Healthy chocolate chip cookies? Yep! And these chocolate chip cookies could not be easier to make either. All you need is one bowl and a spoon to mix this batter! Don’t expect these cookies to last long though, they tend to disappear in just a few days at our house! These cookies are gluten free, packed with fiber and protein, and are so easy to whip up, even your kids can help!
I have been working like crazy. My last day of my corporate job is Friday and I officially started training at Burn Boot Camp here in Charlotte last Friday. I have to say, I leave boot camp everyday with a smile on my face. When work doesn’t feel like work is when life is good. I can’t wait to start this new chapter of my life. So we are celebrating with chocolate chocolate chip cookies of course!
Many of my clients will openly admit that they have a weakness for sweets. And many of them are also guilty of (mindlessly) eating a boatload of empty calories late at night. Although I’m far from perfect, I find that having healthy desserts in the fridge will keep me mindlessly eating 2 handfuls of chocolate chip cookies while trying to decide what I want to snack on. I try to sit down and enjoy my cookie eating experience, since I’m usually slathering my cookies in peanut butter and teasing Dave about how good they are! But those handfuls of chocolate chips, I barely even taste them because I’m usually mindlessly eating them chocolate on my face and all. Those are the kind of changes I’ve been slowly making in my life and the result is me being less obsessed about food!
My first ever “healthy” cookie recipe was a version of Ina Garten’s triple chocolate cookies, with chocolate chips, white chocolate chips and of course a chocolate cookie. They were amazing, and seriously addicting, and anytime I make a similar cookie recipe I reminisce about those early days. That version of triple chocolate cookies were made with whole wheat flour, splenda for baking and applesauce.
Needless to say my diet and nutrition goals have changed a bit since then. I love adding protein powder and coconut flour to my cookies now instead of whole wheat flour. Not only does this make the cookies a bit more filling, it also makes them gluten free, so Dave can enjoy them as well! As for splenda, man did I consume a ton of that back in the day. Now I use Stevia. I wish I could say I didn’t crave sweet things, but honestly, I love sweets! Stevia is derived from a plant and through my research I’ve found that if you can stay away from the huge brands, it’s still a decent product. Be wary of the stevia for baking, the filler they use to make it “cup for cup like sugar” is not that great for you! Stick to organic stevia if you can, I like the individual packet or the liquid.
This recipe is sweetened by the protein powder and the bananas. I love using 7.2 protein in this recipe. 7.2 protein is an organic, raw vegan protein powder that not only is great in my shakes in the morning but it’s also amazing to bake with. 7.2 vanilla protein powder tastes like vanilla birthday cake, so it makes this entire recipe irresistible! I would highly recommend a vegan protein powder for baking, I find that whey can alter the texture of these recipes a bit. If you’re interested in trying 7.2 let me know and I can get you some.It's time to celebrate with #cookies, Chocolate Chocolate Chip Cookies #glutenfree #healthy #fitfluential Click To Tweet
- 3 ripe medium bananas, mashed
- 4 scoops (2 servings) 7.2 vanilla protein, or protein powder of your choice
- 4 egg whites
- 3 tbs. unsweetened cocoa powder
- 2 tbs. coconut flour
- 3 tbs. brown rice flour
- 1 tsp. coconut oil
- 1 tsp baking powder
- pinch of salt
- 1 tsp. vanilla extract
- 1- 1¼ cup chocolate chunks
- Heat the oven to 375F.
- In a large bowl, mash the three bananas.
- To the mashed banans, add 4 egg whites and stir until fully incorporated.
- Add protein powder, unsweetened cocoa powder, brown rice flour and coconut oil. Stir well to combine ingredients.
- Add baking powder, vanilla and pinch of salt
- Once combined, stir in the chocolate chunks.
- using a 1 tbs. measuring spoon (which I spray with coconut oil to make this process quick), divide the cookies into equal sized cookies. This recipe makes about 24 cookies total.
- Place in preheated oven for 12 minutes.
- Take out of the oven and allow to cool completely on a wire rack before enjoying.
What about you?
- Do you make healthy desserts?
- How has your diet changed over the years?
- What is your go to celebration food?