Before I began this “clean eating” lifestyle, my friends and family would affectionately call me the “cookie monster”. Till this very day, a warm, gooey chocolate chip cookie straight out of the oven can seriously put my will-power to the test.
So last night I had a serious craving for some cookies after returning from a great day of exercising and keeping it healthy. I then realized that most of my posts have been protein muffins, cupcakes and pancakes and that needed to step my cookie-game up. So I just used whatever I had in the fridge and cupboard and I made these little bad boys. And I must say, they came out pretty darn good! ;)
This recipe makes a double batch so I calculate that each cookie has between 50-60 calories making them a pretty good low-calorie snack or breakfast cookie that is easy to have on-the-go.
Does it still seem like too many calories? Well let’s put it into perspective. The average store-bought peanut butter cookie can contain up to about 220 calories. So now they’re not looking too shabby, huh? ;) Plus these cookies have the added protein bonus and no added sugar. Hope you enjoy them!! :)
Ingredients (makes 24-26 cookies)
1 ripe banana, mashed
5 tbs. peanut butter
1 whole egg
1 egg white
2 tsp. oil of your choice
1 1/2 cup oat flour
1/3 cup flax seed meal
2 scoops vanilla protein powder
3 tbs. granulated stevia
2 tbs. sukrin gold
1 tps, baking soda
1/8 tsp. salt
3 tbs. dark chocolate chips (optional)
Preheat the oven to 170 C (350 F) and prepare 2 baking trays lined with parchment paper.
In a medium bowl mix the first 5 ingredients (the wet ingredients) well together till smooth.
In another bowl mix all the dry ingredients (except the chocolate chips) and combine with wet ingredients and form the dough.
Once the dough is well mixed, you can add the chocolate chips if desired and fold gently into the dough.
The dough will be quite sticky so keep your fingers and utensils slightly wet so it doesn’t stick to you.
Using a spoon, scoop about a tablespoon of the dough in a 1-inch ball and place on the baking tray approximately 2 inches from each other.
Take a fork (also keep wet) and flatten the dough balls and form into the desired shape.
Bake in the oven for 8 -10 min if you like your cookies soft and chewy, or 12 – 13 min if you like them crispy.