Each cookie contains approximately 10 grams of protein. You can easily make this a vegan cookie by substituting maple syrup for honey, flax egg for egg, non-dairy milk for milk and pea protein for whey. Both ways they hit the spot without compromising your health.
Ingredients:
1 cup + 2 tablespoons Chunky Peanut Butter:
1/4 cup Honey
1 Large Egg
3/4 cup Chocolate Whey Protein Powder (I use FlavCity Protein Smoothie Chocolate)
1/2 cup Milk:
3 tablespoon Chocolate Chips- I use sugar free Lily's Chocolate Chips
Instructions:
Preheat the oven to 400°F. Line the baking trays with parchment paper.
Place all the ingredients except the chocolate chips into a mixing bowl. Mix to a dough, then add the chocolate chips. Divide the mixture into 12 balls and place on the baking trays. Bake for 12 minutes.
Remove from the oven and use the back of a fork to gently press the cookies down. Transfer to a wire rack and leave to cool. Store in an airtight container until ready to eat.
Recipe Adapted from Mind Body Green
CLEAN EATS™ Menu is Out For Delivery Sunday February 18th
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