Cookies

Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy Melt and combine the peanut butter and coconut oil until smooth in a small bowl then add your dry ingredients. Add 2 tablespoons of your milk up choice and if needed, add another until a dough consistency forms. Add the SF chocolate chips to your liking. Scoop batter onto a greased cookie sheet. add lots of choc chips. bake at 350F for 7-8 mins, let cool to set then enjoy

In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag.In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.Bake the cookies at 350 for 10-12min  Remove the cookies from the oven and let them sit on a cooling rack for one hour to completely cool and firm up. These gingerbread cookies will harden the longer they sit so if you find one hour was not enough, you can let them sit overnight or put them in the fridge to speed up the process. Make a simple icing with powdered sugar, protein powder, and milk to decorate your gingerbread cookies or use a premade frosting in a piping bag. 2 scoops Devotion Gingerbread protein 100g oat flour 28g almond flour 1 tsp cinnamon 1/4 tsp baking soda 30g brown sugar substitute 2 TBSP molasses 42g light butter or coconut oil 1 tsp vanilla extract 2 TBSP milk of choice In a large bowl, combine all dry ingredients until well incorporated and no lumps remain.  In a separate bowl, combine wet ingredients and then add wet to dry.  Begin mixing with a spatula or spoon and then use your hands to bring the ingredients together into a ball of dough. The dough needs to chill at least one hour.   Divide dough into two or three sections (depending on how much space you have for rolling out).  Add a little oat flour or protein to your surface and rolling pin and roll out the dough. Cut into desired shapes, and place on a parchment lined baking sheet. Re-roll any scraps of dough and repeat the process until all of the dough has been used.   Bake the cookies at 350 for 10-12 minutes being careful not to over bake.*   Remove from the oven and allow cookies to cool on a rack for at least an hour.  The cookies will harden the longer they sit, so depending on the temperature and humidity, they may need to sit a little longer.    If you wish to frost your cookies, be sure they are cooled COMPLETELY prior to frosting.  You can make a simple frosting with confectioners sugar substitute, protein powder, and a little milk or use a premade piping icing to have fun with the whole family!    *PRO TIP before baking: Once you cut your shapes, I like to chill it again because the chances of spread are reduced if you bake these COLD. Plus, baking a cold cookie ensures softness and lessens the likelihood of an overdone cookie.     Nutrition (approximate, this will vary depending on size of your cookie cutters, we used 4” and made 10 cookies.  Serving: 1cookieCalories: 102Carbohydrates: 11g (Fiber: 3g)Protein: 6g Fat: 3g

Preheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! 5 COOKIESPreheat oven to 350 degrees. Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner. Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! 5 COOKIESPreheat oven to 350 degrees.  Add all ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into five balls. Spray a cookie sheet lightly with non-stick spray or use a parchment liner.  Add a little confectioners sugar substitute to a plate or shallow bowl and press dough balls into confectioners sugar and shape (flatten slightly) into a thick, round cookie shape. Bake for approximately 8 minutes.  Cool on a cookie rack and enjoy! Yields: 5 Cookies 245 Cal// 25g Protein// 30g Carbs// 5g Fat//5.5g Fiber

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into two balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack. Be sure your cream cheese is softened and mix together with 4 tsp milk.  Stir in protein powder.  Frost cooled cookies and enjoy.  Yields 2 cookies.  Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into two balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack. Be sure your cream cheese is softened and mix together with 4 tsp milk.  Stir in protein powder.  Frost cooled cookies and enjoy.  Yields 2 cookies.  

Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.  Preheat oven to 350 degrees.Add all cookie ingredients to a medium bowl until well combined.  This will be a thick, sticky dough.  Spray hands with cooking spray, divide dough and roll into 2 balls. Spray a cookie sheet lightly with non-stick spray. Shape (flatten slightly) into a thick, round cookie shape.  Bake for approximately 8-10 minutes.  Cool on a cooking rack.  Frost and add sprinkles, if desired.     

Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes.Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder..Top with chips and bake 350 for 8 minutes. Combine PB fit , vanilla and egg. Add Devotion and sweetener.  Then add almond flour and baking powder.. Top with chips and bake 350 for 8 minutes.   Recipe courtesy of Devotion Creations Member, Lisa Green :)

Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!Preheat oven to 325 degrees. Whisk egg, vanilla and peanut butter (or nut butter of choice) in a medium bowl.  In a separate bowl, combine all dry ingredients except chocolate chips.  Be sure your dry ingredients are sifted together well.  Add wet to dry and mix until it forms into dough.  Divide into 6 equal pieces and roll into a ball.  Dip the ball into chocolate chips and then press to flatten ball slightly onto parchment paper.  Bake at 325 degrees for 4-5 minutes.  Do not over bake.  I’ve personally found 4 minutes in a preheated oven to bake the perfect soft baked cookie. This chocolate chip cookie recipe with protein powder is simple, delicious, and satisfying. Enjoy!! Enjoy!!      MACROS per COOKIE:  117 calories// 7.3g protein// 5g carbs// 8g fat// 1.6g fiber// 1g sugar

Cookie Base 2 scoops Devotion powder (any flavor) 1 C coconut flour 1/2 C nut butter 3 tsp maple syrup 3 tsp water Let dough sit at least 5 minutes. Scoop onto baking sheet and bake at 350 degrees for approximately 20 minutes.   Caramel Topping 1/3 butter 3 tsp brown sugar substitute 2/3 heavy whipping cream 2 tsp pure vanilla extract   Melt butter and sugar on medium heat, 2 to 3 minutes.  Add cream and stir 5 to 7 minutes.  Remove from heat and add vanilla.  Optional.  Add 2 tsp peanut butter at this time . Cool and refrigerate.   Chocolate Topping 1 scoop Devotion Brownie Batter Water to make thick paste Assemble toppings on cooled cookie base.  Top with nuts and granulated sweetener, if desired.  This cookie is best assembled and then refrigerated. Enjoy!

1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink61. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Recipe by Abby Sink IG @asink6Cookies: 3 scoops (56g) Devotion Nutrition Angel Food Cake flavor protein powder 1/4 C (30g) all purpose flour 1/4 C brown sugar (or sugar substitute) 1/4 C (56g) American Dream Nut Butter Mistletoe Kisses flavor peanut butter (or your favorite nut butter) 2 TBSP light butter (I used Blue Bonnet Light 40 cals per 2T) 1/4 C (60mL) sugar free maple syrup 1 tsp baking soda 1 tsp vanilla Frosting: 2 TBSP whipped cream cheese (room temp) 1/2 scoop (14g) Devotion Nutrition Angel Food Cake flavor protein 1 tsp powdered zero calorie sweetener 1TBSP almond milk (+/-) 1. Preheat oven to 350F. Line a baking sheet with parchment paper. 2. Combine all dry ingredients together. Add in wet ingredients and stir until fully combined and you get a dough ball. Place dough in fridge for 30 minutes. 3. Take dough and divide into 16 cookies. Shape dough on baking sheet how you want them. They won't spread but they will rise. 4. Bake cookies for 5-6 minutes. It's a short amount of time but you want them soft and still slightly gooey in the center. 5. Let cookies cool. While they cool, make frosting. Add almond milk very slowly until you get a somewhat thick frosting. 6. Frost cookies, add sprinkles, and enjoy! Makes 16 cookies. Macros for 1 cookie:  70cal 6C 3F 6P Recipe by Abby Sink IG @asink6

Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make Preheat oven to 350 degrees. Mix all ingredients in a medium bowl until well combined. Form 1 inch balls, and flatten to make a round cookie. Place on baking sheet lined with a silicone pad (or parchment paper).Bake for 6-8 minutes. Six minutes for a fudge-like texture or eight minutes for a thicker cake-like texture cookie.Macros will vary depending on how many cookies you make    

1. Line a baking sheet with parchment paper.2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper. 3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs.4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well.5. Enjoy! Makes 12 spiders.Recipe by Abby Sink IG @asink61. Line a baking sheet with parchment paper.2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper. 3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs.4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well.5. Enjoy! Makes 12 spiders.Recipe by Abby Sink IG @asink6For Cookie: 1 C (80g) rolled oats, blended into a flour 1 scoop (28g) Devotion Nutrition Angel Food Cake flavor protein powder supplement 1/2 C (112g) unsweetened applesauce 2 TBSP (30mL) sugar free pancake syrup 1/4 C (56g)  nut butter For top: 12 mini Reese's Cups Eye sprinkles Writing icing   1. Line a baking sheet with parchment paper. 2. Mix together cookie ingredients to form a thick dough. Roll dough into 12 balls and place on parchment paper.  3. Flatten cookie balls with hand or the bottom of a juice glass works well too. You want them big enough for the mini peanut butter cup to sit on top with room for legs. 4. Add the mini peanut butter cups to the tops of the cookies. Using the writing gel, draw 8 legs on each spider. Use gel to secure the eyes as well. 5. Enjoy!   Makes 12 spiders. Macros for 1 (including toppings): 100cal 15C 5F 5P (this is with the Reese's on top!)   Recipe by Abby Sink IG @asink6

1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour.1. Preheat oven to 350F. Line a baking sheet with silicone mat or parchment paper. 2. Mix together nut butter, almond milk, and sugar. Add in flour, protein powder, and baking soda until fully combined (it takes a little bit to come together, it will appear loose at first). Fold in chocolate chips. Chill dough for about 30 minutes. 3. Once dough is chilled, use a cookie scoop or spoon to drop dough into cookies on baking sheet. Flatten dough to desired shape, as it will not spread. Bake for 9-12 minutes. 4. Enjoy!!PRO TIP:  Measure ingredients properly.  If these turn out a little dry, you can add 1/4 C unsweetened applesauce, but be sure to adjust macros.*For a sweeter cookie, use our Angel Food Cake protein powder!**For Gluten Free recipe, sub 1:1 flour or oat flour. Makes 14 cookies. Macros for 1:73cal 7C 3F 5P Recipe courtesy of Abby Sink IG @asink6

COOKIES: 1 scoop Mocha Java Chip protein ½ C old fashioned oats, ground 1 tsp pure vanilla 1 stickpack instant coffee or espresso 4 TBSP nut butter of your choice ¼ C pure maple syrup or honey OPTIONAL TOPPINGS: Sugar-free salted caramel chocolate chips Sugar-free dark chocolate chips Sea Salt   Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings. Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies.  

Mix dry ingredients well. Add wet to dry and mix until well combined.Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray.Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.Recipe yields approximately 10-12 bites/cookies. Mix dry ingredients well. Add wet to dry and mix until well combined.Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies.Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray.Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy.Recipe yields approximately 10-12 bites/cookies.   COOKIES: 1 scoop Devotion Nutrition Brownie Batter protein powder ½ C old fashioned oats, ground 1 TBSP Jet Black Cocoa Powder (or dark cocoa powder) 1 tsp pure vanilla 4 TBSP Nutella (or other nut butter) ¼ C sugar-free syrup Swerve powdered sugar for topping, if desired   INSTRUCTIONS Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Roll in optional powdered sugar substitute and press the balls flat to form into a small cookie shape.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10-12 bites/cookies. 

COOKIES: 1 scoop Sinful Cinnamon flavor protein ½ C old fashioned oats, ground 1-2 tsp cinnamon 1 tsp pure vanilla 4 TBSP nut butter ¼ C pure maple syrup   OPTIONAL TOPPINGS: Sugar-free white chocolate chips Crushed Pecans Cinnamon Brown sugar substitute Mix dry ingredients well. Add wet to dry and mix until well combined. Scoop out dough and form into 1" balls. You can stop here and enjoy these as protein bites or keep going to make the cookies. Press the balls flat and form into a small cookie shape. Add optional toppings.  Place on a parchment paper-lined tray. Cover cookies tightly and store in the fridge or freezer. I put them in a small airtight bags in the freezer and transfer a bag at a time to the fridge to enjoy. Recipe yields approximately 10 bites/cookies.