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 (whey or a vegan protein powder. Do NOT use Casein)
- 1 tsp baking soda
- 2 egg whites (or 1 whole egg)
- 1/4 – 1/3 cup dark chocolate chips (or any kind of chips that you like)
- 5 scoops unflavored collagen peptides
Preheat oven to 350. On a parchment lined cookie pan or a silicone mat, scoop out 12 cookie balls. Gently press down the dough ball with your fingers. Bake 12 minutes-ish. Ovens vary. Don’t overbake. I 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 for breakfast and it fuels me through a morning of exercise and other activity.
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!