Protein Power Cookies

Posted Jan 28, 2011

• Protein  4g  •  Fat 6g  •  Carbs 10g  •  Cal 110

What it’s good for: These beauties take minutes to make and keep for a few weeks in the fridge. Pack a few into a lunch box for a healthy quickie lunch if you’re flat out at work or travelling in the car.  Great source of omega 3 also helps stimulate the secretion of leptin  a hormone help to suppress the appetite and burn stored body fat. Oats are one of the best complex carbs rich in soluble fibre, that can help lower blood cholesterol and provide long lasting energy.   Fresh Dates are a natural sweetener and high in minerals potassium, calcium, magnesium and iron.  BSc WPI packs a protein punch to help sustain and repair muscle and for a healthy immune system, Pumpkin seeds are high in the minerals – terrific for a healthy immune system.  Walnuts add a hit of protein and omega 3. It’s a great idea to double the recipe, as these cookies are very delicious.

Makes 12

1 cup rolled organic oats
¼  tsp ground cinnamon
½ tsp vanilla
1 cup pitted fresh Medjool dates (the ones you buy in the veggie section in your supermarket)
2 tbsp BSc Vanilla WPI
½ cup pumpkin seeds
½ cup walnuts

Combine oats, cinnamon, vanilla and dates, BSc WPI and pumpkin seeds in a food processor and pulse to mix well until just combined. Add the walnuts and pulse again. Add a little water to help mix stick if necessary. Roll about 1 tablespoon into a ball and flatten slightly to form a cookie. Place onto a piece of greaseproof paper and continue making the rest of the cookies. You don’t bake these cookies…  Store in an airtight container in the fridge until required.

Wheat Free – High Protein – Low GI.

Teresa Cutter, Protein Power Cookies Download this recipe as a PDF.