Protein Choc Chip Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
2 cups Oat Flour1/2 cup Almond Meal3 scoops Pure Protein Plus- Whey Protein Powder1/2 tsp salt1/2 tsp Baking Soda1 tsp ground cinnamon1/3 cup granulated Splenda (or 8 packets-- less carbs)1/2 cup Coconut oil (room temp)2 large eggs (room temp)1/2 cup Unsweetened Almond Milk (room temp)3/4 cup mini chocolate chips
Mix oat flour, almond meal, protein powder, salt, cinnamon and baking soda in small bowl and stir with a fork. Set aside.
In mixer, mix room temperature coconut oil, eggs and almond milk until well combined and creamy. Add Splenda and mix well. On low speed, add dry ingredients one cup at a time until dough comes together. Stir in mini chocolate chips.
Preheat oven to 350* and spray baking sheets with cooking spray. Roll dough into small balls (about the size of a small bouncy ball) and place on pan.
Once all dough balls are on the pan, slightly flatten tops of cookies with a fork -- like you would with a peanut butter cookie. [NOTE: These cookies don't spread and flatten like regular choc chip cookies do, so you need to help them a bit.]
Bake at 350* for 8-10 minutes. You will notice that, as they cook, some of the coconut oil will melt out of them-- this is normal. They also do not brown like regular choc chip cookies. If they are slightly firm to touch, they are done. DO NOT OVER BAKE or you will have choc chip rocks on your hands :)
Remove the cookies from the baking pan as soon as you take them out of the oven so they will stop cooking and so they don't soak the extra coconut oil back up.
Serving Size: Makes 32 small cookies. 32 servings
Number of Servings: 32
Recipe submitted by SparkPeople user ROBINSONSHINE.
In mixer, mix room temperature coconut oil, eggs and almond milk until well combined and creamy. Add Splenda and mix well. On low speed, add dry ingredients one cup at a time until dough comes together. Stir in mini chocolate chips.
Preheat oven to 350* and spray baking sheets with cooking spray. Roll dough into small balls (about the size of a small bouncy ball) and place on pan.
Once all dough balls are on the pan, slightly flatten tops of cookies with a fork -- like you would with a peanut butter cookie. [NOTE: These cookies don't spread and flatten like regular choc chip cookies do, so you need to help them a bit.]
Bake at 350* for 8-10 minutes. You will notice that, as they cook, some of the coconut oil will melt out of them-- this is normal. They also do not brown like regular choc chip cookies. If they are slightly firm to touch, they are done. DO NOT OVER BAKE or you will have choc chip rocks on your hands :)
Remove the cookies from the baking pan as soon as you take them out of the oven so they will stop cooking and so they don't soak the extra coconut oil back up.
Serving Size: Makes 32 small cookies. 32 servings
Number of Servings: 32
Recipe submitted by SparkPeople user ROBINSONSHINE.
Nutritional Info Amount Per Serving
- Calories: 96.1
- Total Fat: 5.1 g
- Cholesterol: 17.3 mg
- Sodium: 73.1 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 1.2 g
- Protein: 4.3 g
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