Chocolate Chip Protein Cookies & White Chocolate Macadamia Nut Protein Cookies

Next time you feel like making a batch of protein cookies that actually taste like regular cookies, follow the recipe below. These cookies are soft inside, crunchy around the edges, and absolutely delicious. 

The only thing you need to bear in mind is that you *need* to take these cookies out of the oven before they start browning.

That’s because, if you let them cook though, they’ll die. Well, not die die but you know, they’ll get hard and no one likes a hard cookie except squirrels and birds.

Ingredients

2 tbsps coconut flour (or almond meal aka ground almonds)
1 tbsp honey
1 tbsp brown or white rice flour
1/4 cup of whey protein powder (vanilla flavoured Whey Protein 80 is ideal for these, or Whey 360)
1 big tbsp (16g) melted coconut oil or butter
2 tbsps almond milk
1/2 tsp baking soda
1-2 stevia drops
1/4 cup chopped up macadamia nuts
1-2 squares chocolate chips (white or dark) and/or nuts

Directions

1. Using a food processor or handheld blender, mix all of the above ingredients – except for the nuts and the chocolate – until you get a soft dough. Taste it to ensure it’s sweet enough for you. If it isn’t, add some more honey or your sweetener of choice (vanilla stevia drops work well here). Divide the dough into two.

2. Add white choc chips & nuts to one dough and dark choc chips to the other. Then, shape into cookies.

3. Bake at 160 for ONLY 8-9 minutes or until the top has cooked through but BEFORE they start browning. You want to remove them from the oven before they’re cooked all the whey so that they stay nice and soft inside. If you have them for too long, they’ll just get dry and  we do NOT want that.

4. Enjoy!

Macros per cookie (out of the five you get from the mix above)

138kcals, 5g protein, 7g carbs (out of which 2g is fibre!) and 10g fat 

Whey Protein 360 

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Vegan Protein

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Whey Protein 80

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