetened almond milk (15ml)
• 1 ½ Tablespoons raisins (15g) for 8-10 minutes, or until lightly golden brown on the
edges.
ICING
(adds 35 calories – 3.5 F / 1.3 C / 0.3 P):
8. Allow to cool. To make healthy icing, melt coconut
• 1 teaspoon coconut butter (5g) butter, and stir in stevia. Drizzle over cooled cookies,
• ½ packet stevia (optional) if desired. Enjoy!
Recipe makes 9 small cookies. Nutritional information above is
for the whole batch. Per cookie: 29 calories 0.8 F / 4 C / 1 P
92
The Best Protein Cheesecake
Recipe serves 9
• 110 calories 6 F / 5 C / 10 P •
• 1 cup reduced-fat cream cheese, at room 1. Preheat oven to 325 degrees F. Mix all ingredients
temperature (224 g) either by hand, in a blender, or with an electric mixer.
• 1 ½ cups fat free Greek yogurt (340g) Pour into an 8×8 pan sprayed with non-stick oil
• 1 ½ scoops vanilla protein powder* (42g)
spray, or line with parchment paper.
• 1 egg
• 1 egg white 2. Bake at 325 for 15 minutes, reduce the temperature
• ½ cup baking stevia to 200 and bake for 40 more minutes.
• 1 Tablespoon pure maple syrup (15ml) 3. Allow to cool, then chill in the refrigerator for at least
• 1 teaspoon vanilla extract (5ml - optional) 4-6 hours or overnight before slicing and serving.
4. Top with toppings of choice, and enjoy!
93
Chocolate Chip Cookie Dough Bites
Recipe serves 5
• 80 calories 4.5 F / 7 C / 4 P •
• 2 Tablespoons coconut flour (14g) 1. Combine dry ingredients in a small bowl. Add the wet
• ½ scoop vanilla protein powder* (14g) ingredients, and stir until combined.
• 2 stevia packets, or to taste 2. Fold in chocolate chips, form into 5 balls, and enjoy!
• ⅛ tsp salt
3. Store in the refrigerator and enjoy within a few days,
• 1 Tablespoon coconut butter, melted (16g)
• 2 Tablespoons Greek yogurt (30g) or store in the freezer to enjoy at a later date.
• 1 teaspoon maple syrup (5ml)
• 1-2 Tablespoons almond milk (15-30ml)
• 2 Tablespoons mini chocolate chips (30g)
94
95
Personal Fudge Brownie
Recipe serves 1
• 188 calories 8.5 F / 18 C / 13 P •
• ⅓ scoop chocolate protein powder* (9g) 1. Preheat oven to 325 degrees F. Grease a 4 inch
• 1 tablespoon coconut flour (7g) round glass ramekin or other small baking dish with
• 1 tablespoon starch** (7g) non-stick spray.
• 1 tablespoon Dutch-process cocoa powder (5g) 2. Add all dry ingredients to a small bowl, and stir well.
Add all wet ingredients to a separate bowl and mix
• ¼ teaspoon ground flaxseed meal well. Pour the dry ingredients into the wet ingredients,
• ⅛ teaspoon baking soda and stir just until combined. Do not overmix.
• Pinch of salt 3. Fold in chocolate chips if desired. Scoop the batter
• 3 stevia packets into the greased baking dish.
• ½ tablespoon oil (7g) 4. Bake for 10-13 minutes. The brownie should still be
• 2 tablespoons applesauce (30g) slightly underdone in the center. Allow to cool slightly,
• 2 tablespoons Greek yogurt (30g) and enjoy immediately, or store in the refrigerator to
• 1 tablespoon unsweetened almond milk (15ml) be enjoyed later.
• 1 tablespoon chocolate chips (15g - optional,
but recommended – not included in nutritional * See page 8 for protein powder recommendations
information) ** Starch options: tapioca, arrowroot, potato, or corn
96
Fudge Brownie Cake
Recipe serves 9
• 112 calories 4 F / 12 C / 7 P •
• ¼ cup coconut flour (28g) 1. Preheat oven to 325 degrees F. Grease an 8”x8”
• ¼ cup arrowroot starch (28g) square glass pan with nonstick spray.
• ½ cup Dutch-process cocoa powder (40g) 2. In a large bowl, combine all dry ingredients. Add
• 1 ½ scoops chocolate protein powder* (42g) applesauce, yogurt, maple syrup, and water/milk. Stir
• ⅓ cup baking stevia just until combined.
3. Add melted coconut oil and stir until combined. Fold
• 1 teaspoon ground flaxseed meal (3g)
in chocolate chips if desired. Scoop batter into the
• ½ teaspoon baking soda greased pan and bake for 17-20 minutes. It will not
• ¼ teaspoon salt be completely firm in the center, but will firm up as it
• ½ cup applesauce (or mashed sweet potato or cools. Slice into 9 pieces, and enjoy!
pumpkin) (113g)
• ½ cup Greek yogurt (113g) * See page 8 for protein powder recommendations
• 2 Tablespoons pure maple syrup (30ml)
• ¼ cup unsweetened almond milk or water (60ml)
• 2 Tablespoons coconut oil, melted (28g)
• 3-4 Tablespoons chocolate chips (45-60g - optional,
but recommended – not included in nutritional
information)
97
Fudge Brownie Donuts
Recipe serves 6
• 140 calories 6 F / 17.5 C / 7 P •
• ⅓ cup coconut flour (38g) 1. Preheat oven to 350 F. In a large bowl, combine all
• 1 scoop chocolate protein powder* (28g) dry ingredients.
• ¼ cup Dutch-process cocoa powder (20g) 2. Add oil, pumpkin or applesauce, and vanilla. Pour
• 2 Tablespoons gluten-free oat flour (14g) in almond milk or coffee and stir until a thick batter
consistency is reached. Do not overmix. Fold in
• 2 Tablespoons starch** (16g)
chocolate chips.
• 1 Tablespoon coconut palm sugar (12g) 3. Spray a donut pan with nonstick spray, and evenly
• ½ teaspoon baking soda distribute the batter into six donuts. Smooth out each
• ¼ teaspoon salt donut with the back of a spoon.
• ⅓ cup stevia 4. Bake for 15-17 minutes. Allow to cool and top with
• 2 teaspoons ground flaxseed meal (4g) frosting of choice.
• 1 Tablespoon oil (14g)
• ½ cup pumpkin puree or unsweetened applesauce * See page 8 for protein powder recommendations
(120g) ** Starch options: arrowroot, corn, potato, or tapioca
• ½ cup unsweetened almond milk or brewed coffee
(120ml)
• 2 Tablespoons chocolate chips (30g)
98
Fudge Brownie Cookies
Recipe serves 1
• 323 calories 13 F / 44 C / 11 P •
• 2 Tablespoons coconut flour (14g) 1. Preheat oven to 350 degrees F. Line a baking sheet
• 2 Tablespoons gluten-free oat flour (14g) with parchment paper.
• 1 Tablespoon arrowroot starch (7g) 2. Combine the first nine ingredients in a small bowl.
• ¼ scoop chocolate protein powder* (7g) 3. Add oil, applesauce, and chocolate chips.
4. Form into 9-12 balls, and flatten to desired thickness.
• 1 ½ Tablespoons Dutch-process cocoa powder
5. Bake for 7-10 minutes, being careful not to over-
(7.5g) bake.
• 1 teaspoon coconut palm sugar (4g) 6. Allow to cool, and enjoy!
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt * See page 8 for protein powder recommendations.
• 1 teaspoon oil of choice (5g) Recipe makes 9 small cookies. Nutritional information
• 3 Tablespoons applesauce (45g) above is for the whole batch.
• 1 Tablespoon mini chocolate chips (15g) Per cookie: 36 calories 1.4 F / 5 C / 1.3 P
99
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Healthy Brownie Cookbook

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frostings and fillings

bonus update recipes

cake, cookie, and donut cookbook brownie recipes

Yes, HEALTHY brownies!

I hope you enjoy these recipes as much as I do!

DAIRY FREE SUBSITUTIONS

NUT FREE SUBSITUTIONS

* See page 8 for protein powder recommendations

** I used butter beans, but cannellini beans or navy beans

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

Variation: use peanut butter chips instead of chocolate

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* Starch options: arrowroot, tapioca, potato, or corn

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

This recipe makes 4 large cookies.

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* Starch options: tapioca, arrowroot, potato, or corn

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

* See page 8 for protein powder recommendations

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