Have you tried Enjoy Life’s Mini Chocolate Chips? Mini chocolate chips are not only the cutest thing I have ever seen but they are absolutely perfect in literally, everything sweet that I make! Which, I guess is really not that much. But, I have been making these No Bake Energy Bites for months now because they are absolutely delicious and frankly, we just can’t get enough of them!
I have had a hard time using dark chocolate chips or dark chocolate chunks, because when making a ping pong size ball out of the dough, a large chocolate chip takes up too much space. In other words, it’s hard to keep the balls together when there’s a big chunk of chocolate in the middle. So, these mini chocolate chips have been the perfect solution. They are mini and squeeze right into the middle of the dough!
The best part of these mini chocolate chips is that they are dairy, soy and nut free. I love me some sweet treats that are guilt free and the ingredients in Enjoy Life chocolate chips couldn’t get much cleaner!
The husband and I were having movie night, and I decided I needed something sweet. As you can probably tell from the serious lack of dessert recipes on this site, the sweet tooth really doesn’t hit me often. But when it does, it hits me hard. Only one thing to do when that happens – create a new cookie recipe!
Since I started eating gluten free, I have struggled to find a cookie recipe that really reminded me of the “real” thing. Gluten free baked goods have a tendency to carry a grainy consistency; especially when they are made with rice flour. But, we don’t cook with rice flour in this house! We use only the good stuff – almond flour, coconut flour, arrowroot starch and tapioca flour. And by “we,” obviously I mean me. My husband’s only contributions are taste testing and dish washing! (I am really grateful for the dishwashing). Anytime I make cookies, I am trying to re-create a consistency that I always feared was only possible with white flour. Well, not today!
These Peanut Butter Chocolate Chip Protein Cookies are the perfect mixture of firm on the outside and chewy on the inside and dare I say it, taste almost just as good as a tube of Nestle Toll house. I think the trick is to include at least a little bit of peanut butter because it provides that creamy and soft texture. The protein powder is the husband’s requirement. A sweet has to provide some sort of muscle building nutrition at the same time! So here we have a powerlifter’s dream – the perfect cookies!
Peanut Butter Chocolate Chip Protein Cookies
What You Need
2/3 cup almond flour
1/3 cup coconut flour
1/3 cup tapioca flour or arrowroot starch
2 scoops protein powder (I use vanilla caramel flavored beef protein)
1 cup organic creamy peanut butter
½ cup pure honey
2 tbs maple syrup
½ cup ghee (or butter, but I avoid lactose where I can)
1 tsp sea salt
1 tsp vanilla extract
1 tsp baking soda
1 cup Enjoy Life mini chocolate chips
What To Do
Preheat oven to 350.
In a medium mixing bowl, combine all “wet” ingredients – peanut butter, honey, maple syrup, egg, ghee and vanilla extract – and whisk together until well combined.
In a separate bowl, combine all “dry” ingredients – almond flour, coconut flour, tapioca flour, protein, salt and baking soda – and mix until well combined.
Pour the wet ingredients into the dry ingredient bowl. Using a spatula, scrape all the gooey goodness out of the wet ingredient bowl. Whisk together until all of the dry ingredients have been combined with the liquid. No powder should be left in the bowl! Add the chocolate chips and fold into the cookie dough. This part is really hard, try to refrain from eating all the dough before it becomes cookies!
Place the bowl of dough in the freezer for about 5 minutes. Meanwhile, line two baking sheets with parchment paper. Remove dough from the freezer and roll into ping pong size balls. Place no more than 12 cookies on each baking sheet (I like to allow them plenty of room to expand). Based on how large you roll the dough, I ended up with 21 cookies. (I don’t think I’ll ever measure well enough to make an even, normal number. Always 10 muffins and 20 cookies).
Place both baking sheets in the oven and bake for 17 minutes. Remove from the oven and using a toothpick, poke the center of one cookie to make sure the toothpick comes out clean.
Now, take a separate baking sheet (one that isn’t hot) and transfer the cookies onto it. Using one of the parchment paper pan liners, create two layers of cookies on the baking sheet. Place the baking sheet full of cookies in the freezer for 5-8 minutes.
Oh, and don’t forget to turn the oven off!