Baking with family….can it be a better occasion to spend some quality time together?! No watching Netflix or playing video games, no phones or spending time in social networks with each of the contacts on the list discussing the very new series on the very same Netflix or how to fight a “Boss” on the next level of kids favorite RPG.

I found it quite exciting and educating to bake with my little one. She is very good at helping and genuinely does so. I even often forget that I’m working in the kitchen with a kid. What is interesting though – this simple exercise not only helps to reunite the family for few hours but also teaches kids to deal with fails and celebrate success, remember the recipes (and in general improve the memory) and play with imagination, work in the team and be “more” patient….and that’s just a  few. Being so easy thing to do – baking is greatly improving your relationship with a kid and develops lots of practical skills for their great future.

Talking about the recipe

There is very little to talk about, to be honest ). The chocolate Nutella cookie recipe is easy to make and is based on the standard chocolate cookies formulation. Instead of using fat and sugar, I decided to grab some hazelnut spread. To indulge cookie texture and deliver a nice cracking surface – I simply added eggs to the recipe. Despite it simplicity recipe is truly delicious and should be tried at least once :). I’m sure that after the first bake You will be keeping frozen stock for years to come.

And now let’s crack it on!!!

PS for all chocolate lovers I highly recommend trying my explicitly delicious chocolate brownies.

Chocolate Nutella Cookie Recipe

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1 ratings

Ingredients

Batter

• 400g Nutella
• 160g Plain Wheat Flour
• 20g Milk
• 40g Cocoa Powder
• 4g Baking Soda
• 2 Eggs
• 10g Marshmallows

Filling

• 240g Nutella

Instructions

1. Scoop Nutella 15-20 grams each and place it on the wrapped with parchment kitchen board.
2. Freeze Nutella scoops for ~30 min
3. Premix dry ingredients
4. Add Nutella, eggs, and milk to the bowl. Mix with a spatula until homogeneous
5. Add dry ingredients to Nutella mixture and mix until dough formed
6. Add Marshmallows and mix until well distributed
7. Chill the dough for 15-30 min
8. Make 40g dough balls, flatten them, and put a frozen scoop of Nutella
9. Seal the dough into a dough ball and coat with icing sugar
10. Bake at 180 °C / 355 °F for 10-12min without a fan

Calories

282

11%

Fat

13

20%

Saturated

5

25%

Carbs

33

11%

Protein

6

Fiber

2

8%

Sugar

23

Sodium

96

4%

Cholesterol

24

8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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These soft and chewy, protein peanut butter cookies have 1g net carbs per cookie, packed with protein, and are egg-free, gluten-free, and keto-friendly! And these cookie-bites are just perfect for an after-workout snack or as a dessert for those following a low-carb diet. The best thing about those cookies is that they don’t have that powdery protein taste that is so common for protein snacks.

My protein peanut butter cookies recipe is refined sugar-free and uses your favorite whey protein powder and peanut butter powder as a source of protein. I also added my best-loved crunchy peanut butter to bring an extra twist to the texture but it also makes an irresistible peanut butter flavor cookie that you would love to have with your tea or coffee anytime!

Enough said I hope you are as excited as I am, so let’s make those cookies!

PS If you are into KETO or low sugar diets – check out my very recent KETO dessert recipes.

Peanut Butter Protein Cookies Recipe

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3 ratings

This 30 min protein cookies recipe won't leave you aside. The delicious flavor and unique, moist texture of the cookie will please your hot drink break.

Ingredients

Batter:

• 360 grams Peanut Butter Powder
• 180 grams Whey protein
• 6 grams Salt
• 12 grams Baking Powder
• 420 grams Water
• 270 grams Light Cream Cheese
• 120 grams Sugar-Free Syrup
• 90 grams Crunchy Peanut Butter

Add-in:

• Sugar-free cocoa nibs
• Coconut shreds
• Roasted Unsalted Peanuts

Instructions

1. Premix all dry ingredients (peanut butter, salt, baking powder, and whey protein).
2. In a separate bowl mix cream cheese with water and sugar-free syrup until no lumps.
3. Add preblended dry ingredients to the water-cheese mixture and stir till batter formed.
4. Add Crunchy Peanut Butter and blend it in well.
5. Choose your add-in of choice, add it to the batter, and mix till fully distributed.
6. Move your batter to the piping bag and deposit cookies on the baking tray ~25 grams each.
7. Decorate your cookies with the preferred add-in ingredient.
8. Bake at 180 °C / 355 °F for 5-6 min with a fan.

Notes

Cookies will appear to have a raw center at the end of the bake - this is OK. They designed to have a moist and creamy texture in the middle.
Cookies are suitable for freezing.

Calories

65

2.7%

Fat

3

4.6%

Saturated

1

5%

Carbs

4

1.3%

Protein

5

Fiber

1

4%

Sugar

1

Sodium

130

5.4%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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If you are into something more fruity, do check out my Strawberry Heaven macaroons recipe.

I must emphasize that you must follow this recipe to the letter if you want amazing results, please, do not substitute ingredients or quantities. I mean, even if they don’t rise they will still taste fantastic, but we want perfection, don’t we? Now, let’s get starting with making these.

Keto Peanut Butter Macaroons Recipe

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Ingredients

Base Batter

• 50 grams Erythritol
• 70 grams Egg White (2 Eggs)
• 2 grams Lemon Juice
• 45 grams Ground Almond
• 20 grams Hemp Flour
• 20 grams Chopped Walnuts
• 2 grams Flaxseed
• 1 gram Salt

Filling

• 20 grams Unsalted Butter
• 35 grams Crunchy Peanut Butter

Instructions

1. Mill the Erythritol so it solves faster.
2. Mix Ground Almond, Hemp Flour, Flaxseed, and Salt.
3. Whip 2 egg whites at maximum speed till fluffy.
4. Add milled Erythritol and lemon juice and keep whipping until foam forms mid-strength peaks on the beaters.
5. Mill pre-mixed dry ingredients and add them to the whipped egg white.
6. Add chopped walnuts.
7. Mix batter gently to avoid foam collapse.
8. Transfer batter into a piping bag and start depositing on the silicone tray.
9. Bake meringue cookies at 120 °C / 248 °F for 30 min.
10. Mix softened butter with crunchy peanut butter until well combined.
11. Put the filling into the piping bag and deposit it to 6 out of 12 macaroons.
12. Use the rest 6 to cover.

Notes

Let macaroons cool down to room temp before assembling. Best served chilled.

Calories

146

6.1%

Fat

12

18%

Saturated

3

15%

Carbs

12

4%

Protein

6

Fiber

2

8%

Sugar

1

Sodium

84

3.5%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Original Meringues are made with whipped Egg Whites and powdered sugar – crispy from the outside and a bit chewy from the inside. I used the same principles for my keto meringue cookies but adjusted the recipe to make them low carb and gluten-free. And, of course, why stop on better, if you can make something perfect?

By adding almond flour, hemp seed flour, flaxseed, and Erythritol, I managed to get the texture that has a very close resemblance with macaroons but has that nice meringue note. Drizzled with sugar-free chocolate, and served with some strawberries or any fruit of choice – these are the perfect dessert to have.

If you are more of a macaron fan, check out my Peanut butter and strawberry heaven Keto macarons recipes.

Keto Meringue Cookies

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6 ratings

Ingredients

Base Batter

• 50 grams Erythritol
• 70 grams Egg White (2 Eggs)
• 2 grams Lemon Juice
• 45 grams Ground Almond
• 20 grams Hemp Flour
• 2 grams Flaxseed
• 1 gram Salt

Decoration

• 6 grams Sugar-Free Dark Chocolate

Instructions

1. Mill the Erythritol so it solves faster.
2. Mix Ground Almond, Hemp Flour, Flaxseed, and Salt.
3. Whip 2 egg whites at maximum speed till fluffy.
4. Add milled Erythritol and lemon juice and keep whipping until foam forms mid-strength peaks on the beaters.
5. Mill pre-mixed dry ingredients and add them to the whipped egg white-erythritol mix.
6. Mix batter gently to avoid foam collapse.
7. Transfer batter into a piping bag and start depositing on the silicone tray.
8. Bake meringue cookies at 120 °C / 248 °F for 30 min.

Notes

Let cookies cool down to room temp before decorating with chocolate.

Calories

33

1.4%

Fat

2

3.1%

Carbs

6

2%

Protein

2

Fiber

1

4%

Sodium

42

1.8%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I am telling you, it took me a good week of every day try’s to come up with these ones and to perfect this recipe. It is very important you follow the exact steps and ingredients or this will fail. Don’t worry, they still taste delicious even if they don’t rise right. So please, follow this recipe to the letter, and I promise you the results will be outstanding! Try them yourself, and let me know in the comment section if these have met your expectations?

But for now, let’s not sit and chat, let’s make those macaroons!

PS If you’re looking for a variety of “guilty free” desserts for a night – check the meringue cookies recipe and peanut butter macaroons.

Keto Strawberry Heaven Macaroons

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3 ratings

Ingredients

Base Batter

• 50 grams Erythritol
• 70 grams Egg White (2 Eggs)
• 2 grams Lemon Juice
• 45 grams Ground Almond
• 20 grams Hemp Flour
• 2 grams Flaxseed
• 1 gram Salt

Add-in

• 2 grams Food Pink Color

Filling

• 30 grams Unsalted Butter
• 30 grams Sugar-Free Strawberry Jam

Instructions

1. Mill the Erythritol so it solves faster.
2. Mix Ground Almond, Hemp Flour, Flaxseed, and Salt.
3. Whip 2 egg whites at maximum speed till fluffy.
4. Add milled Erythritol and lemon juice and keep whipping until foam forms mid-strength peaks on the beaters.
5. Mill pre-mixed dry ingredients and add them to the whipped egg white.
6. Add pink color.
7. Mix batter gently to avoid foam collapse.
8. Transfer batter into a piping bag and start depositing on the silicone tray.
9. Bake meringue cookies at 120 °C / 248 °F for 30 min.
10. For the cream - mix softened butter with sugar-free strawberry jam until well combined.
11. Put the filling into the piping bag and deposit it to 6 out of 12 macaroons.
12. Use the rest of 6 macaroons to cover.

Notes

Let macaroons cool in the fridge before serving.

Calories

104

4.3%

Fat

8

12%

Saturated

3

15%

Carbs

11

3.7%

Protein

4

Fiber

1

4%

Sodium

84

3.5%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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In my previous recipe for Chocolate chip cookies, we talked about the greatness of American-style cookies! Today, I am offering another winner –  Carrot cake cookies. If you love carrot cake – you simply can’t go wrong with those. They are perfect for any season and occasion, they are soft and chewy, with light carrot and spicy notes. I would totally recommend adding those into your Easter basket.

Some may say that more classic versions of carrot cake cookies are usually made with oats. And it’s true, there are hundreds of great oat options out there, but I decided to utilize traditional cookie dough I already know and love. And, the good news about these – I ended up having almost 40% fewer calories per cookie vs my chocolate chip cookie recipe. Why? Because of using carrot – root vegetable, that is naturally low in calories. It was a real win-win because they taste super delicious and they are a better fit for my wife‘s diet. Yay all the way.

One more tip for you – if you make x2 batch of base cookie dough, and then divide in half – the same way I do it in my YouTube tutorial  – you can make 2 different types of cookies in one go and have a selection ready.

Let’s crack on!

As I mentioned a few times before, I like to weigh up my ingredients in advance, using kitchen scales. And don’t forget to take out your butter from the fridge a few hours in advance, and let it get to room temperature.

Carrot Cake Cookies Recipe

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1 ratings

Re-imagine how you can eat the carrot. Salad? Cake? Nooooo. Carrot cookies is a new snack to delish your day.

Ingredients

• 210 grams Plain Flour
• 180 grams Unsalted butter
• 75 grams Icing sugar
• 75 grams Brown sugar
• 30 grams Water
• 8 grams Corn Starch
• 6 grams vanilla paste
• 2.5 grams baking soda
• 2.5 grams salt

Add-in:

• 60 grams Freshly grated carrot
• 3 grams cinnamon
• 2 grams nutmeg
• 1 gram lemon essence

Instructions

1. Prepare your ingredients. I can’t stress this enough – always ensure your butter is soft and ready. Do not use the microwave to warm it rapidly, and do not try to use butter straight from the fridge. Always take your butter out of the fridge a good few hours in advance. Poke it with your finger – if it's soft, it is ready.
2. Start with whipping butter using a hand mixer. When you see that butter has turned into a paste – it's time to add icing sugar. I prefer to add in thirds, while still whipping. This way is much better – it allows equal distribution of icing sugar in the butter. Once finished with icing sugar - it is time to add brown sugar. Mix it well and follow up by adding vanilla paste and water. Suggest you add water in thirds as well to ease its incorporation. Once fully whipped – set aside.
3. In a separate bowl pre-mix your dry ingredients: flour, starch, baking soda, and salt.
4. Add your dry pre-mix into butter/sugar mix. I prefer doing it in few steps, again, to ensure proper and even incorporation. And voila – your cookie dough is ready!
5. The next step is preparing your carrot – simply wash and remove the skin from a large carrot. I use a kitchen grater with small size holes since I like my carrot very finely shredded. You can choose any size you fancy. Small tip – I squeeze all excess juice from grated carrot, to avoid adding extra moisture to my cookies.
6. Now, add your carrot, cinnamon, and nutmeg into cookie dough, and mix gently with the spatula until combined evenly
7. Place the dough into the fridge to chill for about 30 min
8. Prepare your baking tray and switch on the oven to heat up to 175 °C (350 °F)
9. Take your cookie dough out of the fridge and form balls. Place them on the tray, allowing a reasonable distance between, because they will flow.
10. Bake at 175 °C (350 °F) for 14-16 min without fan

Notes

If you want even more resemblance with carrot cake – feel free to add some chopped pecans and walnuts into your dough. I did not do it in this recipe, however, I can assure you – the taste will be exquisite.

Calories

295

12%

Fat

15

23%

Saturated

9

45%

Carbs

38

12%

Protein

2

Fiber

1

4%

Sugar

15

Sodium

176

7.3%

Cholesterol

39

13%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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