HEALTHIER RED VELVET CHOCOLATE CHIP PROTEIN COOKIES
- 3/4 c (99g) spelt flour(or oat flour)
- 3/4 c (99g) vanilla protein powder (can sub out for the flour)
- 1/4 c (20g) raw cacao powder
- 3/4 c natural sweetener (I used erythritol) – you can add an extra 1/3 c of coconut palm sugar for more of a brown sugar type taste.
- 3 tbsp (45g) coconut oil (melted)
- 1/3 c (75g) applesauce
- 1 egg
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp of beet powder (or natural food colouring*- ~ 1 tbsp)
- 1/4 tsp natural sea salt
- 1/2 c dairy free chocolate chips
- Preheat the oven to 175C. Line two baking trays with baking paper and set aside.
- In a large bowl toss together the flour, protein powder, cacao powder, beet powder and salt.
- Place the egg, apple sauce, coconut oil and sweetener (plus the palm sugar if you are adding it) into the medium sized bowl, then beat with a hand held/electric mixer on high for 2-3 minutes. Slowly fold into the dry ingredients.
- The batter will be sticky, set in the fridge for 1 hour.
- Once the batter has set, roll the batter into tablespoon sized balls and place on the prepared baking trays (I try to fit 10 balls per tray).
- Bake for 9-11 minutes (depending on your oven), these cookies will puff up. Once they have cooked I push them down with the back of a fork/spoon. Allow to stand on the baking tray for a few minutes before transferring onto a wire cooling rack.
Calories 80, Protein 5g, Carbs 6g, Fat 4g
Peanut Butter, Chocolate, and Banana Muffins
• 1/2 cup (~1 medium) very ripe banana OR applesauce
• 1/2 cup creamy peanut butter
• 2 tablespoons honey or agave nectar
• 1 teaspoon vanilla extract
• 2-4+ tablespoons brown sugar lightly packed
• 1 large egg
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup + 1 tablespoons oat flour regular old fashioned oats that have been blended in the blender
• 1/3 cup old fashioned oats
• 1/3 cup dark chocolate chips can sub milk chocolate chips (less healthy)
1. Preheat the oven to 350 degrees F. Spray the 7-8 cavities with nonstick spray and fill the other ones halfway up with water (ensures even baking).
2. Do not use muffin liners.
3. Remove the banana peel and mash well using a fork. Measure the banana after it has been well mashed.
4. In a large bowl, using hand mixers, cream together the mashed up banana, peanut butter (do not warm up), agave or honey, vanilla extract, and brown sugar.
5. Beat until completely combined. Beat in the egg.
6. Beat in the salt, baking soda, baking powder, and oat flour.
7. To make the oat powder, take oats and pulse them in a blender or food processor until they are in a flour-like consistency. Make sure to measure the oat flour AFTER blending and not before or the amounts will be off.
8. Beat just until combined.
9. Stir in the old-fashioned oats and the dark chocolate chips.
10. Using a cookie scoop, scoop two full scoops of the dough into each muffin cavity. If you want larger muffins only fill 7 of the cavities. If you’d rather have more muffins fill up 8.
11. Bake at 350 degrees for 15-18 minutes.
AVOCADO PROTEIN CHOCOLATE COOKIES
PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins
This recipe for avocado protein chocolate cookies is absolutely delightful. Avocado lends to a fudge like texture. These are high in protein, healthy fats, and easily digestible carbs. The perfect pre or post workout snack!
Serves: 4 servings
- ¼ cup quinoa flour
- ¼ cup cacao powder
- ¼ tsp baking powder
- ½ cup mashed avocado
- ½ tsp vanilla extract
- ½ TBS honey or agave (you may want more if you want a sweeter taste)
- 5 TBS protein powder
- ¼ cup milk of choice
- 1 egg white (optional 1 chia egg)
- ½-1 TBS stevia
- ½ tsp salt
- 2 TBS goji berries
- 2 TBS vegan chocolate chips
- pre-heat oven to 350 degrees
- spray baking sheet with non-stick cooking spray
- in a bowl, combine all ingredients. MIX WELL
- spoon cookies onto baking sheet (portion out desired size and flatten out with the back of a spoon- about 8 large cookies)
- bake for about 15 minutes or until outside is solid