If you say you don’t like cookies, I’m not sure I’d believe you. There’s so many different varieties out there. Crunchy. Soft. Chewy. Not to mention the endless list of flavours you can go for. And then there’s the additions of chocolate chips, dried fruit, peanut butter chips. Come on. You can’t say you don’t like cookies.
Walking round the shop, my eyes darted across to the bakery section where once again I found myself looking at the freshly baked, soft cookies that come in packs of 5 in those paper bags with the cellophane front. You know the ones the size of your hand? Yup. Those. This is what I was actually trying to go for….soft baked, oatmeal cookies. Which, I failed at epically. For these cookies are super crunchy. And absolutely delicious. So although I didn’t achieve what I was actually going for, I did make an equally scrummy, different type of cookie which also came out fairly innocent macronutrient wise too!
So for now, it’ll be back to the drawing board for the soft baked cookie…
I wanted a variety of different flavours, or rather, different additions to my cookies. I went for coconut, goji berry and chocolate chunk. Obviously, the chocolate takes away the dairy free aspect of the cookies, but I can recommend Ombar chocolate here – it’s delicious! For mine I actually used Cocoa+ Protein Chocolate chopped into chunks. They kindly sent me some to try out and I have to say, I was impressed! I thought it might be grainy from the added whey protein, but it’s not at all – quite the opposite. It does have a slightly different texture to regular dark chocolate, and you do have to be a little extra cautious when it comes to melting it, particularly if you opt for the lazy option of the microwave (like me). But it’s smooth, sweet, dark but not too dark, and unfortunately, it’s still as addictive as regular chocolate! It’s also 27% protein as opposed to about 8% with regular chocolate, so that makes it sliiiightly better if you demolish a whole bar in one sitting….right?!
- 15ml (1 tbsp) coconut butter (or coconut oil), melted
- 30g natural light roasted peanut butter (I used Peanut Butter & Co Old Fashioned Smooth)
- 10ml (2 tsp) agave nectar
- 40ml (1 large) egg white
- 30g xylitol (I used Natvia)
- 70g oats
- 20g oat flour (I used Instant Oats from here)
- 25g vanilla or unflavoured beef protein isolate (can sub more oat flour)
- 1/4 tsp baking powder
- additional optional add ins: chocolate chips, goji berries, desiccated coconut etc
- Preheat the oven to 180C and line a baking tray with baking paper.
- In a bowl, combine the peanut butter, melted coconut butter or oil, agave and half the egg. Stir to combine until smooth and add the remaining egg (this just makes it easier to get it all smooth).
- In another bowl, combine the dry ingredients. Add into the wet ingredients and stir well until it all comes together into a slightly sticky dough. Leave for 5-10 minutes or so and give it another stir – the dry ingredients will soak up some of the moisture and make it easier to handle.
- Grab a teaspoon, scoop a blob of the mixture, roll into ball and press flat into a cookie shape. If you’ve not got a cookie stamp, it may be easier to use another piece of baking paper to press it flat – especially if your hands are a little sticky!
- Continue until you use up all of the mixture. I got 14 cookies total. Bake for 12 minutes.
Macros (1 of 12): 56 calories; 5.2g carbs (0.8g sugars); 3.4g protein; 2.4g fat; 0.9g fibre