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Healthy cookies made with a chickpea base and additions of tahini, pea protein and chocolate chunks. Sweet, filling and so yummy!
1 person made this
With this recipe, I set out to stuff as much nutrition as I could in a delicious vegan cookie. They still have the same fat and sugar you’d have in a homemade cookie, but they pack 4 grams of vegan protein each. While that’s nothing crazy, if you eat 3 or 4 of these protein cookies, that adds up nicely. And since they’re vegan, they’re cholesterol-free.
The protein source is the unflavoured and unsweetened vegan protein blend from Canadian Protein, and is a mix of pea protein isolate, brown rice protein and hemp protein (therefore soy-free).
Per cookie, based on making 24 cookies and using the primary ingredients in this recipe: 215 calories, 11.5 g fat (2.4 g saturated), 25 g carbohydrates (1 g fibre, 9 g sugar), 4 g protein.
Delicious cookies packed with protein to cure that sweet tooth - the healthy way!
Slice and dice your QUEST BAR into little chunks and combine all ingredients in bowl - Place cookies on a parchment paper / baking sheet and bake in the oven for approximately 8 minutes. ENJOY!
Preheat the oven to 350 degrees F (175 degrees C).
Combine whey protein, whole wheat flour, baking soda, and salt in a bowl.
Beat butter, white sugar, brown sugar substitute, and vanilla extract together in a separate bowl until creamy. Add eggs one at a time, mixing each one in fully before adding the next. Slowly beat in flour mixture. Stir in chocolate chips and walnuts by hand.
Drop tablespoonfuls of dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven until edges are golden brown, 9 to 12 minutes. Let cool for about 2 minutes before removing cookies from the sheets and placing on cooling racks.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. Grind the oats in a blender until resembling coarse flour.
In a medium bowl, mash beans to a smooth paste. Stir in the white sugar, brown sugar and vanilla until well blended. Combine the ground oats, baking powder, baking soda and cinnamon blend into the bean mixture. Stir in the dates, coconut, raisins and walnuts. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
Bake for 10 to 15 minutes in the preheated oven, until golden. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.
Lately I've been craving simple chocolate cookies with no other additional ingredients inside. I wanted them soft, with lots of chocolate inside and this recipe is totally awesome as it made the softest chocolaty cookies ever. They are simply melting in your mouth, I can assure you of that. Served alongside a cold cup of milk they turned to be one of the best treats ever.
There are a lot of discussions around these chocolate cookies, if to chill the dough or not before baking, if to melt the butter or not, the type of flour used, additional egg yolk or not, anyway, sometimes I try to keep the recipes as simple as possible but keep the wonderful results in the end.
I have melted the butter this time but I will probably use room temperature butter next time as I am sure the cookies will be as good. Used all purpose flour and whole eggs no extra egg yolk. I am really pleased of how these cookies turned out, love the melted chocolate chunks inside and the soft buttery dough. My little daughters simply devoured them and asked me to make them again exactly the same :)
I've made the cookies smaller but if you like large cookies feel free to use more batter for each cookie and increase the baking time. Try them out, you can hardly stop to one cookie, I am sure of that :)
Start by creaming together softened butter and Truvia Cane Sugar Blend until it is light and fluffy.
I love using Truvia Cane Sugar Blend as a substitute for sugar in recipes. A half cup of Truvia Cane Sugar Blend is equal to a cup of sugar, but has 75% fewer calories!
These cookies were still perfectly sweet and I didn’t miss the extra calories they would have had if I were to use regular sugar.
I also added two teaspoons of molasses to add a little flavor to the cookies. I typically love chocolate chip cookies that are made with a lot of brown sugar, so this mimicked that flavor.
I mixed in some vanilla protein powder, salt, baking soda, whole wheat flour and a cup of dark chocolate chips until everything was well combined. I like to use Enjoy Life Dark Chocolate Morsels.
The protein powder you use is totally up to you! If you have a vanilla protein powder you like, then use that.
I use this Muscle Milk Vanilla Protein because I like the flavor of it. This recipe requires 1 cup of DRY vanilla protein powder, so be sure you have enough before you start baking.
Use a cookie scoop or roll the dough into 24 equal sized balls and place on a baking sheet lined with parchment paper or a silicone baking mat.
These cookies will take the shape of the dough, as it is a very thick and dense dough. I pressed my cookies down a little bit to flatten them out.
Bake at 375 degrees F. for 8-9 minutes or until the edges start to get golden brown.
Each cookie is around 150 calories, 14 grams of carbs, 9 grams of fat (which could be lowered by substituting butter) and 5 grams of protein.
If you&rsquove made my vanilla bean protein sugar cookies, you&rsquoll breeze through this recipe! You can make the cookie dough entirely in a food processor. Though you don&rsquot have to.
Begin by creaming butter and a granulated sugar substitute together. I used Swerve, which is an erythritol-based sweetener that substitutes and tastes just like sugar. You can try other sweeteners but make sure it measures and weighs the same.
You&rsquore after light and fluffy when creaming the two together. A stand mixer is another easy route. If you&rsquore mixing by hand, you&rsquoll have to put your back into it.
Next up, mix the dry ingredients together in a small bowl and throw them in the food processor with vanilla extract or vanilla bean paste. Give it about 6-8 pulses until the dough is semi crumbly and very little dry ingredients remain (see right photo below).
Remove the blades and bring the dough together with a rubber spatula or your hands. You can see in the photos below that everything should hold together just like cookie dough.
If it doesn&rsquot, you messed up somewhere. My guess would be the protein powder or sugar substitute.
The recipe calls for PEScience Select, which is a blend of whey and casein. This blend makes it a bit thicker in consistency than typical whey-only protein powders. If you&rsquore using something else, you may need a bit more protein powder or flour to make the dough work.
In larger recipes, using different protein powders can be more forgiving. Cookies, however, tend to be difficult. I&rsquod recommend sticking to the script if possible.
You can buy as little as a 5-scoop serving of PEScience Select on their website. That would be enough to try these chocolate peppermint cookies! And if you decide to pick up a larger tub, you can use my affiliate discount code mason to save 15%.
Then you could make other protein powder recipes such as:
Okay, back to the recipe walkthrough. Divide the dough into 12 pieces. For precision, you can weigh each ball of cookie dough (29 grams each for the recipe as-is).
Press them between your palms or use the backside of a drinking glass to flatten. Bake the protein powder cookies for 6-8 minutes or until the centers are soft but no longer gooey.
Don&rsquot over bake. They&rsquoll continue to firm up once out of the oven.
It's our favorite childhood memory: a whiff of chocolate chip cookies baking in the oven. These treats taste equally great but are loaded with muscle-building protein!
Nothing complements a glass of milk like a cookie. If you're watching your waistline but still crave dessert or a late-night treat, try recipes that cut back on carbs and fat and amp up the muscle-building goodness. Delicious and good for you? That's the way these cookies crumble.
I used Lean Body for Her Whey Protein Isolate in Natural Vanilla, but any whey protein blend will work. For the butter, I typically use Smart Balance, but you can substitute butter, ghee, or any buttery spread suitable for baking.
I think we can agree chocolate and peanut butter are a match made in heaven, right? Well, these cookies taste heaven-sent: surprising, because I kind of threw this recipe together! It's not often that things come out perfect on the first try. These cookies are thick and chewy, with a crunchy outside and gooey chocolate chips inside. It took all my willpower not to eat them all at once!
If you love a crunchy, chewy cookie, these peanut butter oatmeal cookies are for you! The flavor strikes the right balance of sweet and salty without being too rich. Not to mention, six of these crave-worthy cookies total just over 300 calories, and they're high in protein and low in fat—perfect for a post-workout snack.
The peanut butter flavor is a nice complement to the oats, but you can substitute almond butter, cashew butter, or sunflower seed butter instead. My favorite way to enjoy these cookies is dunked in a glass of cold almond milk. Yum!
A sugar-free sugar cookie: sounds like an oxymoron, right? Believe it or not, these cookies each contain just 1 gram of sugar, 80 calories and 3 grams of net carbs—but 5 grams of protein! These aren't exactly "low fat" at just under 5 grams per cookie, but then again, no one should subsist on cookies alone.
Even if you're on a strict diet, two or three of these "healthified" sugar cookies won't blow your nutrition. Did I mention they're soft, with just the right amount of "bite," and that the frosting is to die for?
I love white chocolate if you ask me, it's always pumpkin o'clock somewhere. I can't resist the rich pumpkin and warm spices combined with melty white chocolate! I may or may not have eaten half the batch the first day. Luckily, half the batch totals only 390 calories. Did I mention these are full-sized cookies, about the size of the ones at Subway?