Snickerdoodle Protein Cookies

Looking for a cookie that is tasty, yet healthier? This cookie is grain free, low sugar and rich in protein, healthy fat and collagen. I use it as a breakfast cookie that I enjoy with a frothy cup of collagen coffee. If you use Tahini, you will also get a boost of calcium. This cookie is a great choice for diabetics, liver disease patients or anyone who wants to start their day or enjoy a snack with a boost of protein.

  • 1 cup (260 grams) peanut butter (or almond butter, cashew butter, Tahini, etc.)
  • 1 cup peanut butter or vanilla protein powder (I use whey protein)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 2 egg whites (or 1 whole egg)
  • 5 scoops Vital Proteins unflavored collagen peptides
  • 1 TB coconut sugar *if you use natural, unsweetened nut butter – you will need this small amount of sugar.
  • Topping: sprinkle a bit of cinnamon sugar on top before baking

Preheat oven to 350. On a parchment lined cookie pan or a silicone mat, scoop or roll out with your hands 12 cookie balls. Gently press down the dough ball with your fingers. Sprinkle cinnamon sugar on top. 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.

Note: I like my topping to be heavy on the cinnamon. I don’t measure out the sugar or cinnamon – I just sprinkle and mix it up until it suits me. Adjust your sugar-cinnamon ratio to the way you like it, but of course!

I’ve been using a mixture of Peanut Butter and Tahini to give my cookies an extra boost of calcium from the Tahini.

STAY Healthy. Be STRONG. Get AFTER IT!

Protein Chocolate Chip Cookies

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
  • 1 – 2 TB coconut sugar (or sugar of choice). You will especially need this added sugar if you are using unsweetened, natural nut or seed butter

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.

ENJOY!

Stay HEALTHY. Be STRONG. Get AFTER IT!