Chocolate Chip Protein Cookies
My husband is a dessert addict.
Not a sugar addict. He doesn’t like candy or anything too sweet.
A dessert addict.
He consumes everything that I bake. Good or bad. Pretty or ugly. He will eat it.
He eats it all and he eats in quickly. Once it’s been devoured, whatever the dessert may be, he calls me The devil. When I stop baking because he has begged me to, he calls me The devil.
It’s a no win. I figured these cookies would earn me some Angel wings.
Recipe: Oxygen magazine
1 1/2 cups whole wheat flour
2 cups whey protein powder
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups low-fat cottage cheese
1/2 cup honey
1/4 cup canola (I used coconut oil_
2 tsp vanilla
1 cup rolled oats
1/2 cup chocolate chips
Preheat oven to 350 F.
Combine cottage cheese, honey, oil, egg and vanilla in a blender (or you can use a hand-held blender). Blend until smooth but not too much that you can’t see any cottage cheese curds.
Remove from the blender and add to a bowl along with the rest of the ingredients.
Drop by teaspoons onto a parchment-paper-lined cookie sheet. Bake for about 10-12 min or until lightly brown on top.
I’ve found the best way to drop cookies is with an ice cream scoop. If the dough starts to stick, just dip it in a bowl of water. This way, they’re all the same size and cook at the same speed.
These cookies are yum on the first day but dry out very quickly because of the low-fat content. Be sure to freeze them on the 2nd day and microwave for only a few seconds to dethaw and they taste as if they’ve come right out of the oven. They make a great pre or post workout snack with so much protein but are also a great low-fat cookie to help satisfy your sweet tooth.
Looks like I’m not getting my Angel wings.
He ate 10 on the first night.