Chocolate chip cookies. Who doesn’t love them? I certainly do, but let’s face it – they are delicious, but don’t provide us with much nutrition. How about a low sugar, protein chocolate chip cookie? Now we are talking!
Grab a bowl, a sturdy spoon and let’s make some cookies! I use Ghirardelli or Toll House dark chocolate morsels. Dark chocolate has less sugar and a deeper chocolate taste because they have more cacao. I like to use a digital scale to weigh out higher calorie ingredients such as the nut or seed butter. The digital scale I use is a basic EatSmart scale. ** I like to add collagen peptides for an added boost of protein and collagen for my joints and skin. ** If you use Tahini or Almond Butter, you will be increasing your calcium intake.
- 1 cup (260 grams) peanut butter (or almond butter, cashew butter, Tahini, etc.)
- 1 cup protein powder
- 1 tsp baking soda
- 2 egg whites (or 1 whole egg)
- 1/3 cup dark chocolate chips (or any kind of chips that you like)
- 5 scoops Vital Proteins unflavored collagen peptides **
Preheat oven to 350. On a parchment lined cookie pan or a silicone mat, scoop out 13 cookie balls. I use a Pampered Chef cookie dough scoop. This recipe will make exactly 13 “normal size” cookies. Gently press down the dough ball with your fingers. Bake 12 minutes-ish. Ovens vary. Don’t overbake. I like to put my cookies in a freezer bag and keep them in the freezer because I like the texture of them straight out of the freezer.
I typically will eat one with a cup of collagen coffee or some of my homemade chocolate milk for breakfast and it fuels me through a morning of exercise and other activity. I make my own chocolate milk with unsweetened cocoa powder and a small amount of honey – just enough to take the edge off the cocoa powder. Commercially made chocolate milk is very sugary sweet and often made with high fructose corn syrup.
Pro tip: You can calculate the macros of any recipe by using a recipe builder in Apps such as LoseIt! or MyFitnessPal.
Stay HEALTHY. Be STRONG. Get AFTER IT!