Creative baking

sometimes you need to make your own protein cookies

So I’ve been having a hard time writing fiction. Too many moving parts in my head and I get exhausted easily. Since I need to create, I started baking. One of my wins in the creative baking is protein cookies.

I took a recipe from Martha Stewart and adjusted it so I could put rice protein in the cookies, making the cookies part of my diet. I did this because I recently tried Atkins Protein cookies and the product tore up my gut. I looked at the ingredients and to my dismay, there was corn fiber on the list.

I won’t go into what corn fiber does to me— let’s just say that the fiber causes my diverticulitis to flare. It hurts.

So here is my cookie recipe:

Chocolate Chip Protein Cookies

2 unsalted soft butter sticks
1 cup brown sugar
1/2 cup of granulated sugar
2 eggs
2 tsp. vanilla

1/2 tsp. baking soda
1/4 cup rice protein (or whey)
2 cups flour*

2 cups chocolate chips

Preheat at 350.

Hand whip the baking soda, rice protein, and flour in a bowl and set aside.

Use a hand or stand mixer to mix the butter, brown sugar, granulated sugar, for 3 minutes or until creamy. Mix in vanilla, salt, and eggs.

Gradually add the flour mixture until the cookie dough until it is mixed into the dough. At the end add the chocolate chips.

Drop dough on a cookie sheet lined with parchment paper.

Bake until the cookies are golden around the edges— about 8 to 10 minutes.

*If you live in a high altitude area you may have to add 1/4 to 1/2 extra cups of flour to the cookie dough.

After the cookies cool, I freeze them. It makes a very tasty morning treat.