Cinnamon Butter Cookies with Liz Finley!
Lizzie is a client of mine. She starting working with me in August. I am so impressed how Liz committed to the Fit and Fabulous Program and she has seen results!
Her goal was to lose weight and to feel her best. She has lost 13 pounds. She has eliminated the sugar and diet soda in her diet. Liz focuses on eating a balanced clean diet and she takes pharmaceutical grade supplements. She trains with me twice a week and walks the other days. She has increased her weights and is getting stronger while shedding the pounds!
She has been asking me for cookie recipes that she can enjoy during the Holidays. She doesn’t want the sugar. Today, after the workout we made Cinnamon Butter Cookies with only 5 ingredients!
I found the recipe online. Thank you Jenny Fitness!
* INGREDIENTS *
- 2 cup almond flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp vanilla extract ( non alcohol )
- ½ cup grassfed butter ( room temp )
- 1 tsp liquid stevia
* INSTRUCTIONS *
- Preheat oven to 300 degrees.
- Mix everything in a bowl, forget the spatula and just use your hands.
- Form into little bites ( about 24 ) and place on parchment paper on baking sheet.
- Press lightly with fork.
- Bake until golden brown ( about 20 minutes ).
* Makes approximately 24 cookies, 1 serving = 2 cookies
* Approx per serving: 180 calories, 17g fat, 4g protein, 4g carb, 2g fiber
I love that you can mix the batter with your hands. It is so simple and easy! They are cookies that are good for you!
Please give these a try and share the recipe with your friends. Let me know how you like them!
Does eating Fat scare you?
Let me start this post by telling you that I have released 7 pounds this past year by eating more healthy fats! In the process, I have reduced my sugar and grains. The amazing part is I really don’t miss it.
I am determined to have a happy, healthy and cozy December because I don’t want to detox in the New Year!
I am excited to share some fun healthy recipes with you this month!
Here is a fabulous easy recipe for you. Happy December!
The basic recipe is from Mark Sisson’s The Keto Reset Diet.
1/3 cup coconut oil
1/3 cup coconut butter
Melt in a double boiler and then add your flavorings. Today I added 1 TBS ghee and 1/4 chopped pecans. Pour into a silicon mini muffin mold. I have the regular mold so they come out like wafers. Freeze. Pop the fat bombs into an air tight container and keep in the refridgerator or freezer.
Recipe makes 10 fat bombs. 123 calories.
Give them a try and let me know what you think!
Are you searching for coziness like I was? Check out the Hygge December Challenge with Andreea of Little Bites of Joy.
Grain Free and super low sugar delcious chocolate chunk cookies! The sugar comes from the dark chocolate bar. I am committed to a healthy December and 2018! I don’t want to repeat last January of no sugar, no gluten, no alcohol because I over did the Holidays! I hope you will join me in a healthy, happy, and cozy December!
Here is a fabulous cookie recipe from Bulletproof. You don’t need to bake the cookies that your Grandmother made. These are so easy, all you need is a spoon and a bowl to mix. Quick and easy is how we like it! Start a new tradition of your own! Thomas loves them too!
Keto Protein Chocolate Chip Cookies
Prep Time: 15 min.
Total Time: 45 min.
Makes: 16 delicious cookies
- 2 cups blanched organic almond or hazelnut meal
- 3 tbsp. grass-fed Bulletproof Ghee or butter
- 3 tbsp. Bulletproof Collagen Protein
- Stevia or birch tree-sourced xylitol to taste. (I put in a dropper of stevia.)
- 2 tsp. vanilla
- 1 pastured egg
- 1/2 tsp. baking powder
- 1 tsp. apple cider vinegar
- A pinch of salt
- 1/3 cup high quality, sugar-free chocolate, chopped. (I bought a very dark chocolate bar and used half of it.)
- Preheat the oven to 170°C/340°F. Grease and line two baking trays with parchment paper.
- Add the almond meal, collagen protein, salt and baking powder into a bowl.
- Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
- Add the remaining ingredients to the bowl and stir to combine evenly.
- Taste the dough and adjust the sweetness if needed.
- Begin rolling the mixture into balls and place them onto the lined baking tray.
- Press the balls as flat as you like, they won’t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them.
- Place the cookies in the oven and bake for 15 minutes, or until golden brown.
- Remove from the oven when they’re ready and place the cookies on a wire cooling rack.
- Store in an airtight container when completely cooled.
Serving Size: 1 cookie (about 33g)
Total fat 11g
Sat Fat 3g
Total Carb 12g
Dietary Fiber 2g
Vitamin A 2%
Vitamin C 1%