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 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


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.



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