“People have got to learn: if they don’t have cookies in the cookie jar, they can’t eat cookies.
” ~ Suze Orman
I have a love / hate relationship with cookies. I love to create them and I love to eat them but I hate that I can’t seem to control myself around them. The cookie jar never stays full for long around here, that’s for sure. So for the last half decade or so, I’ve been exploring ways to make cookies healthier. At least that way I don’t feel quite as guilty that third or forth trip to the cookie jar.
Getting enough protein is perhaps the most important dietary consideration as we age, so Vickie and I are always looking for ways to increase our protein intake. As I was reclining in the Barcalounger the other day, I pondered the possibility of a high-powered, protein cookie. There are always a couple tubs of whey isolate in the cupboard, so thats where I started and worked up a list of protein packed ingredients.
To the protein powder I added eggs, spelt and Macadamia nuts. I rounded out the grain bill with some oatmeal and wheat. After that, it was on to the sweets; the stuff that makes cookies, cookies – Blueberries, Maple Syrup and Coconut sugar. As a first go, the cookies were awesome. I even tested them on a 12 year old and a couple wee ones and got rave reveiws from all three.
I haven’t run all the numbers and worked out the macros yet but they have at least 10 times more protein than an Oreo and my judgement is they taste at least 5 times better;>) And we know what’s in them. This was the first time though and we’re already considering possibilities for improvement, like adding one of our secret ingredients – applesauce. But the cookies were so good we decided to share the recipe as-is:
Protein Plus Blueberry Macadamia Cookies
Ingredients
- 2 scoops KION Vanilla Protein Powder
- 80 grams Organic Oatmeal
- 80 grams Spelt
- 80 grams Soft White Spring Wheat
- 1/4 tsp Himalayan Salt
- 1 tsp Cinnamon
- 1/2 cup Butter
- 3/4 cup Coconut Sugar
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Bean Paste or extract
- 2 Eggs
- 1/2 cup Dried Wild Blueberries
- 1/4 cup Macadamia Nuts Chopped
Instructions
- Cream butter, sugar, syrup and vanilla.
- Beat in the eggs.
- Add the dry ingredients.
- Fold in the nuts and berries.
- Refrigerate for a couple hours.
- Use a small cookie scoop and place balls on parchment lined cookie sheet, 2 inches apart. Slightly flatten with wetted fingers before baking for 8 – 10 minutes.