Protein oreo and other healthy biscuits

Protein bars or protein candy are a popular treat and a healthy source of protein. They are ideal for those trying to lose weight, gain muscle mass or just replenish protein during the day. In this article, you will learn how to make your own protein bars at home. Homemade protein bars are a great way to treat yourself to a tasty and healthy snack or post-workout snack.

Benefits of homemade protein bars

Homemade protein bars have several advantages over store-bought bars:

• They are cheaper. Store-bought bars can be quite expensive. Homemade protein bars are much cheaper because you can use your favorite ingredients.
• They are healthier: Store-bought bars can contain unhealthy ingredients such as refined sugars, saturated fats and trans fats. You can make homemade protein bars with clean, healthy ingredients.
• With homemade protein bars, youcan experiment with different flavors and ingredients

Protein oreo cookies, cookies covered in a layer of chocolate and filled with fruit jam, cookies with chocolate chunks, millionaire cookies and caramel spiced speculoos - we'll teach you how to make a healthy, protein-packed version. The nutritional values of each type are a matter of course.

Protein oreo cookies (protein candy)

One of the most famous cookies that you just have to try.

Ingredients for 15 cookies

Cocoa cookies:

• 40 g coconut flour
• 9 egg whites
• 2 teaspoons baking powder
• 40 g of grated high-percentage chocolate without added sugar
• 40 g cocoa powder
• 40 g chocolate micellar casein
• natural sweetener to sweeten (e.g. 1 tbsp maple syrup)

Vanilla cream:

• 10 g coconut flour
• 40 g vanilla micellar casein
• 2/3 cup almond milk or water

Procedure

Preheat the oven to 180°C and line a baking tray with baking paper. In a bowl, first mix the dry ingredients (coconut flour, baking powder, grated chocolate, cocoa and micellar casein), stir in the egg whites and finally sweeten with natural sweetener. Roll out the dough on a rolling pin into a 0,5 cm thick sheet (if it sticks, you can sprinkle the rolling pin with a little coconut flour). Cut out the biscuits with a round cookie cutter and carefully transfer them to the baking sheet with sufficient spacing. Bake for about 15 minutes, then remove from the oven and leave to cool on the baking sheet. Whisk together the coconut flour, vanilla micellar casein and water to make the filling. Brush the cocoa cookies with the vanilla cream and place in the fridge to set. Once set, serve.

Nutritional values for 1 cream-filled biscuit

• 65 kcal
• Protein 7,5 g
• Carbohydrates 4 g - of which sugars 0,4 g
• Fat 2,5 g

Jaffa cakes - semi-dipped biscuits with jam

A delicious combination of light sponge cake, fruit filling and crunchy chocolate icing.

Ingredient s

Biscuits:

• 30 g vanilla whey protein
• 3 tablespoons maple syrup
• 30 g of flakes blended into flour
• 1 egg
• 55 ml coconut or almond milk

Filling:

• 5 tablespoons of fruit jam with no added sugar (you can also use a calorie-free version in the form of fitness syrups)

Chocolate topping:

• 50 g of high quality chocolate with no added sugar

Procedure

Preheat the oven to 170°C and line a baking tray with baking paper. In a bowl, first mix the vanilla protein and oat flour, then gradually stir in the coconut milk, eggs and sweeten with maple syrup. Shape the dough into biscuits and bake for 15 - 20 minutes. After baking, remove from the oven and let cool. Spread each biscuit with jam. Melt the chocolate in a water bath and pour it over the biscuits. Put the finished biscuits in the fridge for about 30 minutes to set, then serve.

Nutritional values for 1 large biscuit

• 120 kcal
• Protein 7.6 g
• Carbohydrates 10,2 g
• Fat 5 g

Cookies with chocolate chips

Quick soft cookies with chocolate chips and a hint of coconut.

Ingredients for 12 cookies

• 1 large egg

• 1/2 cup whey protein powder in vanilla or cookie flavour
• 1/4 cup coconut flour (can be substituted with ground flakes or whole wheat flour)
• 1/2 teaspoon baking soda
• 1/4 cup coconut milk
• 10 para nuts blended into flour
• 1/4 cup shredded coconut
• 1/8 cup high chocolate chips with no added sugar

Procedure

Preheat the oven to 170°C and line a baking tray with baking paper. In a bowl, gradually mix together the whey protein, coconut flour, baking soda, shredded coconut, ground Brazil nuts, eggs and coconut milk. Stir the chocolate chips into the batter. Using a spoon, shape the dough into 12 cookies on the baking sheet and bake for 15 - 20 minutes(properly, the cookies should be soft in the middle, not hard). Once baked, allow to cool and serve.

Nutritional values for 1 biscuit

• 75,5 kcal
• Protein 3,8 g
• Carbohydrates 3,2 g
• Fat 4,8 g

Millionaire biscuits

Previously the preserve of the wealthy, today you can indulge in these luxurious biscuits with a crunchy base, caramel and chocolate even without millions in your bank account.

Ingredients for 14 biscuits

Base:

• 70 g ground almonds
• 70 g oatmeal mixed into flour
• 3 scoops of vanilla whey protein
• 40 g melted coconut oil
• 50 ml (almond) milk
• 1 tbsp honey
• a few drops of vanilla flavouring
• 1 teaspoon cinnamon

Caramel layer:

• 5 large medjool dates (pre-soaked)
• 1 tablespoon peanut butter
• 50 ml (almond) milk
• pinch of sea salt

Chocolate layer:

• 40 g of high-percentage chocolate without added sugar
• 20 g coconut oil
• 1 scoop of chocolate whey protein

Procedure

Preheat the oven to 180°C and line a baking dish with baking paper. In a bowl, mix all the dry ingredients for the base (ground almonds, oat flour, 3 scoops of vanilla protein powder and cinnamon). Then gradually stir in the almond milk, coconut oil and season with a few drops of vanilla flavouring and honey. The resulting dough should be soft, slightly crumbly. Press the dough into the bottom of the baking dish (the base should be about 2,5 cm high) and bake for about 10 minutes until golden brown. Let cool after baking. Mix the dates together with the peanut butter, almond milk and a pinch of salt. Spread the caramel mixture evenly over the cooled base and place in the freezer for 20 minutes to set. Melt the chocolate and coconut oil in a water bath and stir in 1 scoop of chocolate protein. Coat the stiffened caramel base with chocolate and place back in the fridge or freezer to set. Once all the layers are set, cut the cake into 14 biscuits and serve. Store in the fridge.

Nutritional values for 1 large biscuit

• 165 kcal
• Protein 9 g
• Carbohydrates 12 g
• Fat 9 g

Speculoos biscuits

Caramel spiced biscuits, mainly baked in Holland, Belgium or Germany. A simple version that even beginners can easily handle.

Ingredients for 8 small biscuits

• 4 tablespoons wholemeal flour
• 2 tablespoons vanilla whey protein
• 1 teaspoon gingerbread spice
• 1 tbsp coconut oil
• 1 tbsp honey
• 1 tablespoon water
• a few drops of caramel flavouring (can be omitted)
• wholemeal flour for flouring the roll

Procedure

Mix all the ingredients together. There should be no lumps in the resulting dough, it should be slightly sticky. On a floured rolling pin, roll out the dough and cut out 8 small biscuits. Carefully transfer the biscuits to the baking sheet and bake for about 10 minutes. Let cool after baking and serve.

Nutritional values for 1 small biscuit

• 52 kcal
• Protein 2,6 g
• Carbohydrates 6,4 g - of which sugars 1,1 g
• Fat 1,8 g

[Sources of images and information:thefitnessrecipes.com, traineatgain.com, atelierdeschefs.fr, wallflowergirl.co.uk,butteredup.blogspot.ca, flickr.com, caloricketabulky.com]