Have you ever owned a reversible jacket or hoodie? You know, the kind that looks “WOW, AWESOME!” on one side and then you flip it over and “OH! COOL!”? They used to be really popular sometime in the late nineties amongst teenagers (check out this super hip design and forgive me for inciting your Liam-Neesenian adventure to look for it, find it, and own it). This recipe is kind of like those jackets in the sense that, out of the batter, two recipes are possible – both worth embarking on a cooking adventure for. You can get protein cookies and you can get cookie dough protein truffles. Either way you take this recipe, you’ll end up with a gluten-free WAH! AWESOME! product (with OH COOL! macros to boot).
But let me start at the beginning. A friend came by my house a couple of days ago and we cooked up a protein STORM. It was madness. In a matter of just a few hours, we conjured up three absolutely SMASHING recipes. These cookies right here? Oh! Magic, I tell you, Magic! We made them using Gaspari’s Myofusion – Cinnamon Roll Flavored and, I swear, I have never tasted a more delicious cinnamon flavored protein powder. It’s as if someone waved a magic wand over a hot and delicious Cinnamon Roll while saying “AbracaPOWdah” and instantly BOOM! the cinnamon roll vanished and in its place a powder encapsulating all that cinnamon roll deliciousness while removing all the sugar and fat appeared. It’s serious stuff, holy Zeus… and these cookies? Ohhhh….
80 grams Cinnamon Protein Powder
33 grams Ground Almonds
15 grams PB2
220 ml Kara Coconut Milk (or any other milk you want)
64g Coconut Flour
2 Whole Eggs
1. Out of the mix above, you can also make Cookie Dough Protein Truffles. They’re gorgeous, don’t you think? If you want to make them, all you need to do is mix all of the above ingredients together EXCEPT for the eggs (because you don’t want to be eating raw egg). Then, you just roll the mix into balls and roll the balls on some powdered cinnamon for soft, moist, and delicious cookie dough truffles!
2. Then, for the cookies, what you do is blend together all the ingredients (including the eggs) and spoon the batter on a cookie tray to bake at 180 C (356 F) for about 15 minutes. [I like to use a silicone baking mat as a cookie tray; they’re fantastic because they don’t require greasing or grease-papering – the cookies just slide off!
Macros per Serving out of 12 (or truffles though for the truffles you got to subtract the macros from the two eggs):
2.9g carbohydrates (1.1g sugars)
4g fat (1.5g sat)
The result is stupendous – soft, almondy and vanillay cookies with a hint of coconut and peanut butterness throughout – wa wa wa! And, because we used PB2, they were actually pretty low fat!
Don’t know what else to say other than take my hat off to my friend for joining me in the creation of these delights. I kept telling him, how can such deliciousness be POSSIBLE!?’ while he stood there holding on to his chair for balance to prevent toppling over in protein-cookie-induced bliss.
Moral of the post? Make these! Your serotonin levels will thank you for it.
PS – Apologies for not including the cup measurements, we got carried away. Will include them next time I make this!
PSPS – Those of you concerned with ‘killing’ the probiotics in the powder by cooking it can stick to making the cookie dough protein truffles. All I’ve got to say though is that they’re worth destroying (just drink some kefir or Kombucha after, hehe).
PSPSPS – As always, remember to click on the pics here to see the food in all its protein glory.
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What could I use in place of the cinnamon roll powder? And does coconut milk change them much?
Just use a regular vanilla powder? Ideally a blend of whey and egg white protein pow but if not whey will do an OK job; you can use regular milk for sure, any milk will do 🙂
i used wholemeal flour and almond milk instead. but my batter turns out too wet.
Not surprised at all; you can’t really substitute coconut flour for ‘regular’ flour. If you want to substitute it you have to use ground almonds or a combo of ground almonds and ground oats because it’s way too different to other flour (like wholemeal flour). So…. yeah.