Wow, it’s been a minute since I’ve posted on here! One of my goals this year is to be more consistent with my posts and I’ll admit that I haven’t been the best about it so far this year. However, it’s a new month and I’m excited to share this recipe with you!
Over the paste couple of years, I’ve been searching for a protein cookie recipe that doesn’t taste like chalk and is not only good tasting but healthy as well. After MANY failed attempts of making different recipes I found online or through Instagram, I decided to come up with my own recipe and see how it turned out. Not to brag but I have to say that I am very impressed with myself about this one! I’m still tweaking the recipe a bit to make the recipe less dry but have found that these cookies satisfy my sweet tooth without being overly sweet and are packed with protein! They also only have 3g of sugar per cookie which is significantly better than all of the recipes I’ve found.
If you make them, please let me know your thoughts in the comments below! 🙂
1 cup & 2 tbsp whole wheat flour (135g)
1/2 cup chocolate protein (54g) I used PeScience Chocolate Cupcake
1 tbsp cacao powder (7g)
1 tsp Himalayan Pink Sea Salt
1/2 tsp baking soda
1 tsp vanilla extract
1/2 cup peanut butter (128g)
3 tbsp honey (63g)
~1/2 cup almond milk (100g)
1/3 cup dark chocolate chips (80g)
1) Preheat oven to 350 degrees.
2) Mix all the dry ingredients except chocolate chips in small bowl.
3) Mix all the wet ingredients in a large bowl. Pour the dry ingredients into the wet and mix until combined.
4) Stir in chocolate chips, then chill the dough in the refrigerator for 20-30 minutes.
5) Once chilled, drop 1-1.5 tablespoon size balls of dough onto a parchment paper-lined baking sheet.
6) Bake 10-12 minutes watching carefully. Bottoms will become a light golden brown. Tops will not brown much at all. Remove and let cool on cooling rack. This recipe makes 2 dozen cookies.