High-protein cookies
Apr. 26th, 2010 09:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
eruthros in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomThis is my attempt to turn a cookie into a more proteiny snack, without losing any of the flavors I like in a cookie. I like my cookies more substantial, so then when I have one for a snack it really does hold me til dinner!
The current recipe makes about 40, depending on size, and has about 4.5 grams of protein per cookie. (For reference, a Luna bar has about 7-10 grams protein per bar.)
Ingredients:
8 oz of unsweetened applesauce (I buy applesauce for baking in the little individual-serving 4-oz sizes; if you're measuring, it's about 1 cup)
2.5 Tb butter, melted
0.5 cups cane/turbinado/granulated sugar
1 cup brown sugar
5 medium eggs (or 4 large or 4 extra-large)
1 Tb of vanilla extract or to taste
1 ts baking soda
1.5 cups flour (I've been using half whole wheat pastry, half spelt lately, but whatever you have around should work)
1.25 cups soy protein powder (If you can't find unflavored, vanilla works fine)
.25 ts salt (reduce if you use salted butter)
2 cups medium-shred coconut (this plus the egg holds the cookies together; the final cookies taste very little like coconut)
2 cups semi-sweet chocolate chips
1 cup slivered almonds (or more! almonds are the expensive part of this recipe for me, but it's tasty with 1.5 cups almonds too)
Directions:
Preheat oven to 375*.
1. In a large bowl, "cream" the applesauce, butter, and sugars. It will seem a lot more liquidy than creamed butter+sugar, but don't worry about that, it's supposed to.
2. Beat the eggs and vanilla into the creamed sugar mix.
3. In a separate bowl, mix together the baking soda, salt, flour, and soy protein powder.
4. Add the dry ingredients to the wet and mix until smooth.
5. Add the coconut, chocolate chips, and almonds. Mix until the chocolate chips etc are well-distributed.
6. Adjust if necessary! If the batter looks a little bit wet and feels a little bit tacky and sticks to your fingers, that's fine -- that allows the soy protein powder to not taste chalky. If it's still fairly liquidy, though, your soy protein powder might not be as drying as mine; you can add more flour if necessary.
7. Form drop cookies with a spoon and cook in a 375* oven for 10 minutes or until a little bit browned on the top edges. There's almost no butter in them, so they may stick to a cookie sheet -- I use baking parchment or a silicone mat, and that's fine, but without those they might stick a little.
8. Pretend they're breakfast! Nom.
Some variations! So, the nice thing about this recipe is that the eggs + applesauce + coconut is incredibly binding, so it's easy to mess around with the rest of the ingredients. Some things I have done:
1. If you use all butter instead of applesauce, suddenly the cookies will taste chalky -- butter doesn't cover the flavor of soy protein powder as well as applesauce does. So if you want to make them with all butter (which is pretty nom), try reducing the protein powder to half a cup or so.
2. Running out of flour? They will hold together even if half the flour is replaced by non-gluteny things. I've put in almond meal, wheat germ, quinoa flour, etc. (I've never tried them gluten-free because I don't have potato starch or similar, but the way they'll hold together with just .75 cups of flour suggests that it would be a pretty easy swap.)
3. If you dislike coconut, quick oats work too, but not quite as well.
4. I have some days where I can mix cookies but can't chop almonds -- then I put the almonds in a blender and give them a couple quick pulses. They'll come out with some almond meal and some larger bits, but otoh no knives.
The current recipe makes about 40, depending on size, and has about 4.5 grams of protein per cookie. (For reference, a Luna bar has about 7-10 grams protein per bar.)
Ingredients:
8 oz of unsweetened applesauce (I buy applesauce for baking in the little individual-serving 4-oz sizes; if you're measuring, it's about 1 cup)
2.5 Tb butter, melted
0.5 cups cane/turbinado/granulated sugar
1 cup brown sugar
5 medium eggs (or 4 large or 4 extra-large)
1 Tb of vanilla extract or to taste
1 ts baking soda
1.5 cups flour (I've been using half whole wheat pastry, half spelt lately, but whatever you have around should work)
1.25 cups soy protein powder (If you can't find unflavored, vanilla works fine)
.25 ts salt (reduce if you use salted butter)
2 cups medium-shred coconut (this plus the egg holds the cookies together; the final cookies taste very little like coconut)
2 cups semi-sweet chocolate chips
1 cup slivered almonds (or more! almonds are the expensive part of this recipe for me, but it's tasty with 1.5 cups almonds too)
Directions:
Preheat oven to 375*.
1. In a large bowl, "cream" the applesauce, butter, and sugars. It will seem a lot more liquidy than creamed butter+sugar, but don't worry about that, it's supposed to.
2. Beat the eggs and vanilla into the creamed sugar mix.
3. In a separate bowl, mix together the baking soda, salt, flour, and soy protein powder.
4. Add the dry ingredients to the wet and mix until smooth.
5. Add the coconut, chocolate chips, and almonds. Mix until the chocolate chips etc are well-distributed.
6. Adjust if necessary! If the batter looks a little bit wet and feels a little bit tacky and sticks to your fingers, that's fine -- that allows the soy protein powder to not taste chalky. If it's still fairly liquidy, though, your soy protein powder might not be as drying as mine; you can add more flour if necessary.
7. Form drop cookies with a spoon and cook in a 375* oven for 10 minutes or until a little bit browned on the top edges. There's almost no butter in them, so they may stick to a cookie sheet -- I use baking parchment or a silicone mat, and that's fine, but without those they might stick a little.
8. Pretend they're breakfast! Nom.
Some variations! So, the nice thing about this recipe is that the eggs + applesauce + coconut is incredibly binding, so it's easy to mess around with the rest of the ingredients. Some things I have done:
1. If you use all butter instead of applesauce, suddenly the cookies will taste chalky -- butter doesn't cover the flavor of soy protein powder as well as applesauce does. So if you want to make them with all butter (which is pretty nom), try reducing the protein powder to half a cup or so.
2. Running out of flour? They will hold together even if half the flour is replaced by non-gluteny things. I've put in almond meal, wheat germ, quinoa flour, etc. (I've never tried them gluten-free because I don't have potato starch or similar, but the way they'll hold together with just .75 cups of flour suggests that it would be a pretty easy swap.)
3. If you dislike coconut, quick oats work too, but not quite as well.
4. I have some days where I can mix cookies but can't chop almonds -- then I put the almonds in a blender and give them a couple quick pulses. They'll come out with some almond meal and some larger bits, but otoh no knives.
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