Chocolate Chip Protein Cookies & White Chocolate Macadamia Nut Protein Cookies
Next time you feel like making a batch of protein cookies that actually taste like regular cookies, follow the recipe below!
These cookies are soft inside, crunchy around the edges, and absolutely delicious ;-)
The only thing I need you to bear in mind is that you *need* to take these cookies out of the oven before they start browning.
That’s because, if you let them cook though, they’ll die. Well, not die die but you know, they’ll get hard and no one likes a hard cookie except squirrels and birds.
I know, by the way, that they look a bit… pale (they derive their color from the coconut flour and whey). Don’t let that dissuade you from making them though because they’re yummmmo! If you want to add color to them, simply sub the coconut flour with almond meal :-)
These cookies right here are a homage to two of my favourite kinds of cookies: chocolate chip and macadamia nut. We made them at the office today because we just couldn’t decide between chocolate chip and macadamia nut! So we made both. Why not, right? We’re prepping for Santa after all :-)
2 tbsps coconut flour (or almond meal aka ground almonds)
1 tbsp honey
1 tbsp brown or white rice flour
1/4 cup of whey protein powder (I used our lovely unflavoured one)
1 big tbsp (16g) melted coconut oil or butter
2 tbsps almond milk
1/2 tsp baking soda
1-2 stevia drops
1/4 cup chopped up macadamia nuts
1-2 squares chocolate chips (white or dark) and/or nuts
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 stevia drops work well here). Divide the dough into two.
2. Add white choc chips & nuts to one dough and dark choc chips to the other. Then, shape into cookies.
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.
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).