Just. Look. At. These. Cookies. Can you tell they’re paleo(ish)? Maybe. Can you tell they have whey protein powder in them? NOPE!
Honestly, I don’t know how I stumbled upon making these crumbly, crunchy, chewy, paleo-ish chocolate chip cookies. I just got re-inspired after I tried a terrible commercially-produced protein-powder cookie and thought I have to be able to make something better. And I can. THESE COOKIES.
Per usual, I’m not super exact on measurements as I bake. Do something mostly like this and the cookies should turn out alright. There are a number of new factors involved in the making of this cookie (butter technique, oven temp, variety of “flours”, brand of whey protein, coconut oil on the baking sheet instead of parchment) and I honestly have no idea which ones have a direct impact on the cookie texture and which don’t. :::shrugs:::
Holy Grail Protein Chocolate Chip Cookies Recipe
1/2 cup of garbanzo/arrowroot/tapioca flours (about 1/6 cup each, not exact)
1/2 cup almond meal
1/2 cup vanilla protein (I used Reserveage grass-fed whey protein while I wait for my Stronger Faster Healthier shipment to arrive. Could be a factor.)
1 big free range egg
Mix/mash together with a giant spoon (mix gets crumbly)
add 1/2 cup softened butter
2 tbsp(ish) coconut sugar
Mix/mash more (Pretty sure this is a factor. You must do this. I believe it is called “creaming by hand” only all the ingredients not just the butter and sugar)
add chocolate chips (Guittard milk chocolate chips are the absolute best)
coat pan in coconut oil
bake at 340 degrees for 10-12 minutes DO NOT OVERBAKE
As if by magic, this happens:
Now listen. No one is calling cookies healthy. They’re still cookies. I ate six in one day. It’s not recommended. Here’s the nutritional breakdown as roughly calculated by MyFitnessPal:
Calories: 185
Carbs: 14
Fat: 13
Protein: 6
Sodium: 90
Sugar: 9
BUT if you’re gonna eat a cookie, and it tastes as good as this, then why not have a lil extra protein in there? As a bonus, it cuts down on the sugar too.
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