Dark Chocolate Peanut Butter Protein Cookies

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

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(makes 10 cookies)

Ingredients:

• 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 

Directions:

1. Preheat oven to 350˚F.
2. 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. 
3. Add chocolate and stir.
4. Spoon the dough onto a cookie sheet lined with parchment paper. The recipe makes 10 cookies.
5. 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.

Nutritional Facts:

(per cookie)

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?

Flourless Breakfast Cookies

Whew, it's been far too long since I posted a new recipe. 

Long time no talk!

Are you down for some clean eating breakfast cookies? 

First of all I'd like to wish you all a very happy and healthy new year! I hope everyone enjoyed a lovely Christmas holiday. I pretty much avoided all of my social media, which was a nice break. The one thing I didn't take a break from was working out and challenging my body. I just can't say no to free endorphins. That and shovelling snow...the snow-squall machine is back in full force here in cottage country Ontario. As I sit here typing this it continues to snow outside at -21˚c. brrrrr!

Anywho.

Let's talk about breakfast.

Now that the holidays are over it's time to get back into the swing of things. And what better place to start than breakfast? These flourless breakfast cookies were so satisfying. Just like a real cookie except without any added sugar or flour.

These breakfast cookies are like oatmeal to-go. They're comforting and filling and perfect for healthy breakfasts on the go when you may not have much time in the morning. These are very versatile so please feel free to add whatever fruits + nuts + you like. Maybe even some dark chocolate. That would be totally acceptable.

I used a large ice cream scoop to form these cookies. They don't spread much but they're thick + hearty with lots of chewiness. These cookies are gluten free and vegan so everyone can enjoy them.

Flourless Breakfast Cookies

by Jennifer Trennum

Cook Time: 12 minutes

Keywords: bake breakfast snack gluten-free vegan sugar-free banana cinnamon coconut oats cookie

6069494

Ingredients (12 cookies)

• 3 ripe bananas, mashed (about 1 cup)
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine sea salt
• 1 cup unsweetened shredded coconut, toasted
• 1 1/2 cups rolled oats
• 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins

Instructions

Preheat your oven to 350˚F and line a large baking sheet with parchment paper.

Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.

Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.

Bake for 12 minutes until golden brown around the edges.

Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.

Notes:

The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.

Nutritional Information

Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g

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I'll be trying out some more soft-batch oatmeal cookies/ bars for breakfasts so stay tuned for that.

Until then, happy breakfasting and keep it clean and unprocessed!

Enjoy!