When Giles sends me on a mission, he says “please.” And afterwards I get a cookie.
I like the idea of cookies as a reward for a good deed done or an achievement reached. Don’t you?
I’ve been watching reruns of Buffy the Vampire Slayer. Possibly my favourite show ever. LOTS and LOTS of cookie references throughout the series. She even references cookie dough.
Buffy: Because… okay, I’m cookie dough, okay?
Angel: Yet another curveball…
Buffy: I’m not done baking yet. I’m not finished becoming… whoever the hell it is I’m gonna turn out to be. I’ve been looking for someone to make me feel whole, and maybe I just need to be whole. I make it through this, and the next thing, and the next… maybe one day I turn around and realize I’m ready. I’m cookies. And then if I want someone to eat m — or, to enjoy warm delicious cookie-me, then that’s fine. That’ll be then. When I’m done.
Not a bad metaphor for life, really, is it? Cookie dough. But sometimes, you don’t have to wait for cookie dough to bake into cookies for it to be delicious. Cookie dough can be … rather fantastic as cookie dough, no? Especially with oats and chocolate chips 🙂
So it has been a big week for me. Lots of dilemmas about the direction of the Chocolate Chilli Mango universe and a big week of training (and eating, yay!) that has left me just a bit sore and tired (in a good way) and frankly, in need of cookies!
I have to say that Chocolate Chilli Mango is most definitely in it’s cookie dough phase … so many ideas and so much stressing about which ones to focus on and trying to balance all of it with competing priorities. I’m starting to get on top of it and am starting to accept that good things require patience.
I haven’t been baking many protein treats for myself lately. No bars, no brownies, no muffins. Nada. Niet. I’ve been spending too much time being a total stress head. So it was high time I made something. Due to the protein treat drought, it had to have chocolate. You don’t have to add chocolate to these cookies. I do. I really do. But you don’t, if you don’t want to. They would be just as good with some shredded coconut, your favourite dried fruit or berries, chopped nuts or seeds, or anything you like to throw in with your oats.
If sugar fits in with your macros, add some coconut palm sugar. It is great in these cookies. I opted for a granulated stevia sweetener that I substitute on a 1:1 basis for sugar.
Both rice protein and micellar casein powders will work well in these cookies and for the cookie dough truffles. I used rice protein this time as I wanted to stress that you can make these dairy free. Simply substitute a lactose or dairy free yoghurt, or coconut cream for the Greek yoghurt in the recipe.
I have used 100% cacao mass chips in both the cookies and cookie dough truffles, and used the same to enrobe the truffles. That is fairly hardcore for a lot of people so just use your favourite chocolate, milk or dark. Whatever fits your macros and you like best. I think by now we all know that a mouthful of 100% cacao mass is bliss for me 😀
I have been crumbling a cookie into some Greek yoghurt with fruit for dessert every night this week. They are also great dunked in coffee, tea or a hot cocoa, or just serve them with some milk or a simple shake. I’ve been making a simple double chocolate oat shake with oat milk, unsweetened cacao, whey protein isolate and maple syrup for a post workout treat or as a nightcap. It is amazing served with a cookie on the side.
The truffles are just like cookie dough. They are great dipped in chocolate or rolled in some cacao powder.
They are relatively low in calories and quite low in fat for a cookie. I have used the minimum amount of oil and butter in order to still achieve a soft batch, chewy texture for the cookies and added Greek yoghurt in lieu of additional fats.
I hope you enjoy them. I’m fairly sure they have been helping me gain clarity and purpose with all the fabulous things I am seeking to do this year. Follow your dreams and fuel them with good stuff 🙂
Macros are included below the recipe for the main recipes and the Orange & Wattle Seed variation.
Oh yes, I am totally on the Dark Side of Chocolate 🙂
These cookies are a soft chewy style cookie. They soften a little when stored. They are much lower in fat due to the use of yoghurt instead of most of the butter or oil. As a result, it is important not to over bake the cookies.
To make cookie dough truffles, simply omit the baking powder (although you don't have to, but it is superfluous).
You can substitute a jumbo egg for the pasteurised egg whites if making the cookies. For the cookie dough truffles, the pasteurised egg whites are a safer option, if salmonella is a concern.
- 115 grams instant oats (oat flour, gluten-free preferably)
- 85 grams unflavoured rice protein powder OR micellar casein powder
- 125 grams granulated stevia sweetener* (e.g. Natvia or alternative, or coconut palm sugar)
- 2.5 grams (0.5 teaspoon) gluten-free baking powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground cinnamon
- 100 grams non-fat thick plain Greek yoghurt (I used Chobani)
- 60 grams pasteurised egg whites
- 1 teaspoon vanilla bean paste
- 30 millilitres macadamia nut oil (or melted unsalted butter, or virgin coconut oil)
- 60 grams dark chocolate chips, 70% - 100% cacao
- 145 grams dark chocolate, 70% - 100% cacao as preferred OR unsweetened cacao
- Omit the cinnamon and substitute
- 4 grams (1 teaspoon) ground wattle seeds
- 4 grams (2 teaspoons) grated orange zest
Sift together the oats, rice or casein protein powder, sweetener, baking powder, sea salt, and cinnamon (or ground wattle seeds and orange zest, if using).
Add the Greek yoghurt, egg whites, vanilla, and oil (or butter). Mix together until a soft dough forms.
Add the chocolate chips and incorporate evenly.
Divide the batter into 24 even pieces, about 22 grams each and roll each into a ball.
Pre heat the oven to 175C. Line a baking sheet with silicone baking paper or a silpat sheet.
Place the balls of dough on the baking sheet, leaving space between each. Flatten each cookie with a fork.
Bake for 8 to 10 minutes. Do not overbake. They will soften when stored.
Remove from the oven and allow to cool completely. Store in an airtight container. They are best the next day.
Melt the extra chocolate or pre-crystallise it if you want a professional finish. Carefully dip each dough ball into the melted chocolate and allow to set on a silicone paper lined baking sheet.
If you prefer, simply roll them in unsweetened cacao.
Store the truffles in an airtight container in the refrigerator.
I have included macros for the recipe as stated above and for the orange and wattle seed variations.
I used 100% cacao chips and chocolate to coat the truffles. I have included macros for the recipe with 70% cacao chocolate chips and couverture to coat the truffles, as an alternative. If you use cacao or something else to coat the truffles, simply add the extra macro counts to the base values for the uncoated truffles.
If you subsitute dried fruit, nuts, or other ingredients for the chocolate, you will need to account for the differences, if you are tracking macros.
Note that I used rice protein powder, Chobani Greek yoghurt, Natvia stevia based sweetener, and macadamia nut oil to make these. However, the suggested alternatives all work well … having tried them all 🙂