Make these cookies work for you with these tips from our dietician.

1. Use natural peanut butter. Look for a peanut butter with only peanuts and salt listed as the ingredients. You don’t need any extra fillers, especially sugar. Yes, you will need to stir your peanut butter to mix in any oil that has separated but store it in the refrigerator after stirring and it will stay well mixed. We like this one here.

2. Use Micellar Casein Protein Powder to avoid a chalky taste. We have all had high protein-packed goods that taste like chalk or are super dry. Using a casein protein reduces any chalky taste and helps maintain a moist final product. This is our favorite Micellar Casein Protein Powder.

3. Use Coconut Sugar instead of granulated sugar. Coconut sugar has a lower glycemic index which will help maintain your blood sugar and avoid any spikes.

4. Add Chia Seeds for a little extra nutrient boost. Including Chia seeds will add a little nutty texture and increase fiber and antioxidant content.

5. Bake on non-stick baking sheets. These work wonders to keep the cookies from sticking to the pan and make cleanup a breeze.

Ingredients:

·         1 cup peanut butter

·         1 cup  Micellar Casein protein powder

·         1/2 C ripe banana

·         1/3 C coconut sugar

·         1 large egg

·         1 tbsp chia seeds

·         1/2 C chocolate chips

Instructions:

1.      Line a cookie sheet with non-stick baking sheet.

2.       In a large bowl mix together peanut butter, banana, protein powder and coconut sugar. Add in egg and stir.

3.      Mix in chia seeds and chocolate chips.

4.       Form dough into about 1 inch balls and flatten slightly with a fork.

5. Bake for 8-9 minutes or until edges start to turn brown in 350-degree oven.