We’re sharing a few holiday cookie favorites, plus some higher protein, macro-friendly treats you can enjoy any time. We are simple girls, so we promise you don’t need to be Betty Crocker to make these. And anyone you share them with will love them (hopefully) as much as our friends and family do!
Festive Favorites to Share
Chocolate Crackled Cookies
A recipe from Coach Meredith!
Prep:
Preheat oven to 350°FLay out ½ stick of butter to start softening
Lay out 2 eggs to get to room temp
Ingredients
8 oz of semi-sweet baking chocolate plus an additional 4 oz semi-sweet baking chocolate to add in later
Sous chef note: My mom nailed the 4 oz addition, but my husband’s vote would have been to add it all. I found them perfect with the 4 oz, but it’s your call.
Optional: 4 oz of chopped pecans
Sous chef note: We added them—delicious!
¾ cup flour
2 teaspoons Cinnamon (Roasted Saigon preferred)
Sous chef note: We used regular cinnamon and it was still amazing. Don't skip this ingredient unless allergic.
1 teaspoon chili powder (Ancho Chile Pepper)
We omitted this as our chili powder leaned "chili" vibes.
½ teaspoon baking powder
¼ teaspoon salt
¼ cup (½ stick) of butter, softened
⅓ cup sugar
¼ cup brown sugar
2 eggs, lightly beaten
2 teaspoons real vanilla extract
Directions
Melt 8 oz of chocolate in a double boiler or microwave (stir in short bursts to avoid burning).
In a small bowl, mix flour, cinnamon, chili (if using), baking powder, and salt.
In a separate bowl, beat butter and both sugars until light and fluffy (or as close as you can get).
Add vanilla and eggs. Mix well.
Add melted chocolate and mix well.
Gradually add flour mixture and mix until well combined.
Stir in nuts (if using) and extra 4 oz of chocolate chips.
Bake for 10-12 minutes. The tops will crack open and the exterior will feel like a perfect cookie, while the inside remains fudgy like a brownie.
3-Ingredient Pumpkin Cookies
A recipe from Coach Sarah
Prep:
Preheat oven to 350°F
Line cookie sheets with parchment paper
Ingredients
1 (14 oz) can pumpkin puree
1 spice cake mix (or Simple Mills if gluten-free)
Note: You can also use yellow cake mix with 1 tbsp pumpkin spice added.
≈ 1 cup chocolate chips
Directions
Combine cake mix and pumpkin. If using yellow cake mix, add pumpkin spice first. Stir well until smooth.
Fold in chocolate chips.
Scoop 2-tbsp sized rounds onto prepared baking sheet.
Bake for 13-15 minutes or until a toothpick comes out clean. Let the edges get golden!
Cool on the pan for 5 minutes before transferring to a rack.
Store-Bought Option
Sweet Loren’s break-and-bake cookies are a no-fuss option. We’ve tried the double chocolate and chocolate chunk, and we’re trying the gingerbread this year—so good!
Macro-Friendly Treats to Enjoy Anytime
Looking for a sweet fix that’s also macro-friendly? We’ve got you covered. These recipes from our community are designed to help you hit your protein and nutrition goals and satisfy a sweet craving.
Berry Crumble
From Lexie
Microwave frozen berries in a bowl.
Mix protein powder with oats, then add a splash of water or syrup to create a crumble topping.
Top berries with the crumble. Air fry to crisp perfection. Bonus: Here’s the video tutorial!
Chocolate Peanut Butter Protein Oats
Use chocolate or chocolate peanut butter protein powder.
Add it to oatmeal or cream of rice.
Tip: If using whey isolate, let oats cool a bit before mixing in the protein to avoid clumping.
We recommend Legion Whey isolate and Plant+ protein. Use code FORD to save!
Pumpkin Yogurt Bowls
Use plain Greek yogurt or cottage cheese as a base.
Add pumpkin puree.
Top with nut butter, fruit, cereal, or protein powder to meet your macro goals.
Greek Yogurt Berry Bark
Line a baking sheet with parchment paper.
Spread a thick layer of plain Greek yogurt mixed with stevia and vanilla (optional: add protein powder).
Top with fresh fruit, nuts, or chocolate chips, pressing them into the yogurt.
Freeze for a couple of hours until firm.
Break into pieces and enjoy.
Protein Oat Cake
Ingredients
3 cups old-fashioned oats
2 cups water
1½ cups protein powder
1 cup sweetener (adjust to taste)
½ teaspoon baking soda (aluminum-free)
½ teaspoon salt
1 heaping cup of frozen fruit (berries, diced apples, peaches, bananas, etc.)
Optional: Stevia-based chocolate chips, other mix-ins
Spices: Cinnamon, cardamom, or any preferred spices
Directions
Preheat oven to 300°F.
Soak oats in water for a moment, then add protein powder, sweetener, baking soda, and salt. Mix well.
Fold in fruit or mix-ins.
Spray a 9x9 pan with coconut oil spray. Pour in batter.
Bake for 25-30 minutes until golden brown. The edges should pull away from the pan.
Cool before cutting into pieces. You can create a recipe and divide it to track macros per piece.
Whether you’re sharing holiday classics or making macro-friendly treats, we hope you enjoy these recipes as much as we do! Keep this handy for a quick sweetness fix—and feel free to pass it on to a friend who could use a little cheer.
Wishing you a bright holiday season and a happy, healthy year ahead!