Looks like July is here and I hope everyone’s summer is going well so far! I have no complaints except for the excessively hot weather. Don’t get me wrong, I’ll take the heat over the cold and snow any day, but I love baking and running. Especially with baking, I’ve only been turning on my oven when I absolutely have to. So I went through some of the recipes I had and came across one for a no-bake cookie that was given to me by my chiropractor Marco.
I have a six pound tub of protein powder and I’m always looking for something to do with it other than making breakfast shakes and post-run smoothies. So I loved when Marco told me about a recipe where his girlfriend had used protein powder to make cookies. Hello! Cookies! Truth be told I’m pretty sure I only heard the word cookies. But these are healthy: they’ve got natural peanut butter, oats, flax seed with a little bit of honey and a few chocolate chips. That’s okay, we all deserve a bit of a treat!
These cookies are super simple to make and most of you probably have the ingredients already in your kitchen. The thing I like best about the recipe (aside from it being no-bake) is that you can change up the ingredients and create something different each time you make these cookies. If you don’t like chocolate chips, throw in some pumpkin seeds and dried cranberries. Or maybe some coconut and raisins?
Use these to fuel up after a workout or run or have one or two as a mid-afternoon snack. They’ve got protein, fiber and a hint of sweetness from the honey and chocolate chips. It feels like you’re being bad without actually being bad. Just don’t eat ’em all in one sitting and you’ll be fine.
Peanut Butter Oatmeal Chocolate Chip Protein Cookie Balls
(Yield: 12 cookie balls)
- 1 scoop of protein powder (about 36 g)
- 1/2 cup of rolled oats
- 1 tablespoon flax seed, ground
- 1 tablespoon chia seed, ground
- 2 tablespoons honey
- 1/2 cup dark chocolate chips
- 1/2 cup natural peanut butter
- In a medium sized mixing bowl, add all of the ingredients and mix with a spatula until combined.
- Use a tablespoon sized scoop to scoop out the dough and shape into a ball.
- Chill for 20 minutes before serving.
- Store cookies in an airtight container in the fridge or freezer until you’re ready to eat them.
Recipe notes: The original recipe called for hemp hearts but I didn’t have time to buy any so I substituted chia seeds.