Sarah Lynn Fitness Cookie Challenge: Sugar cookie

On Tuesday I made two of Sarah Lynn’s cookies – the chocolate cookie and this one, the sugar cookie. This isn’t my first go at the sugar cookie, but I never shared my thoughts about it.

We are now half done with her cookie cookbook. All Classic Cookie’s have been made, eaten and ranked – see rankings below.

Like all of the other cookies, the recipe is reasonable if you have or can find the ingredients. I am now the proud owner of molasses, tapioca starch and a few other things I normally wouldn’t have in my cabinet.

I made two big cookies because easier for sharing and so I can move onto the next cookie in a timely manner.But first sprinkles. What’s a sugar cookie without sprinkles? My secret, after you roll your dough ball and flatten it a bit, press it down on a plate of sprinkles for maximum surface coverage.

Notes on the recipe:

  • Never, ever underestimate the thickness of coconut flour. This is seriously a moisture suck.
  • I used PEScience snickerdoodle protein as my base flavor instead of vanilla because it’s what I had on hand. PEScience Select Protein is a whey casein blend, so it’s a little thicker than just a whey blend.
  • I used Splenda as my sweetener instead of stevia.
  • I liked this cookie, didn’t love it. I think because it is a little drier than I like for a cookie, however, because of the ingredients I could it this raw – so that may need to happen.
  • It’s a little more crumbly, so maybe as an ice cream topping – that would be a good decision.
  • Sarah suggested a variation of the cookie with raspberry for a thumbprint, but I picked sprinkles for a standard sugar cookie. Still a solid choice!

Total macros per cookie: 5.1F/21.2C/5.2P

The cookie rankings:

  1. Peanut Butter Cookie
  2. Double Chocolate Fudge Cookie
  3. Almond Butter Oatmeal Chocolate Chip Cookie
  4. Chocolate Cookie
  5. Macaroon
  6. Molasses Ginger Cookie
  7. Oatmeal Raisin (minus the raisins)
  8. Snickerdoodle
  9. Sugar Cookie
  10. Fudge Brownie Cookie
  11. Chocolate Chip Cookie

 

❤ Cristina

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Sarah Lynn Fitness Cookie Challenge: Chocolate Cookies with…

I’ve been slacking on my cookie challenge, but I think we can all agree that at the time the challenge was determined, there were a lot of unforeseen things coming up. So new challenge, finish Sarah Lynn’s Cookie Book by the end of the year. I think this is reasonable and doable because I’m already half way done.

So today’s cookie a chocolate cookie and trust me, the ingredient list – there’s a solid amount of chocolate to never question why it’s a chocolate cookie. This is the last cookie in the “Classic Cookie” section – the first half of the book. However, I have one last cookie to eat from this section – the sugar cookie – that’s for tomorrow.

This recipe was super easy to make and I want to make note that I used the weight not volume measurements when making it. So, two BIG cookies later!

Notes on the recipe:

  • I used tapioca starch instead of arrowroot starch. This is a typical substitution, but I noticed that I needed a little more liquid to mix the dough.
  • I used PEScience frosted chocolate cupcake protein. PEScience Select Protein is a whey casein blend, so it’s a little thicker than just a whey blend, this may have impacted the need for more liquid.
  • I left out applesauce because I didn’t have any on hand, instead I used water. I needed about 3 and half tablespoons of water to make up for the applesauce.
  • I substituted mini chocolate chips for mini baking M and M’s – I don’t think anyone will argue about the substitution. Again, it’s about what I had on hand.
  • I loved the texture, but it bothered JP. It’s thicker cookie because of the tapioca starch and coconut flour naturally, but I thought it was chewy in the right ways. Also, M and M’s – definitely the way to go!
  • Sarah included a recipe for a peanut butter frosting, but I figured might as well get crazy and break out my Muscle Frosting from YouFresh Naturals and my new D’s Naturals jars – so Death by Chocolate and S’mores it is!

Total macros per cookie: 5.1F/21.2C/5.2P

The cookie rankings:

  1. Peanut Butter Cookie
  2. Double Chocolate Fudge Cookie
  3. Almond Butter Oatmeal Chocolate Chip Cookie
  4. Chocolate Cookie
  5. Macaroon
  6. Molasses Ginger Cookie
  7. Oatmeal Raisin (minus the raisins)
  8. Snickerdoodle
  9. Sugar Cookie
  10. Fudge Brownie Cookie
  11. Chocolate Chip Cookie

 

❤ Cristina

Sarah Lynn Fitness Cookie Challenge: Molasses Ginger Cookies

It’s getting colder outside and while I’m not abandoning my love of all things pumpkin, I’m also embracing all things apple and molasses. I finally took the plunge and bought a jar of molasses because I acknowledge that gingerbread people will be made this fall and winter and it would eventually be needed. This also brought the opportunity to make the next cookie from Sarah Lynn Fitness’s Healthy Cookie Cookbook: Molasses Ginger cookies.

All of Sarah’s cookies are simple to make and this one is no different. I also believe her cookies are more cakey than your standard cookie because of the ingredients, so keep that in mind and don’t get paranoid about the dough. JP actually pointed out how cakey it was and that when he saw the cracks from baking he thought it would be crunchy. I want to know who the hell likes a crunchy molasses cookie? Exactly. Not me.

Keeping up with tradition, I made 2 large cookies.

Notes on this recipe:

  • I went back to following weight of ingredients on the recipe rather than volume. I think the last recipe following volume impacted the dough.
  • Base protein powder was snickerdoodle. Like most of the recipes, having a sweet basic protein like vanilla or cinnamon is very helpful and can easily be masked by the flavors in the cookie rather than stick out and hinder the cookie.
  • I used water instead of apple sauce just because of what I had on hand, but it also cut out a few carbs, not a lot, but still something.
  • You will need to shape the dough, but unlike some of the beginning recipes it doesn’t stick to your hands. I did push the cookies down to flatten them prior to baking to make sure that they were a thickness that would bake fully, but also a thickness I want for a cookie.

Total macros per cookie: 4.7F/18.3C/4.1P

❤ Cristina

Sarah Lynn Fitness Cookie Challenge: Macaroon

THE CHALLENGE CONTINUES! Even if prep isn’t. The macaroon was the 8th cookie that I’ve baked from the Healthy Cookie Cookbook. While I wasn’t a fan of having to skip over it before for lack of ingredients, it was worth the wait.

As a coconut lover this hit the spot. JP thinks I should’ve shredded the coconut more than just taking it from the package with the food processor, but you know, I didn’t mind the thick pieces of coconut. The cookie overall was soft and chewy and that’s kind of how I imagined it should be. I didn’t think it should be a crispy or crunchy cookie and I think that may be what his expectation was.

Like always, I made two large cookies and I follower Sarah’s directions for volume, not weight. This is where you need to pick a method and stick with it. If you’re going to follow a recipe to the point, you need to decide how. I believe because I followed volume that impacted the recipe. The macros were much lower than I had anticipated, but I’m not complaining by any means.

Notes on this recipe:

  • Following volume over weight may have impacted the ratios, which changed the consistency – these did bake a little longer than called for, it also changed the nutrition per cookie. Next time I make them I’ll need to follow the instructions using the weight of each ingredient and see what how it’s different.
  • I used snickerdoodle whey casein blend as the basic protein powder for this recipe. Seriously, such a good protein for something like this. Kind of like a cinnamon roll, it’s more than vanilla, but doesn’t have a flavor that will truly overpower the other ingredients.
  • I used cashew milk for binding, sadly I’m almost out and will be switching to almond milk that I picked up at BJ’s. I did need a little bit more liquid and my lazy self used the water that was nearest to me instead of getting more cashew milk. So, 1T water and 2T cashew milk for binding total.
  • I would recommend parchment paper for these, I can’t remember if Sarah’s directions called for this and if it did, oops, but cooking spray may not be enough. I more than gently used a spatula to de-baking sheet the cookies, thankfully, no cookies were harmed in plating.
  • I opted to not use the chocolate topping, but I truly don’t think this cookie needed anything else. It’s sweet and chewy already, and I think the sweetness of the chocolate in my opinion may be too much sweetness.

Total macros per cookie: 5.3f | 9.9c | 4.8p

Macaroon pictured with a SLF Peanut Butter Cookie stuffed with an Oreo

The cookie rankings:

  1. Peanut Butter Cookie
  2. Double Chocolate Fudge Cookie
  3. Almond Butter Oatmeal Chocolate Chip Cookie
  4. Macaroon
  5. Oatmeal Raisin (minus the raisins)
  6. Snickerdoodle
  7. Fudge Brownie Cookie
  8. Chocolate Chip Cookie

 

❤ Cristina

Sarah Lynn Fitness Cookie Challenge: Snickerdoodle 

We’re going to call this the pizookie that saved lives. This is the 7th cookie in my cookie challenge and probably one I’ve been looking forward to the most. From all my other food posts, you notice that I use cinnamon a lot to sweeten and spice things up. When I saw that the snickerdoodle was a part of the cookie family in this book, I knew that I was going to have the chance to play with ALL my favorites.

This past weekend we had a family party to go to and I know what that means: food and dessert to feed a small army. Aside from my prep friendly lunch that I packed, I decided to pack my own dessert. I’ve already skipped the macaroon, and my heart breaks that I went out of order with that, so I was excited that the snickerdoodle was low in fat for the WHOLE recipe and that the carbs and protein were reasonably ratioed because I had one thought in mind: pizookie.

Have you ever been to Uno’s Chicago Grill? Or Applebee’s? The pizookie is a deep dish (of sorts) cookie that is served often warm and with ice cream. I asked JP if ice cream would be available – it wasn’t so I had to think of a plan, but first baking the pizookie!

Usually I make 2 huge cookies, but if you’re weird like me, there’s a chance you have a mini ramekin or pie pan. I have a 6 inch pie pan that makes mini desserts or stuffed peppers very easily.

Notes on this recipe:

  • I used bourbon barrel maple syrup instead of regular because again, I’m a weirdo and have crazy things in the house. This adds a little bit of a oaky taste to the cookie, but it doesn’t smack you in the face. If your concerned about sugars from the syrup, I’m sure you could do half maple and half sugar free – I would NEVER suggest completely changing out the syrup because I think it adds something to the cookie and it would be a disservice to the recipe to alter it too much.
  • I used unsweetened cashew milk because it’s what I had on hand. I also added a tiny bit more than suggested because the dough was very crumbly and I wanted to be able to form the cookie in my pan.
  • Like many of the other recipes, I used cookie dough whey, but attempted to shake out the “chip bits” that make it more cookie dough like so I wouldn’t have crunchy boys through my cookie.
  • I added pumpkin sugar – think cinnamon sugar, but pumpkin pie spices, to the top instead of just sweetener and cinnamon. Yes, it’s a jar I bought – it’s fabulous.
  • I baked the cookie a little longer so the edges would be crispy, this didn’t effect the softness of the center.

Sarah did have a recipe for a frosting to use, but I also have a few that I use when I bake so I thought I would mix my own pizzazz to her cookie. I used a protein frosting recipe that you can find here. I also took a knife and drizzled apple crisp P28 Foods peanut butter on top to tie in the flavors.

Macros for pizookie: 7.8F/35.4C/8P

Macros including toppings: 8.7F/37.8C/12.7P

❤ Cristina

Sarah Lynn Fitness Cookie Challenge: Double Chocolate Fudge Cookies

And today is the first day that we have gone out of order, but I have a good reason. I’m out of unsweetened shredded coconut, so I skipped the macaroons for now and I dove into the 7th cookie in the book – the double chocolate fudge cookie. Looking at the recipe I thought this could be a contender to the peanut butter cookie and as I mixed it up, I knew the potential was greater.

So, the 7th cookie in the book and 6th cookie in the challenge. This had all the chocolate-y goodness things you could ever ask for in a cookie with the lovely addition of nut butter. There are three chocolate ingredients in the recipe and depending on your nut butter collection you could make it four. The only wet ingredients are almond milk and the nut butter of your choice, which made me slightly nervous that it wouldn’t be enough for a dough ball, but I was quickly proved wrong.

The dough was surprisingly stickier than I had anticipated, so don’t forget your spoon or flat spatula for scraping!

Notes on this recipe:

  • I used PEScience frosted chocolate cupcake as my chocolate protein – definitely a solid choice. Sarah says any chocolate protein, but the whey casein blend is thicker and I really love this flavor.
  • The recipe calls for almond milk, but I have cashew milk on hand – no noticeable difference to the recipe overall.
  • Game change – the recipe calls for almond butter or nut butter of you choice. As you’ve learned, my nut butter collection is ridiculous and this was the best excuse to break out the Dark Chocolate Dream peanut butter. See what I mean by a forth chocolate ingredient is possible.
  • Instead of mini chocolate chips, I used Reese’s peanut butter chips. 2g less carbs and 2g more protein, I think that’s a win.
  • The texture was definitely fudgey and brownie/cakey like. It had a similar crumbliness to the Fudge Brownie Cookie, but I believe the addition of the peanut butter is what truly sold me on this cookie.

Macros per HUGE cookie: 10.1F/21.4C/8.5P

 

Going into the oven!

All done!

Topped with 2T of salted caramel cluster Cashew Milk “ice cream”

This cookie knocked the Almond Butter Oatmeal Chocolate Chip Cookie into 3rd place, to take over 2nd. The Peanut Butter Cookie still holds strong in 1st place.

The cookie rankings:

  1. Peanut Butter Cookie
  2. Double Chocolate Fudge Cookie
  3. Almond Butter Oatmeal Chocolate Chip Cookie
  4. Oatmeal Raisin (minus the raisins)
  5. Fudge Brownie Cookie
  6. Chocolate Chip Cookie

❤ Cristina

Sarah Lynn Fitness Cookie Challenge: Oatmeal Raisin Cookies, Minus the Raisins

I think at this point in the challenge, we have a pretty clear understanding that I like cookies and I don’t really discriminate against them in anyway. There are some cookies I prefer over others – I like my cookies soft and kind of chewy, not necessarily doughy, but chewy. I like the soft sugar cookies at the store and I like fluff chocolate chip ones from from the oven. I like to rank them and make slight modifications, but I don’t think I’ve really met a cookie that I didn’t really like or wouldn’t be willing to try again.

This was the fifth cookie from the Healthy Cookie Cookbook from Sarah Lynn Fitness and it fit my qualifications of a solid cookie.

Going in order because when you don’t know where to start that’s a good way to stay organized, the oatmeal raisin is in the first half of the book filed under classic cookies. Just like a standard oatmeal raisin cookie this dough was sticky and cinnamon-y. Those aren’t problems, those are opportunities.

Keeping with tradition, I made two large cookies and surprisingly the carbohydrates were lower than I had anticipated. Definitely a win for a girl in competition prep. When I saw coconut flour, apple sauce and oats, I was slightly concerned that they would be higher in carbs. I will admit there are a few things I adjusted in the recipe to make it fit what I had available.

Notes on this recipe:

  • I used cashew milk instead of water, there’s such a little amount called for that I didn’t think it would truly effect the cookie nutritionally.
  • I used pumpkin pie spice blend instead of straight cinnamon. The pie blend has cloves, ginger and nutmeg in it as well.
  • I used chocolate chip cookie dough whey instead of cinnamon swirl because of what I had on hand. The CCCD is pretty basic aside from like chocolate pieces so the flavor blended in just fine.
  • I left out the raisins. This resulted in lower carbohydrates for the overall recipe. I don’t eat raisins regularly, so I felt like it would be fine to omit them completely. I had considered adding chocolate chips, but thought it may distract from the cinnamon-y oat-y goodness. However, since I’ve given this a try, the next time I make it there may be chocolate chips added.
  • The texture is the same as a standard oatmeal cookie – soft and chewy.Crumbly in the right ways.

With the slight modifications the macros were per cookie: 3.9F/15.7C/5.8P

Topped with 1/4 cup (half a serving) of salted caramel cluster cashew milk ice cream

The cookie rankings:

  1. Peanut Butter Cookie
  2. Almond Butter Oatmeal Chocolate Chip Cookie
  3. Oatmeal Raisin (minus the raisins)
  4. Fudge Brownie Cookie
  5. Chocolate Chip Cookie

❤ Cristina

Sarah Lynn Fitness Cookie Challenge: Almond Butter Oatmeal Chocolate Chip 

Yep. She did it. Sarah threw three cookies into one. You know what, I ain’t mad.

This is the fourth cookie in my challenge and after a chocolate cookie, this was perfect. Filed under Classic Cookies, the almond butter oatmeal chocolate chip has a great flavor and texture where everything compliments each other instead of overpowering each other.

I’m always hesitant when I see large amount of nut butter used in a recipe because that’s a large fat source. Almond butter is definitely one of the fattier nuts and therefore a fattier nut butter. On prep, fat can be limited, but when careful and strategic you can make things work well. I built my day around breakfast and dessert. So I bit the bullet and said “YES! WE WILL USE THE ASKED FOR AMOUNT OF NUT BUTTER.” I did make two large cookies, so really I could’ve saved myself if I had divided them up further, but what fun would that be? I want to live on the edge!

I have three almond butters in the cabinet: D’s Naturals Brownie Batter, D’s Naturals S’mores and Justin’s Maple Almond Butter. I really wanted these cookies to be true to the recipe so I used Justin’s. It was an excellent choice afterall, and for a minute I thought I wasn’t going to use the full 2 tablespoons called for in the recipe – then I realized I promised myself to use it all, so I did.

Notes on this recipe:

  • You will need all of the nut butter and maybe a little extra milk – I added another half tablespoon of cashew milk (what I had on hand) so I could mix and bind into a dough otherwise it was a little beady.
  • I added the chocolate chips after I made the balls. One cookie had them pressed on top and the other had them kneaded in. I found this helpful so that chocolate chips were throughout the cookie – essentially they stay where you place them.
  • I used almond extract instead of vanilla because I thought it would be tasty since it’s an almond butter cookie. You could smell the almond extract when the batter was wrong and it was subtle in taste once the dough was baked.
  • I used maple flavored almond butter and it wasn’t very noticeable once everything was mixed up – I would definitely suggest the maple almond butter. I think another flavored one like the D’s Naturals would take away from the cookie as a whole because those flavors are so dominant.
  • This cookie is just as soft as the peanut butter cookie. You don’t really notice the oats in the texture, which is slightly heartbreaking because I like oatmeal cookies, but it’s a soft, fall apart cookie and all its part compliment each other.

With the very slight modifications and picking out Justin’s Almond Butter, the macros per HUGE cookie are: 11.3F/20.9C/5P.

topped with 1/4 cup (half serving) of salted caramel cluster cashew milk ice cream

The cookie rankings:

  1. Peanut Butter Cookie
  2. Almond Butter Oatmeal Chocolate Chip Cookie
  3. Fudge Brownie Cookie
  4. Chocolate Chip Cookie

❤ Cristina

 

Sarah Lynn Fitness Cookie Challenge: Fudge Brownie Cookies

The last cookie kicked off the second week of prep and this cookie is helping close the third week of prep. It’s also perfect timing because again, JP is home to help me enjoy this one.

Today’s cookie is a fudge brownie cookie and while the macros are already amazing, some slight adjustments made them even more macros friendly.

To keep with the first two batches, I made two HUGE cookies, but different than the first two, these are much more cakey. I can get down with cakey. When I was checking on the batch I called JP over to see if he wanted them soft and cakey or a bit crispy, but cakey in the middle. We decided on soft and cakey all around. So many good decisions right there.

Notes on this recipe:

  • It calls for chocolate protein powder, I used Frosted Chocolate Cupcake – it’s a whey casein blend, this I believe made the batter a little thicker, which made me adjust the wet ingredients.
  • As stated above, I did add a tablespoon and a half of water to the batter so I could combine it well.
  • I followed the weight measurements of the ingredients and not the spoon measurements, this I believe probably made a difference. For example: 45g of the applesauce I had was only 2T not 3T like the recipe calls for, but since I picked a method I stuck with it. This may have also contributed to needing a tiny bit of water.
  • Instead of stevia, I used splenda –  I don’t think this impacted the recipe.
  • I also used all purpose flour instead of oat flour because of what I have on hand and I wasn’t going to attempt to grind down oats. Using regular flavor made this recipe not gluten free, but for me thats ok.
  • My oil of choice was coconut oil and surprisingly it didn’t provide an overly coconut-y taste to these cookies.
  • Probably because I needed to add a little bit of water, the dough was sticky, so maybe put a little flour on your hands if you notice the same about your dough/batter so that you can easily roll and transfer to a baking sheet.

 


HOLY CHOCOLATE-Y GOODNESS. Between the cocoa powder and the chocolate protein powder the smell in the bowl was overwhelming. The recipe also calls for chocolate chips, we did leave these out so spare the macros. If you have the wiggle room – keep the chips in because you can’t go wrong with chocolate, but I wonder how this would be with M&M’s of peanut butter chips because we all know I have a ridiculous stash of candy in the freezer to add to desserts.

With the slight changes the macros for each cookie were:3.8F/21C/4.7P

 

Hers: 1/2T of dark chocolate dreams

His: 1/2T of espresso nib peanut butter 

JP thought it was a little chewy, but he followed that up with we should’ve eaten them fresh from the oven. So really are they chewy or does he just like warm cookies? I liked the cakey, chewy-ness of them. Definitely a would make again cookie. Peanut butter is definitely my top out of the three so far, but the fudge brownie cookie is solid second. 

I can’t wait to tackle the next recipe and see what Sarah has in store!

Sarah Lynn Fitness Cookie Challenge: Peanut Butter Cookies

Today started the second week of prep and what better to do on a Sunday than make cookies?  JP is also home so this was a perfect opportunity to make two big cookies in the Healthy Cookie Cookbook.

The second recipe in the classic cookies section was the peanut butter cookie. If you know anything about me, then you know I have a twisted obsession with nut butters. The collection is too large for a normal person (pictured below).

So as you can imagine, the hardest question I had to ask myself was “what nut butter do I use?” Each nut butter has different nutritional value and obviously flavor, so it came down to how much fat do I want these cookies and what flavor would be good to try. I narrowed it down to Honey Chipotle peanut butter and Espresso Nib peanut butter. We decided on Honey Chipotle because we thought the kick the butter has would be interesting.

Notes on this recipe:

  • It’s completely vegan (depending on the protein powder you choose to use) so realistically you could just eat the dough and skip the baking step.
  • I used a basic whey protein in Cookie Dough flavor because it’s not a strong enough flavor to over power the peanut butter.
  • I used cashew milk instead of almond milk because it’s what I buy and I didn’t think it was an issue at all.
  • Surprisingly, I used only 1.5T of peanut butter instead of the 2T the recipe called for. I know I’m shocked too. The peanut butter I choose has a strong flavor so I didn’t think I needed as much, it’s also a thinner nut butter because of the oils that are in it so a little goes a long way! This also helped decrease fat in the overall recipe.

 

This is an excellent cookie. JP and I scrapped the bowl while they were cooking and I definitely think this is something I could use as an unbaked topping during prep – maybe on my protein ice cream? hmm, there’s a lot of options. But baked it’s soft and I couldn’t tell the difference between this and a standard peanut butter cookie. JP gave it a thumbs up!

The peanut butter is a game changer if you decide to get crazy with your flavor profile. It makes me want to try this recipe with a different flavor each time to see how they are. I think Espresso Nib peanut butter could be good. I also think that the Caramel Pumpkin cashew butter I have could be excellent.

With the slight changes, the macros for 1 cookie: 5F/14.6C/6.4P

 

I can’t wait to try the next cookie in the book. Maybe later this week to keep me busy once JP goes back home. Nothing wrong with being busy with cookies with macros like these! 

❤ Cristina