High Protein Peanut Butter Cookies

July 16, 2015

Everyone loves cookies, am I right? Right. If you try to argue with me on that one, at least everyone loves peanut butter. Whoever doesn’t CANNOT BE TRUSTED. Just kidding. Sort of.

So I was told I had a pinched nerve in my lower back the other day, since I’ve been dealing with some sciatica pain for a couple weeks. Little old me felt tightness in my hamstring for the longest time and I ignored it anyway, and even decided that doing legs 3x a week was a great idea. Brilliant, Brittany, brilliant.

So the other day at the gym I was doing hack squats, and I kind of felt something pop. I was just like oh well, I’ll be fine. Typical. You know what that did for me? Nada. Ignoring an injury is probably the dumbest thing you can do, because now I can’t work legs or do heavy back for a while – depending on how long it takes to get better, which depends on how long this has been going on (oops).

My chiropractor said “pain is your bodies way of telling you something”. Well duh, doc. But I needed that reminder apparently since I’m as stubborn as a bull.

What does any of this have to do with cookies? After getting adjusted, I came back and decided to do one thing – bake cookies. Naturally. There’s something therapeutic about baking delicious treats.

Ingredients:

90g banana mashed
120g pumpkin puree
64g sunbutter
64g youfresh naturals white chocolate
(could also use 128g of 1 type of nut butter)
Mix with water to make peanut butter consistency:
64g pure PB (powdered)
64g slap nutrition protein
1/2 tsp baking soda
1/4 tsp salt
1 tbs. chia seeds
55g raisins

SAMSUNG CAMERA PICTURES

SO FLUFFY

Directions:

Pre-heat oven to 350 degrees.

Heat the banana in the microwave for about 30 seconds and mash. Add banana and pumpkin together in a bigger bowl. Add the nut butter (s) of choice.

Mix the powdered peanut butter and protein powder together with water to make a peanut butter consistency. Add water little by little to make sure you don’t make it too liquid-y. Add to banana/pumpkin/nut butter mixture.

Add the dry ingredients and mix, mix, mix!

Gently fold in the raisins, or dried fruit of choice. Could also use chocolate chips!

Make into the shape of cookies on a sprayed cookie sheet. Bake for 8-10 minutes.

Makes about 12 cookies.

Macros: 135cal 11c, 6f, 10p for 1 cookie

Enjoy!

 

Favorite type of cookie?

Favorite nut butter?

 

5 Comments
    1. Oh wow… these look too good! I’m a peanut butter addict so these are right up my ally!

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