I go back and forth on the whole concept of protein powder. Sure, it’s an easy add-in for the morning smoothie and it can help keep me satiated until lunch. BUT, protein powders are expensive, often contain unnatural ingredients, and can taste like, well, butt. So lately I’ve been choosing to avoid them and to rely on eggs, nuts, meats, and raw milk for my protein. In the meantime, a very expensive bag of protein powder has been wasting away in my cupboard.
This is the Vanilla SunWarrior Warrior Blend protein. I bought it after trying a free sample and I thought I was in love. When my whole 2 pound bag came in the mail, though, I found that my tastebuds had done a complete switch. I found it to be just tolerable and, a few weeks later, not even that. By the time I was halfway through the bag, I hated the stuff. And so we’ve been at an impasse, with me unable to either consume it or throw it away (I figure there’s a good $20 worth of product still in that bag!). BTW, I’m not trying to point out SunWarrior as having a worse-than-average product. Based on the online reviews, it seems that most people love it…just a matter of taste.
This long story is to tell you that these cookies finally vindicated my purchase. When baked into these hearty cookies, I find the Warrior Blend to be absolutely amazing. It lends a nice, sweet vanilla flavor and plenty of healthy staying power. Next time I make these, I may even increase the amount of protein and decrease the whole wheat flour, just to see what I end up with. Use your favorite (or maybe least favorite) brand and whip these up for quick breakfasts or snacks.
Have you ever found a way to repurpose something that was languishing in your cupboards?
makes 12-15 large cookies
adapted from Blissful Bites
– 1/4 cup coconut oil
– 1/4 cup milk (dairy or non-dairy)
– 2 Tbsp peanut butter
– 1/4 cup honey
– 1 egg
– 1 tsp vanilla
– 1/2 tsp almond extract
– 3/4 cup whole wheat flour
– 1/2 tsp baking soda
– 1 tsp cinnamon
– 1/2 tsp salt
– 1/2 cup vanilla protein powder (I used Warrior Blend)
– 1 1/2 cups rolled oats
– 1/2 cup dried cherries
– 1/4 hazelnuts, chopped
Preheat oven to 350F. Beat oil, milk, peanut butter, honey, egg, and vanilla and almond extracts until smooth. Add flour, baking soda, cinnamon, salt, and protein. Mix until thoroughly combined. Fold in oats, cherries, and hazelnuts.
Form cookies with large scoops of dough and place them on a nonstick baking sheet. Bake 12-15 minutes, until beginning to brown. Remove from oven and allow to cool.