First, I used to be a natural bodybuilder and although I no longer compete I continue to live a similar to a competitive bodybuilder lifestyle (just without the extremes and the damage they cause). This means I continue to appreciate and seek to enrich whatever foods I personally “process” with good amounts of protein.
Second, I used to own a specialty healthy bakery and I’ve learned how to bake without most allergens (including gluten and eggs) and with the addition of different proteins.
So, naturally, a cookie that I come up with must have great amounts of protein. In this case two cookies give you 16 g of protein, no added sugar, and of course – no gluten.
“Sugar-free, Gluten free, Egg-free” Protein Cookies Recipe – with Semi-Sweet Chocolate Chunks
Makes 12 cookies
Use this Cooking Conversions Tool online to convert grams to spoons, cups, ounces, etc.
180 g Gluten-free all-purpose flour blend (like Bob’s Red Mill All-purpose Flour)
5 g baking soda
2 g see salt
2.5 g xanthan gum
30 g pea protein – plain, unsweetened
70 g whey protein isolate – plain, unsweetened
80 g semi-sweet chocolate chips/chunks (optional – this adds some sugar, if you use them)
– – –
150 g erythritol
85 g butter, organic, room temperature
275 g water (or 190 g water + 2 eggs – if no allergies to eggs *)
10 g vanilla extract
20 stevia extract drops
How to prepare
Preheat (conventional, no fan) oven to 425 F. Line pans with parchment paper or silicone sheets.
Measure and mix together all dry ingredients in the first part of the recipe (without the erythritol). Set aside.
Next, add the erythritol and the softened butter into the mixer bowl.
Scrape butter/erythritol mixture from the sides of the bowl. Add water (or water and eggs), stevia and vanilla.
Dump all dry ingredients into this mix and mix well until well blended.
Scoop out, using an ice cream scoop or a large spoon. Make 12 blobs of batter.
Throw in the pre-heated oven. Bake for 12-15 min or until the edges start turning brown. Take out of the oven and let cool down.
Eat! Close in a plastic container what’s left and store in the fridge.
Serving Size: 1 cookie
Calories per serving 145
Total Fat 8g
Total Carbohydrates 25g
NET Carbs 13g
Sugar Alcohols 13g
Let me know what you think.
* For better, more traditional-cookie-like results, replace 85 g of the water with 2 eggs. Alternatively, if you are allergic to eggs you can use agar agar – 6 g, mixed together with your dry ingredients, and the water stays 275 g.
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