What’s up ya’ll!
Been a real busy week for me. Reeeeal busy.
Busy with work. Busy with the blog. Busy with some other side projects I got goin’ on. The San Diego Comic-Con is comin’ up. Been preparin’ for that.
I haven’t even had the chance to catch up on some Stranger Things season 3 just yet. But fear not, that’s still on my “to do” list, that’s for sure.
So, like I was sayin’, lots of stuff goin’ on.
Good stuff, though.
Some I can’t wait to share pretty soon, and some we’ll keep tight lipped for now, hehe.
I’ll fill you in when the timing is right, but for now, I’m just gonna get right down to business for this new recipe post.
So, without further adieu….
Enter….my Peanut Butter Dark Chocolate Chunk Protein Cookies!!
Flour-less, protein-packed cookies…
bursting at the seams with peanut butter, 72% cacao dark chocolate chunks, cinnamon, and amaretto….
so mouth-watering….so full of flavor…..
KA-POW!!!
Finally…
an ULTRA delicious peanut butter protein cookie that doesn’t taste like it came out of a woodshop! You know what I mean….those chalk-y, sawdust-like protein cookies that are bland AF!!
Well, these are definitely NOT those!
One thing that stands out about these protein cookies, is that I use NO flour.
Not even my standard Grade A almond flour I use in pretty much all of my sweet/dessert recipes. I went into this with that intention in mind.
I already have a peanut butter snickerdoodle cookie recipe on the blog which uses almond flour, so I wanted to do something different for these bad boyz.
After multiple tries and different combinations, I found a way to make it work. The addition of olive oil and maple syrup definitely act as a binder, and helps to hold these cookies together. And we’re not even using much maple syrup either, so the macros and sugar count doesn’t get bumped up much, or even at all, per cookie.
Another secret to these protein cookies is definitely in the 72% cacao dark chocolate chunks. You want to make it so every single bite has that crunch of a chocolate chunk in there—-as it compliments the peanut butter and cinnamon flavors very nicely.
So definitely DON’T skimp on the dark chocolate chunks!
I think that the sweet spot to hit for any dark chocolate bar is between 65%-73% cacao. Because then, at 73% cacao max, it’s not too bitter, you get the nutritional benefits of the dark cacao, and it still embodies that chocolatey goodness we all crave like no tomorrow.
If you go any higher than 73% cacao, the chocolate starts to get too bitter for my taste. Although you definitely get more fiber for your buck when you go higher, but in my opinion, you’ll sacrifice a whole lot a flavor.
But, to each their own.
If you wanna rock a higher cacao dark chocolate, then by all means go for it! Whatever floats your boat, guys.
OK, here are the nutritional benefits of the main ingredients in these Peanut Butter Dark Chocolate Chunk Protein Cookies…
Peanut butter, which is basically grounded up peanuts, contain about 8 grams of protein per ounce, this is more than all other nuts. Peanuts contain bioactives like flavonols and phenolic acids, that provide numerous health benefits. Studies have shown that resveratrol (found on the peanut skins), a bioactive found in only a few foods, may help lower the risks of cancer, diabetes, and Alzheimer’s disease.
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.
Cinnamon is widely considered as the most antioxidant-rich natural spice available on the planet. The antioxidants found in cinnamon are believed to maybe help fight cancer, protect cells from DNA damage, slow the aging process, and help fight disease. Cinnamon also contains certain compounds that have been known to maybe help fight off viruses and infections.
OK, here’s what you’ll need…
Some quick notes before you get started…
-These cookies taste great fresh out of the oven, but they might get a little crumbly while still warm. They retain their shape better after they’ve cooled, or have been stored in the fridge.
-It’s important to let these cookies cool to help retain their shape. After removing them from the oven, just let them sit at room temperature for about 30-45 minutes before storing them in the fridge.
-Storing them in the fridge will help them solidify, and also, after a couple of hours in the fridge, this actually makes them taste better.
If you like these, then I’m sure you’ll love my….
- Peanut Butter Amaretto Protein Snickerdoodles
- Dark Chocolate Chip Cookie Dough Protein Bars
- Dark Chocolate Chip Blueberry Protein Pancakes
Alright then, let’s get to it!!
| Prep Time | 15 minutes |
| Cook Time | 10-12 minutes |
| Servings |
cookies
|
- 2 scoops vanilla whey protein powder
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 tbsp monk fruit sweetener
- 1 whole egg
- 2 tsp almond extract
- 2 tsp olive oil
- 2 tsp maple syrup
- 1 cup peanut butter (natural or creamy)
- 3/4 cup dark chocolate chunks (or chocolate chips)
Ingredients
|
|
- Preheat oven to 350.
- In mixing bowl, add protein powder, cinnamon, baking powder, monk fruit sweetener. Mix thoroughly.
- In separate larger bowl, scramble the egg. Add almond extract, olive oil, maple syrup. Mix. Add peanut butter. Mix until fully combined.
- Add dry ingredients bowl contents onto wet ingredients bowl. Mix until fully incorporated. Add dark chocolate chunks. Using hands, work dough into one huge ball.
- Line baking sheet with parchment paper. Using tablespoon, scoop out dough. Roll into small balls with hands, place onto baking sheet. Flatten with bottom of fork and shape into cookie shape with your fingers. Should make about 18 cookies.
- Bake for about 10-12 minutes. Do NOT overbake! Remove when ready.
- Let cool for about an hour, in order to solidify and prevent a crumbly cookie.
- Store in an airtight container in the fridge. Should keep for about a week. Enjoy!
-These cookies taste great fresh out of the oven, but they might get a little crumbly while still warm. They retain their shape better after they've cooled, or have been stored in the fridge.
-It's important to let these cookies cool to help retain their shape. After removing them from the oven, just let them sit at room temperature for about 30-45 minutes before storing them in the fridge.
-Storing them in the fridge will help them solidify, and also, after a couple of hours in the fridge, this actually makes them taste better.
Did you try this recipe? How did it turn out for you?? I would love to hear from you! Sound off in the comments section below or use the social media buttons throughout the website. Enjoy!!