Nowadays, when it comes to chocolate, when given the option, I always choose dark chocolate.
Milk chocolate, semi-sweet, and bitter-sweet chocolates were always my favorites as a kid (Twix, Kit Kats, Crunch bars were my go-tos), oh, and white chocolates too, but knowing what I know now about chocolates, as a health-conscious adult, dark chocolate is definitely the way to go.
Generally, they say that the darker the chocolate, the more antioxidants it contains, and since it still has that euphoric, chocolatey flavor, then why go for a lesser chocolate?!
I get to satisfy that chocolate craving, which for me is like, everyday, and get some added nutrients to boot?
YES please!!
All in moderation, of course, hehe.
Which brings me to my next recipe….I wanted to create a super chocolatey, extra flavorful, nutty and crunchy protein cookie that stood out from all of the rest….
This was gonna be a dark chocolate–packed, nutrient–filled, ultra–delicious protein treat that also had to include macadamia nuts, because deez nuts need some lovin’ too lol, and also because I haven’t done a macadamia nut recipe in quite a while….
and the results, were nothing short of spectacular!!
So without further adieu….
Enter….my Triple Dark Chocolate Macadamia Nut Protein Cookies!!
Three different variations of dark chocolate, roasted macadamia nuts, banana, cinnamon, amaretto, almonds….these protein cookies are exploding with flavors and will razzle–dazzle your senses!!
Welcome to the ULTIMATE dark chocolate lovers’ dream!!
A triple threat attack of dark chocolates will arouse your taste buds—100% cacao powder, 63% cacao dark chocolate chips, and a heavenly 72% cacao dark chocolate drizzle….
The aroma, the sight, the feel, the taste….once you bite into these moist, decadent, flavorful cookies—-it’s a sensory overload to the Nth degree!!
YOW-ZA!!
The base of these protein cookies use my standard, almond flour and whey protein ingredients—but to give these cookies extra chocolatey flavor, I used a 100% cacao powder.
I chose cacao powder over cocoa powder because cacao is essentially chocolate in its purest form—cacao beans that have not been roasted, preserving the majority of its minerals and nutrients.
Cocoa, on the otherhand, refers to the cacao beans that have been roasted. The roasting process develops a richer flavor, but it loses some of its nutritional value.
Don’t get me wrong, there’s absolutely NOTHING wrong with cocoa powder, it is still very nutritious, as it is also high in fiber and antioxidants. But cacao powder is chocolate that is less processed, and boasts higher nutritional content than cocoa powder.
So for the drizzle, I used a 72% cacao dark chocolate. I feel that 70%-75% cacao is the perfect balance for flavor and nutrition when it comes to dark chocolate.
The higher the cacao percentage, the more fiber and nutrients it contains—but be aware that the bitter flavor intensifies as the percentage rises.
So for me, I like to use about a 72% cacao dark chocolate, that’s the sweet spot.
As for the chocolate chips, you can cut up any dark chocolate bar you wish to use into smaller chunks and insert them into the batter. I had some 72% cacao dark chocolate chunks left over from a previous recipe that I used for these photos, but I also like to use a 63% cacao dark chocolate that I had stashed in the cupboard as well.
Peanut butter mixed into the batter adds not just that peanut-y flavor, but adds some “healthy” fats and oils that help keep these bars moist—much better than using saturated fat–loaded butter.
I use monk fruit sweetener to help sweeten up the flavor of the cookies, which is a fantastic substitute for regular white/cane/table sugar. Monk fruit sweetener is the juice collected from the monk fruit, and it is similar in appearance to regular table sugar. The main difference—it’s about 200 times sweeter than sugar, but with zero calories, and zero carbs. You can sub it in at a 1:1 ratio for regular sugar.
I personally love this stuff! And I use it in most of my “sweet” recipes ever since I found out about it. More detailed information about monk fruit can be found here.
The amaretto flavor, is produced by adding almond extract. This stuff is so concentrated with flavor, you just need to use a tiny bit of it to get that boost of flavor. Even so, I like to use 2 tsp per recipe just to make sure that flavor really pops.
Almond extract is my preferred extract over vanilla. It’s much cheaper, and the flavor is much more apparent versus vanilla extract.
OK, here are the nutritional benefits of the main ingredients in these Triple Dark Chocolate Macadamia Nut Protein Cookies…
Dark chocolate has been shown to contain high amounts of antioxidants, polyphenols, and flavonoids—all of which are believed to help fight cancer, fight free radical damage, and fight disease. Certain research has shown dark chocolate to maybe help improve brain function, boost memory, and enhance focus. Studies have found flavonols in dark chocolate may help improve blood circulation to the heart and may help lower blood pressure.
Macadamia nuts are loaded with vitamins, minerals, and other essential nutrients. Studies have shown that phytonutrients and flavonoids inside these nuts help remove toxins and protect the body against disease and cancer. These nuts are also high in manganese, which supports bone health and the nervous system.
Bananas are fully-loaded with potassium, a very important nutrient which has been shown to help support the body’s circulatory system, help move oxygen throughout our cells, and helps to lower high blood pressure. Bananas are high in fiber, which helps to keep our digestive system running smoothly and helps to remove toxins.
Almonds which are basically ground up to create almond flour, are packed with nutrients, and are good sources of protein, fiber, vitamin E, riboflavin, magnesium, manganese, and calcium. They contain a special kind of vitamin E, called gamma-tocopherol—studies show this antioxidant to be a powerful cancer–fighter.
Here’s what you’ll need….
Some quick notes before you get started…
-you can sub in applesauce for the banana.
–don’t overmix the batter!
–no need to chill the dough.
-use an ice cream scoop for uniformly-shaped cookies.
-once you scoop the batter onto the baking pan, add extra chocolate chips and macadamia nuts on top of each cookie before baking for more pizazz!
-better to slightly underbake than to overbake these cookies! All ovens are different, but generally, I take them out of the oven at about the 7 minute mark. They may look slightly under-baked, but letting them rest for about 5 minutes will finish off the baking process. This is CRUCIAL!! This is the difference between a moist cookie vs a dry cookie!!
–cookies will look pretty plain out of the oven, but once you add that chocolate drizzle, KA-POW!!
-taste even better after a couple of hours in the fridge! Also try microwaving!
If you like these cookies, then you’ll wanna to try my…
- Peanut Butter Dark Chocolate Cacao Protein Donuts
- Hazelnut Mocha Amaretto Protein Pancakes
- Mocha Chip Hazelnut Protein Cookies
Alright then, let’s get to it!!
| Prep Time | 15 minutes |
| Cook Time | 7-9 minutes |
| Servings |
cookies
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- 4 squares dark chocolate bar (72% cacao or higher)
Ingredients
Garnish:
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|
- Preheat oven to 350.
- Add dry ingredients (powders) to bowl. Mix well. Add wet ingredients to separate larger bowl. Mix well. Gradually add dry ingredients to wet ingredients bowl, mixing thoroughly. Fold in chopped macadamia nuts, dark chocolate chips.
- Line baking pan with parchment paper. Using ice cream scoop, scoop batter onto baking pan. Should form about 18 cookies. Add more nuts/chocolate chips on top if desired.
- Bake in oven for about 7-9 minutes. Check at about 7 minutes (see notes.) If cookies appear set, remove from oven. Let cool for about 5 minutes.
- Meanwhile, melt dark chocolate squares in microwave, using 30 second intervals, stirring in between, until melted.
- Drizzle melted dark chocolate on top. Enjoy!
-you can sub in 1/2 cup applesauce for the large banana.
-no need to chill the dough.
-use an ice cream scoop for uniformly-shaped cookies.
-once you scoop the batter onto the baking pan, add extra chocolate chips and macadamia nuts on top of each cookie before baking for more pizazz!
-better to slightly underbake than to overbake these cookies! All ovens are different, but generally, I take them out of the oven at about the 7 minute mark. They may look slightly under-baked, but letting them rest for about 5 minutes will finish off the baking process. This is CRUCIAL!! This is the difference between a moist cookie vs a dry cookie!!
-Store in an airtight container and keep it in the fridge. They somehow taste even better after a couple of hours in the fridge. Best if eaten within 3-4 days. Also try microwaving!
