Lick-the-spoon Protein Cookies…and a Salad

I’ve missed cookies.  Cookies and ice cream are my two biggest weaknesses.  Since I’ve started drinking Shakeology every day, I no longer miss having a bowl of ice cream.  I have found so many recipe ideas online and just by playing around that I pretty much start each day with a chocolate or coffee milkshake.  This shake, though, is full of super foods and vitamins and the protein my body needs to burn fat, build muscle, and feel properly full.  But I’ve missed cookies. IMG_6953

Thank heavens for Pinterest and Facebook.  Between these two sources, I’ve found various recipes for energy bites and clean cookies that I am starting to satisfy these cravings with healthful, whole snacks.  Yesterday, I stumbled upon my favorite yet while mixing ideas from a few other recipes–and a faulty ingredient leftover from the weekend.

I am calling these Lick-the-Spoon Protein Cookies because you will do just that: lick the spoon clean after you finish portioning them on your cookie sheet.  They are eggless, so the batter is safe to eat raw, and they are gluten free if you use the right kind of old fashioned rolled oats. Plus, these took maybe two or three minutes to prepare.   Combine that with a 15 minute bake time, and I was munching on a few in less than 25 minutes.

What inspired the cookie creating?  I am currently running a Clean Eating Accountability group on Facebook and am on the lookout for some clean snacks to share with the ladies and one gentleman participating.  I found a basic recipe for banana oatmeal cookies that seemed simple and yummy enough alone, but the recipe lacked protein.  I have found protein to be so beneficial to my overall health and fitness that I wanted to make the cookies more worthwhile for me, my goals, and my participants.  Plus, I had just finished eating the most delicious and clean citrus chicken salad that I knew I could afford a cookie or two–the right cookie, anyway.

To up the protein ante, I added two ingredients: raw homemade almond butter and a little bit of chocolate Shakeology.  The almond butter addition came out of my desire to really live a clean lifestyle.  I attempted to grind down a cup of almonds for a Super Bowl Sunday snack, and my first attempt didn’t go well.  Instead of turning into a crumbly topping like I envisioned, the almonds became moist, dense, and chunky in my Nutribullet.  I succeeded on a second cup of almonds by using my blender instead, but the initial serving of almond “buttery” something just sat on my counter unused.  When I was mixing together the ingredients for the cookies and took a jar of almond butter out of my fridge, I remembered the forgotten blend from the day before and used that instead.  This added a crunch to some of the cookies as well, which I am not complaining about.

I added the Shakeology, and just a little bit, to add a chocolate flavor and some more health benefits, but this step can easily be left out or even subbed for cocoa powder if you aren’t interested in additional protein.

I’ll get to the actual recipe in a minute, but first, you have to earn it.  Here is the recipe for my clean citrus chicken salad.  I combined ingredients from various meals from the week to create an unplanned, accidental, delicious lunch that I cannot wait to have again today.

CLEAN CITRUS CHICKEN SALAD INGREDIENTS

I combined all ingredients in a bowl and enjoyed every bite.  This didn’t need any dressing, but if you find it to be dry, squeeze the juice out of one of the orange segments.  Keep it clean and light. 🙂  This salad will make you feel like you are vacationing in California–something my parents are currently doing–which this Jersey girl appreciated on a gray February afternoon.

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Drum roll, please. It’s cookie time.

Lick-the-spoon Protein Cookies

  • Servings: 12-18
  • Difficulty: easy
  • Print

Cookies so good, you'll forget they are healthy!

Ingredients

  • 2 overripe bananas, mashed
  • 1 cup organic old-fashioned rolled oats, certified gluten free if necessary
  • 2 tbsp. almond butter
  • 1 tbsp. chocolate Shakeology
  • 1/4 cup chocolate chips (I used dark mini chips)

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Directions

  1. Preheat your oven to 350 degrees.  Coat a cookie sheet with non-stick cooking spray  (I used coconut oil spray and the aroma is to-die-for and also vacation-like!).
  2. Combine the bananas (I mashed mine with a fork), oats, and almond butter until smooth.  If you are adding the Shakeology or cocoa powder, combine that now as well.
  3. Fold in the chocolate chips.  Spoon even rounds onto the cookie sheet.  Bake for 12-15 minutes, or until firm.  Allow to cool for one minute on the cookie sheet and then for 3 minutes on a cooling rack.
  4. Store in an air-tight container in your fridge–if you have any leftovers!

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This is an easy and yummy dessert that even your kids can enjoy.  A cookie without butter and eggs isIMG_6957 my new favorite kind of cookie.  Share your thoughts below or of any changes you made to the recipes.  Cooking and baking should allow for creativity.  Have confidence to play around with recipes and you will find true joy in the kitchen!
If you do not want to make your own almond butter, I have found this brand works very well for baking, for my Shakeology, on apples, and on Ezekiel toast.  It does have a rather nutty flavor, but it spreads well and doesn’t separate.  

If you like this recipe and want more healthy lunch and snack ideas, join my next FREE 5-day clean eating challenge!

 

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