Salted Ginger Snap Cookies

Salted Ginger Snaps

Ah Fall…the leaves are turning colours and it is starting to get cool out.  On Sunday I woke up, was in the mood to bake something and came across a recipe for Ginger Snap Cookies.  Even better, I had all the ingredients and didn’t have to go to the store! I changed a few things up and I was really happy with how they turned out!

What you will Need:

2 Cups Cloud 9 All Purpose Baking Mix
1/4 Tsp. Salt
2 Tsp. Baking Soda
1 Tsp. Cinnamon
2 Tsp. Ground Ginger
1/2 Cup Coconut Oil
1 Cup Coconut Sugar
1 Egg
1/2 Cup Molasses

Preheat your oven to 350F.  You will need 2 mixing bowls (one for dry ingredients and one for wet).  Combine the flour, Salt, Baking Soda, Cinnamon and Ground Ginger in bowl and set aside.  In another bowl add the Coconut Oil, Coconut Sugar, Egg and mix with an electric mixer until well combined.  Add in the Molasses and mix well to combine.  Slowly start to add in the flour mixture until you have a firm cookie dough. Cover the bowl and let it sit for 10 minutes.  Using a spoon make rounded balls and place on the cookie sheet.  The recipe said to roll the cookies in sugar and then flatten.  Instead I put them out on the cookie sheet, flattened the cookies and sprinkled them with a mixture of sugar and coarse sea salt.  Put them in the oven and bake for 12 minutes (depending on your oven).



Banana Chocolate Chip Protein Muffins

Banana Chocolate Chip Protein Muffin


I am so happy with how these turned out! These are great for a quick breakfast with a smoothie or for a quick snack!

What you will need:

2 Eggs
2 Ripe Bananas
1/2 cup of Honey (Next time I might try to use a little bit less and see if it makes a big difference taste wise)
1/4 cup of Almond Milk
1 tsp of Vanilla
1.5 tsp of Baking Powder
1 tsp of Baking Soda
1/2 cup of Organic Dark Chocolate Chips
1 cup of Gluten Free All Purpose Flour (I have the Cloud 9 Brand)
Coconut Oil
2 scoops of Arbonne Vanilla Protein Powder

Preheat your oven to 350F, grease your Muffin Pan with the Coconut Oil and set aside.

Take a large bowl and add remaining ingredients and mix well.  Then spoon evenly into your muffin tin.  Mine made enough for 12 muffins.

Put your muffins in the oven, mine took roughly 20 minutes but just keep an eye on them and change the time accordingly.


Chocolate Peanut Butter Protein Muffins

I am always looking for quick healthy snacks.  Both my hubs and I have busy work schedules so I like to have healthy snacks ready to go that we can quickly grab!

When I found this recipe it couldn’t have been better timing as I was having a few girlfriends over for an early brunch on the weekend and knew they would be up for trying them!

What you will need:

2 Ripe Bananas – Mashed
2 Eggs
1/3 cup of honey
1 cup of Peanut Butter – I used Kraft Light Peanut Butter
1/2 cup of cocoa powder
2 scoops of Protein Powder – I use Refuel White Chocolate Brownie Protein Powder, but you can use whatever you want
2 tbsp of vanilla
1/2 tsp of baking soda
1 tsp of baking powder
Cocunut Oil – for the muffin pan

Preheat your oven to 350F.  Mix all your ingredients together and pour equal amounts into greased muffin pan.  Put the oven and let it bake away for about 20 min, depending on your oven. This recipe made 12 muffins.  Next time I think that I will substitute the Peanut Butter for Almond Butter.

Nutritional Info: 145 Calories, 5.4g of Fat, 19.4g of Carbs, 7.8 Protein (I use the My Fitness Pal App to input my recipes and get this information)

What are some of your go to healthy snacks?