Wednesday, July 9, 2014

Gluten Free Chocolate Protein Cookies

























These aren't meant to be a dessert cookie, they are more of a workout or energy type snack.  They also make a great in-between meal snack for maintaining good blood sugar levels.

They are full of nutritious carbohydrates, proteins, and healthy fats. I keep a small freezer container at work for quick, healthy afternoon "pick-me-up" snack.

I got the idea for these cookies from a book called, Thrive:  A guide to optimal health & performance through plant-based whole foods,written by Brendan Brazier. In this book there were a few interesting recipes. You can read about him by clicking on the link.

Gluten Free Chocolate Protein Cookies           Makes about 16 cookies
1 cup dates, fresh or soaked (I used 20 California Dates - soaked)
2 scoops chocolate protein powder (about 44 grams) I used a vegan powder
1/4 cup blueberries, frozen or fresh
1/4 cup sesame seeds
1/2 cup other nuts of your choice, chopped
1 tsp lemon juice
1 tsp orange zest
1 cup gluten free old fashioned oats, or 1/2 cup quinoa flakes and 1/2 cup oats.
1/2 cup frozen blueberries.
2 Tbl cacao nibs

Put first 7 ingredients in a food processor and mix until a thick paste like mixture forms.




Remove and scoop into a mixing bowl. 




Stir in oats, cacao nibs, and frozen berries. Mix well, ending by kneading mixture with your hands to fully combine.



Shape into flat rounds or squares. I used a  cookie dough scoop for mine. Place cookies on a cookie sheet lined with parchment paper or silicon sheets. 


Shown here are the Fruity Protein Cookies, but you get the idea.

Let sit uncovered for 30-40 minutes. Place in a freezer safe container with wax paper between cookies to prevent sticking.

Eat frozen or at room temperature.  I like to let mine sit out for at least an hour until they dry out just a bit, but my family prefers to eat them frozen.

















Enjoy!




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