Happy fall, y'all!
We are thrilled that autumn is finally upon us, even if it is still 90-something degrees in Houston.
Fall is the perfect time to start getting together recipes and baking some warm, yummy treats. Sabrina is here to share a recipe that I hope you'll all love! She had me at cookies...but wait, they're healthy, too? Sign us up!
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I am a sucker for sweets, but my body doesn’t seem to process them the same way. When I was a teenager I could eat whatever I wanted, but my mid-20’s have proven a different fate. I’ve always been fairly active, but as many of you know, maintaining your ideal body weight gets a little tougher with age. Part of my regular weight maintenance included the use of protein powder. If you find the right brand, it’s delicious and nutritious. It also gives you several high protein baking alternatives you likely never considered before.
Since I’m not one to forego my favourite foods, I’ve come up with a few wiley alternatives. One of these is my delicious protein cookies. Besides being a sweet-eater, I’m also gluten free so this is a Celiac friendly recipe as well.
To make my tasty protein powder cookies you will need the following:
- 2 scoops of Protein Powder - I use Gold Standard Whey in Double Rich Chocolate
- 1 cup Quinoa Flour
- 2 tablespoons Natural Peanut Butter
- 1/2 cup Unsweetened Chocolate Chips (or your favourite dried berry)
- enough Unsweetened Almond Milk to moisten your mixture
Step 1 - Start by mixing all of your ingredients together in a bowl. Make sure you work out any clumps.
Step 2 - Lightly grease a baking sheet. I like to use coconut oil because it smells delicious and is healthier than your usual butter or lard grease. Preheat the oven to 350 degrees.
Step 3 - Place one inch balls of dough onto your baking sheet and place in oven for 12-15 minutes. Stick them with toothpick to make sure they are fully cooked. If they aren’t quite finished you will notice gooey cookie dough on the tooth pick. If this happens, pop them back in for 3-5 minutes. Monitor them closely though; you don’t want them to burn. Once done, let cool then enjoy!
If Almond Milk isn’t your number one choice, try mashing up a banana instead. The banana will provide just as much moisture as the almond milk, but with the added benefit of potassium.
Since many people don’t have quinoa flour on hand, if you aren’t Celiac feel free to alternate with 1/2 cup all-purpose flour and 1/2 cup rolled oats. This will add a punch of fiber, yet still taste delicious.
Don’t let your sweet tooth get the best of your waistline. Try this super simple recipe and enjoy a chocolatey treat without the guilt!
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Thank you so much, Sabrina, for sharing your recipe and wisdom with us! I love the banana idea; definitely going to try it out. With a baby that's starting to eat everything Zach and I eat, I'm constantly on the hunt for recipes and foods that Bear will love but are also healthy. This is perfect!
Hope you have a fantastic week, friends!
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