Planned Protein Power Cookies

Today I planned.

I planned on waking up around 730, maybe 8.

We woke up at 530.

I planned on taking Baby Boo for a walk.

Ya…didn’t happen.

I planned on drinking a delicious cold busting smoothie after learning the top 3 foods to fighting colds.

And I planned on photographing and drinking that cold buster smoothie while Baby Boo took her morning nap…

But since Baby Boo has protested sleeping the past few days, a photograph and a sip was all I could get…

I think it was good..

But I don’t really know because by the time I could drink it…

it was freakin’ warm.

I then began to think, maybe I should throw out all my plans of Baby Boo sleeping.

Even though she seems exhausted…

How many airplane rides does MaMa have to do to make this girl tired?!?

I can’t blame Baby Boo though. There has been too many sneezes…

She is snot cool with that..

Catch my drift.

I decided that if Baby Boo was snot going to sleep, then she would be my partner in crime in the kitchen.

I planned on making enchilades.

Instead, all I made was a smoothie I didn’t get to enjoy.

And all I consumed through out the day was a cookie, crackers and hummus, a granola bar, and a sip of  greens.

Now, since I planned on sharing an enchilada recipe…

We all know that didn’t happen…

So instead, here is a cookie recipe…

Because It’s the one out of 4 things I ate today.

Protein Power Cookie

Although it’s called a cookie, it’s actually full of healthy fiber and protein. The secret ingredient is quinoa which contains tons of protein and antioxidants.There is no unhealthy fats or ridiculous amounts of sugar. It’s a great pre/post-workout snack as well.

Ingredients:

1/2 cup oats

1/2 plain cooked quinoa

2/3 cups whole wheat pastry flour

1/4 tsp. salt

3/4 tsp. cinnamon

dash of nutmeg

1/8 cup finely shredded unsweetened coconut

1/3 cup golden raisins

1/4 cup mini chocolate chips

1 tsp. baking powder

4 TB freshly ground flax seeds

1 TB chia seeds

3 1/2 TB almond/peanut butter

1/4 cup pure maple syrup

1/4 cup agave nectar

1 1/2 tsp. vanilla extract

2 TB canola oil

*note*

* Can use 5 TB of ground flax seeds if  you can’t find chia seeds.

* Buy whole flax seeds and blend in processor until fine.

Directions:

1. Combine oats, flour, salt, cinnamon, coconut, raisins, and chocolate chips into a bowl, then sift in baking powder.

2. In a separate bowl combine ground flax, chia seeds, syrup, agave, almond butter, and vanilla. Mix in oil.

3. Combine wet ingredients to dry ingredients, but DO NOT over mix.

4. Use a pan coated with parchment paper, scoop cookies with a ice cream scoop evenly apart and flatten tops with fingers slightly.

5. Bake in a pre heated 350 degree oven for no longer than 11-12 minutes. Let cool on baking sheet for 1 minute, then transfer to cooling rack.

These are amazing. You don’t even miss the butter!

Did I just say that?

I planned on sharing these with everyone in the family…

So far, that hasn’t happened. It probably won’t either.

I’m just being honest.

Now I plan on doing something about these bad boys…

But considering the fact I’ve been sporting them for the past two days, tells me that it’s really not a plan I’m intending on fixing anytime soon.

Related posts:

Signature

Comments

  1. These are SO, SO good! Thank you for sharing your yummy creations, you are amazing!

Join The Conversation

*