It has been a LONG and arduous journey to here - to these cookies. It started in 2009 in fact - my journey to find the perfect protein cookie recipe. I cannot even begin to tell you how many protein cookies I've made and thrown out; how many protein cookies have made me disappointed; how many protein cookies have led to this expression - an expression of 'beh, they're OK... not good, not bad'. Let me tell you: A LOT of cookies; more than I can count. My problem was always the same: too dry, too rubbery, too cakey, too... not there yet. Until now. Zeus! I thought this day would never come! But here it is. I present to you *drumroll* the best protein cookies on earth:
By the way, before I give you the recipe, I'd like to call attention to pages 88-89 of the Protein Pow(d)er Cookbook which feature Dark Chocolate & Macadamia Nut Protein Cookies. Along with this recipe here, that recipe is probably one of my favorite. Also, if you're on a Protein Cookie Quest, I suggest you check out my Cookie Pack in the Protein PowApp! Because the cookies there are also pretty sweet :-D But, OK, OK. Here's the recipe! ENJOY!!!!!
2 heaping tbsp of peanut butter (see Note 1 below)
1/4 cup of vanilla whey protein powder (see Note 2 below - it's important)
1/4 cup of Koko coconut milk (see Note 3 below)
1/4 cup of ground almonds
1/4 cup of vanilla pea protein powder (see Note 4 below)
Directions: Mix all ingredients together in a bowl until you get a sort of 'dough'. Then, grab chunks of this dough and shape six 'balls' out of it. Press these balls onto a cookie tray - I use a silicone cookie tray - and get out a Cookie Stamp! I just bought this one yesterday and I ADORE it - best purchase in quite a long time! You can get it here if you're in the UK and here if you're in the US. It's an awesome stamp! All you need to do is press each of the cookies with the stamp before baking and then bake all the cookies at 170 C (338 F) for about 5-10 minutes or until, when you press them, they feel (and smell) ready.
The final product is out-of-this-world-delicious. The cookies are soft, crumbly, peanut buttery and fwaaaa.... I just don't know what to say. You have to make them. HAVE to make them. I do warn you though, they go quickly. So practice your sharing spirit and make sure you save some for your loved ones. Same with the batter, try not to eat it all. I ate one cookie's worth of batter before baking and had to mobilize strong bouts of self-control to not munch the rest.
Macros per cookie (out of the seven you get from the mix above): 150kcals, 22g protein, 2g carbs (!!!) and 6g fat!
Note 1: I used this peanut butter because it's best if you use a peanut butter that includes nothing other than peanuts in its ingredients' list and that is, ideally, smooth and creamy.
Note 2: I used APS' grass-fed whey protein powder. Because their vanilla is lush. And did I mention it's all grass fed? SUBNOTE: Make sure you are subscribed to receive my Protein Pow newsletter because, next month, I'll be giving those of you in the US a really generous discount from APS so you can try their protein powders! Here's the link to the newsletter :-)
Note 3: If you want to substitute Koko coconut milk (which is a cartoned coconut milk as opposed to a canned one), you can use almond milk, rice milk, or hemp milk! I recommend using a nut milk over cow's milk for both flavor and the texture they lend to the cookies.
Note 4: I used this gorgeous stuff from Growing Naturals - it's one of my favorite vanilla flavored pea protein powders (in the UK, you can get the original version here). If you don't have Growing Naturals though and/or would like to use an unflavored pea protein powder, you can. Something like this in the UK would work wonderfully. Just make sure you add 1/2-1 tsp of vanilla sweetener to ensure your mix is sweet and vanillay enough.