The other day I decided I wanted a cookie that was still pretty healthy yet was a little more like a “real” chocolate chip cookie—a.k.a. one not only centered around protein.
Inspired by a healthy breakfast cookie recipe my sister sent me (I’d link to it but can’t figure out where it actually came from), I whipped together a batch of cookies using whole wheat flour and protein powder, but was a little disappointed in the first batch. They turned out ok, but a little too dry—so for the next batch I added some unsweetened coconut and more peanut butter, and that did the trick!
I like these warm and dipped in some sort of milk (or even coffee might be good). They contain no added sugar so they’re not exactly like the real thing, but they’ll definitely satisfy your sweet tooth when a cookie craving hits!
Here’s the healthy coconut chocolate chip cookie recipe:
1/2 cup whole wheat flour
1/4 cup vanilla whey protein
3/4 cup gluten-free oats
1/4 cup dark chocolate chips (I used Enjoy Life mini ones)
1/4 cup shredded unsweetened coconut
1/8 cup coconut oil
1 medium banana (the riper the better)
3 Tbsp peanut butter (or other nut butter)
1 Tbsp ground flaxseed
1 Tbsp honey or agave
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp cinnamon
1/8 tsp sea salt
Note: If you’d rather not use whole wheat flour, you’re best doing a combination of almond and coconut flour to replace the wheat flour, and may have to experiment a little with ratios since a 1:1 ratio won’t work. This article may help you figure out how to substitute it.
Total prep time: 10-15 minutes
Total baking time: 12-14 minutes
Total cooking time: About 30 minutes
Heat your oven to 350 degrees Fahrenheit. Mix the flour, whey protein, oats, ground flaxseed, baking soda, cinnamon and salt in a medium-sized bowl.
Put the coconut oil and peanut butter in a small bowl, then microwave for about 30 seconds or until soft. Then add the banana, vanilla, egg, and honey and mash everything together.
Add peanut butter mixture to the flour one and mix it really well so there are no chunks or dry spots left. Stir in the coconut and chocolate chips, then spoon into bite-sized cookies onto a lined cookie sheet (I like this cookie scooper link for even scoops). Press the cookies down so they’re flatter (optional, but otherwise they’ll stay round and puffy), then stick them in the oven for 12-14 minutes or until they’re slightly golden around the edges.
This recipe makes about 26 cookies, but you can always cut it in half if you want less.
Macros per cookie: