Healthy Flourless Protein Cookies Recipe

Tuesday, April 28, 2015
4 comments
Healthy Flourless Protein Cookies Recipe

Melt in the mouth, 5 ingredient, healthy, protein cookies. Why wouldn't you want to make these? They're the perfect guilt free weekend treat, ideal to use as a  pre-workout energy snack or even as an on the go breakfast fuel!

I'm always on the hunt for healthier alternatives for my favourite treats with easy recipes that contain ingredients I already have lying around in my kitchen cupboards. Minus the coconut sugar(which i picked up from my local health store) i was in luck when i stumbled across the perfect recipe for mouth watering protein fueled cookies. The small number of ingredients used makes it incredibly simple to switch them up and put your own twist on a great recipe! My twist? 1 cookie, 2 flavours. 

Vanilla Choc Chip Recipe
1 cup of peanut butter or almond butter
1/2 cup of protein powder (MyProtein Vanilla - flavour optional)
1/4 cup of choc chips (dairy free optional)
1/3 cup coconut sugar
1 medium egg

Mint Choc Chip Recipe
1 cup of peanut butter or almond butter
1/2 cup of protein powder (MyProtein (*) Mint Choc Chip - flavour optional)
1/4 cup of cocoa powder & choc chips (dairy free optional)
1/3 cup of coconut sugar
1 medium egg

Method:
1.       Heat the oven to gas mark 6 (180c) and grease 1 medium sized baking tray
2.       Add the egg, sugar, protein powder and choc chips (and cocoa for mint choc chip recipe) into a bowl and mix together
3.       Once the mixture has combined add the almond/ peanut butter into the other ingredients and fold into the mixture. At first the mixture will appear runny but will soon thicken into a dough texture.
4.        Repeat step 1 and 2 to create the 2nd flavour of protein cookie
5.       Take 1 small tablespoon of vanilla dough and 1 small tablespoon of mint choc chip dough, roll into 2 separate dough balls and press together sealing the gap.
6.       Place the cookie dough onto the pre-greased baking tray and press down into the desired shape. Make sure you leave a 1.5inches between each cookie to leave room for expanding.
7.       Place the cookies in the oven for approx. 20 minutes or until cracks appear on the top of each cookie.
8.       Leave to cool and serve. For best results I recommend popping them into the fridge for an hour to give them that extra ‘crunch’.

Beki Xo

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4 comments:

  1. The rate of production was also significantly increased. Awesome posting.:)

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  2. wow , look stunning !
    Beki , You should Join Masterchef .

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  3. Looks great! I will make it for my family. Thanks for sharing!

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  4. I love making these at home - they were really tasty! Great alternative to store-bought and a lot healthier, too.

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