High Protein Cookies For Pregnancy
User Reviews
5
High Protein Cookies For Pregnancy
Description
This recipe blends nutrient-dense ingredients like almond flour and collagen powder with natural sweeteners such as maple syrup and blackstrap molasses, aimed at creating a high-protein cookie suitable for pregnancy. The shredded coconut and cacao powder contribute a mild texture and flavor complexity, while the peanut butter and egg help bind and enrich the dough.
Baked at 350°F for about 20-22 minutes, these cookies come out tender and slightly chewy. Pecans add a pleasant crunch, though they can be replaced with chocolate chips for a variation. The dough is sticky, allowing for easy portioning with an ice cream scoop, ensuring uniform cookies.
These cookies need to cool completely on the baking sheet to firm up, as they are delicate when warm. They store well in an airtight container for a few days at room temperature or longer in the fridge, making them convenient for snacking during pregnancy.
Adjust ingredient quantities or baking time if using different scoop sizes. Almond butter is a good substitute for peanut butter to accommodate dietary preferences or allergies. Lining the baking sheet with parchment paper prevents sticking and simplifies removal.
Ingredients
- 1 cup almond flour
- ¼ cup collagen powder
- ½ cup coconut unsweetened, shredded
- ⅛ cup cacao powder
- 1 egg
- 1 tbs blackstrap molasses
- ⅛ cup peanut butter
- 3 tbs maple syrup
- 2 tbs almond milk
- ¼ cup pecans chopped
Instructions
- Preheat oven to 350F.
- In a large mixing bowl. Combine all the dry ingredients and mix.
- One by one add in the eggs, molasses, peanut butter, maple syrup, and dairy-free milk.
- Mix until sticky. Add in the pecans and mix again.
- On a cookie sheet, use a trigger ice cream scoop to portion the pregnancy cookie batter out on a line baking sheet. Press a pecan into the top of each cookie if you like.
- Bake for 20-22 minutes and remove from the oven to cool fully on the pan.
Notes
- Line the baking sheet with parchment paper to prevent cookies from sticking.
- Let cookies cool fully on the sheet before removing, as they are very delicate when warm.
- Store in an airtight container at room temperature for 1-2 days or refrigerated for 4-6 days.
- Adjust baking time if using a different size scoop for portioning the dough.
- Chocolate chips can substitute pecans; almond butter can replace peanut butter as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 50mg | 2% |
| Potassium | 132mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 28IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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