We’ll take two.
Honestly, does anything make you happier than a freshly-baked chocolate chip cookie?
No, the answer is no.
But. We have a new recipe for you that combines almost all of the yumminess with none of the guilt (or maybe you don’t have food guilt to begin with, which is excellent). It features protein powder for both bulk (flour) and sweetness (sugar), but be mindful that baking with protein powder is extremely variable—if you don’t use the brand we use, these could taste terrible (sorry). Or have a different texture. So either be open-minded and ready to experiment, or use what we recommend.
Without further ado,
Protein Chocolate Chip Cookies Recipe!
preheat oven to 340 degrees
1/6 cup of garbanzo flour
1/6 cup of arrowroot flour
1/6 cup of tapioca flour
1/2 cup almond meal (hazelnut meal is a fine substitute, either needs to be finely ground)
1/2 cup vanilla protein (Recommended: Reserveage grass-fed whey protein, available at Sprouts; we also use Stronger Faster Healthier* with decent results)
1 big free range egg
Mix/mash together with a giant spoon
add 1/2 cup softened butter
2 tbsp(ish, to taste) coconut sugar
Mix/mash more (this is called “creaming by hand” in baking circles, though we want you to mix/mash all the ingredients, not just the butter and sugar). The mixture will be slightly crumbly, but it will stick together!
add chocolate chips (Guittard milk chocolate chips are the absolute best)
coat baking sheet in coconut oil (you can use parchment paper)
bake at 340 degrees for 10-12 minutes DO NOT OVERBAKE
Enjoy! And let us know how these go for you and yours …
Nutrition breakdown per cookie:
Total Fat 9 g
Sugars 9 g
Protein 6 g
Total Carbohydrate 14 g
*We are an affiliate for StrongerFasterHealthier because it is by far the best all-around grassfed whey protein. You can use code lifein for 10% off your order at strongerfasterhealthier.com.