NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES
NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES
SERVES 24 COOKIES
1⁄2 cup unsweetened dairy-free milk
3 tbsp dairy-free butter
1⁄3 cup coconut sugar
1 tbsp unsweetened cocoa powder
1⁄3 cup dairy-free semi-sweet chocolate chips
1 tsp vanilla extract
1⁄3 cup creamy peanut butter
Pinch of salt
2 1⁄2 cups old-fashioned oats or quick cooking oats
1⁄4 cup raw shelled hempseed
NUTRITIONAL VALUES
Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg
METHOD
Line a baking sheet with wax paper.
In a large saucepan, combine the milk, butter, sugar, cocoa powder, and chocolate chips. Bring to a boil and then check the timer. Allow to boil for 2 minutes. Stir occasionally to prevent the chocolate chips from sticking to the bottom of the pan before melting. Remove from the heat and stir in the vanilla extract, peanut butter, and salt until the peanut butter melts. Combine the oats and hempseed in a mixing bowl.
Drop dollops of the batter onto the prepared baking sheet with a spoon. You can handle them and shape them into cookies in a minute or less. Allow the cookies to set for about an hour. By putting them in the fridge, you can speed up the cooling and hardening process.
In a large saucepan, combine the milk, butter, sugar, cocoa powder, and chocolate chips. Bring to a boil and then check the timer. Allow to boil for 2 minutes. Stir occasionally to prevent the chocolate chips from sticking to the bottom of the pan before melting. Remove from the heat and stir in the vanilla extract, peanut butter, and salt until the peanut butter melts. Combine the oats and hempseed in a mixing bowl.
Drop dollops of the batter onto the prepared baking sheet with a spoon. You can handle them and shape them into cookies in a minute or less. Allow the cookies to set for about an hour. By putting them in the fridge, you can speed up the cooling and hardening process.
CHOCOLATE SUNFLOWER PROTEIN COOKIES
CHOCOLATE SUNFLOWER PROTEIN COOKIES
SERVES 12 COOKIES
1 cup dairy-free butter
3⁄4 cup plus 2 tbsp coconut sugar
2 tbsp ground chia seeds
2 1⁄4 cups whole wheat pastry flour
1⁄4 cup protein powder
1 tsp baking soda
1⁄2 tsp baking powder
1⁄4 tsp salt
1 tsp vanilla extract
1 cup dairy-free chocolate chips
1⁄4 cup sunflower seed kernels
NUTRITIONAL VALUES
Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg
METHOD
Preheat the oven to 375°F (190°C, or gas mark 5). Cut parchment paper to fit on a baking sheet. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar for 5 minutes on medium-low speed.
Meanwhile, combine ground chia seeds and 6 tbsp water in a mixing bowl and set aside.
In a medium mixing bowl, combine the flour, protein powder, baking soda, baking powder, and salt.
Combine the vanilla and chia extracts with the butter mixture. Mix until well combined. Mix in a little of the flour mixture at a time. Mix in the chocolate chips and sunflower seeds on low speed.
Form into round balls and place about 2 inches apart on the prepared baking sheet. Flatten to a thickness of about 1/2 inch. Bake for 8–9 minutes in the oven
Allow to cool on a wire rack.
In the bowl of a stand mixer, cream together the butter and sugar for 5 minutes on medium-low speed.
Meanwhile, combine ground chia seeds and 6 tbsp water in a mixing bowl and set aside.
In a medium mixing bowl, combine the flour, protein powder, baking soda, baking powder, and salt.
Combine the vanilla and chia extracts with the butter mixture. Mix until well combined. Mix in a little of the flour mixture at a time. Mix in the chocolate chips and sunflower seeds on low speed.
Form into round balls and place about 2 inches apart on the prepared baking sheet. Flatten to a thickness of about 1/2 inch. Bake for 8–9 minutes in the oven
Allow to cool on a wire rack.
CHOCOLATE CHIP BANANA BREAD PROTEIN COOKIES
CHOCOLATE CHIP BANANA BREAD PROTEIN COOKIES
SERVES 12 COOKIES
2 tbsp chia seeds or ground chia seeds
1 cup whole wheat flour
1⁄2 cup almond flour
1⁄2 cup flaxseed meal
2 tbsp protein powder
1⁄2 tsp baking soda
1⁄2 tsp salt
3⁄4 cup dairy-free butter
2⁄3 cup coconut sugar
1⁄3 cup organic light brown sugar, packed
1 tsp vanilla extract
1⁄2 cup banana, mashed (1 medium banana)
1 cup dairy-free chocolate chips
NUTRITIONAL VALUES
Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.
Set aside the chia seeds and 6 tbsp water.
In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.
In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.
Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.
Bake for 12 minutes. Cool on a wire rack.
Set aside the chia seeds and 6 tbsp water.
In a large mixing bowl, combine both flours, the flaxseed, protein powder, baking soda, and salt. Place aside.
In the bowl of a stand mixer, combine the butter and both sugars. For 5 minutes, mix on medium speed. Turn off the mixer and add the chia seed mixture, vanilla extract, and banana. On medium speed, thoroughly combine all ingredients. Mix in the dry ingredients until they are just combined. Remove the mixing bowl from the oven and fold in the chocolate chips.
Place heaping tablespoons on a cookie sheet 2 inches apart and flatten with the bottom of a glass to about 1/2 inch thickness.
Bake for 12 minutes. Cool on a wire rack.
ORANGE CRANBERRY POWER COOKIES
ORANGE CRANBERRY POWER COOKIES
SERVES 12 COOKIES
1 cup dairy-free butter, softened
1 cup coconut sugar
1⁄3 cup orange juice
2 tsp organic vanilla extract
1 1⁄2 cups whole wheat flour
2 tbsp protein powder
1 tsp baking powder
1⁄4 tsp baking soda
1 cup old-fashioned oats
1 cup dairy-free chocolate chips
1 cup walnuts, chopped
1 cup dried cranberries
NUTRITIONAL VALUES
Calories: 376kcal
Fat: 9.4g (1.2g S.Fat)
Carbs: 58.7g
Protein: 13.5g
Sugar: 4.5g
Sodium: 66mg
METHOD
Preheat the oven to 375°F (190°C, or gas mark 5).
In the bowl of a stand mixer, cream together the butter and sugar. Combine the orange juice and vanilla extract in a mixing bowl. Combine thoroughly.
In a medium mixing bowl, combine the flour, protein powder, baking powder, and baking soda. Combine the dry and wet ingredients in a mixing bowl. Mix on medium speed until thoroughly combined. Combine the oats, chocolate chips, walnuts, and cranberries in a mixing bowl. On low speed, combine all ingredients.
On an ungreased baking sheet, place heaping tbsp about 2 inches apart. These are substantial cookies. They spread to a diameter of 3 to 4 inches. 10 to 11 minutes in the oven
Allow to cool for a minute before transferring to a wire rack to cool completely.
In the bowl of a stand mixer, cream together the butter and sugar. Combine the orange juice and vanilla extract in a mixing bowl. Combine thoroughly.
In a medium mixing bowl, combine the flour, protein powder, baking powder, and baking soda. Combine the dry and wet ingredients in a mixing bowl. Mix on medium speed until thoroughly combined. Combine the oats, chocolate chips, walnuts, and cranberries in a mixing bowl. On low speed, combine all ingredients.
On an ungreased baking sheet, place heaping tbsp about 2 inches apart. These are substantial cookies. They spread to a diameter of 3 to 4 inches. 10 to 11 minutes in the oven
Allow to cool for a minute before transferring to a wire rack to cool completely.
RICH CHOCOLATE ENERGY COOKIES
RICH CHOCOLATE ENERGY COOKIES
SERVES 12 COOKIES
1⁄2 cup dairy-free butter, softened
1 cup coconut sugar
1 tbsp chia seeds or ground chia seeds
2 cups (12 ounces) dairy-free chocolate chips, divided
1 tbsp instant coffee
1 1⁄4 cups whole wheat flour
1⁄2 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
2 tbsp raw shelled hempseed
1 cup walnuts, chopped
NUTRITIONAL VALUES
Calories: 92kcal
Fat: 4.9g (2.5g S.Fat)
Carbs: 4.8g
Protein: 8.4g
Sugar: 2.1g
Sodium: 343mg
METHOD
Preheat the oven to 350°F (180°C, or gas mark 4). Cut parchment paper to fit on a baking sheet. Set aside.
In the bowl of a stand mixer, combine the butter and sugar. 5 minutes on medium speed, or until light and fluffy
Set aside the chia seeds with 3 tbsp water.
Melt 1/2 cup chocolate chips in the microwave or over a double boiler. Set aside to cool for a few minutes.
2 tbsp water, 2 tbsp instant coffee Remove from heat and set aside to cool.
In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Hand-mix thoroughly.
In the stand mixer bowl, combine the prepared chia seed mixture and melted chocolate. On medium speed, thoroughly combine all ingredients. Mix in the flour mixture until it is just combined. Fold in the remaining chocolate chips, hempseed, and walnuts in the mixing bowl. Combine thoroughly.
Drop by large heaping tbsp onto the prepared cookie sheet, 2 inches apart, and flatten slightly. Bake for 12 minutes in the oven.
Cool on a wire rack
In the bowl of a stand mixer, combine the butter and sugar. 5 minutes on medium speed, or until light and fluffy
Set aside the chia seeds with 3 tbsp water.
Melt 1/2 cup chocolate chips in the microwave or over a double boiler. Set aside to cool for a few minutes.
2 tbsp water, 2 tbsp instant coffee Remove from heat and set aside to cool.
In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Hand-mix thoroughly.
In the stand mixer bowl, combine the prepared chia seed mixture and melted chocolate. On medium speed, thoroughly combine all ingredients. Mix in the flour mixture until it is just combined. Fold in the remaining chocolate chips, hempseed, and walnuts in the mixing bowl. Combine thoroughly.
Drop by large heaping tbsp onto the prepared cookie sheet, 2 inches apart, and flatten slightly. Bake for 12 minutes in the oven.
Cool on a wire rack
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