I recently discovered liquid coconut oil. I suppose you can just melt regular coconut oil but, for some reason, I feel like the liquid version makes better cookies :) These cookies are phenomenal. They're like your perfect chewy on the outside and soft on the inside cookie. I take mine out of the oven at the first sign of the golden brown color so they're a little underdone. Plus, peanut butter and chocolate go together perfectly! And let's not forget with only 70 calories each, you can have more than one. Like 3 or 4, right? Enjoy!
2 egg whites
¼ cup liquid coconut oil
1/3 cup gluten-free oat flour
2 Tbsp. almond meal flour
½ scoop vanilla protein powder
½ cup peanut powder
¼ cup granulated stevia or xylitol
½ tsp. baking powder
1. Pre-heat oven to 350 degrees F. Line a baking sheet with foil and coat with cooking spray.
2. Place egg whites and liquid coconut oil in a mixing bowl and, using a hand held mixer, blend together until smooth and frothy. Add in the remainder of the ingredients, except chocolate chips, and blend on low speed until well combined. Stir in chocolate chips.
3. Take about 1 Tbsp. (I used a extra small ice cream scooper) of the cookie batter and drop onto baking sheet. Repeat this process until 16 cookies are formed. Bake in a pre-heated oven for 8-10 minutes. Remove and let cool slightly.
Makes 16 servings
1 serving is 1 mini cookie
MACROS for 1 cookie:
70 calories, 3.2g protein, 3.8g carbs, 1g sugar, 4.9g fat, 1g fiber
* You may substitute stevia with sweetener of choice
* You may substitute liquid coconut oil with regular coconut oil, melted.
* You may omit the chocolate chips to have a plain peanut butter protein cookie.