I wanted some high protein chocolate cookies for my son, who has been going to the gym lately. He is becoming more interested in what he eats and is getting into having protein bars and shakes after his workouts. While I don’t dispute that it is good to eat proteins, and some carbs, after a workout, I am concerned about the products being promoted in health food stores, supermarkets, and gyms.
When you look at the ingredients list, it is like a who’s who of numbers, brackets, and unpronounceable names. A lot of them are very high in carbohydrates from processed sugar and many of them use sugar substitutes, artificial colorings, and other nasty ingredients. What is even worse is that they are outrageously expensive for what they are, and clever marketing ensures that many gym enthusiasts feel that they need them to get results.
So off to the kitchen I went, to come up with a recipe for some healthy chocolate chip cookies made from all natural ingredients. They also had to be high in protein and nutrients and low in refined sugars. Naturally, they had to be delicious, too! These chocolate chip cookies are wheat free, almond based, and I used Medjool dates, coconut palm sugar, and stevia as sweeteners.
Although the dates and coconut palm sugar are high in calories, they are full of nutrients and have a low GI, which means that the body doesn’t absorb them in the same way as it does other sugars. I don’t tend to count the calories in a serving; I just use the nutritional facts that I have discovered in my weight loss research. These cookies are also very versatile in that the added “extras” are up to your personal taste and preferences. My favorite is half and half choc chips and dried cherries, but if you want to reduce the carbohydrates even further, go for coconut or slivered almonds.
I have made them several times now and refined the recipe each time. The end result is cookies that have a firm exterior and a moist rich center. They are so easy to make and turn out great every time, everyone loves them. I even used this recipe as the basis of my experimentation to come up with my delicious wheat free dessert pie crust.
5 Medjool dates pits removed
2 cups of almonds meal
3 tablespoons good quality cocoa powder
1 egg (can be substituted with an additional tablespoon of coconut oil or 1 tablespoon of chia gel)
2 tablespoons coconut palm sugar (available from health food shops)
1/3 teaspoon of Stevia [or to personal taste]
½ teaspoon bicarbonate of soda
2 tablespoons organic coconut palm oil (available from health food shops)
1 tablespoons orange juice
Pinch of ground sea salt
½ teaspoon vanilla extract
½ cup of your choice from extras below
Organic dark chocolate bits
Dried sour cherries
Toasted almond slivers
Shredded coconut (if using this option add an additional tablespoon of orange juice)
Pre heat oven to 300f (150c) or fan forced 250f (120c)
Coarsely chop the Medjool dates.
Put dates in food processor and process for a few seconds until they turn into a paste, add all other ingredients and process until mixture forms a ball. If too wet add a little more almond meal, if too dry add a little more orange juice. I use a Vitamix and it works great. You can get your own over here.
Place a sheet of baking paper onto a baking tray and spoon into equal sized portions approximately the size of a golf ball (the recipe makes 12). Once you have them all the same size slightly moisten hands and roll into balls. Lightly press the top of each with a fork to flatten.
Bake for 30 to 35 minutes until golden on the bottom. Cool on a wire rack and enjoy! I made the collage below to show you just how totally simple these are to make.
If you like healthy chocolate recipes check out my healthy cake recipe here.
If you make these cookies I would love it if you would share your experiences with me and my other readers. I love it when people play around with my recipes and come up with ideas.