PB Chocolate Chip Proatmeal Cookies

PB Chocolate Chip Proatmeal Cookies

Finally, a cookie recipe! And a pretty darn good one at that! This recipe combines several of my favorite things: proats, chocolate chips, peanut butter, cookies... I'm getting hungry just thinking about them. If you love oatmeal cookies, chocolate and peanut butter but want a healthy protein packed alternative to all the fat and sugar that usually accompanies those cookies, then this recipe is for you!

Lately I've been on a bit of a chocolate peanut butter kick. I'm not 100% sure, but it might have something to do with that (incredibly tasty) tub of Phase 8 Chocolate Peanut Butter that I bought. Last week I made some awesome Chocolate PB Protein Pops. So, this week it's PB Chocolate Chip Proatmeal Cookies!

These cookies are pretty darn good. The chocolate and peanut butter taste is really good, but not over powering and then BAM! You hit a chocolate chip. And who doesn't love chocolate chips? Yea, pretty much everyone can agree on that.

But as many goodies as these cookies have in them, they handily fit into your diet (yes, even with the chocolate chips). They are bursting with protein. And on top of all that, there is NO SUGAR in this recipe (apart from the bit in the chocolate chips).

Ingredients

• 2scoops Phase 8 Chocolate Peanut Butter
• 2servings PB2
• 100g Old Fashioned Rolled Oats
• 1.5tbsp Liquid Egg Whites
• 3tbsp Agave Nectar
• 4oz Skim Milk
• 45g Semi-sweet chocolates

Directions

1. Preheat the oven to 325-degrees F.
2. Combine the Phase 8, PB2, chocolate chips and oats in a bowl.
3. In a separate bowl, combine the butter (melted) and the agave nectar and beat until creamy and bit fluffy.
4. Add the egg whites into the butter and agave mixture and beat until it starts to foam a bit.
5. Add the milk into the egg whites, butter and agave mixture and beat well.
6. Add the liquid mixture to the dry mixture and mix well into a batter.
7. In a prepared pan, portion out 8 cookies of equal size.
8. Bake at 350-degrees F for about 20min

When you take them out the top should be firm but the cookies should still be very soft. That's what you want! You want them to be soft and gooey on the inside. Let them cool. They will firm up a little bit, but they should still stay soft inside.

Nutrition Info

Servings: 8
Calories: 174
Protein: 10.1g
Carbohydrates: 22g; Fiber: 2.4g
Fat: 5.8
Sodium: 111.3mg

Posted by Clayton Long