Don’t panic at my next statement: these cookies were actually baked with a particular friend in mind, who wants to gain weight. Seriously, don’t panic! You’re not going to eat one of these and immediately start resembling the Michelin man.
I wanted to make some cookies that could work as a protein-filled, tasty, easy snack for my friend (who works out a lot and doesn’t eat nearly enough, and so is just losing weight to his frustration), to up his calories, but without being super sugary and fatty. Which is hard! I thought, I’ll tune down the butter, I’ll tune down the sugar, I’ll tune down the flour – and I’ll add in ingredients that yes, might be high in calories (nuts, nuts, nuts!) but are good for you!
Each cookie works out to be around 300-370 calories (don’t hold me to that, I tried working it out but I’m not a dietician), which is the same amount that one of those Tesco finest cookies have- but these have wa-haaaay more protein, more good fats that benefit heart health (and far less not-so-good fats), less sugar (without the extra sugar/raisins these come to about 1.75tsp (7g?) of sugar each, and a quick google search shows me the Tesco triple chocolate cookies have 25.1g each, ouch), and are still tasty as hell.
At that rate, you might as well throw in a load of chocolate chips. Maybe. I did do a batch with 1/2 cup cocoa powder too – these are also tasty, but I preferred the plain ones.
Also… yes I know I use cups in this recipe. To all my fellow brits, sorry! I might convert them all later this week when I’ve got a bit of time.
Ingredients (makes 12 large cookies)
- 1/2 cup creamy almond butter
- 1/2 cup crunchy peanut butter
- 1 1/2 cups quick cook oats
- 1/2 cup flour
- 1/2 cup golden syrup
- 2 large eggs
- 1/4 cup melted butter
- 1tsp baking soda
- 1/3 cup chopped walnuts
- 1/3 cup flaked almonds
- 1/2 cup raisins (optional)
- 1/4 cup sugar (optional)
- 1/4 cup milk (optional)
- Preheat oven to 180C.
- Throw all the ingredients in a large bowl and mix well until everything is combined – you may need to add the optional milk if it’s too thick to mix.
- These cookies only have a hint of sweetness from the very small amount of golden syrup so if you want them to be a bit more sugary then add the sugar. And if you want raisins, add them in too! (I did, but I only had like, 5 raisins. So you can’t see them).
- Roll dough into 12-14 blobs about the size of a golf ball, and place onto a non stick baking paper-lined baking tray. Squish em down just a little. Make sure to leave at least an inch or two room in between each cookie!
- Bake for 15 minutes – if they start to go a lil burnt then cover them with tinfoil for the last 5 minutes.
- Take out and enjoy! These are great as on the go snacks (post gym cookie anyone??) but also warm with some ice cream.