So the logical thing to do is make High Protein Cookies! Duh!
High Protein Cookies
~These cookies are high in protein because of the garbanzo beans. Don’t shy away from it, though, because it tastes fantastic! Dairy-free, vegan, gluten-free, and, of course, sugar-free!
1 can chickpeas (1 1/2 cups)
1 tsp vanilla extract
3 oz. unsweetened chocolate, chopped
1/2 cup nutbutter (I prefer making it a Peanut Butter Chocolate Chip Cookie Dough by using peanut butter)
1/4 cup nondairy milk (I used almond milk. Water will probably work, too)
1 teaspoon baking powder
First, drain and wash chickpeas well. Make sure they are well-washed so that the cookie dough doesn’t taste like beans. Add all the ingredients except chocolate into a blender or food processor and process until smooth. Adjust liquid as needed. Stir in chocolate chunks.
Drop dough by Tablespoonfuls on an un-greased cookie sheet. Bake at 400* for 15 minutes or until the bottoms are nice and brown.
These cookies make fabulous “protein bars.” I eat them before and after I work out. For my taste buds, they are perfect because I love bitter chocolate and non-sweet peanut butter. However, those who do not like unsweetened things may not like the flavor. I suggest adding a mashed banana to the batter. Not only would it taste fabulous, but it would add a bit of sweetness.
Thought-provoking, mind-prodding question of the day:
After you work out do you crave carbs, fat, or protein? Do you crave sweet or savory?
I am always hot and sweaty after I work out, so I crave cold drinks like smoothies or a V8.