Snickerdoodle Muffins

Snickerdoodle Muffins

I absolutely LOVE snickerdoodle cookies. But, they are off limits if you are following our “edge” program. Well, truth be told, just about any snickerdoodle cookie is off limits on any “diet” program, right?

These snickerdoodle muffins will totally keep you from missing those cookies, I promise!!!  These muffins are low-carb and low-fat.  Whip up a batch and put some in the freezer.  You can even have one for breakfast!!

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Snickerdoodle Muffins
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Prep Time 15 Minutes
Cook Time 20 Minutes START TIMER
Servings
Muffins
Ingredients
Cinnamon Sugar Topping:
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees and place 12 muffin liners in a 12-count muffin tin.
  2. Place almond flour, erythritol, baking powder, cinnamon, and sea salt in a large bowl. Mix until combined.
  3. In a separate smaller bowl, whisk eggs, melted coconut oil, milk, and vanilla extract. Then, add the egg mixture to the almond flour mixture and stir until fully combined. Then, fold in the hemp hearts.
  4. Divide the batter between the prepared muffin tins and transfer to the preheated oven. Bake for 15 to 18 minutes, until the tops are golden.
Cinnamon Sugar Topping
  1. Place the coconut oil in a small dish and combine the erythritol and ground cinnamon in a small bowl. Once the muffins are done, one muffin at a time, brush the top with coconut oil before placing it overtop of the cinnamon sugar bowl and sprinkling it with the cinnamon sugar. Lightly shake off excess and repeat with remaining muffins.
  2. Store in a sealed container in the fridge for up to a week, or in the freezer for up to a month.
Recipe Notes

Lakanto Monkfruit Sweetener

 

 

 

 

 

 

 

 

 

Swerve Sweetener, Granular, 12 Ounce

 

 

Chocolate No Bake Cookies

Chocolate No Bake Cookies

I love “no-bake” cookies because it’s just about like eating the dough out of the bowl, right? These are no exception. And, the best part? They are an “EDGE RECIPE.” So, what is an “EDGE RECIPE” you ask? Okay, maybe you didn’t ask. But, just in case you did, “EDGE RECIPES” are those that…well…give us an edge toward healthy weight management goals. EDGE RECIPES have to meet certain standards to be so-categorized. They must be low-fat, low-carb, and sugar-free for starters. Next, they have to be quick to prepare and easy on the budget.  Last, but certainly not least, EDGE RECIPES must be “crave-worthy.”  They must make your mouth water when you think about coming home and knoshing on them.  Well, this recipe checks off all those boxes!

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Chocolate No Bake Cookies
Diet Level:4
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Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:4
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Instructions
  1. In a mixing bowl, combine all dry ingredients and stir very well.
  2. In a cup, combine liquid ingredients, then pour wet into dry and stir until incorporated fully.
  3. Transfer to a plastic bag and smush into a ball. Now you can roll into smaller balls or place in fridge until a little firmer and then roll into smaller balls.
  4. You can also bake these at 350 degrees for about 10-12 minutes. For crispier cookies, cook for about 15 minutes. Then cool for about 10-15 minutes.
Recipe Notes

You can make your own oat flour by blending oats in a food processor until they become powder. Be sure to measure after blending.

For the no-bake option, due to the coconut oil, these cookies will harden when chilled, but they go back to being soft if left out.

You can freeze the no-bake or bake option.

You can also make them as thick or thin as you like. Just be sure to adjust the cooking time if you decide to go for the bake option.

 

Chocolate Covered Plantain Chips

Chocolate Covered Plantain Chips

This recipe will quickly become one of your go-to’s for when you are having a “chocolate and/or sweet attack.” The combination of sweet and salty with no guilt??? Doesn’t get better than that!

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Chocolate Covered Plantain Chips
Diet Level:5
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Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper and arrange plantain chips in an even layer.
  3. Combine the baking stevia (or coconut sugar), butter (or ghee), coconut oil, and water in a medium saucepan. Turn heat to medium-high and begin stirring the mixture so the oil and butter (or ghee) combine with the baking stevia (or coconut sugar).
  4. As the mixtures starts to heat up, whisk it (vigorously) in one direction. The oil and sugar may separate, but continue whisking to combine.
  5. Whisk about 4 minutes, watching very carefully to avoid burning the sugar. Once the mixture is combined and the consistency of melted caramel, remove from heat immediately. You have two options from here: Carefully drizzle the caramel on top of the plantain chips, trying your best to coat evenly OR gently pour the caramel on top of the plantain chips and using a rubber spatula, mix the chips around to evenly coat. You will have to do this quickly, as the caramel will begin to thicken once cooled. When the chips are coated, quickly arrange them back in an even layer. You may have to pull them apart with your fingers, as they will be sticky. This will help the bottoms of the chips to be caramelized as well as the tops.
  6. Place the plantain chips with caramel into the oven and cook for 5 minutes, until the caramel is bubbly. Be careful not to burn.
  7. Remove the pan from the oven and let cool as you prepare the chocolate.
  8. Pour the chocolate chips in a medium glass bowl and heat in the microwave for 20 second intervals, mixing the chocolate between intervals. Once most of the chocolate is melted, remove from the microwave and stir until all the chocolate is melted.
  9. Drizzle the chocolate on top of the plantains and spread evenly with a spatula.
  10. Let cool at room temperature. If desired, add a little salt to top.
  11. Place the pan into the refrigerator to chill. Once chilled and the chocolate has hardened, gently break off pieces to desired size and serve!
Recipe Notes

 

Lemon Meringue Cookies

Lemon Meringue Cookies

Why buy your cookies when you can very easily make your own? It’s super easy to make these sugar-free lemon meringue cookies! This recipe uses a powdered sugar substitute (see recommendation in recipe notes). It’s important for it to be powdered, otherwise the end result will be gritty. It may work to just powder a different sweetener in a food processor, as long as you can get it to a very fine consistency.

In comparison to the regular, sugar-filled version, the end result is only slightly different with sugar-free meringue cookies. They are almost indistinguishable.  The only difference you may notice is that it’s a little more difficult for the beaten egg whites to hold their stiff peaks without that sugar. Basically, that means you get less definition in your meringue design when piping. But, hey–it’s worth it to have the low-carb, sugar-free version, right?

If lemon flavor is not your thing and you prefer vanilla, you can modify this recipe by simply skipping the lemon zest and folding in about 1/2 teaspoon of vanilla extract.  You’ll want to keep the lemon juice as a stabilizer, or you can use cream of tartar instead. Either way, they will not taste lemon-y without the zest in there.

As far as storage, just place them in an airtight container and keep them in the pantry or cupboard. Room temperature works best.  The only caveat is that the cookies can soften by absorbing water vapor from the air. You want to keep them away from heat and moisture.  If they get soft on you anyway, you can crisp them up again. Just place them in the oven at 200 degrees for 10 minutes.

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Lemon Meringue Cookies
Diet Level:5
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Prep Time 15 Minutes
Cook Time 2 Hours
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 2 Hours
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat the oven to 200 degrees F. Line a large baking sheet with parchment paper.
  2. Place the egg whites into a large bowl. Beat using a hand mixer at medium speed, until the whites get opaque and frothy.
  3. Add the lemon juice. Increase mixer speed to high. Continue to beat until stiff peaks form.
  4. Gradually add the powdered sweetener, a tablespoon at a time, beating more as you go.
  5. Gently fold in the lemon zest.
  6. Carefully transfer the mixture into a piping bag. Pipe cookies onto the lined baking sheet, about a teaspoon each, spaced about an inch apart.
  7. Bake for 1-2 hours. (Time will vary depending on the size and thickness of your meringues.) The meringues are done when they are firm and release easily from the parchment paper, but before they turn brown.
  8. When they are done, turn off the oven and prop the door open with a wooden spoon. Leave the meringues in the oven this way for at least an hour, until dry and crisp.
Recipe Notes

Powdered sugar substitute. Click on image for purchase link.

Swerve Sugar Replacement


 

Flourless Pumpkin Oatmeal Cookies

Flourless Pumpkin Oatmeal Cookies

These flour-less pumpkin oatmeal cookies are soft baked and healthy enough to be called a “breakfast food!”  They are quick to whip up and you might want to make a double batch because they stay fresh for up to 2 weeks in the fridge and 3 months in the freezer!

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Flourless Pumpkin Oatmeal Cookies
Diet Level:6
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. In a medium bowl, combine all of the ingredients and stir to combine.
  3. Drop spoonfuls of the batter (about 2 tbsp each) onto the prepared baking sheet, until you have 9 cookies.
  4. Bake 12-15 minutes, or until the cookies are just set. Let cool and enjoy!
Recipe Notes

Make your own oat flour by blending 3/4 cup old fashioned oats in a blender or food processor until smooth flour forms. Or you could try swapping the oat flour out with protein powder.

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