Zillions of bodybuilders and fitness models have the following in their meal plan:
So why not combine all of these ingredients and make warm and chewy cookies?
Just look at them!!!
These are awesome because they are:
This recipe yields 7 cookies
Serving Size: All 7 Cookies
Protein: 34.8 grams
Carbs: 60.6 grams
Fat: 17.2 grams
1 scoop of BSN ISOBURN Whey (Vanilla Ice Cream Flavor)
3/4 cup of gluten-free rolled oats.
1 TBSP of nut butter. Feel free to use all natural peanut butter or almond butter.
5 g (that would be 1 tsp) of raw cacao nibs. You can substitute with >70% dark chocolate chips.
Dash of cinnamon
Sweeten with 1 TBSP Walden Farms Calorie Free/Sugar Free Pancake Syrup. You could substitute with vanilla stevia, luo han guo, or vanilla extract.
Place all of the ingredients into a bowl.
Add a sparing amount of water whilst mixing the ingredients. Don’t add too much water. You want to end up with a "dense protein boulder".
Make into cookie shapes and place onto a Paraflexx non stick drying sheet in your food dehydrator. I decided to invest in the smallest and least expensive Excalibur Food Dehydrator.
Dehydrate at 95-105 degrees until dry on the outside and moist on the inside. I left mine in my dehydrator for 4 and 1/2 hours.
If you don't eat them all, store them in an air tight container.
I was able to make 7 cookies using these quantities. Feel free to make bigger or smaller cookies.
What if you don't have a food dehydrator and you don't want to buy one?
Use your oven at the lowest temperature setting possible (100 to 150 degrees).
Place the cookies onto a cookie sheet lined with parchment paper or a Silpat mat.
Place into the oven and keep the door open. Use a fan if your oven has one (to minimize condensation).
You don't have to leave it in the oven as long as you would in the dehydrator. Check after 1 to 2 hours.
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