Everyone needs a go-to chocolate chip cookie recipe in their back pocket. This is mine.

While most chocolate chip recipes in the world consist of mainly refined flours and sugars, this one is packed with nutrient-dense ingredients and chocked full of muscle-building TRULEAN protein!

You’d think with such healthy, beneficial ingredients that the cookies would turn out rather meh, or with an obvious “healthy” taste. Not so with these flavorful and pleasing morsels!

There are a few key ingredients that are very important in achieving the ideal flavor and consistency with these power cookies.

1. Toasted Pecans: I am told that there really are few things as inherently delicious as a toasted pecan, and I banked on that when choosing to include it in these cookies. By toasting pecans in a dry skillet and then grinding to a flour in the food processor we are able to trade fattening, refined flour for nutrient-dense, fat-burning pecans. With my allergy, I do the same process with Pumpkin Seeds.

2. TRULEAN PROTEIN: Please, please, please don’t make these cookies with another brand of protein powder and then ask me why the flavor isn’t as amazing as I said it would be! Every single ingredient and the overall flavor has been intelligently designed to work in baking recipes. This recipe uses Frosted Vanilla Cake Whey Protein – my all-time favorite to use in baking.

3. Lily’s Stevia-Sweetened Chips and Bars: How are we able to cram so much chocolatey-goodness into these cookies while keeping the sugars so low? Lily’s stevia-sweetened chocolate products, that’s how!

4. Swerve: This zero-sugar, erythritol-based sweetener replaces refined sugar in these cookies – giving you all the sweetness you crave without any of the dreaded, refined sugar grams.

**Nutrition listed is for 48 small cookies**

• ½ cup coconut oil
• 1 cup brown Swerve
• ¼ cup granular Swerve
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups Raw Pecans
• ½ teaspoon sea salt
• 1 teaspoon baking soda
• 3 cups rolled oats
• ½ cup Lily’s dark chocolate chips
• 3 Lily’s Stevia-Sweetened Chocolate Bars, broken into small bars
• 1 tablespoon flake sea salt

DIRECTIONS
1 Preheat the oven to 350°F. Line 2 large rimmed baking sheets with parchment paper and set aside.
2 In a large mixing bowl mix the coconut oil, brown and granular swerve together. Add the eggs and vanilla extract and mix until fully combined.
3 Pulse the pecans in a food processor into a flour. Add the Frosted Vanilla Cake Protein Powder, sea salt and baking soda and pulse until fully combined.
4 Transfer the dry ingredients into the mixing bowl and cream together with the coconut oil mixture. Mix in the rolled oats and chocolate chips until fully incorporated.
5 For Large Cookies: Roll 2 Tablespoons of cookie dough into 24 cookies, press a chocolate bar in the center of each one and sprinkle with flake sea salt. Bake for 8 minutes in the preheated oven.
6 For Small Cookies: Roll 1 Tablespoon of cookie dough balls into 48 cookies, press a chocolate bar in the center of each one and sprinkle with flake sea salt.  Bake for 6 minutes in the preheated oven.
NUTRITION

Calories: 76
Fat: 5g
Carbohydrates: 4g
Sodium: 126mg
Fiber: 1g
Protein: 4g
Sugar: 0g

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