A couple of flags here:
- "When our body receives the right amount of protein it results in fabulous skin, strong hair, nails, and teeth" — therapeutic claim
- "Furthermore, it aids in muscle repair and recovery" — therapeutic claim
Everything else is fine. Here is the corrected version with just those lines changed:
Recipe: Peanut Butter Protein Chocolate Chip Cookies
These Peanut Butter Protein Chocolate Chip Cookies are a yummy gluten-free snack. The high protein content derived from whey protein, eggs and peanut butter makes them a satisfying bite after exercise sessions.
Protein is an essential macronutrient that plays a role in many of the body's everyday functions. Including quality protein sources as part of a balanced diet is a great habit to build, and these cookies make it a whole lot more enjoyable.
So, munch away a couple of these peanut butter cookies and fill your daily quota of protein and fibre appetisingly!
Ingredients
- 1 large egg plus 1 egg white
- 0.5 cup peanut butter
- 0.25 cup coconut sugar
- 0.5 tsp vanilla extract
- 0.25 tsp salt
- 0.5 cup (36g) unflavoured whey protein powder
- 2 tbsp coconut powder
- 0.5 tsp baking soda
- 3 tbsp mini chocolate chips
Instructions
Firstly, set the oven at 350 degrees F for preheating. Also, ready the baking sheet by lining it with aluminium foil.
Take a medium-sized bowl and crack the egg in it. Then, add the egg white, peanut butter, coconut sugar, vanilla extract and salt. Mix the ingredients until well combined.
Now, add the whey protein powder, coconut powder and baking soda. Mix again until you achieve a cookie dough texture that is not crumbly.
Next, divide the cookie dough into 12 to 15 portions, roll them into small balls and place on the lined baking sheet keeping about 2 to 3 inches gap. Press each ball gently to flatten as per the cookie size you desire and sprinkle some mini chocolate chips on each cookie.
Place the baking sheet in the middle rack of the preheated oven and bake for 10 to 12 minutes at 350 degrees F.
Lastly, allow the cookies to cool on the baking sheet for 15 minutes so that they are nicely set and do not break when removing.
Notes
If your dough turns out crumbly or too tight, which mostly happens when using non-drippy peanut butter, you can correct it by adding 1 to 2 teaspoons of melted coconut oil or milk respectively.
If your dough seems too loose, you can fix it by adding some more whey protein powder.
Flattening the raw cookie dough balls with your fingers is a vital step because while baking, the cookies will puff up but will not spread in width. Do not skip this step.
If you wish to add flavoured whey protein powder, vanilla and chocolate are great options.
Palm sugar and light brown sugar are other alternatives for coconut sugar. If using stevia, make sure to use a lesser quantity as it is very sweet and may have a slightly bitter aftertaste.
Nutrition
The entire batch of Peanut Butter Protein Chocolate Chip Cookies contains:
- Calories: 1283
- Protein: 72.57g
- Fat: 109.78g
- Carbohydrate: 109.78g
- Sugars: 49.47g
