I prefer paying attention to what I eat, not counting calories (been there, done that). Especially now that I'm a mom of twin girls, it's really important to me to show them how food nourishes and fuels the body as well as tastes good; we can enjoy treats, avoid deprivation yet feel great after eating said treat.
For me, portion control is sometimes a struggle; one raw cookie can easily turn into 3 or 4 or 6 and the next thing I know, I am too full from eating a dense handful of dried fruit, nuts and seeds to enjoy a veggie-packed dinner! So sometimes when I'm craving a sweet treat, I am very intentional on not only the ingredients but the amount yielded as well.
The good news is you can't go crazy, as this batch makes just one tantalizing, filling and delicious cookie no there's no chance of say, eating way too many. I sampled a teeny bit, planning on saving the rest of the cookie for my husband. By the time he got home, though, there was a baby-sized cookie left rather than the monster cookie I originally started with; it was even better than I thought it would be!
I highly recommend the vegan sprinkles because they make it absolutely fun to eat. I felt like I was at a birthday party; I may have to make this for my 30th next month as I unpack our house in Virginia with our twin babies. I'll need a little pick me up I'm sure, and a vegan gluten-free monster cookie might be just the trick!
Monster Protein Cookie
1/4 cup gluten-free oats
1 scoop vegan chocolate or vanilla protein powder
2 TBSP almond butter (I used the last of my Vanilla Espresso Almond Butter)
2-1/2 TBSP coconut or almond milk
1/2 TBSP pure maple syrup
a sprinkling of vegan gluten-free plant-dyed sprinkles
1. preheat oven to 350 degrees, and mix all ingredients together into one bowl.
2. Pat into a round cookie and place on a piece of parchment paper atop a cookie sheet.
3. Bake for 12-15 minutes. Let cool a few minutes on the sheet then eat!