Almond Chocolate Chip Cookies

 Protein Cookies

I use almond butter because I get a large container of it at Costco and it’s a nice consistency. It’s also school/daycare friendly if you’re allowed nuts, but not peanuts (like our daycare used to gah). I make a double batch and it made 16 medium-large cookies, but I make big cookies

I really enjoyed the dense texture, it’s not overly sweet and kind of filling. This is not your crispy oily cookie that’s super sweet.

The protein powder addition is great for a little bit more blood sugar support and reduced inflammation. The protein powder you choose will impact the taste of the cookies. I recommend trying your protein powder in oatmeal to ensure you like the taste in food prior to making the cookies. You’ll want a plain or vanilla neutral tasting protein power.

Making sweet treats at home is better for gut health because you can adjust the ingredients based on your desired level of sweetness and make tweaks, such as adding a chia pudding egg for a little more fibre. High sugar intake impacts your intestinal barrier and your microbiome potentially leading to dysbiosis. I love a sweet treat, so I tru to make them at home as often as possible. Higher sugar intake makes me crave more sugar. Our brain sees sugar as a reward and it can become a habit as it releases dopamine.

I haven’t tried making these with peanut butter yet, but that’s next on my list. I did try a variation with tahini and didn’t love it.

UPDATE: they are amazing with hazelnut butter, however it’s pricey to purchase so almond butter will be the one we use more often. The hazelnut butter is pretty rich.

Ingredients:

• 1 cup almond butter

• one cup almond flour (stored in fridge)

• 1/4 maple syrup

• 1/2 cup dairy free dark chocolate chips or chunks

• 2 tbsp protein, I used iron vegan

• 1 tbsp freshly ground flax seeds for the flax egg

• 2.5 ml water for flax egg

• 1 tsp baking soda

• salt, optional for topping

Directions

• heat oven to 350f

• add to bowl and mix:

  • one cup almond butter (any nut/seed butter)

  • one cup almond flour

  • 1/4 cup maple syrup (original recipe calls for 1/2 cup)

  • 1/2 cup chocolate chunks or chips

  • 2 tbsp protein

Place in fridge for 30 minutes if you have the time (I skip this often as I’m baking for my son and I and I’m not a perfectionist) then add:

• a flax egg (1 tbsp flax, 2.5 tbsp water, let sit for 5 minutes to form egg like consistency)

• 1 tsp baking soda

Mix well then bake for 10-12 minutes. Best enjoyed warm and gooey out of the oven with the chocolate melting.

Notes:

• I’ve made these without putting them in the fridge and they still work!

• a little maldon salt on top is a great choice

• skip the protein if you’d like, I find the consistency is pretty similar with and without

• If it’s too dry with 1/4 maple syrup, you can add a little soy milk or water

• Stores well in a stasher bag, but I’ve never had them last more than a few days

Enjoy!