4 Irresistible Protein Paleo Cookies | Healthy Sweets | A Sweet Pea Chef

4 Irresistible Protein Paleo Cookies | Healthy Sweets | A Sweet Pea Chef


Hey there, Lacey here with “A Sweet Pea Chef.” And I hope you brought your sweet tooth today
because I’m gonna be sharing four irresistible paleo protein cookies with you. I’ve partnered with Bob’s Red Mill and we’re
gonna be using their paleo baking flour and we’re gonna be making some paleo protein cookie
magic. So let’s get started. If you haven’t heard of Bob’s Red Mill’s paleo
baking flour yet, it’s awesome. It combines coconut flour, almond flour, tapioca
flour and arrowroot starch, just four ingredients and it is…just makes paleo baking so much
easier. So first we’re gonna start by preheating our
oven to 350 degrees Fahrenheit and lining a cookie sheet with some parchment paper. Now, we’re gonna make our peanut butter paleo
protein cookies using just four ingredients. So in a large mixing bowl we’re gonna combine
some peanut butter, coconut sugar, Bob’s Red Mill’s paleo baking flour and a couple of
eggs. Then we’re gonna stir it around to completely
incorporate everything. Now, we’re gonna grab about two tablespoons
out of this batter and roll it into a ball and then we’re gonna flatten that ball onto
our baking sheet into a round cookie shape. Now, using a fork we’re gonna gently press
down on to our cookies to make a crisscross pattern. If you find that the fork sticks too much
you can run it under some water and then try again, that makes it much easier. Now, repeat and with the remaining dough. Then we’re gonna transfer these cookies to
the oven and we’re gonna bake them for about 8 to 10 minutes. You’ll know they’re done when they look nice
and glossy on the top and the sides and the edges are getting just a little bit golden. Then remove them from the oven and allow them
to sit for about five minutes before transferring to a cooling rack. Now let’s make some chia seed lemon protein
cookies. So in a large bowl we’re gonna combine our
Bob’s Red Mill paleo baking flour, followed by some lemon juice, lemon zest, chia seeds,
coconut oil, eggs, vanilla extract and pure maple syrup. Then stir everything together. Now take about two tablespoons of that batter
and we’re gonna transfer it to our prepared baking sheet. We’re gonna gently press it down to form the
cookie shape. It’s not gonna spread a whole lot so the size
that you put it on the parchment paper will be about the size that it actually bakes to
be. We’re gonna want to separate the cookies about
two inches or so to allow them enough space. Now transfer our cookies into the oven and
let them bake for about 8 to 10 minutes. And what we’re looking for is for them to
kinda start to look a little bit cracked on the top and on the edges around the bottom
we’re gonna want it a little bit golden brown, but not too much they don’t dry out. Then remove from the oven, allow them to cool
on the baking sheet and then transfer to a cooling rack to completely cool for later. Next we’re making some chocolate chunk protein
cookies that are super tasty. So in a large mixing bowl we’re gonna add
some almond butter, followed by dark cocoa powder, our Bob’s Red Mill’s paleo baking
flour, pure maple syrup, some melted coconut oil and eggs. Then we’re gonna stir all this together until
it’s fully mixed. And then we’re gonna add in our dark chocolate
morsels or dark chocolate chunks, whatever you have, and we’re gonna fold that back in. Then just like with our lemon protein cookies
we’re going to transfer about two tablespoons of our batter onto our prepared baking sheet
and we’re gonna form it into a cookie-sized shape. If you need to you can use some water to make
it a little bit more pliable so it doesn’t stick to your hands. These will spread a little bit, so you wanna
make sure that you give them enough space on the baking sheet. Then transfer to the oven and let them cook
for about 8 to 10 minutes. What we’re looking for is again we just want
them to look like a fully formed cookie, then remove them from the oven and allow them to
cool on the baking sheet for about 5 to 10 minutes and then you can transfer them to
a cooling rack to cool completely. All right, now for our fourth cookie recipe
we’re gonna be making no oatmeal, oatmeal raisin protein cookies. Because oats are not paleo we can’t use oats
in this recipe. So I’ve made this recipe so it tastes exactly
like an oatmeal raisin cookie but with no oats. So in a large mixing bowl we’re gonna add
our paleo baking flour, followed by some sea salt, ground cinnamon, eggs, pure maple syrup
and vanilla extract. And then we’re gonna stir to combine everything. Once you have all that fully mix we’re gonna
add in our raisins and then we’re gonna fold that together so that it’s fully mixed in. Then we’re gonna transfer about two tablespoons
of our batter onto our cookie sheet at a time. And we’re gonna form those into cookies. Remember, you can use water on your hands
to make it so the cookie batter doesn’t stick your hands. These will spread a little bit when you bake
them, so you wanna make sure they’re not super close to each other, you give them some space. Then transfer them to the oven and bake for
about 8 to 10 minutes until the edges on the bottom are starting to turn slightly golden
brown. Then remove from the oven, allow them to cool
on the baking sheet for about 5 to 10 minutes and then transfer to a cooling rack to cool
completely. Each of these four cookies are paleo, clean-eating,
refined sugar-free, processed flour-free. It’s just a bunch of goodness and they’re
super tasty and a really great sweet treat to have even on a healthy lifestyle. Thanks so much to Bob’s Red Mill for sponsoring
this recipe. Definitely make sure to check out their paleo
baking flour so you can make these cookies and muffins and all sorts of other great recipes. And make sure you subscribe so you never miss
new healthy ways to enjoy tasty foods. Thanks so much, I’ll see you next time.