Chewy treats loaded with melty chocolate chips. With not exactly a large portion of the carbs and multiple times the protein, they're the ideal faultless treat!
Consistently, I overlook that my edge of the world avoids straight past spring. The climate gives us around about fourteen days of gentle 60-70° temperatures before tearing into the 80s, 90s and 100s. (A similar fast advances occurs in the "fall" as well… We wear shorts from late February clear through early November!)
Chocolate Chip Protein Cookies! They're sweet and fulfilling, loaded with melty chocolate chips, and contain 65% more protein than your typical chocolate chip treat and not exactly 50% of the carbs!
Sound unrealistic? It absolutely isn't! I swapped out normal universally handy flour for coconut flour. Coconut flour is significantly more permeable than generally useful, so we'll just utilize 33% of the measure of cliché treat plans. That truly assists cut with bringing down on carbs and calories!
Also try our recipe : HEALTHY KID SNACK #snack #dessert #healthy #cake #donuts
- ¼ c (28g) coconut flour (measured correctly)
- 2 scoops (84g) vanilla whey protein powder (I used Jamie Eason's Lean Body for Her)
- ¾ tsp baking powder
- ½ tsp xanthan gum
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¼ c (60mL) agave
- 2 tbsp (26g) Truvia
- 2 tbsp (24g) granulated Swerve
- 1 tbsp (15mL) unsweetened cashew or vanilla almond milk
- 2 tbsp (30g) dark chocolate chips (such as these)
- 1 tbsp (15g) miniature chocolate chips
Instructions :
- In a medium bowl, whisk together the coconut flour, protein powder, baking powder, xanthan gum, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla. Stir in the agave, Truvia, and Swerve until completely incorporated. Mix in the milk. Add in the coconut flour mixture, stirring until fully incorporated. Let the cookie dough rest for at least 10 minutes.
- While the cookie dough rests, preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Fold the dark chocolate chips and half of the miniature chocolate chips into the cookie dough. Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet, and flatten to your desired thickness and width with a spatula. Gently press the remaining miniature chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the baking sheet for 10 minutes before turning out onto a wire rack.
Source : bit.ly/2QOgyvj
Read more our recipe : Lemon Blueberry Cupcakes #cakes #cupcakes #blueberry #lemon #easy
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