One of my most popular recipes to date seems to be my Chocolate Chip Protein Cookie recipe, so I decided to try making them again. This time, with different kinds of protein powders, maple syrup instead of agave, and more almond butter fudginess...they turned out even better! All it takes are 5 ingredients and a craving for guilt-free chocolate chip cookies to make this delicious, Lila, Chop! recipe for beginners.
|scoop||Optimum Nutrition Hydrowhey protein isolate, turbo chocolate , or|
|scoop||Any chocolate-flavoured whey protein powder|
|tbsp||natural almond butter, or|
|tbsp||any nut butter|
|tbsp||maple syrup, or|
|tbsp||honey or agave syrup|
|tbsp||semi-sweet chocolate chips|
|tbsp||almond milk, or|
I discovered what a difference in consistency sweeteners can make: agave ends up caramelising whilst maple syrup adds more moisture.
|Mix all the ingredients together in a bowl, adding the chocolate chips last.|
|Spoon out the batter onto an aluminium-lined tray, divided into 5 cookies..|
|12-15||minutes||Bake at 175'C (350'F) and check after 12 minutes to make sure they don't overcook.|
Different protein powders yield different results.
The more I bake with protein powders, the more I realise how vastly different results I get depending on the protein powder I use. Obviously, taste will vary quite dramatically between vegan vs. dairy-based protein powders, but who would have thought consistency differs as well? It even varies between different types of whey protein powder blends. I experimented using the following protein powders:
- Optimum Nutrition Hydrowhey protein isolate, turbo chocolate
- GNC Pro Performance 100% whey protein blend, vanilla
- Sun Warrior vegan protein powder blend, chocolate