WARNING – This recipe is for true chocolate lovers only! If you don’t’ like deep, dark rich chocolate then you will not like this recipe.
I found this recipe on the recipe insert that was shipped with my Shakeology and modified it to fit my needs. The original recipe called for regular peanut butter and I substituted for powdered peanut butter to lower calories and fat while increasing serving size.
What you need:
1 scoop chocolate Shakeology (This can be purchased from my website by clicking HERE)
1 shakeology scoopful;of powdered peanut butter
1 shakeology scoopful of rolled oats
1 tsp organic honey
1-4 tbsp. of cashew milk (for consistency only)
Add Shakeology, peanut butter and rolled oats to bowl and mix well.
Add honey and mix well
Add cashew milk a few drops at a time to make firm dough-like consistency
Divide into 8 drop cookies, refrigerate and enjoy!
Today I was craving cookies. I didn’t want a salad or grilled chicken and broccoli. I just really wanted cookies. Not super sweet and processed store bought cookies that make you feel like junk afterwards, but heathy, nutritious soft cookies filled with protein, vitamin A and dark chocolate. I decided to get creative in my kitchen and was pleasantly surprised with my results. Actually, I liked them so much that I ended up eating enough to count as my dinner and skipped my usual salad and grilled lean protein. Oops, that is what happens when you make a batch of 24 bite size cookies and you don’t put them away quickly enough (out of sight, out of mind). Oh, and here is my disclaimer for those of you who like the “real” cookies made with processed shit, butter and lots of sugar, these might be a little too healthy for you. You might even think they are disgusting. But for you clean eating health nuts out there looking to stay lean, try this recipe.
Nutrition Facts: (per cookie, recipe makes 24)
43 Calories, 6g Carbs, 4g Protein, 1g Fat
1 cup rolled oats
1 scoop cinnamon or vanilla protein powder (I used Dymatize ISO-100 Cinnabun)
6 teaspoons Zing natural baking sugar (mix of sugar and stevia) or 1 cup baking stevia
1 scoop vanilla Casein protein (if you don’t have this add another scoop of whey)
2 tbsp of coconut flour
2 tsp baking powder
1 tsp baking soda
30 g extra dark chocolate chips
1 tsp pumpkin pie spice
1 dash nutmeg
2 tsp cinnamon
1 tsp vanilla extract
1/2 tsp almond extract (I started adding this to all my muffin and cookie recipes because it is so damn good)
3 egg whites
1 can natural pumpkin puree
Preheat oven to 350 (use multi-rack convection bake if you have it)