Hey there, Lacey here with "A Sweet Pea Chef."
And I hope you brought your sweet tooth today because I'm gonna be sharing four irresistible
paleo protein cookies with you.
I've partnered with Bob's Red Mill and we're gonna be using their paleo baking flour and
we're gonna be making some paleo protein cookie magic.
So let's get started.
If you haven't heard of Bob's Red Mill's paleo baking flour yet, it's awesome.
It combines coconut flour, almond flour, tapioca flour and arrowroot starch, just four ingredients
and it is...just makes paleo baking so much easier.
So first we're gonna start by preheating our oven to 350 degrees Fahrenheit and lining
a cookie sheet with some parchment paper.
Now, we're gonna make our peanut butter paleo protein cookies using just four ingredients.
So in a large mixing bowl we're gonna combine some peanut butter, coconut sugar, Bob's Red
Mill's paleo baking flour and a couple of eggs.
Then we're gonna stir it around to completely incorporate everything.
Now, we're gonna grab about two tablespoons out of this batter and roll it into a ball
and then we're gonna flatten that ball onto our baking sheet into a round cookie shape.
Now, using a fork we're gonna gently press down on to our cookies to make a crisscross
pattern.
If you find that the fork sticks too much you can run it under some water and then try
again, that makes it much easier.
Now, repeat and with the remaining dough.
Then we're gonna transfer these cookies to the oven and we're gonna bake them for about
8 to 10 minutes.
You'll know they're done when they look nice and glossy on the top and the sides and the
edges are getting just a little bit golden.
Then remove them from the oven and allow them to sit for about five minutes before transferring
to a cooling rack.
Now let's make some chia seed lemon protein cookies.
So in a large bowl we're gonna combine our Bob's Red Mill paleo baking flour, followed
by some lemon juice, lemon zest, chia seeds, coconut oil, eggs, vanilla extract and pure
maple syrup.
Then stir everything together.
Now take about two tablespoons of that batter and we're gonna transfer it to our prepared
baking sheet.
We're gonna gently press it down to form the cookie shape.
It's not gonna spread a whole lot so the size that you put it on the parchment paper will
be about the size that it actually bakes to be.
We're gonna want to separate the cookies about two inches or so to allow them enough space.
Now transfer our cookies into the oven and let them bake for about 8 to 10 minutes.
And what we're looking for is for them to kinda start to look a little bit cracked on
the top and on the edges around the bottom we're gonna want it a little bit golden brown,
but not too much they don't dry out.
Then remove from the oven, allow them to cool on the baking sheet and then transfer to a
cooling rack to completely cool for later.
Next we're making some chocolate chunk protein cookies that are super tasty.
So in a large mixing bowl we're gonna add some almond butter, followed by dark cocoa
powder, our Bob's Red Mill's paleo baking flour, pure maple syrup, some melted coconut
oil and eggs.
Then we're gonna stir all this together until it's fully mixed.
And then we're gonna add in our dark chocolate morsels or dark chocolate chunks, whatever
you have, and we're gonna fold that back in.
Then just like with our lemon protein cookies we're going to transfer about two tablespoons
of our batter onto our prepared baking sheet and we're gonna form it into a cookie-sized
shape.
If you need to you can use some water to make it a little bit more pliable so it doesn't
stick to your hands.
These will spread a little bit, so you wanna make sure that you give them enough space
on the baking sheet.
Then transfer to the oven and let them cook for about 8 to 10 minutes.
What we're looking for is again we just want them to look like a fully formed cookie, then
remove them from the oven and allow them to cool on the baking sheet for about 5 to 10
minutes and then you can transfer them to a cooling rack to cool completely.
All right, now for our fourth cookie recipe we're gonna be making no oatmeal, oatmeal
raisin protein cookies.
Because oats are not paleo we can't use oats in this recipe.
So I've made this recipe so it tastes exactly like an oatmeal raisin cookie but with no
oats.
So in a large mixing bowl we're gonna add our paleo baking flour, followed by some sea
salt, ground cinnamon, eggs, pure maple syrup and vanilla extract.
And then we're gonna stir to combine everything.
Once you have all that fully mix we're gonna add in our raisins and then we're gonna fold
that together so that it's fully mixed in.
Then we're gonna transfer about two tablespoons of our batter onto our cookie sheet at a time.
And we're gonna form those into cookies.
Remember, you can use water on your hands to make it so the cookie batter doesn't stick
your hands.
These will spread a little bit when you bake them, so you wanna make sure they're not super
close to each other, you give them some space.
Then transfer them to the oven and bake for about 8 to 10 minutes until the edges on the
bottom are starting to turn slightly golden brown.
Then remove from the oven, allow them to cool on the baking sheet for about 5 to 10 minutes
and then transfer to a cooling rack to cool completely.
Each of these four cookies are paleo, clean-eating, refined sugar-free, processed flour-free.
It's just a bunch of goodness and they're super tasty and a really great sweet treat
to have even on a healthy lifestyle.
Thanks so much to Bob's Red Mill for sponsoring this recipe.
Definitely make sure to check out their paleo baking flour so you can make these cookies
and muffins and all sorts of other great recipes.
And make sure you subscribe so you never miss new healthy ways to enjoy tasty foods.
Thanks so much, I'll see you next time.