I hold The Ranting Chef entirely responsible for this utterly unhealthy treat. His post about “The Bacon Industrial Complex” inspired me to have a go at making a protein-enhanced version of his cookies and darn they’re good!
Around four and a half hours (and a mega workout) after eating one and I’m only just starting to feel hungry!
Peanut Butter Bacon Oatmeal Chocolate Chip Protein Cookies
Makes 18, 350 calories, 34g carbs (3g fibre, 21g sugar), 14g protein, 18g fat
Ingredients:
- 6 rashers of streaky bacon
- 200g smooth peanut butter
- 125g crunchy wholenut peanut butter
- 75g butter (or margarine)
- 275g golden caster sugar or soft light brown sugar
- 150g pea protein isolate
- 1/2 tsp bicarbonate of soda
- 3 large eggs
- 2 tsp vanilla extract
- 175g dark chocolate chips
- 260g rolled oats
- Water to bind
Instructions:
- Pre-heat oven to 170C/160C (fan)/340F
- Place the bacon in a non-stick baking tray and put in the oven for 15 minutes whilst you prepare the rest.
- Line two large baking trays with non-stick baking paper.
- Beat peanut butters and butter/magarine together until well combined.
- Add sugar and cream together.
- Add pea protein isolate and bicarb and beat in.
- Add eggs and vanilla extract and mix well (the mixture will look like breadcrumbs at this point).
- Mix in the oats and chocolate chips then add enough water to bring the mix together.
- Take the bacon out of the oven. Drain the fat into the cookie mix and crumble in the (now crispy) bacon.
- Take fistfuls of dough, roll into rough balls and place on the tray and then flatten. They won’t spread so you don’t need to leave a lot of space between them.
- Bake for around 20-25 minutes until starting to turn golden around the edges.
- Leave to cool for 10 minutes before eating (or they’ll fall apart).
The Protein Pig - A High Protein Recipe Blog 