What you need:
1/3 cup peanut butter (or almond…or whatever makes you happy)
¼ cup vanilla protein powder
¼ cup whole wheat pancake mix (I used Bob’s Red Mill organic whole wheat/high fiber pancake mix)
2 TBS sweetener (agave, honey, or syrup)
¼ cup almond meal or ground flax seed
*optional, 1-3 TBS milk or milk substitute depending on how dough is
Pre-heat oven to 350 degrees. Combine all ingredients, it will be epically difficult to stir, you might need to add a few drops of milk. Shape into 1 TBS balls and make an indent with your thumb or a fork. Bake for 12-15 minutes. Check those bad boys around 10 minutes.
Icing:
Dark chocolate, 1 TBS melted or about 2 squares, make sure it’s >75% cacao
2 tsp coconut oil
2 TBS powdered sugar
2 TBS cocoa powder
Nuke for 1 minute, dark chocolate and coconut oil (you can substitute butter too), stir until melted. Add powdered sugar and cocoa powder to thicken. Drizzle over cooled cookies or dunk.
Makes 15.
1 serving is 2 cookies. 150 Calories, 6 g protein, 3 g fiber, 10 g carbohydrates (won’t kill your diabetic grandma, let’s keep her around.)
Good for: sexy skin (all those sexy monounsaturated fatty acids and antioxidants in the chocolate!), vegans (use soy or hemp protein powder), can be made gluten free (use gluten free pancake mix), low cholesterol/heart healthy, meat heads (Look at that protein!), and account fiancés with a sweet tooth after 10 pm.
