May 12, 2016

Chocolate Banana Pecan Protein Cookies

Chocolate Banana Pecan Protein Cookies

It seemed a shame to waste all of the leftover pecan mixture from the pecan, cinnamon, coconut milk I made this week. The pulp looked like mush, so I added some more mush to them and baked them – colloquially known as cookie-ing them. With carbs, antioxidants, protein, good fats, and a little kick of sweetness, these would be great pre or post workout. I tell myself this but the odds of ignoring said workout and eating them while sitting here typing this post are extremely high.  I know this because that is what I’m currently doing. Well technically this is still a form of exercise. It’s like a rendition of HIIT – high intensity interval typing. Recipe below.

Ingredients:

  • ~2 cups leftover pecan, coconut, cinnamon pulp from the pecan milk (I didn’t measure. I simply used all that was left from the previous recipe)
  • 1 cup oats
  • 2 tbsp almond butter
  • 1 scoop plant-based chocolate protein powder
  • 1 ripe banana
  • 2 tbsp cacao powder
  • 1/2 cup dark chocolate chunks
  • 1/2 cup pecan milk

Mash everything together and bake 350F for 10-12 minutes.

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