Protein Chocolate Chip Cookies

One of my favorite hobbies since graduate school has become cooking up delicious, healthy protein powder-based treats. I have mentioned before that I am obsessed with the webpage Protein Pow and I often try to duplicate the amazing treats that Anna Sward posts on her website. Lately though, I've been trying to be more creative and come up with my own recipes for protein packed meals and desserts.

Based on this Food Network chocolate chip cookie recipe, I created my own gluten-free, low carb, and no sugar added protein chocolate chip cookie recipe. These cookies are less in-your-face-sweet than a traditional cookie, and they are not low calorie (like regular cookies), but they are sure to satisfy.

You will need:

1 1/4 cup almond meal/almonds flour (or coconut flour if you choose)
1 cup Beverly International UMP Cookies & Cream Protein Powder 
1 tsp baking powder
2 eggs
1/2 cup coconut oil
1 tsp vanilla extract
1.75 oz or about 1/2 of a dark chocolate bar (80% cocoa or higher)
stevia to taste

First of all, UMP is the most delicious tasting protein powder. I first tried it the day I got my Indo-Row certification, and I was shocked how good it tasted, just the right amount of sweet and vanilla, it was like drinking a McDonalds milkshake. Though, in fairness, that could have been because of the eight hours of rowing I had just done that day...

1 tbsp of almond butter is an optional add in.

Combine the almond meal, protein powder, and baking powder in a bowl.

Add the eggs and vanilla extract. I also added 1 tsp of Truvia brand Stevia for sweetness here. This is optional, but I think it helps balance the bitterness of the dark chocolate. Then, I would recommend heating the coconut oil for a few seconds in the microwave to liquefy it. Add the coconut oil and stir quickly, to prevent cooking the eggs.

Coarsely chop the chocolate, you can use more or less depending on your tastes. One half of a bar is usually plenty unless you want to double the recipe Combine the chocolate into the dough and shape into 12-16 golf ball sized cookies. I flattened them before I baked them, just because I wasn't sure if the dough would act the same as a normal cookie dough.

Bake 8-12 minutes at 350 F (~175 C)

Let cool about 5 mins and enjoy! 

Approximate macros (16 cookies per batch):
Calories: 153
Carbs: 3.6 gram
Fat: 14.1 gram
Protein: 5.7 gram

Keep in mind the fat comes from almonds and coconut oil, which are healthier alternatives to all-purpose flour and butter. As I mentioned before, these are not low calorie, but they are nutrient rich, and are a much better alternative to a traditional dessert when your sweet tooth hits.

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