Talk about a Doozy of a title. As usual, I’ll jump right into the recipe and save the babbling for the end:
Ingredients
- 2 tbsp ground pumpkin seeds (or whole, if you like more texture)
- 1 tbsp honey
- 2 tbsp peanut butter (I prefer crunchy)
- Chocolate chips (measure with your heart. I love chopping up a dark chocolate bar)
- ¼ cup gluten free oat flour
- 1 tbsp flax seeds
- 70g protein powder/1scoop (optional)
- ¼ cup almond milk (or any plant-based milk)
Instructions
- Mix all dry ingredients together. I like to crush the seeds, oats, and flax first to get a powder-like texture.
- Add the peanut butter and milk, stirring until the consistency resembles cookie dough.
- Fold in your chocolate chips.
- Portion into dough balls. I like to make my cookies smaller, so about 12 for me.
- Bake at 350°F (180°C) for about 15 minutes or until they’re as soft or crunchy as you’d like. I like mine on the chewy side so 15 is a good stopping point for me.
According to my fitness app, each cookie comes out to around 75 calories, with 3.4 g fat, 4.6 g carbs, 0.8 g fiber, and 6.7 g protein. Not bad for a dessert!
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