NATIONAL COOKIE DAY
National Cookie Day is observed annually on December 4.
The English word “cookie” is derived from the Dutch word “koekie” meaning little cake, and it is to the Dutch, which we credit this favorite treat.
The origin of the cookie is believed to have occurred in Persia during the 7th century, shortly after the use of sugar became common in the area. Cookies spread to Europe through the conquest of Spain and existed at every level of society throughout Europe by the 14th century.
Macaroons and gingerbread were the most popular among Americans when the arrived to the region in the 17th Century.
In celebration, we thought we would share this gluten free, (relatively) healthy recipe* for:
Peanut Butter, Protein, Chocolate Chip Cookies!
What You'll Need:
- 1/2 cup peanut butter
- 1/4 cup brown sugar 1/2 teaspoon vanilla
- 1/4 teaspoon salt 1 egg white
- 1 egg
- 1/4 teaspoon baking soda 2 tablespoons coconut flour
- 1/2 cup NFP Complete Protein ***(link to our site in bio;)
- 3 tablespoons chocolate chips (mini is best)
Here's How to Make:
- Preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. With a spatula, work in the baking soda and NFP Complete Protein powder and coconut flour until well combined. Fold in chocolate chips.
- Dough should be slightly sticky; for a firmer dough, add a bit more NFP Complete Protein. A teaspoon or two of milk can be added to make batter less dense. Using a small spoon, portion dough by tablespoonfuls and drop onto your prepared baking sheet. Because the cookies puff-up rather than spread out when baking, gently flatten the cookie dough prior to baking. Bake for 5 to 6 minutes, until the edges are golden brown and dry to the touch; the middles may seem doughy. PLEASE do not overbake! Keep cookies on baking sheet to cool.
- Makes 12-14 cookies | 115 cals | 7g protein
[*adapted from Well Plated]