Peanut Butter Protein Chocolate Chip Cookies

Ingredients

- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 egg
- 2 tablespoons peanut butter
- 2 teaspoons molasses
- 1 teaspoon chia seeds
- 2 tablespoons water
- 1/2 cup vanilla pea protein powder
- 1 1/4 cups whole wheat pastry flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips

Instructions

1. Preheat oven to 370°F (175°C) and line a baking sheet with parchment paper.

2. In a small bowl, combine the chia seeds and water. Let sit for 5 minutes.

3. In a large bowl, cream together the butter and sugar until light and fluffy.

4. Mix in the egg, peanut butter, molasses, and chia mixture until smooth.

5. Add the pea protein powder, whole wheat pastry flour, baking soda, and salt. Stir until just combined.

6. Fold in the chocolate chips.

7. Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart flattening each cookie slightly. Makes about 20 cookies.

8. Bake for 8 minutes, or until edges are lightly golden.

9. Let cool on the pan for 5 minutes before transferring to a wire rack.

Estimated Nutrition (Per Cookie)

- ~123 calories
- ~4 g protein
- ~13 g carbs
- ~6.5 g fat
- ~2 g fiber

Quinoa Tabbouleh

• 3 tablespoons fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1 garlic clove, grated
• ½ teaspoon salt
• 3 cups finely chopped curly parsley, about 2 bunches
• 1 cup diced English cucumber
• 1 cup cored and diced tomato
• ⅔ cup cooked quinoa
• ⅓ cup finely chopped fresh mint
• 2 scallions, chopped

Instructions

• In a large bowl, whisk together the olive oil, lemon juice, garlic, salt. Add the parsley, cucumber, tomato, bulgur, mint, and scallions and toss to combine. 
• Season to taste and chill until ready to serve.