I only ever buy chocolate whey protein powder, as I feel it’s a safe bet, has the best flavour and can be multi-purposeful, as you may know I have tried out a few recipes before in my previous posts and they have always turned out well. My favourite protein at the minute is Gold Standard 100% Whey -Double Rich Chocolate flavour by Optimum Nutrition, I always buy this at Prótín.is, where they have great prices and excellent service.
As it is coming up for the Christmas season it’s traditional to start the cookie baking… of course. To start with I decided to try something different, something new, something that I could indulge on without the guilt, something sugar and gluten free but packing a small protein punch at the same time.
The yield makes about 30 small cookie drops, however if you prefer larger cookies the dough would make about 15.
According to my calculations using MyFitnessPal app, 1 cookie contains:
31 calories, 2.9 carbs, 1.1 fat & 2.2g of protein.
1/2 cup chopped dates
1 cup natural smooth peanut butter
2 scoops Chocolate protein powder
2 tablespoons Cocoa
1 large Egg
Heat oven to 175°C and line a tray with baking paper.
To start with you will blend together the chopped dates with 1/3 cup hot water until you get a gooey paste texture, use a hand blender for this, then combine with the peanut butter, set aside.
Add all of the dry ingredients together in a large mixing bowl, stir well the add the date/peanut butter paste plus the egg, combine all the ingredients together well until you have a texture that is similar to cookie dough, if your mixture is too watery add a bit more protein powder, if it’s too stiff then add a little bit of water.
Using 2 teaspoons, use a spoon to spoon technique to form round balls – the dough is too sticky to form round balls with your hands.. Trust me!
Bake in the oven for 8-10 mins, remove and let them cool for 15 minutes.
To add extra flavour, perhaps drizzle white, milk or dark chocolate over and let set.