'They were the best cookies ever.'

And it’s true.

I posted a photo of this batter yesterday on my Instagram stories (let alone not even the baked cookie!) and folks came swarming. So I typed up my version of the recipe for these protein packed cookies. Please note: I’m not a certified-anything. So see your way to Google.com if you have questions.

I graze over all of these fun details in the recipe. You’ll see.
So here it is! Bake and enjoy. Repeat.

Xx, Allison


Choco Tahini Protein cookies

Ingredients
(tips and tricks for recommended ingredients at the end!)

  • 1 cup tahini

  • 1/2 cup semi-sweet chocolate chips 

  • 1 cup organic coconut flour

  • 1 serving of vegan vanilla protein powder 

  • 1/4 cup all-natural maple syrup (add more for desired sweetness)

  • 2 scoops of collagen powder/peptides
    ______________

    Mix all of these ingredients into a bowl. It’s going to be SUPER thick. Refrigerate for 30 min. Do. Not. Skip. This. Step.

    Once the 25 min. mark strikes, preheat your over to 325 degrees.

    Take out your bowl from the fridge and add . . .

    _______________

  • 1 egg

  • 1 teaspoon of baking soda
    ________________

    Incorporate egg and baking soda. If it feels too thick, slowly add in 1/4 cup of water. Remember, you can always add more but you cannot take away.

    Line a baking sheet with a piece of parchment paper. No need for spraying.

    Use a spoon or small ice-cream scoop for portioning. Should equate to 10-12 cookies. Crunchy on the outsides, gooey on the inside.

    _______________

    Tips and ze Tricks 

  • Tahini: Krinos brand or other all-natural brand. If you are feeling super adventurous, make your own tahini from scratch! 

  • Choco chips: Mini works best, dairy free is AWESOME, Enjoy Life brand is my favorite. I buy mine (and most of these ingredients) at Kroger.

  • Coconut flour: I used Arrowhead Mills organic. The original recipe calls for almond flour (so easy to make yourself - literally grind up almonds) but coconut flour is what I had on hand!

  • Vanilla protein powder: My current powder is not vegan but I recommend going as clean as possible. 1 serving of protein powder for this recipe = 32 g/24 g per scoop. Get as close to this number as possible to increase protein macros per cookie. This is also an opportunity to experiment with new flavors down the road, like chocolate, strawberry, or peanut butter!

  • Maple syrup: Original recipe called for 1/2 cup which felt like SO MUCH to me, especially with the protein powder and chocolate chips. So modify as you feel needed, add in a little, or don’t. Just make sure you account for your changes in amounts in the total macros at the end.

  • Collagen peptides: Great source of protein and a little glow. I like to hide them in smoothies and now, cookies! Lots of great brands on the market. I recommend getting brands that support 1,2, and 3 collagen types but 2 out of the 3 ain’t bad either. 

  • This recipe is modified from the original KaleJunkie version online.

*Note: I am not a nutritionist, dietician, or culinary chef. I simply love food and the way it can make you feel. Take all of these suggestions with a grain of salt and if you have any questions, google it.

Macros per serving, yields 12 cookies:
calories: 239
fat: 15 g
carbs: 17.5 g
protein: 9.2 g

*Note: These macros are for the exact ingredients I used.
*These end up to be roughly the size of 1 serving of a Len & Larry’s Complete cookie. However, they contain more protein, almost half the amount of the carbs and only slightly more calories for all-natural ingredients. And let’s not forget to mention a fraction of said ingredients. Control your food! Don’t let it control you. And again, any questions or comments, direct them to Google and Reggie. I don’t wanna hear it. I’m not a nutritionist. Just make the damn cookies. 

Source: https://www.kalejunkie.com/nicole-modic-bl...