May 16, 2012 § Leave a comment
Keeping inspired works up a major appetite and my sweet tooth yells at me all the time for junk food. Ever since I was diagnosed with Fibromyalgia I’ve been trying to UP my protein intake. Recently I found this amazing recipe that satisfies my protein intake and my sweet tooth all at one! I found this recipe at allrecipees.com and modified it a little.I posted the modified version bellow, try it out. Then I doubled it up and loved it since. The finished product is filling, satisfying and yummy! They have been described as a cross between the texture of banana bread and a cookie or a cookie cake. I don’t know about that, I just think they are delicious. These fluffy, puffy tasty treats are a great snack and not too bad for the calorie counter either.
Now that I’m full I’ll get back to work. Cheers!
- 1/2 cup light butter, softened
- 1/2 cup peanut butter or a little more
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 3 eggs
- 1/2 teaspoon vanilla
- 1/3 cup skim milk
- 1 1/2 cups whole wheat all-purpose flour
- 1 cup powdered vanilla protein powder that’s ok to use in recipes (some aren’t)
- 1 teaspoon baking soda
- 1/2 teaspoon salt or sea salt
- 1 1/3 cups semisweet dark chocolate chips or fudge chips
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and milk. Combine the flour, protein powder, baking soda and salt; stir into the creamed mixture. Fold in chocolate chips. Drop dough by heaping spoonfuls onto un-greased cookie sheets.
- Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.