Recipe: Guilt-Free Peanut Butter And Coconut Protein Cookies
There’s nothing like a good cookie (or five) to get you through a long afternoon at work but being high in fat, sugar and carbs, most cookie recipes are well… not exactly healthy.
A few weeks ago with only a few ingredients in my pantry, I went on a mission to find a healthier cookie recipe and stumbled across this gem from Chowhound. The recipe only requires four ingredients and is gluten-free, refined sugar-free, high in protein and only takes about 20 minutes to make.
If you are looking for an added protein hit (which will also make the cookies more filling) I would recommend adding a few scoops of protein powder or my personal favourite, Crawlers cricket flour (68 percent protein). You can also try adding dried cranberries or dark chocolate chunks if you are looking for a little something extra.
1 cup sugar-free peanut butter
2/3 cup coconut sugar
1/4 cup coconut
Optional: 1/4 cup Crawlers cricket flour or 2-3 scoops protein powder
1. Mix the peanut butter with the sugar and coconut in a small bowl. Add cricket flour or protein powder if desired.
2. Crack the egg into the bowl and beat it into the peanut butter mixture.
3. Roll mixture into 1.5 inch balls and place them 2 inches apart on a greased cookie sheet.
4. Make a criss-cross pattern on top with a fork, pressing first one way, then perpendicular to the first set of lines. In between each pass, dip fork in water or flour to keep it from sticking.
5. Bake at 180 degrees C for 12 minutes or until cookies are puffy and still soft on top, but not runny.