Posted by on Jul 31, 2013

Recipes

Anna Sward holds a PhD and is the founder of www.proteinpow.com - the fitness world’s number one resource for protein powder recipes. Besides uploading daily new content on her website, Anna is a columnist at bodybuilding.com and a writer at Muscle & Fitness magazines where she runs a monthly Protein Pow! cookery column. She recently released her first cookbook: Protein Pow(d)er: The Cookbook.

Visit Anna at her website, and find her on Facebook and Twitter.

These protein cookies are an absolute sensation and guess what? They’re nut-free, gluten free, egg-free dairy-free and devoid of any artificial sweeteners! They’re seriously phenomenal and I urge you – urge you strongly – to try them. They’re really easy to make too! All you need is to blend the batter together, bake it as cookies, as you’ll end up with a great snack to have alongside your morning cup of coffee!

Ingredients

  • 1 medium ripe banana
  • 2 tbsps of vanilla pea protein
  • 1 tbsp of coconut flour
  • 1 heaping tbsp of pumpkin seed butter
  • 1 tbsp of agave syrup (or honey)
  • 3 tbsp of cartoned coconut milk or rice milk

Directions

  1. Using a handheld blender or strongly-powered fork, blend all the above ingredients together.
  2. Bake as small ‘blobs’ on a cookie tray and press them down with a fork to flatten them. Then, bake them at 180 C (356 F) for about 30 minutes, or until they look golden on top and are cooked through.
  3. Once ready, allow them to cool and… that’s it! You’re set :-)

*I like baking my cookies on a silicone cookie tray because they definitely never stick that way. If you want to use a regular cookie tray, make sure you use a nonstick one or properly coat one with PAM or low-calorie spray.

includeIN

Macros

(per cookie out of the 9 small ones you get from the mix above)

  • 33.4k cals
  • 2.3g protein
  • 3.5g carbs
  • 0.38g fiber
  • 1.2g fat

Notes

  1. If you want to make larger cookies, say 6, go for it :-)
  2. You can add some flaxseed to the batter too, to up their fiber and omega 3 goodness.
  3. If you want to substitute the pumpkin seed butter, try sunflower seed butter! You could also try using just coconut oil or cocoa butter.
  4. Feel free to spice the batter too by adding some cinnamon, allspice, or vanilla essence to the batter before baking.

By Anna Sward of proteinpow.com

Share Button