How wonderful would it be to haveΒ a delicious Christmas treat without the guilt and Β ONLY 5 ingredients or less per cookie? Β
Well look no further! π Here are 3 recipes that are gluten free, lower in calories and two of them have protein from the nuts! So get ready to make these delicious treats with only a handful of ingredients and they will be ready in no time. That is my favorite kind of baking . . . . few ingredients, easy to make, great tasting, quick cleanup and lower in calories! π
Best Tasting Flourless Peanut Butter Cookies
These cookies are so delicious you will not believe there are only 3 ingredients! Tom and Grant loved the delicious taste and Madeline and I really loved them warm right out of the oven! π You could even add a few dark chocolate chips and then it would taste like a peanut butter cup, but healthier. I feel like you can never go wrong with a peanut butter cookie as most everyone loves them!
INGREDIENTS:
1 c. organic peanut butter (almond butter, cashew butter, or any nut butter)
1 large egg, beaten
6 T. sugar
DIRECTIONS:
Preheat oven to 350 degrees. Spray the cookie sheets with non-stick spray. Mix together the peanut butter, egg and sugar until well blended. Take a spoonful of the cookie mixture and roll with hands to create a ball then place on the prepared cookie sheet. Flatten the balls, then take the fork tines and create a criss cross pattern on each cookie. Bake for 10 minutes or until the edges are golden brown. Let the cookies cool before removing or do what I did and eat one warm right off the cookie sheet! π
Preparation Time: 5 minutes
Cook Time: 10 minutes
Servings: approximately 20, depending on the size you make
Peppermint Chocolate Cloud Cookies
My mom always made these cookies at Christmas time when I was little girl and I always loved how light and airy they tasted, yet crunchy too! I made these with peppermint extract and candy canes, but you can also eliminate the peppermint (thatβs Tomβs preference) and add just the chocolate chips. Although, I prefer the festive look with the candy canes and holiday aroma with the mint this time of year!
INGREDIENTS:
6 egg whites at room temperature (I used organic egg whites from the box)
1/4 t. cream of tartar
3/4 c. sugar
few drops of peppermint extract (or eliminate the mint and add 2 t. vanilla)
1 1/2 c. dark chocolate chips
DIRECTIONS:
Preheat oven to 300 degrees. Cover the cookie sheet with parchment paper or silicone pads. (I used the non-stick silicone pads and the bottom of the cookies were a nice light color of golden brown.) Place egg whites and cream of tartar in a bowl and using your mixer, whip the mixture on high speed until soft peaks form. (This took me about 5 minutes.) Then gradually add the sugar and mint extract slowly into the egg mixture continuing to beat until you have stiff peaks again. Fold in the chocolate chips. Drop spoonful of the mixture onto your prepared cookie sheet. Optional: add crushed candy canes on top of cookie. I love the taste and look of the candy canes on the cookies this time of year! π
Preparation Time: 10 minutes
Cook Time: 35 to 40 minutes (until dry to the touch)
Servings: 30 servings
Chocolate Sea Salt Nut Clusters
This is the easiest and most delicious treat ever. I absolutely love the sweet & salty taste of these treats. You can use any nuts or even a variety of nuts for this recipe. I used pecans and roasted them before assembling as this gave the nuts a delicious and roasted taste to the clusters.
How to roast the nuts: (Thank you mom for this suggestion! π) Place the nuts in a single layer on a cookie sheet. Bake at 275 degrees for about 15 minutes, then toss nuts around and bake an additional 15 minutes. This really brings a roasted, nutty flavor out in the nuts.
INGREDIENTS:
3 c. nuts (I used roasted pecans, but any nut will work)
1 c. dark chocolate chips
sprinkle of coarse sea salt (optional)
DIRECTIONS:
Place chocolate chips into a microwaveable bowl and microwave about 45 seconds, then stir and continue to do this until all chips are melted. It took me 3 times at 45 seconds to get my chips melted. Then stir in the nuts and coat with the chocolate. Spoon the mixture onto parchment paper and quickly add a sprinkling of sea salt to each cluster. Let harden (depending on your temperature and humidity) and then enjoy!
Preparation Time: 5 minutes
Cook Time: approximately 10 minutes
Servings: depending on the size of cluster, about 30 to 40
Special thanks to my tasters: Mom, Dad, Tom, Grant & Madeline π
Another Thank you to Madeline for the photography of these cookies! π
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Start in a plank position with your arms straight and hands directly below shoulders on your
Start in a modified plank position with your knees bent, your feet elevated and hands on mat directly under your shoulders. Β Begin with your arms straight, keeping your knees rested on the mat. Β Keep your feet suspended in the air while you slowly begin to bend your elbows and lower your chest to the mat. Β Maintain a tight form from your neck to your knees, then begin to press upwards, engaging your chest and core.
Find a sturdy chair, step, box or even the wall. The taller the surface is, the easier the movement is. Start by placing your hands on the items of choice keeping your shoulders back. Β Keep your core engaged so your body keeps a straight line from head to toe. Β Your arms should be straight but not locked. Β Slowly bend your elbows lowering your chest to whatever item you choose, while keeping your core tight. Β Then press upwards while continuing to keep core engaged.
Find a sturdy chair, step or box. Β The taller the platform the more work for your shoulders, chest and core. Β Start by placing your hands on the mat, and then your feet on the item of choice. You must keep your core engaged so your body keeps a straight line from head to toe. Your arms should be straight but not locked. Slowly bend your elbows lowering your chest to the mat, while keeping your core tight. Then press upwards while continuing to keep core engaged.
Find a 


Stand with one foot in front of the other foot, with front knee slightly bent and back leg straightened. Β Hold kettle bell in hand with front leg. Keep shoulders back, core tight, and slowly lower into a lunging position. Think about the back knee lowering to the ground more than the front knee bending, as this keep your weight off your front knee and more focused on the glutes. Β As you lower your knee, keep the back leg and booty muscles very tight and squeeze when you lower and slowly raise back to starting position.
Stand with your feet shoulder width apart and shoulders back and core tight. Β Hold onto the kettle bell with both hands in front of you. Slowly begin to lower your booty, like you are sitting in a chair, making sure your knees do not extend past your shoes. Try to lower so that your quads (thighs) are about parallel to the ground, then slowly begin to raise until you get back to starting position and full extension of your legs.
Stand with your feet shoulder width apart and shoulders back and core tight. Hold onto the kettlebell with both hands. Β Slowly lower your booty so your quads (thighs) are parallel to the ground and keep it there, then slightly raise and lower in a pulsing manner. This is a very small movement and make sure you keep your core tight to protect your lower back.
Lay down on your mat and place one foot on a Β nearby ledge, sturdy chair, sofa or step. Place kettle bell on your lower abdominal area for extra weight. Keep your shoulders, and upper back on the mat and your other knee bent with that foot placed on the raised item of your choice. Β Take the other leg and straighten it with foot elevated towards the ceiling and while raising your foot, squeeze the bent leg booty as tight as you can. Β Slowly raise and lower all while keeping your booty elevated off the mat the entire set.
Lay down on your mat and place both feet on the mat with your knees bent. Β Keep your shoulders and upper back on the mat and your core engaged and tight. Β Place the kettlebell on your lower abdominal area for extra weight. Β Slowly raise your booty off the ground, squeezing tightly,with an extra tight squeeze at the top of the movement, Β then slowly lower your booty, but stopping before touching the mat.
Lay on your mat on your left side resting your left arm on the mat, keeping your upper back elevated so you are not slouching. Slightly bend you left (bottom) knee and right knee (top) keeping legs separated, then on the right (top) leg place the kettle on top of your right leg. Hold the kettlebell in place while slowly raising and lowering your leg concentrating on squeezing your quad (thigh muscle) and glutes (booty) muscles at the same time. Continue slowly lowering and raising your top leg.
Lay on your mat on your left side resting your left arm on the mat, keeping your upper back elevated so you are not slouching. Β Straighten the left (bottom) leg laying it on the mat. Bend your top leg so that you are bending your knee and placing your right foot behind your left (bottom) leg. Place the kettlebell on your left (bottom) leg holding the handle and slowly raise and lower your leg, concentrating on keeping your quad (thigh ) and glute (booty) muscles tight the entire time.



KETTLEBELL SWING:
WOODCHOPS:
HALO SWING:
AB CRUNCH:
RUSSIAN TWIST:

























































