Macro Treats

 COCONOAT MACAROONS

Makes 22 cookies

135 calories / 9F / 14C / 2P / per cookie

1⁄4 cup melted coconut oil

1⁄4 cup natural almond butter

1 large egg

1⁄2 cup coconut sugar

2 cups old-fashioned rolled oats

1 cup unsweetened shredded coconut

Dash sea salt

Dash ground cinnamon

22 large chocolate chunks or Cadbury Mini Eggs (great for Easter)

1. Preheat oven to 325 degrees.

2. Beat the coconut oil, almond butter, egg and coconut sugar to- gether until smooth. Add the oats, shredded coconut, sea salt and cinnamon. Mix until well combined.

3. Scoop rounded tablespoons of dough onto a baking sheet lined with

parchment paper (makes 22 cookies). Bake for 8 minutes. Remove from the oven and press a chocolate chunk or Cadbury Egg in the middle of each macaroon. Let cool for 5 minutes and then transfer to a cooling rack. Enjoy! P. 81

CHEWY GINGERSNAP COOKIES

Makes 34 cookies

110 calories / 4F / 17C / 2P / per cookie

1⁄4 cup natural almond butter

1⁄2 cup coconut oil or grass-fed butter 1 large egg

1 tsp. vanilla extract

3⁄4 cup raw honey

1⁄3 cup molasses

2 1⁄2 cups white, whole-wheat flour

1 tsp. baking soda

1⁄2 tsp. sea salt

1⁄2 tsp. ground cloves

2 tsp. ground ginger

2 tsp. ground cinnamon

1⁄2 cup organic sugar in the raw

1. Beat the almond butter and coconut oil/butter together. Add the egg and vanilla. Slowly beat in the honey and molasses; set aside.

2. In a separate bowl, mix the flour, baking soda, salt, cloves, ginger and

cinnamon. Add the dry ingredients to the wet ingredients and mix until just combined. Cover and chill in the fridge for one hour.

3. Preheat oven to 350 degrees.

4. Remove the dough from the fridge. Using a small cookie scoop, drop round balls of dough into the raw sugar one at a time. Roll around until well-coated. Place on a baking sheet lined with parch- ment paper (makes 34 cookies). Bake for 8-10 minutes. Let cool for 2 minutes, then transfer to a cooling rack. Enjoy

P. 77

LEMON DROP COOKIES

Makes 16 cookies

140 calories / 6F / 18.5C / 3.5P / per cookie

1 large egg

1⁄4 cup unsweetened almond milk

1⁄4 cup raw honey or pure maple syrup

2 Tbs. melted coconut oil

1 Tbs. lemon juice

2 tsp. lemon extract

1 cup whole-wheat pastry flour

1 cup almond flour

1⁄2 serving CSE Simply Vanilla Protein Powder 1 tsp. baking powder

1⁄2 tsp. sea salt

1 Tbs. lemon zest

Icing:

1 cup powdered sugar

2 Tbs. pasturized egg whites

1. Preheat oven to 375 degrees.

2. In a large bowl beat the egg, almond milk, honey/syrup, melted coconut oil, lemon juice and lemon extract together; set aside.

3. In a separate bowl, stir together the flours, protein powder, baking powder and sea salt. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the lemon zest.

4. Using a small cookie scoop, scoop the dough into balls and place on a cookie sheet lined with parchment paper (makes 16 cookies). Bake for 5-6 minutes or until lightly golden on the bottom. Transfer to a cooling rack.

5. Beat together the powdered sugar and egg whites. Once the cookies are cooled off, place a sheet of parchment or wax paper underneath the cooling rack and drizzle each cookie with the icing. Enjoy! P. 83

OATMEAL PB CHOCOLATE CHIP COOKIES

Makes 20 cookies

140 calories / 9F / 12C / 3.5P / per cookie

1⁄2 cup grass-fed butter or softened coconut oil 1⁄3 cup coconut sugar

1 serving CSE Simply Vanilla Protein Powder 1⁄4 cup natural peanut butter or almond butter 2 large eggs

1 tsp. vanilla extract

2 cups old-fashioned rolled oats 1 tsp. baking soda

Dash of sea salt

1⁄2 cup extra dark chocolate chips

1. Preheat oven to 375 degrees.

2. Mix the butter, coconut sugar, protein powder and the peanut but- ter together in a bowl. Add the eggs and vanilla; mix until smooth.

3. In a separate bowl, combine the oats, baking soda and salt. Add the dry ingredients to the wet ingredients and mix until just com- bined. Stir in the chocolate chips last.

4. Using a small cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper (makes 20 cookies). Bake for 6-7 minutes. Let cool 2 minutes, then transfer to a cooling rack. Enjoy! P. 89

BROWNIE BATTER BUDDIES

Makes 16 servings / 1⁄2 cup (45g) per serving 185 calories / 5F / 29C / 7P

3⁄4 cup raw honey

1⁄2 cup natural peanut butter

1 tsp. vanilla extract

1 serving CSE Brownie Batter Protein Powder 1 Tbs. cocoa powder

8 cups Rice Chex cereal

1 cup powdered peanut butter

1. In a small saucepan melt together the honey, peanut butter and vanilla over low heat. Stir until melted together and smooth then remove from heat. Stir in the protein powder and cocoa powder.

2. Place Chex cereal into a large bowl. Pour the hot mixture over the top and gently stir until the cereal is well-coated.

3. Pour the chocolate Chex mixture into a large Ziploc bag, then dump the powdered peanut butter over the top. Seal the bag and shake until the cereal is well-coated. Pour out onto wax or parchment paper to cool. Store leftovers in the fridge. Enjoy! P. 105