Creamy peanut butter and cocoa powder pair perfectly with our spicy oatmeal cookie mix to form these dreamy bites that make a wonderful party appetizer. The best part, they take almost no time to make.
1 bag of FlapJacked Oatmeal Protein Cookie & Baking Mix
¾ cup natural peanut butter (crunchy or smooth)
½ cup unsweetened applesauce
4 Tbsp butter
4 Tbsp unsweetened Cocoa powder
Serving Size: 1 bite
Line a baking sheet with waxed paper, set aside.
Combine butter, peanut butter, and applesauce in a saucepan over low heat. Stir continuously until melted and combined.
Add in cocoa powder and mix well.
Gradually stir in dry cookie mix until combined. Remove from heat.
Roll dough into tablespoons sized balls. Place on parchment covered baking sheet.
Refrigerate until firm.
Enjoy! Makes 24 delicious no-bake bites. Store the bites in a sealed container in the refrigerator or freezer.
If you're a chocolate lover then you'll be sure to enjoy these Double Chocolate Protein Brownies full of rich and gooey, chocolatey goodness. Plus, they are super easy to make! Simply, swap out your baking sheet for a baking dish and you’ve got yourself some thick, fudgy brownies (with protein to boot).
1 bag of FlapJacked Double Chocolate Protein Cookie & Baking Mix
6 Tbsp butter
2 Tbsp water
Serving Size: 1 brownie
Pre-heat oven to 350˚ (175°C).
Whisk eggs, melted butter, and water in a medium sized bowl until creamy. Using a spoon, gradually stir in dry cookie mix until combined. Spread batter evenly into ungreased 9x9 baking dish.
Bake for 14-17 minutes or until center is just set (if testing with a toothpick, you want the toothpick to come out with a little bit of brownie on it).
Let cool before cutting. Frosting is optional (but delicious).
Enjoy! Makes 12 chocolatey brownies.
Looking for a way to make our protein cookie and baking mix without the butter? No worries, we’ve got you covered!
These delectable, moist cookies are not only packed with protein but contain half the fat of our regular chocolate chip protein cookies (made as instructed). All we did was swap the butter with Greek yogurt and voila, you’ve got a rich, chocolatey and satisfying cookie that you can feel even less guilty about eating!
1 bag of FlapJacked Chocolate Chip Protein Cookie & Baking Mix
3/8 cup 2% Greek yogurt
Serving Size: 2 cookies
Pre-heat oven to 350˚ (175°C).
Whisk eggs and Greek yogurt in a medium sized bowl until creamy. Using a spoon, gradually stir in dry cookie mix until combined. Drop dough by rounded tablespoons (2 inches apart) onto ungreased baking sheet.
Bake for 9-11 minutes or until edges are set.
Cool on baking sheet for 2 minutes; remove to a wire rack to cool completely.
Enjoy! Makes 12 delicious cookies.
There’s just something about cookies in pie form… With each slice, you get a golden-brown crunch that gives way to a warm, gooey and chocolatey center. The best part, it won’t take you near as long to make as a traditional pie! Try any one of our three Protein Cookie & Baking Mixes to make your own perfect cookie pie.
Serving Size: 1 slice
1. Preheat oven to 350°.
2. Mix up 1/2 bag of FlapJacked Chocolate Chip Protein Cookie & Baking Mix in 1 bowl with 1 egg and 3 TBSP butter. Mix up 1/2 bag of FlapJacked Double Chocolate Protein Cookie & Baking Mix with 1 egg and 3 TBSP butter in another bowl. Let the batter sit for a couple minutes to let the whey protein work its magic.
3. Grease a 9" pie tin. Pour and spread a layer of Double Chocolate on the bottom. Top that layer with the Chocolate Chip mixture.
4. Bake for about 15-25 minutes. Cook till the top turns a nice golden brown color and the center is cooked through.
5. Grab a slice, add whatever toppings your heart desires and enjoy!
It's that time of year again where we want to put pumpkin in everything. These delicious waffles capture the flavors of pumpkin pie and are packed with protein and lots of fiber. Enjoy them with warm maple syrup for the ultimate fall breakfast!
1/2 cup pumpkin puree (not pumpkin pie filling)
1 tsp pure vanilla extract
1/2 cup unsweetened almond milk
1 cup any Cinnamon Apple FlapJacked Protein Pancake Mix
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground cloves
Serving Size: 1 waffle
Place the pumpkin puree into a large bowl. Stir in egg, vanilla and almond milk and blend well. Add in FlapJacked mix and spices and stir into the liquid. Stir well until well incorporated - you should have a thick batter. Let sit for 3-5 minutes to thicken up more. Heat up your waffle iron. When waffle iron is ready, place 1/2 cup size scoops of batter onto it and cook per manufacturer directions. Repeat until all batter is used (you should have about 4 waffles total). ENJOY!
This little treat combines one of our favorite nut butters with the flavors of pumpkin pie into a few delicious bites! Grab a few for a quick afternoon snack or pre-workout fuel! We like to make a big batch of these bites and store them in the freezer for a convenient protein-and-fiber-packed snack on the go.
2 TBSP FlapJacked Cinnamon Apple Protein Pancake Mix
1 TBSP maple sugar
Serving Size: 1 bite
Place maple almond butter, pumpkin puree and maple syrup food processor and pulse a few times. Add in FlapJacked mix and pumpkin pie spice and blend for about 30 seconds or until ingredients are mixed together well. Transfer the mixture into a bowl, cover with plastic wrap and refrigerate for one hour. Pour the ingredients for the coating into a small bowl and stir together well. After an hour, remove the mixture from the refrigerator. Using a tablespoon, scoop out a rounded tablespoon of batter and roll into a ball using your palms. Roll the ball through the mixture in the small bowl until it's coated and place on a plate. Repeat until dough is gone- you will have about 20 bites. Store the bites in a sealed container in the refrigerator or freezer. ENJOY!
These chewy trail mix bars are perfect for a quick boost of energy, a healthy afternoon snack or for taking along on the hiking trail. Use your favorite trail mix and nut or seed butter to make the bars uniquely your own!
2/3 cups FlapJacked Cinnamon Apple Protein Pancake Mix
3/4 cup rolled oats
3/4 cup unsweetened applesauce
1/4 cup nut or seed butter (we used Wild Friends Honey Sunflower Butter)
1/2 cup dried fruit and nut trail mix
2 TBSP chia seeds
2 TBSP honey
1 scoop (1/4 cup) vanilla protein powder
Serving Size: 1 2"x2" square
*Nutritional stats will vary depending on the types of trail mix and nut butter used
Pre-heat oven to 350˚. In a large bowl, combine FlapJacked mix and oats. Add in applesauce and nut/seed butter and stir to combine. Stir in trail mix, chia seeds and honey until blended. Add in protein powder and stir again until all ingredients are well incorporated. Coat an 8x8" pan with nonstick spray and pour mixture into the pan. Using a spatula, spread mix evenly throughout the pan. Place in the oven and bake for 15-18 minutes, until edges are golden brown. Remove from oven and let cool. Using a sharp knife, cut into 2x2" squares (you will end up with 16 bars). Store in an airtight container for up to 3 days (freeze after that). ENJOY!