High Protein Cookies For Pregnancy
Soft and chewy these pregnancy cookies are perfect for expecting moms! Curb a sweet tooth while fueling your body (and baby) with these high protein cookies!
Servings 9
Calories 203kcal
Ingredients
- 1 cup almond flour
- ¼ cup collagen powder
- ½ cup shredded coconut unsweetened
- ⅛ cup cacao powder
- 1 egg
- 1 tbs blackstrap molasses
- ⅛ cup peanut butter
- 3 tbs maple syrup
- 2 tbs almond milk
- ¼ cup pecans chopped
Instructions
- Preheat oven to 350F.
- In a large mixing bowl. Combine all the dry ingredients and mix.
- One by one add in the eggs, molasses, peanut butter, maple syrup, and dairy-free milk.
- Mix until sticky. Add in the pecans and mix again.
- On a cookie sheet, use a trigger ice cream scoop to portion the pregnancy cookie batter out on a line baking sheet. Press a pecan into the top of each cookie if you like.
- Bake for 20-22 minutes and remove from the oven to cool fully on the pan.
Video
Notes
Line the baking sheet with parchment paper or you'll have trouble getting them off.
Let the protein cookies cool fully before taking them off the cookie sheet as they come out extremely delicate.
Store the cookies in an airtight container on the countertop for 1-2 days or in the fridge for 4-6 days.
I used a 1.5-inch trigger point ice cream scoop for the cookies. If using a different size, you may need to adjust the cooking times.
Chocolate chips are a great add in in place of pecans. Likewise, almond butter works in place of peanut butter.
Nutrition
Calories: 203kcal | Carbohydrates: 12g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 50mg | Potassium: 132mg | Fiber: 3g | Sugar: 7g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 1mg