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.

 

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.

Pumpkin Protein Cookies (Soft Baked)

Pumpkin Protein Cookies (Soft Baked)

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Pumpkin Protein Cookies (Soft Baked)
Diet Level:4
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Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 10 Minutes
Servings
Cookies
Ingredients
Diet Level:4
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Instructions
  1. Preheat oven to 350 degrees. Spray baking sheet with cooking spray (or line with parchment paper). Set aside.
  2. In one small bowl, mix together dry ingredients. In a separate bowl, mix together wet ingredients. Combine the wet and dry, and mix until well combined.
  3. Scoop 1/8 cup (or 2 tbsp) worth of dough onto baking sheet per cookie, (you may want to mold into shape you want them to be, as they don't spread much). Sprinkle with a few chocolate chips if desired before baking.
  4. Bake for 8-10 minutes, or until set.
Recipe Notes

To make oat flour, take 1 1/2 cups old fashioned oats and grind in a blender or food processor until it reaches a flour consistency.

Pumpkin Breakfast Cookies

Pumpkin Breakfast Cookies

These breakfast cookies can be made the day before, as they store well in an airtight container, eaten fresh-from-the-oven, or frozen and warmed up in the microwave! They go great with coffee or any of your favorite dairy-free milks!

With the only sweetener coming from honey and raisins, and a good amount of fiber and healthy fats, they help you stay full for the whole morning or through your morning workout.

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Pumpkin Breakfast Cookies
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Prepare a baking sheet by covering it with parchment paper.
  2. In a small bowl combine flax meal and water. Set aside while it forms an egg-like consistency.
  3. In a medium bowl combine oats, flour, baking soda and powder, and pumpkin pie spice. Stir until well combined.
  4. In a small saucepan add honey, sunflower seed butter, and coconut oil. Over medium heat, stir until all ingredients are melted together. Remove from heat.
  5. To the honey and sunflower seed butter pan, add pumpkin puree and flax “egg”. Stir until all ingredients are well combined.
  6. Pour the wet ingredients over the dry mixture. Stir with a large spoon until all the dry ingredients are mixed into the wet ingredients.
  7. Lastly, add the raisins, pumpkin seeds, and shredded coconut. Fold into the batter.
  8. Scooping the batter up by large spoonfuls, place on the prepared baking sheet. Divide evenly to get 12 round cookies.
  9. Bake for 15-20 minutes or until golden brown on the edges.
  10. Store leftovers in an airtight container for up to 4 days. Or you may freeze them.
Pumpkin Muffins with Honey

Pumpkin Muffins with Honey

Of course, the title gives it away—this is a Diet Level 6 Recipe—honey…1/2 cup, no less!! It’s clean eating all the way, though!!! These are so easy to make and they taste delish! Just remember portion control!!! ALWAYS!!

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Pumpkin Muffins with Honey
Diet Level:6
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Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 25 Minutes
Servings
Muffins
Ingredients
Diet Level:6
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Instructions
  1. Heat oven to 350 degrees. Line a muffin tin with liners or oil lightly.
  2. Stir together flours, baking soda, pumpkin pie spice, and salt.
  3. In another bowl, stir together eggs, pumpkin, mayonnaise, honey, and vanilla extract.
  4. Add pumpkin mixture to dry ingredients and mix until just blended.
  5. Stir in pecans, then divide among muffin liners so each is about ¾ full (about ¼ cup each).
  6. Bake at 350 for 25 minutes or until toothpick inserted in center tests clean. Cool muffin tin for 5 minutes on a wire rack, then run a thin knife around each indent and turn muffins out; cool completely before eating.
Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies

These cookies are SUPER easy to make. No fancy mixers, just a large spoon. Add the dry ingredients with wet ingredients, stick them in the fridge for about 10 minutes, form them into small balls, and dip them into a cinnamon mixture. You will want the balls to be about the size of a ping-pong ball. They are YUMMY. Now, these have coconut sugar in them, so they are only for those DIET LEVEL 6-er’s out there!!

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Pumpkin Snickerdoodle Cookies
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 5 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
  3. In a separate, small bowl, whisk together coconut oil, pumpkin puree, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients. Mix together until wet and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm).
  5. In a small bowl, mix cinnamon and coconut sugar.
  6. Form dough balls that are about 1.5 inches in diameter. Roll dough into cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
  7. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven.
  8. Cool completely on the cookie sheet.
Banana Bread

Banana Bread

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Banana Bread
Diet Level:4
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Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Prep Time 5 Minutes
Cook Time 50 Minutes or 2-4 Hours (depending on method used)
Servings
Thick Slices
Ingredients
Diet Level:4
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Instructions
Oven Method
  1. Preheat the oven to 350 degrees.
  2. Spray a loaf pan with cooking spray.
  3. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  4. Pour mixture into prepared bread pan and bake for 40-50 minutes, or until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Slow Cooker Method
  1. Start by finding a loaf pan that fits inside your slow cooker. It may not sit perfectly in the bottom, but you may prop it up on some balls of foil, and it will fit just snuggly at the top. If you don't have a loaf pan you may pour the batter directly into the bottom of your slow cooker. Spray either the loaf pan, or the bottom of your slow cooker with cooking spray.
  2. Mix all of the ingredients together in a large bowl (or if you are starting with whole oats instead of oat flour, you could throw everything in a blender to mix, blending until mixture is smooth).
  3. Pour mixture into prepared bread pan and place bread pan in slow cooker. (If you are not using a pan, pour batter directly into slow cooker.) Place a dish cloth or 2 thick paper towels over the top of the slow cooker. Place lid snugly on top of towel, (the towel helps prevent moisture from forming on the lid, and making the bread wet).
  4. Cook for 3-4 hours on HIGH heat (depending on your slow cooker, and if you are cooking it in a loaf pan versus the bottom of the slow cooker, which would take less time). Cook just until a toothpick comes out clean.
  5. Let cool and slice into 8 slices.
  6. Enjoy, or store leftovers in fridge for up to one week, or in the freezer for up to one month.
Recipe Notes

NOTE ON BAKING BLENDS:

JoJo Erythritol Stevia Baking Blend (click on name to go to Amazon purchase link) is a good one to use in recipes. The reviews on Amazon are great as well.  It only has the two ingredients listed in the name: Erythritol and Stevia. It is non-GMO and organic. While erythritol IS a sugar alcohol, it does not cause the digestive issues of other sugar alcohols and has been approved by the FDA. Also, when purchasing, be sure to watch labels for non-GMO and organic erythritol.

SweetLeaf SugarLeaf Sugar Mix (click on name to go to Amazon purchase link) is great for recipes as well. It has stevia and raw organic cane sugar as its ingredients. This brand is non-GMO and contains no sugar alcohols. Organic cane sugar is unrefined sugar, minus the cancer-causing and environmentally damaging pesticides present in conventionally grown sugarcane. Compared to white sugar, organic cane sugar has the full-bodied taste of sugarcane and is much less processed, retaining a lot of the nutrients present in cane juice. 

Both erythritol and stevia (by itself) are sugar-free and neither raises blood sugar at all. However, the biggest difference comes in the form of taste. Stevia is super sweet. It’s 250 to 300 times as sweet as sugar. That’s why it has a bit of that artificial sweetener aftertaste, even though it comes from a natural source. Erythritol is much less sweet, coming in at 60 to 80 percent as sweet as sugar.

Sooooo, if you process ALL the information out there regarding sugar substitutes...and, believe me, there is A LOT of information out there...here is the bottom line---QUANTITY MATTERS!  It always does, right?

If you are going to have a treat once a week, then either one of the above baking blends is a great choice for you. Neither one of them is going to send you into a diabetic coma! They both taste great substituted in recipes. They are BOTH a much better choice than table sugar!

NOTE ON DIET LEVELS:
This recipe is marked as a "Diet Level 4" recipe and is also marked as "sugar-free." However, if you are going to use the SweetLeaf SugarLeaf Sugar Mix, then you would, technically, NOT be within a "sugar-free" diet level. Only utilizing the JoJo Erythritol Stevia Baking Blend would keep you within the sugar-free boundaries.

Date Sweetened Cookies

Date Sweetened Cookies

This is a great Diet Level 4 cookie recipe, although it also fits nicely into DL’s 1, 2, 3, and 6 (NOT DL 5, due to the inclusion of oats, so not grain-free). They are crispy-on-the-outside-soft-on-the-inside cookies. You can make these as chunky or smooth as you want, depending on how long you let the blender or food processor machine go. These cookies are made with raisins, but you could also substitute Lily’s chocolate chips (see image below), which are made with Stevia and you would still be in the “sugar-free” diet-level realm! You can find them at HEB with all the other baking chocolate chips.

Lilys Baking Chips No Sugar Added

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Date Sweetened Cookies
Diet Level:4
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Cookies
Ingredients
Diet Level:4
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Instructions
  1. Preheat oven to 350 degrees.
  2. Place dates and vanilla in a food processor or high-speed blender until smooth, about 1 minute. Add almonds until smooth, another minute or so.
  3. Add in the oats, salt, cinnamon, baking soda, and oil, and process for another few minutes. You might need to stop periodically to scrape the sides in order to get the mixture to blend evenly. Add in the banana for 10 seconds.
  4. Stir in the raisins.
  5. Shape dough with a spoon into 20 cookies on 2 lightly greased cookie sheets and flatten slightly with a spatula.
  6. Bake for 8-10 minutes, or until the edges are lightly brown.
  7. Place on a cooling rack and store uneaten cookies in an airtight container.
Recipe Notes

 

Sandwich Bread DL 5

Sandwich Bread DL 5

This is Mandy’s Sandwich Bread with date syrup substituted for the honey to make the recipe Diet Level 5 friendly!

You can also add cinnamon to the recipe and raisins for “cinnamon-raisin” bread!

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Sandwich Bread DL 5
Diet Level:5
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Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Prep Time 15 Minutes
Cook Time 50 Minutes
Servings
Loaf
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 300 degrees.
  2. Place a small, heatproof dish of water on the bottom rack while the oven heats (you can leave it in while it bakes).
  3. Line the bottom of an 8 1/2 X 4 1/2 loaf pan with parchment paper and then grease well.
  4. Beat egg whites until soft peaks form.
  5. Beat egg yolks and cashew butter in a separate bowl until combined. Then mix in date syrup, (optional cinnamon and raisins), vinegar and milk.
  6. Sift coconut flour, baking soda, and salt. Add to mixture in bowl. Beat until combined.
  7. Add two tablespoons of egg whites to mixture and beat until smooth. Then add remaining egg whites and beat on low until just combined. DO NOT OVERMIX.
  8. Pour batter into prepared pan and immediately put in oven. Bake for 45 to 50 minutes until top is golden brown and a toothpick inserted into center comes out clean.
  9. Remove from oven and let cool for 15-20 minutes before removing from pan. Cool for one hour before slicing.
Recipe Notes
Chocolate Cupcakes

Chocolate Cupcakes

These cupcakes are healthy and full of chocolate goodness!  In fact, I’ve heard they might even be more delicious than a real cupcake. They are full of clean ingredients and so easy to whip up!

Love the little white cupcake holders in the picture? You can purchase them on Amazon. HERE is the link!

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Chocolate Cupcakes
Diet Level:1
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Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Mini Muffins
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
Mini Muffins
Ingredients
Diet Level:1
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Instructions
  1. Preheat oven to 375 degrees.
  2. Place all ingredients in your blender. Blend on high for about 2 minutes to form a nice batter.
  3. Fill your cupcake liners 3/4 full.
  4. Bake for 15 – 18 minutes. (Check after 15 minutes. The tops should be firmer to the touch, puffed up similar to a soufflé. They may need 18 minutes.)
  5. Let cool on a wire rack.
Recipe Notes

You can store in an airtight container for up to three days. If you opted to bake six larger cupcakes, increase cooking time to 20–25 minutes.

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