Protein Choc Chip Cookies

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Nutritional Info
  • Servings Per Recipe: 32
  • 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

View full nutritional breakdown of Protein Choc Chip Cookies calories by ingredient
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Introduction

These protein chocolate chip cookies hit the sweet spot without all the guilt of a regular chocolate chip cookie. These protein chocolate chip cookies hit the sweet spot without all the guilt of a regular chocolate chip cookie.
Number of Servings: 32

Ingredients

    2 cups Oat Flour
    1/2 cup Almond Meal
    3 scoops Pure Protein Plus- Whey Protein Powder
    1/2 tsp salt
    1/2 tsp Baking Soda
    1 tsp ground cinnamon
    1/3 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

Tips

I like to cool these slightly and pop them in a ziplock bag while they are still warm, so they retain some of their moisture as they cool. They stay moister and chewy this way. If you leave them out to air, I find they get too firm.

You can also use 1/4 cup natural peanut butter and 1/4 cup coconut oil instead of all coconut oil-- this will give a hint of peanut butter flavor and a bit more protein. Of, course, this will change nutrition facts, so re-calculate accordingly.


Directions

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.

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