Hazelnut Protein Cookies – A Guest Post by Elise from Fitness Treats!
This post comes from Elise, gym-loving protein chef extraordinaire and creator of Fitness Treats – a blog that, if you haven’t checked out, do, do, do! It’s full of recipes for yummy healthy treats and I just love her creativity with the powders – I mean just LOOK at these Fig & Walnut Protein Cookies, these Protein Macaroons, and these Three Ingredient Cookiecakes! She also has a facebook page so drop on by there and say hello! She’s lovely and I’m over the moon happy about this guest post. THANK YOU, ELISE! Mic over to ya ;-)
These protein cookies are a low-sugar protein version of Italian cookies called “Brutti ma buoni” (meaning “ugly but yummy”). Brutti ma buoni are traditional Tuscan cookies made of hazelnuts, egg whites and sugar. These are not the leanest protein cookies because of the hazelnuts, but they’re flourless and relatively low in carbs. They look weird and lumpy, but the traditional regular cookies also look like unassuming little puffs… Until you know what they taste like :)
1/2 cup hazelnuts
2 egg whites
2 tablespoons vanilla whey protein powder
1 tablespoon vanilla casein protein powder
2 squares dark chocolate
Optional: A few drops hazelnut flavoring or hazelnut liqueur (Frangelico, Hazelnut Bailey)
1. Mix egg whites, whey and casein using a hand mixer.
2. Place hazelnuts in a food processor, and pulse quickly several times.
3. Nuts should be finely chopped but don’t over-process (you want a semi-fine texture with some bits of nuts).
4. Add nuts, flavoring and chopped chocolate to the batter.
5. Then, using a rounded tablespoon, spoon out the mix onto a non-stick cookie sheet.
6. Bake for 15 min at 180 degrees C (356 F) or until the cookies have browned nicely and are moist in the center.
Macros per Serving (out of 5):
5.7g carbs (2g sugar)
Like Anna in her recipes on Proteinpow, I don’t use any extra sweetener as the vanilla whey protein already contains enough sweetness, for my taste.
If you don’t have casein protein powder, you can substitute the tablespoon of casein with a tablespoon of whey. But the cookie are slightly drier with whey only so bear that in mind.
If you’re looking for something a bit more decadent, use 4 squares of chocolate instead of 2. This recipe even tastes better with milk chocolate – milk chocolate and hazelnuts being a classic and delectable combination ;-) This will add more sugar but it may be a good way to get rid of Easter chocolate eggs and bunnies leftovers.