It’s my favorite season of the year! With fall come all of the fall-themed festivals, holidays and goodies. Last year I had wanted to fix something that was semi-borderline healthy, and was Halloween-appropriate. Unfortunately I never found the ghost cookie cutter I had been looking for, but only found this baby foot cookie cutter that I promptly decided to turn in order to make it look like it’s shaped like a ghost (when genius strikes, it strikes well).
Today my family was invited to a BBQ at a German family’s home and we were in charge of bringing a side and some dessert. Besides making the delicious secret ingredient brownies (recipe here), we also wanted to bring something fall festive. Enter spooky cookies. They took about half an hour to make (more for decorating, if you’re a perfectionist) and taste spook-tacular (don’t hate). Instead of flour, I used a plain and unsweetened protein powder as a substitute for flour and it really worked well!
It was so much fun decorating, and I can only imagine that kids would love it as well. Some of my ghosts ended up looking more sad, scary, or even bird-like! But that’s the beauty of decorating, you can make your ghosts look whatever way you want!
I’m off to fill my stomach with delicious food now..
Love,
Maxi
Questions for you:
- What is your favorite Halloween treat?
- What’s your favorite part of Halloween?
- Do you like to make treats with kids?
Spooky Protein Ghost Cookies:
Ingredients:
Dough:
- 1 cup creamy almond butter
- 3/4 cup ground gluten-free oats
- 1/2 cup honey or maple syrup
- 3 scoops Shaklee Energizing Smoothie in Vanilla, or Shaklee Vanilla Life Shake
Icing:
- White chocolate
- Dark Chocolate
Directions:
- Heat almond butter and liquid sweetener in a pot over low to medium heat, while stirring. Keep stirring until just about bubbling, then remove from heat. Add in protein powder, and ground oats and mix well.
- Remove dough from pot, and form into a ball. Roll out dough and use the cookie cutter to cut the ghost shaped cookies. Place the cookies onto a separate parchment-lined baking sheet. Use the leftover dough to roll out again and repeat process until dough is used up.
- Freeze ghost cookies. In the meantime melt white chocolate.
- Remove cookies and spread the white chocolate over the cookie until the surface is filled with white chocolate. I used a butter knife to do this. Freeze again until white chocolate is set.
- Melt dark chocolate (you will only need about 1-2 tbsp.). Draw on eyes and mouth. I used the end of a wooden kebap stick. Freeze again and voila you’re done!
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