The days at home during the covid pandemic are coming to an end and the routine is slowly returning.
A blessed routine that was longed for by many.
A routine in which I choose to grant,
Grant myself moments that I didn’t have time for in my previous routine.
I decided to choose myself.
And I thought about the things that I want to include in my daily life and how I intend to integrate them.
Now that the routine is back, I have more time because Michael is going back to kindergarten,
And so I manage to incorporate more fitness training that I missed so much.
I decided that I wanted to create all of us nutritious cookies,
Satisfying, tasty and proteinaceous.
Rich in fiber and low in carbs.
Beyond all their advantages,
These cookies are insanely delicious and they make a really fun and mesmerizing dough.
They’re tiny and crunchy,
They’re moist and slightly dry,
They fit perfectly with coffee at any hour of the day,
They’re cookies for when we got up in the morning and ran to the garden,
They’re post-workout cookies,
They’re four o’clock cookies,
They’re after dinner cookies,
They’re cookies for a night snack,
They’re cookies that the children will gobble in seconds,
They’re cookies that’ll keep us in shape,
They’re cookies that’ll bring us back to our routine.
A few minutes of preparation and they’ll be cooling on the counter.
Happy days of balance and getting back to normal 🙂
Chocolate Protein Cookies
Ingredients: suitable for 12-14 cookies
- 100g dark chocolate (I recommend 40-70% cocoa solids. If you chose 70% cocoa solids, add 1 tablespoon of non-dairy milk to the batter)
- 2 tablespoons coconut oil / olive oil
- Pinch of salt (not a must)
- ½ cup red lentil flour (for alternatives, have a look at “A little extra from me”)
- ½ cup almond flour (for alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder
- 1 egg (M / L)
- ¼ cup almond slivers to sprinkle over the cookies (not a must)
- 1 tablespoon maple syrup (for alternatives, have a look at “A little extra from me”)
- Preheat the oven to 355°F (180°C) on turbo mode, and line a standard baking pan with parchment paper.
- Put the dark chocolate and the oil in a bowl, melt in the microwave for a minute and mix well until you get a smooth chocolate paste.
- To the bowl add the red lentil flour, almond flour, salt and baking powder and mix to a smooth and slightly sticky paste.
- Now add the egg and mix well, it’s important to mix well at this stage. I recommend scrambling the egg in a separate plate before adding it to the bowl and only then incorporating it into the paste.
- Let the paste rest for 5 minutes.
- With the help of an ice cream scoop or a regular spoon, create mounds of the same size in the baking pan. Flatten the mounds a little with wet fingers and sprinkle some almond slivers in the center of each cookie.
- Put in the oven to bake for 5-8 minutes. The cookies will be soft and have a few cracks, their edges will be a little dry and hard, that’s how we know the cookies are ready.
A little extra from me:
- The cookies can be kept in a sealed box at room temperature for up to 4 days. There’s no doubt that they’re tastiest the day they’re made.
- You can replace the maple syrup with honey / agave syrup. By the way, the cookies turn out wonderful even without the syrup, they have enough sweetness from the dark chocolate.
- You can replace the red lentil flour with another cup of almond flour / spelt flour (contains gluten). Please note that the nutritional values of the cookies will change following this change.
- Click here to see how to grind red lentil flour at home.
- You can replace the almond flour with oat flour / spelt flour (contains gluten). Please note that the amount of carbs in the cookie will increase following this change.
How to grind red lentils at home 🙂