Happy Tuesday people! How about some cookies to get you through the rest of this week?
I'm a bit short on words + brain power tonight. So I figure we should just get right down to business and into things.
I was super pumped about the way these turned out. I’ve been working on a few different trials for protein cookies lately, and the first handful of tries were just not quite cutting it.
But THESE, these were an absolute YES. I made them in 20 minutes flat.
The light was acting quite nice for this photo shoot, so I continued to snap away and have fun with it. Sometimes it can be a real tough thing to work with. The great thing about using these cookies as a photo subject, was that they have a lot of texture, which makes for an interesting photo.
I think the key ingredient to these cookies is definitely the brown rice protein. It makes all the difference when it comes to texture. They don’t spread very much at all while baking, so if you want a flatter cookie you can give them a little pat down before baking.
In one of my un-blog worthy trials, I used whey protein powder. While they were good they came out far too dry for my liking.
These cookies are super soft, moist, and full of peanut buttery chocolate flavour.
Oh and did I mention that they’re low carb?
Just look at that texture!
Now I suppose I should give you that recipe. ;)
Dark Chocolate and Peanut Butter Protein Cookies
(makes 10 cookies)
- 1/4 cup Brown Rice Protein Powder (chocolate, vanilla, or plain)
- 1/4 cup Almond Flour
- 3 packets of stevia (or 2 tbsp unrefined sugar)
- 1 tsp butter, softened (or melted coconut oil)
- 3 tbsp natural peanut butter
- 1/4 cup unsweetened almond milk
- 25 grams 70% dark chocolate
- Preheat oven to 350˚F.
- In a medium sized bowl, mix together brown rice protein powder, ground almonds, and stevia (or sugar if using instead). Stir in softened butter, peanut butter, and milk to combine thoroughly.
- Add chocolate and stir.
- Spoon the dough onto a cookie sheet lined with parchment paper. The recipe makes 10 cookies.
- Bake for 10-12 minutes. Remove from the oven and let cool completely on cookie sheet before transferring to a sealed container. The cookies will be slightly crumbly when they first come out of the oven so be sure to let them rest and cool before storing.
Calories: 190 Fat: 12.5g Saturated Fat: 2.7g Carbs: 7g Fibre: 2.2g Sugar: 2.4g Sodium: 28mg Protein: 13.7g
I'm pretty sure your Tuesday needs a cookie.
What are you waiting for?