I have to admit, I love cookies! Crunchy cookies, soft cookies, fluffy cookies, I love them all!
I also like to try to make my macro goals for the day and cookies are not always helpful in hitting my protein goals of around 1 gram of protein per pound of body weight.
Over time I have tried a variety of ways to introduce protein into baking so that I could enjoy my favorite treats and work towards my protein goals. One of my most successful recipes has been my protein boosted cookies.
In addition to using vegan protein powder to boost the protein levels in these cookies I also make them with gluten free cookie mix, and an egg substitute. The result is a fluffy and moist cookie with a soft cake like texture perfect for an after workout snack!
I have two versions of this cookie, one uses a premade cookie mix from King Arthur. The mix version has sugar, which may not be desirable if you are trying to cut down the refined carbohydrates. I will followup with my other recipe as well which uses King Arthur gluten free flour and sucralose.
This recipe works great with a variety of mix ins. I have used peanut butter chips and dark chocolate for a peanut butter cup cookie as well as chopped cranberries and white chocolate chips!
I have found both Ghost Protein Vegan Protein powder (Peanut Butter Cereal Milk) or Bob's Red Mill vegan protein powder work great for this recipe. I prefer the Vegan protein powder as I think it makes a better texture and tastier cookie than the whey protein powders I have tried.
I have used Cashew butter in the following recipe, it has a nice light flavor. Any nut butter will do and I often use peanut butter, especially if I am adding in some Peanut Butter M&Ms to decorate the cookies!!
Ingredients
- 1 Box King Arthur Gluten Free Cookie Mix
- 4 Scoops (140g) Ghost Vegan Protein Powder (I used Peanut Butter Cereal Milk)
- 1 Tbps Fresh Ground Flax Seed Egg Replacer
- 4-8 Tbsp Water or Unsweetened Almond Milk
- 1/2 Cup (128g) Cashew Butter
- 1/2 Cup (120g) Favorite Chocolate Chips (eg. Dark or Mini)
Flax Seed Egg Substitute
Add 1 Tbsp of Flax seed to a coffee grinder, grind the flax seed until fairly fine
In the microwave heat 3 Tbsp of water in a small microwave safe container for about 30s (I use a coffee cup)
Add ground flax seed to the hot water and stir until combined
Set aside to cool and thicken
Cookies
Empty Cookie mix into a medium/large bowl
Whisk in 3 Scoops (106g) of protein powder
Scoop 1/2 cup or 128g of Cashew Butter into microwave safe bowl
Slowly heat in microwave, 15s at a time, until warm and smooth
Add the wet ingredients to the dry, flax and cashew butter first, then about half the almond milk or water. Add more moisture as needed. Mix until there are chunks of dough and fold in the chocolate chips. Keep mixing and adding the remaining almond milk until the dough is fully combined. The end result is a firm dough. Place the mixing bowl in the fridge and start the oven at 350F.
When the oven reaches temperature take the bowl from the fridge .
I like to hand roll about 18 - 24 balls of cookie dough and place them on a couple non greased cookie sheets. Lightly press the cookie balls flat. This is also a great opportunity to add a bit more flare to the cookies by pressing in 3 or 4 M&Ms or Peanut Butter M&Ms into the cookies!
Bake for about 15 minutes for a soft chewy cookie
Yield is about 20 cookies
Calories 171
Macro Nutrients
Total Fat 5.3g
Total Carbohydrates 25.5g
Protein 7g
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