When I was in high school, my best friend Kim and I had a ‘thing’ for Mrs. Fields Cookies. OK. Scrap that. We had a downright obsession. We’d drive over to Old Orchard (which went on to become Westfield Old Orchard), walk over to the Mrs. Fields store, and be greeted by the guy behind the counter asking us if we’d like to order ‘the usual.’
Kim would always get some kind of chocolate chip cookie +/- raisins and I’d always get a macadamia nut one. We’d then walk over to a bench and eat them while they were still warm, nomming ourselves silly in the process. I remember it so clearly! The sweet buttery smell of the store, all the different cookies behind the glass counter, the way it felt to open that thin paper bag my cookie was in… Oy.
Kim and I went to the Mrs Fields store year round – in the middle of the summer, when the heat threatened to melt us on the spot as we ate them outside, and in the winter, with gloves holding our cookie as we sat there surrounded by heaps and heaps of snow.
There was nothing like those cookies really – soft, sweet, and absolutely delicious. I particularly loved the subtle crunchiness that the macadamia nuts added to my sweet-oh-so sweet cookies. They were… fwaaaaa! Ridiculously good.
So when, a while back now, I asked you guys over on facebook whether you wanted a recipe for Macadamia Nut protein cookies or one for Red Velvet cookies and you chose the Macadamia Nut ones, well, my heart skipped a beat! Because I knew what your choice would yield: a healthy version of my beloved Mrs Fields Macadamia Nut Cookies.
Without further ado then, allow me to present to you a protein homage to those cookies from my youth, in sugar-free and high-protein form. I made them using gluten-free flour and coconut oil instead of white (wheat) flour and butter like the originals so they’re not exactly the same. HOWEVER, they’re splendid! And I’m certain that you’re not going to like them – you’re going to LOVE them. Here ya go:
2 tbsps coconut flour
1 tbsp honey
1 tbsp brown rice flour
1/4 cup of unflavoared (or vanilla) whey protein powder
1 big tbsp (16g) melted coconut oil
2 tbsps cartoned coconut or almond milk
1/2 tsp baking soda
1/4 cup chopped up macadamia nuts
1-2 squares (10g – 20g) sugar-free or regular white chocolate chunks
1. Using a food processor or handheld blender, mix all of the above ingredients – except for the nuts and the chocolate – until you get a soft dough. Taste it to ensure it’s sweet enough for you. If it isn’t, add some more honey or your sweetener of choice (vanilla flavdrops would be lovely).
2. Mix the nuts and chocolate in with a spoon or spatula.
3. Bake at 160 for ONLY 8-9 minutes or until the top has cooked through but BEFORE they start browning. You want to remove them from the oven before they’re cooked all the whey so that they stay nice and soft inside. If you have them for too long, they’ll just get dry and bohooohoo – we do NOT want that.
4. Enjoy with your best friend too!
Macros per cookie (out of the five you get from the mix above): 138kcals, 5g protein, 7g carbs (out of which 2g is fiber!) and 10g fat (mostly from the macas).
Note: Feel free to make these cookies with dark or milk chocolate chips too! And/or some pecan nuts? Yummmm!