I try to make healthier version of foods I love. By healthier I mean – more natural, less sweet, and more dense (protein). This is my version of a Chocolate Chip Cookie. The sweetener that changes the color and aftertaste is the blackstrap molasses. I find the taste yummy. Because it is more dense with protein powder, chickpea flour and peanut butter it helps you to become satiated and not overeat. It also balances the sugar so it has a reduced glycemic effect. It has less sugar and the ones I use do not raise blood sugar rapidly. I also try to replace half of the chips with carob to reduce the sugar even more. There is no wheat flour or gluten in this recipe so it is also gluten free.
1 c flour (chickpea flour, quinoa flour or coconut flour)
1 c protein powder (I use Shaklee’s plain Energizing Soy Protein)
1 tsp salt
1 tsp baking soda
1/4 stick butter (organic)
2 large heaping tablespoons organic peanut butter or almond butter
3/4 cup sugar (1/2 c coconut sugar, 1/4 c turbinado sugar)
1 tsp vanilla
2 eggs (organic or free range)
1/4 c dark chocolate chips
1/4 c carob chips
Preheat oven to 370 degrees. Mix first 4 ingredient in small box and set aside
Stir melted butter and coconut oil together and add molasses, nut butter and sugars. Add eggs and vanilla and stir until smooth. Gradually add in dry mixture and stir until blended. Add in chips.
Scoop onto cookie sheets and bake for 7 minutes.