On the search for yet another treat to satisfy my urge for chocolatey-goodness, I came up with these on the weekend: high carb (perfect for power-lifting) and low fat (perfect for my waistline) I like to dip mine in Chocolate Sauce with a dollop of Sweet Icing and I’m good to go train!
Soooo…why the war on fat? Good question! I actually used to be a big proponent of high fat/low carb cooking for years, but since switching over to tracking macros and really focusing on performance goals, (without gaining a lot of unwanted body fat), I came to the conclusion that a lot of fat in my diet was preventing me from maximizing my carb-intake. Fat just has a heck of a lot of calories in it as compared to protein and carbs, at 9 calories per gram. That adds up fast! It’s also non-insulinogenic, meaning it doesn’t spike insulin. That might be great if you’re not training and trying to grow muscle, but for an athlete, insulin is the most potent hormone for stimulating growth! When you’re training intensely, obviously that growth is geared towards muscle protein synthesis. Insulin coupled with training intensity, and a smart distribution of macros and calories around the peri-workout window are key to real growth and real gains.
Without further ado, here they are:
These are tender cookies that really satisfy a sweet tooth, mix super well into a protein ‘blizzard’ or double-stack with Sweet Icing in-between for a homemade cookie sandwich. Enjoy! xo
- Dry Ingredients
- 1 tsp Krisda (Powdered Stevia)
- 3.5 tsp Xyla (Granulated Xylitol)
- 27 g Gluten Free Pancake Mix
- 8 g cocoa powder
- 9 g Quattro
- .5 tsp baking powder
- Wet Ingredients
- 23 g egg whites
- 14 g melted Krisda Chocolate Chips
- 14 g honey
- Preheat the oven to 350F.
- Tare the bowl and blades of a small food prep and measure out the wet ingredients one-by-one by taring back to zero after item is added. Blend for about 30 seconds scraping down the sides if necessary.
- Repeat the process with the dry ingredients in a separate bowl, mixing by hand to ensure even blending, and then add the dry ingredients to the wet ingredients and process for another 30 seconds.
- The batter will be very wet and 'gooey'. Fear not. Simply drop by tablespoon-fulls onto a non-stick cookie sheet for about 6-8 minutes or until still soft and perfectly round.
- Cool on a rack and then sprinkle with powdered sugar before serving!
