It seems the older I get the stranger my grocery shopping cart items seem to get. I just got back from the store and I not only picked up silken tofu (YUCK) for a recipe; I grabbed 2 because they were on sale. What is wrong with me??? Now not only do I hope the dessert I want to make with it tastes good, it better be good enough to make/eat two of them. Or I will have to find something else out there to make with the other container.
I have been doing pretty good watching what I have been eating lately; I have also been reading labels a heck of a lot more than I have ever done in the past. The one thing I have been craving is baked goods. I thought chips were my downfall but I am starting to think it is cookies, pies and cakes basically anything with flour, sugar, butter and eggs throw in some chocolate or peanut butter and I am one happy camper.
Don’t get me wrong if I want one I have been having ONE and it’s totally fine but So I have been trying to find SOMETHING – ANYTHING where I can maybe have TWO of something. Well I am still looking 🙂 I can appreciate more protein, less fat and carbs is probably a better way of living healthier but when did all purpose flour go wrong. Don’t worry I will never leave you behind; even if you are bad for my behind wink wink.
My girlfriend had bought some Peanut Powder pretty foreign to both of us. I was given the task to figure out what the heck to do with it. So today I spent sometime online looking for something to make with it; I failed but I did come across a funky peanut butter cookie recipe that looked promising and it was probably the easiest cookie I have ever made and they taste great.
Peanut Butter Chocolate Chip Cookies
½ cup vanilla protein powder
1 cup peanut butter
1 lg egg
½ cup sugar in the raw
Pinch of salt
¼ cup mini chocolate chips – not needed but a nice touch
Put all ingredients in a bowl and stir till everything comes together. It will be the consistency of a regular cookie
Use either a tablespoon scoop or do you best to make 12 same size ball. Press in a crosshatch pattern and bake in a pre-heated 350’F oven for about 12 minutes.
Let them cool on the sheet tray for about 10 minutes till they set up. Once completely cooled store in an airtight container. They also freeze well!
Makes 12 cookies – serving size 1 cookie
I know they are still high in fat but they also add some protein and are lower in carbs than some other peanut butter chocolate chip cookies…
Recipe – dailyburn website