Have you had a chance to watch our 10,000 calorie challenge video yet? Well if you haven’t, you MUST!
During our pig-out fest, we tracked everything that we ate and have started to re-create some of those higher fat and calorie meals/foods into healthier alternatives and recipes that I could share with all of you guys.
I didn’t realize how fun this process would be.
One of the items my daughter Alysha had during the 10,000 calorie challenge was a cookie from FreeBirds.
We anticipated that our remake version of that FreeBirds cookie has about HALF of the fat, calories and carbs.
Over the years I have had NO luck trying to find a delicious protein cookie recipe so this was a great reason to try to experiment again.
More often than not, my dogs end up eating the finished attempts at a protein cookie (minus the chocolate of course) because I can’t even handle the grossness.
Baking with protein can be tricky. I find that baking with straight Whey protein powder is a challenge, often making your baked goods super dry, chalky and terrible tasting.
This recipe was made with my fave protein powder UMP. It’s a whey casein blend and not only does it taste delicious it bakes AMAZINGLY!
My daughter and I put together this recipe after dissecting a recipe for a regular single serving chocolate chip cookie.
I carefully looked at the ingredients and swapped out things like traditional white flour, white sugar, brown sugar, butter, and milk chocolate chips for the ingredients listed below in our re-make recipe.
You can watch the FULL video below for the tutorial on how to make it, plus some pretty sweet outtakes.
- 3 TBSP Oat flour (use 4 TBSP of uncooked Old Fashioned oats, blend then measure 3 TBSP from that)
- 1 ½ TBSP Vanilla UMP (Whey Casein Protein Powder)
- 1/8 tsp Baking Soda
- 1 ½ tsp Truvia Baking Blend (powdered baking Stevia will work as well)
- 2 tsp Splenda Brown Sugar
- 1 tsp of Vanilla Extract
- 1/4 tsp Coconut Oil or 2 inches of a Ripe Banana
- 1 TBSP Unsweetened Vanilla Almond Milk
- 1 TBSP Dairy Free Chocolate Chips
- Preheat oven to 350F. Line a baking sheet with a Sil-Pat mat or parchment paper and set aside.
- Blend oats and measure out 3 TBSP of Oat Flour
- In a small bowl, combine oat flour, baking soda, Truvia, and Splenda Brown Sugar. Add in Vanilla Extract, Coconut Oil (or the banana if you chose that instead), and Almond milk. Stir until completely combined.
- Stir in Chocolate Chips.
- Transfer the dough to the prepared baking sheet and press into a cookie shape, bake in the oven at 350F for 12-15min, or until firm and ever-so-slightly golden.
Like these recipe re-dos? I’ve got a bunch more in my full 12 week nutrition program. Meal plans, recipes and grocery lists all done for you. Go download it here!