By Pat Murphy, A.S. Fitness/Exercise Science, A.S. Physical Education, ACE Certified Personal Trainer, ACE Certified Weight Management Specialist
It is totally possible to have a great tasting baked good that has less sugar, higher protein and better overall nutrition that the typical stuff you find at a bakery or grocery store. Pat encourages you to get in your kitchen and experiment! Here he shares his latest and greatest (which his coworkers got to try recently and will vouch for) delicious creation.
Papa Pat’s Power Cookies
Unlike most recipes found online, I was not reminiscing of a fall from years past where I was a college student wishing for the warmth of home cooked meal when I invented this cookie recipe. Similar to most recipes found online, you will be able to make what I’ve worked on and reap the benefits. That being said, you won’t need to read or scroll through 4 pages of unnecessary back story to begin. 😃🍪
Ingredients (Brands listed below do not sponsor or endorse this recipe.)
- 1/2 Cup Jiff Natural Creamy Peanut Butter
- 4 Tbsp Organic Valley Salted Butter
- 1 Whole Organic Pasture Grazed Large Egg
- 1 Tbsp Bakers Sugar
- 1 Tbsp Dark Brown Sugar
- 1 tsp (10 Servings) Sweet Leaf Organic Stevia Sweetener
- 1 tsp Watkins Aged Pure Vanilla Extract
- 1/2 tsp Baking Soda
- 1/2 tsp Himalayan Pink Salt
- 3 Level Scoops BSN Syntha 6 Vanilla Ice Cream Protein Powder
- 3 Level Scoops Dr. Axe Collagen Protein Powder
- 1/4 Cup Bittersweet Chocolate Chips
- 1/4 Cup Reeses Peanut Butter Chips
Prep – 15 min / Bake – 9 min 45 sec / Cool – 30 min
Directions:
Heat oven to 375 degrees.
Mix together bakers sugar, dark brown sugar, and stevia in a small bowl. Set aside.
Mix together vanilla protein, collagen protein, baking soda, and salt in a medium bowl. Set aside.
Put peanut butter and butter (cut into pieces) in a microwave safe cup/bowl. Microwave on 1/2 power for 30 seconds. Mix. Microwave on 1/2 power for 30 seconds again. Mix well.
In a large mixing bowl ideally using electric stand mixer combine peanut butter mixture with sugar mixture. Mix, scrape sides with a silicone spatula, mix again.
Add egg and vanilla. Mix, scrape with spatula, mix again.
While mixing on low-medium, spoon in 1/2 of the dry mixture around the bowl. Scrape sides and bottom of bowl with spatula. Continue mixing while spooning in the rest of the dry mix. Mixture will be dry and crumbly. Knead the dough in the bowl by hand until less crumbly and the oils have come to the surface.
Remove dough from bowl and evenly pack into an 8″ round cake pan. Do not grease.
Evenly space chocolate and peanut butter chips on top of the cookie base and then evenly press into the dough with an open palm while rotating the pan to ensure an even bake and level cookie.
Once oven is preheated insert pan and place on center rack in the center of the oven.
Bake for 9 minutes and 45 seconds.
Remove from oven and let it continue to bake and cool in the pan for 30 min uncovered.
Cut into 16 like a pizza.
Approximate Nutrition Information
Enjoy!