Cookies. Because who doesn’t like cookies, right? And these have the added benefit of keeping your muscles from deteriorating overnight thanks to the casein. Because drinking casein is gross and I can’t stomach it.
I got the recipe from the Facebook page for the Renaissance Periodization group. It’s super simple to make and even my husband uses it as a protein supplement since the casein is slow acting.
The macros below are for the pumpkin spice version with some cream cheese frosting. I also make them with just chocolate casein and almond butter.
Ingredients
- 2 tbsp almond butter (you can also use peanut butter, I just like almond butter better)
- 20g vanilla casein (I just the On Gold Standard Casein)
- 2 tsp pumpkin spice
- 1 tsp cinnamon
- Sucralose or sweetener of your choice
- Water
- 1/2 oz cream cheese
- Sucralose
- Vanilla extract (minuscule amount)
Note: When I make the chocolate cookies, I obviously leave out the spices and I also leave out the sweetener.
Directions
- Mix the casein into the almond butter until it’s all crumbly and as evenly distributed as possible. Sometimes it helps to microwave the nut butter for a few seconds to get it warm and more pliable if it’s very thick.
- Then add a little water at a time until you get the consistency of cookie dough.
- Shape the cookies with your hands and flatten them. Each batch will yield 2 normal sized cookies. You can make them into one larger cookie too though.
- Bake for 12 minutes at 350 degrees.
Yields 2 cookies.
| Calories | 309 |
| Total Fat | 21 g |
| Total Carbohydrates | 14 g |
| Dietary Fiber | 6 g |
| Protein | 24 g |