Better late than never!
Sorry today’s cookie is a bit late, but it’s a good one – especially around this time of year when everyone’s trying to eat healthier. This is a relatively nutritious, simple small batch recipe that requires only two bowls and a spoon.
This isn’t a low fat cookie, but it’s high in protein so if you’re a person who eats cookies for lunch or breakfast or likes to have protein incorporated into snacks, this recipe should come in handy.
According to Mastercook, each cookie (about 1.2 oz each) has 148 Calories; 8g Fat, 4g Protein; 17g Carbohydrate; 2g Dietary Fiber. And if you use Smart Balance peanut butter with Omega 3’s, you’ll get a good does of Omega 3’s as well.
I made two batches of these today and they were so good — definitely cookies I’ll make again and again. But what I did notice was that they were not so great hot. Let them cool completely before tasting because the structure changes a bit.
Stir & Bake Peanut Butter Chocolate Chip Protein Cookies
1/2 cup white whole wheat flour (2.25 oz) – all purpose okay too
1/4 cup protein powder — (Sunridge – I buy it in the bulk bin, soy or whey)
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons unsalted butter — room temperature
2 tablespoons unsweetened applesauce
5 tablespoons turbinado sugar **
1 tablespoon molasses
1/2 teaspoon vanilla
1 large egg
1/4 cup peanut butter (a not-too-sweet type like Smart Balance)
1/2 cup chocolate chips —
Preheat oven to 350 degrees F. Line 1 or 2 cookie sheets with parchment paper.
Mix the flour, protein powder, salt & baking soda together in a bowl; set aside.
Beat the butter, applesauce, sugar, molasses, vanilla and peanut butter together in a second bowl. Stir in the egg. I do this all with a spoon.
Add the flour mixture to the peanut butter mixture and stir until blended. Add the chocolate chips and stir. Scoop up tablespoons of dough and shape them into neat rounds. If you don’t want to bake all the dough at once, just scoop up what you need and chill the rest. The cookies don’t spread much or change shape much, so try to make the mounds of dough look nice rather than scruffy.
Fit the mounds onto one or two cookie sheets. Bake for 12 minutes or until cookies appear set. Transfer to a wire rack and cool completely. These taste good after they’ve cooled. They’re not very good while still hot.
Makes 12 cookies
**Turbinado sugar works very well, but I think packed brown sugar would work well too. Evaporated cane juice would also be a good choice. I also think it might be fun to swap agave syrup for the molasses or use almond butter in place of peanut butter.