I got a wild hair last night and decided to get to bakin’. I made a batch of Nutella Sea Salt protein cookies earlier in the week that my roommate absolutely loved. He asked me to make a batch for him to take to his coworkers, so I decided to try my hand at blending flavors into a new recipe while I was at it!!
Nutella Sea Salt Protein Cookies
1 cup Nutella
1 cup gluten-free all purpose flour (I use Cup4Cup brand for it’s smooth texture once baked)
1 cup chocolate whey protein powder (I use Publix Greenwise brand, but any will work)
Mix the ingredients together — may require kneading with extra flour as it gets very sticky.
Once combined, break off small amounts of dough and roll into 1 inch balls.
Place onto a cookie sheet lined with parchment paper and gently smash to spread into cookie form.
**(I hatched them with a fork for design purposes, once vertically and once horizontally. This bakes out some so I do it again once they come out of the oven and are still pliable.)
Sprinkle with sea salt and bake at 350 for about 10 minutes.
**(They will still be soft but will harden up once the come out of the oven — this is what keeps them chewy and delicious!)
Maple Almond Butter Protein Cookies
1 cup MaraNatha Maple almond butter
1 cup all purpose gluten-free flour
1 cup vanilla whey protein powder
Same rules apply, but instead of sprinkling with sea salt before baking, drizzle these beauties with this super simple glaze once they’re out of the oven and cooling:
Brown Sugar Glaze:
3 tablespoons brown sugar
3 tablespoons real maple syrup
Microwave for 20 seconds and mix vigorously to combine. May need to add extra of either ingredient to get correct consistency – should be thin enough to flow off the spoon but thick enough to stick to the cookie well. Can always pop back in the microwave for a few seconds as it settles and hardens.
(recipes adapted from Stacie’s “Simple Gluten-Free Nutella Cookies” @ Faithfully Nourished — http://faithfullynourished.com/simple-gluten-free-nutella-cookies/)
Here are the final results:
They tasted great! I already knew I loved the Nutella Sea Salt version, but I was impressed with the almond butter ones. Next time, I would add more moisture and make sure not to overbake, but the glaze really makes up for either of those issues. For reference and depending on exactly which brands/ingredients you use, each cookie should have about 8 grams of protein and the recipes are gluten-free. That means I can have more… because they’re healthy…right? :)
So give these a try and let me know what you think!!
I would love any tips, ideas, or comments you’d like to share.
All my love —