Once upon a time, in a little sleepy village in Southern England, there was a girl who wanted to make Cookies and Cream Protein Bars. She went into her kitchen armed with resolve but there she found two roads: the first road she knew well; it was a road she’d walked many times before. It involved her traditional protein bar recipe and some of her cookies and cream whey protein powder.
But the second road? Oh, the second road was new, it was dark – it was mysterious. She walked towards it slowly, unsure of what to do. A sign stood before it. It read “This is the read where you make chocolate protein cookies and use those in the filling for your bars….”
“But I don’t know what to do!” the girl exclaimed, “which path should I choose?!?”
Her mind whispered “go with safe option! choose the first road! That way you’ll know what to expect” <:-D
But her heart? oh no, her heart was fearless! and it screamed: “Yo! What are you doing even THINKING about this!? Obviously you’ll go down the second road! You know you wanna! Think of the fun, the adventure, the excitement! What could go wrong!?” >:-D
Welcome to this recipe.
It’s comprised of three recipes: the first is for protein cookie dough, the second is for protein cookies and the third is for the cookie-filled protein bars. It’s kind of like an action-packed road, this one!
You can stop after you make the cookie dough (and eat it), you can make the cookies, or you can join me and add your cookies to your bars (the end product is phenomenal, especially if you like cakey chunks in your bars!) Ready to do this? Andiamo! Because I promise you this is one hell of a journey 🙂
Ingredients for the Cookie Dough / Cookies:
1/2 cup vanilla pea protein powder
1/2 cup liquid egg whites
5 brazil nuts (or a handful of almonds)
1/3 bar dark chocolate (I used 33 grams of 85%), cut into chunks
1 tablespoon vanilla stevia (optional; if extra sweetness is desired)
1. Blend the pea powder wither the egg whites and the nuts.
2. Add the chocolate.
3. Make four blobs and bake on a nonstick cookie tray for about 20 minutes or until the get golden on top, at 170 C (338 F).
You can also add a tablespoon of peanut butter to make them peanut buttery and hhhhnnng. OK. You’ll get an extremely tasty cookie dough out of this! Which you can eat with gusto (if you’re using pasteurized egg whites of course), it’s delish 😀
What I did when the cookies were ready was munch one of them with my pre-workout coffee (check it out, woooo!) and head over to the gym to destroy another Propane Fitness workout. Then, when I got back, I crumbled two of the cookies.
I then made my bar by doing mixing together the following:
Protein Bar Ingredients:
1/2 cup vanilla whey
1/4 cup coconut flour
1/2 cup cartoned coconut milk
1. Mix ingredients together until a thick batter is formed.
2. Throw the cookie chunks in there (like this)
3. Form it into three bar shapes and melt 1/3 bar of dark chocolate in a bain marie (a glass bowl on top of a pot of boiling water).
4. Then dip the bars in there and transfer them to the fridge for an hour!
Yeah! That’s it!
Now, IF your mix is too sticky and impossible to mold, what I recommend is adding some casein to dry up the mix or some coconut flour. Careful not to add TOO much coconut flour though because it’ll make the bars too fibrous if you do. Another option is adding some coconut flakes to dry up the mix or some oat flour. You basically just want to be able to mold the bars with your hands so yeah, use whatever technique you want best.
Below I’ve broken up the macros into different stages of the journey, so you can end at number one or go the whole way with it:
Macros per Serving (one entire bowl of ‘cookie dough’):
23.9g fat (out of which 8g is sat)
Macros per cookie (out of 5):
Macros per bar (out of 3): (with each bar taking up 0.6 of a cookie):
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