This COOKIE CAKE has a bonus done of protein and healthy fats. It’s gluten-free, low in sugar, and… it’s a cookie cake. So, you need this.
I’m having a weird protein powder thing right now.
Part of me is like “just eat real food” and the other part is like “GAINZ” so I keep adding protein powder to my oats and trying to get in lots of chicken and egg whites and all that good stuff. While I love protein powder as an easy boost, I haven’t loved a lot of the ones I’ve tried lately. Over time, I’ve become really sensitive to the fake sugar taste of many brands, and can’t believe I used to put giant scoops into everything. To switch things up, I got the Tera’s goat whey protein, which had great nutrients but tasted like goat. The Onnit Hemp protein was so artificial and bitter. I’m picky about ingredients, which means the ones that fit the bill nutrition-wise usually end up tasting like death.
I’ve tended to avoid whey protein since I don’t do a ton of cow’s dairy (looooove sheep and goat dairy, but will have cow’s dairy here and there on a cheese board or in some kind of egg dish dish). Finally, I decided to try some whey protein to see if I could find one that tasted delicious, and had good ingredients. I came across this one on Thrive Market and decided to go for it.
The verdict: it’s almost perfect. It’s not too sweet, it’s not artificial-tasting, it blends well into oats and smoothies. I’m not crazy about the fact that it’s whey (it has a teeny bit of a cow’s milk taste), but so far I haven’t broken out or had any digestion issues, so there ya go. If you have a plant-based protein you love that doesn’t taste like biting into a Stevia leaf, please let me know!
Anyway, let’s talk about this cookie cake.
This recipe started off as donut holes, then turned into cookies while I was mixing it, and finally when I saw the dough, all I could think about was Mrs. Field’s cookie cake. It tastes eerily similar to the famous baked treat, minus the killer sugar crash afterwards. The best part is that it’s SO DELICIOUS, and packed with protein, healthy fats and is gluten-free. Aka I’ll be having this with eggs for breakfast every day this week.
I used some Kerrygold butter (the best!) in this recipe, along with some MCT oil. MCT oil is an awesome source of brain-boosting healthy fats, but if you don’t have it, you can use melted coconut oil or avocado oil instead.
(Here is a great post explaining the difference between medium chain triglyceride <— MCT, and coconut oil.)
This little cookie cake is good motivation to crawl out of bed in the morning, or a sweet “high five” at the end of the day.
If you don’t have it with eggs for breakfast, try it out as an afternoon sweet treat, or as an evening dessert with your favorite ice cream on top.
(This is with chocolate cashew ice cream!)
Here’s the recipe if you’d like to give it a try!
- 2/3 cup brown rice flour
- 120g chocolate or vanilla protein powder (whey or vegan; don't recommend egg protein for this one)
- 1/2 teaspoon cinnamon
- Pinch of sea salt
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/4-1/3 cup mini chocolate chips
- 2 tablespoons MCT oil (or melted coconut oil, or avocado oil)
- 2 tablespoons melted butter
- 2 eggs
- 2 tablespoons of peanut butter (liquid room temperature works best from a fresh jar)
- 2 tablespoons of honey
- 1. Preheat the oven to 350 and spray a standard round cake pan with coconut oil or nonstick spray.
- 2. Stir all ingredients in a large bowl until a dough forms. If the mixture seems dry (this will likely be if you're using a firmer peanut butter), add a little extra honey or oil for texture.
- 3. Bake for 12-15 minutes until set and slightly golden around the edges.
- Make a pizookie! Serve it hot with your favorite ice cream and chocolate chips on top