Double Chocolate Protein Cookies

those-london-chicks-baking-bright-cupcake-icingDouble Chocolate Protein Cookies

by BakingBright

Double Chocolate PROTEIN cookies??? Why the extra protein I hear you ask?
I’ve decided to venture out of my comfort zone at the gym – which would have usually consisted of a lot of running – and I have started to lift some weights. Apparently Daisy Ridley (of Star Wars fame) can deadlift 75kg…so that’s my aim too. I like to reward myself after I’ve put the effort in at the gym, so thought I’d make something that would give me a little muscle building benefit too.
I’ve used Fortified Fitness double chocolate protein powder, as I was lucky enough to receive a batch from them to help me with my training goal (and it’s delish!) but if you want to omit the protein and swap it for some more flour and butter (email me if you want specifics!) then that would work too. Enjoy the training lovely peeps!

Ingredients For Double Chocolate Protein Cookies

  • 60g chocolate protein powder (I used Fortified Fitness – yum!)

  • 100g oats

  • 60g wholemeal flour

  • 20g cocoa

  • 1 tsp bicarbonate of soda

  • 1/2 tsp baking powder

  • 100g butter

  • 50g coconut oil

  • 60g caster sugar

  • 75g honey/maple syrup/fruit/date syrup

  • 1 medium egg

  • 75g chocolate chips (I used a mix of milk and white – optional)

 

makes about 16 cookies

 

2/3 baking sheets greased or lined with baking paper

preheat oven to 180oC

1) In a small saucepan over a low heat heat melt the coconut oil (this won’t take very long at all). Once done, leave to the side to cool.

2) Pulse the oats in a food processor or nutribullet until fine and flour like. (If you don’t have any of these, no worries, ignore this step)

3) In a medium bowl chuck in the protein powder, oats, wholemeal flour, cocoa, bicarbonate of soda and baking powder. Mix well with a wooden spoon until everything is evenly dispersed.

4) In a large bowl whisk together the butter, coconut oil, caster sugar and honey/syrup on a medium-high speed for a few minutes. Then chuck in the egg and whisk again.

5) Pour the dry/flour ingredients bowl into the wet/large ingredients bowl and fold together with a wooden spoon until everything has only just come together – be careful not to over mix! Then chuck in 50g of the chocolate chips and stir briefly, just so they are evenly dispersed.

6) Make golf ball sized balls of the batter with your hands (might be a little sticky!) and place on the baking tray/s (about 6 per tray as they spread a bit). Once on the tray, press the top of each ball down very lightly with the back of a fork/spoon so they are a bit flatter. Stick a few of the remaining chocolate chips on top of the cookies then pop them into the fridge for 10/15mins to chill.

7) Once they have chilled, pop them into the preheated oven for about 8-9 mins – they really don’t need very long, so keep an eye on them! When they are done baking, leave to cool on the tray for a couple of minutes and then turn out onto a wire rack to cool completely.

Now….Flex those muscles!