Post-workout fuel is simple with these high-protein, high-fiber, dairy-free, peanut-free, sugar-free NuttZo cookies.
After my strength sessions, I need amino acids- and rather rapidly. It’s the fuel that allows my muscles to reap the rewards of all the hard work I did in the gym. I also need some calories, because it’s sufficient to say, my workouts usually torch through some energy! These little “Brookie Cookies,” deliver on all fronts. Plus, with owning all the ingredients and whipping them up at home, I know exactly what I’m putting in my body and that every single ingredient is purposeful and beneficial. I rarely buy protein bars from the grocery store. These are what I eat after workouts.
Although I follow a plant-forward diet, these are not vegan. They contain collagen and egg, which are both animal products. You could go a step further and use vanilla whey protein in place of the vegan protein. Whey is more readily absorbed and contains all* branched chain amino acids for muscles to grow. If dairy products upset your GI tract (they do for many adults), vegan protein powder is a better option.
*Vegan protein powders can also be complete proteins, meaning contain all branched chain amino acids, if they they have two or more plant proteins or are fortified with BCAAs. The kind I use is a complete protein!
I use duck eggs for baking. They are higher in protein than chicken eggs and they make goods moist. However, a dozen chicken eggs may cost you $2, whereas a dozen duck eggs will cost you $12. If you’re making decisions on cost, don’t think twice about replacing the duck egg with chicken. However, because duck eggs tend to be jumbo-sized, this recipe only needs one. If you’re using smaller chicken eggs, you’ll use two. (You’ll be able to tell if you need more egg, because the batter will be too dry to roll.)
Here are the simple ingredients you’ll need for Brookie Cookies:
1 c. NuttZo (contains: cashews, almonds, Brazil nuts, flax seeds, chia seeds, hazelnuts, pumpkin seeds, Celtic sea salt)
1 jumbo egg (or 2 medium eggs)
1 c. ground Brazil nuts (optional, but recommended)
2 scoops (31 g.) vanilla vegan protein
1 scoop (20 g.) collagen peptides
1 t. baking soda
Dash of salt
Mix-mix-mix-mix-mix… then bake at 350 for 10-minutes on a parchment paper-lined baking sheet.
Your cookies will contain 64 calories per cookie, but before you blow a gasket over that, just know that’s 3g carbohydrates (in the form of fiber), 4g protein and 4g good-for-you fat. These are energy-dense, power-packed, perfectly balanced nutrition after a strength workout. I eat about five of them after a session. My kids like them for anytime, and it gives me great joy to see them eating healthy snacks with whole food ingredients.
If you’d like to use the same protein powder and collagen peptides that I use in this recipe, you can shop for them here. This direct link will save you 10% off your cart on a one-time order, or 20% off of auto-ship orders- with free shipping!
With no further ado, here’s BB’s Back Burner!
It has been 14 years since BB’s Back Burner, my healthy cooking show, aired. To satisfy my children’s request to bring it back- and get our dog, Ernesto (“Ernie”) and them involved- we brought it back for this one no-budget episode.
We hope you enjoy the entertainment. We know you’ll enjoy the cookies.
xx,
P.S. If you like BB’s Back Burner, you’ll love my just-released book, “Sweat with Brook Benten.” Order direct and I’ll autograph your hardcover and cover the tax and shipping!