Chocolate Macaroon Breakfast Cookie
Adapted from
http://www.fitnessista.com/2008/11/something-worth-waking-up-for.html
- 1/2 cup rolled oats
- 2/3 scoop chocolate whey powder
- 1 tbsp unsweetened shredded coconut
- 1 tbsp almond butter
- 1-2 tbsp unsweetened vanilla almond milk
- dark chocolate chips
Mix all the dry ingredients together, then add almond milk. I recommend not even measuring the milk, just add small splashes until the protein powder dissolves into a thick goo. It should be quite sticky. Spread the mixture on a plate and let chill in fridge overnight. I always scrape it off the plate, flip it over, and pop it in the freezer for 10 minutes while my coffee brews in the morning. This is a great on-the-go breakfast.
Oh geez, this looks amazing. Looks so decadent- is it filling?
Hey Deb, it is quite filling! Which says a lot, because I always eat large breakfasts. It’s all the same portions I use in a bowl of oats, so it makes sense :)
Hi Susan thank you for commenting on my blog and for your work here! Great blog! I am a brekkie cookie fan too….1/3 c dry oats, 1 scoop protein powder, dash agave, dash stevia, and 1 very mushy & ripe banana. That’s my mix, perfect evertime. No other liquids/nut butters needed. And I agree, it is filling. I usually eat half at a time. Beekah AND Deb (both awesome ladies) linked you back tonite so I had to come here and say hi for myself :)
Hi, sorry for writing in an old post, but I want to try making this cookie and I have some questions:)
1. Does it have to be whey powder? Because I only found soy protein, there’s really not much of a choice where I live. Will it work?
2. How much is a scoop?
3. Can peanut butter be used instead of almond butter? ‘Cause again, there’s no almond butter available in my city:)
4. And can almond milk be replaced by soy milk?
Thanks a lot !
xx
Hey! Here are your answers: 1. Yes, but the texture is a little more cake-like and less gooey. I use both kinds of powders regularly depending on what I’m feeling like and what I have on hand. 2. 30g, close to a 1/4 cup. 3. Yup! Any nut butter you like! The original recipe calls for almond butter because it’s not as overpowering taste-wise. 4. Double yup! You can even use water if you like. You just need a liquid to bind everything together.
Hope that helps :)
Yess it helped thank you:) Today I went on a trip to foreign-food stores to find the almond butter because I didn’t want the overpowering peanut butter taste and of course it doesn’t exist in Poland. However I did found some great stuff! organic smooth peanut butter (which I’m very glad about because normally all I could found was a really disgusting crunchy peanut butter produced by a chips company with lots of unhealthy ingredients) and PAM cooking spray.
Anyway, I just wanted to tell you that this morning I tried your protein pancakes recipe for breakfast and i LOVED it! I can’t believe how great they turn out with no oil being used, and they’re so healthy and filling !
Oh and one more thing :) since you are my fitness guru right now I wanted to ask your opinion on stationary bikes, because my friends got me one for christmas. Do you think it’s a good way of exercising for the whole body or will it just make my leg’s muscles huge? (which I don’t want!)
Pingback: Maid for hire « The Great Balancing Act
Pingback: Video Post!! The Breakfast Cookie « The Great Balancing Act
Pingback: college stuff « Beek Eats!
Pingback: Making it up as I go along… « Triathlon Training Blog
Pingback: C is for Cookie « Thefitbridesmaid's Blog
Pingback: A Sign From the Gods « The Great Balancing Act
Pingback: Lynn – The Sticky Stuff! «
Pingback: 10 Ways To Live The Life You’ve Always Wanted | The Great Balancing Act