Raspberry Oatmeal Protein Cookies

liz motivation quote

Holy shit you guys! Today is the beginning of the 2014 CrossFit Games Open!

If you are registered today is the day you find out the first torture. I feel for you. I didn’t register this year…wah wah wah. Why not? A couple of months ago, Adrian injured his back. At first, I kept doing CrossFit when we worked out and Adrian started doing accessory movements (Bench Press, pull ups) to fill in for what he could not do (Olympic and Powerlifting). I could tell that it was frustrating for him to see me doing the sport he loved right in front of him as he worked on the bench. So after a few weeks, I decided to drop CrossFit (for now) to concentrate more on building size and strength through more traditional bodybuilding style workouts.

We are now on week five of a bench lift strength building program and I’ve added 20lbs to my bench! Holy shit! I am almost up to 3/4% bodyweight, which is the marker for an “intermediate” level athlete. Sweet! I’ve also gone from a pretty strict paleo diet to a more relaxed stance on food. If it works for me, I eat it. If it doesn’t, I don’t. So I’ve added back some gluten free grains and a little dairy now and then as well. I have started tracking my macros more closely then I was before as well. I had been doing the Eat to Perform program since november, but found that, although I gained some strength, I had gained a lot of unnecessary fat as well.

Fast forward to two weeks ago.

I’ve been following Krissy Mae Cagney on Instagram for a couple of years now, but I didn’t know she offered online training and nutrition. So I downloaded her Flexible dieting book and have been following her macro recommendations since then. I’ve already noticed a huge change in my body and I can’t wait to show you my progress as I add more muscle!

liz leg day wod'

Because of the macros, I am eating less carbohydrates than I was on the Eat to perform nutrition plan plus less overall calories. As someone who has played around with macros and calories in the last couple of years, I’m VERY surprised how big a difference a few calories here or a few carbs there can really make both in performance and my body. It’s an amazing thing to play with and makes me kind of want to go back to school….maybe when the kids are both in school…

In any case, I decided to make these cookies as a little snack I could have before bed, before or after a workout or even with lunch. The Raspberry Oatmeal Protein Cookies are perfect for fitting into your macros and they are pretty damn tasty if I do say so myself. So if you are one those people who make all your meals and snacks in advance, these little beauties are perfect for you!

Raspberry_oat_cookie_3-2One year ago: Paleo Blueberry Muffins
Two years ago: Dinner with a Chef
Three years ago: Spice Rubbed Pork Chops
Four years ago: Miso Soup

Raspberry Oatmeal Protein Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 15

Serving Size: 1 cookie

Calories per serving: 110

Fat per serving: 1

These Raspberry Oatmeal Protein Cookies are perfect pre or post gym. Loaded with carbs and a little bit of protein but very low in fat.

Ingredients

  • 8 medjool dates, pitted (about 3/4 cup)
  • 3/4 cup dried diced peaches (or nectarines, apricots, etc.)
  • 1/2 cup boiling water
  • 2 tsp vanilla extract
  • 1/2 cup unsweetened applesauce
  • 1/3 cup unsweetened almond milk (or other dairy alternative)
  • 1/2 cup egg whites
  • 1 cup oat flour (Quick cooking oat flakes blended to a powder is the same thing)
  • 2 tbsp coconut flour
  • 2 scoops vanilla protein powder (any kind)
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup freeze dried raspberries

Instructions

  1. Preheat oven to 350°F.
  2. Place the dates and peaches (or other dried stone fruit) in a bowl with the boiling water and allow to soak and soften for 10-20 minutes.
  3. Once softened, using a stick blender, electric mixer, high-speed blender or food processor, blend the fruit and water into a paste. Add the remaining wet ingredients and blend again.
  4. In a separate bowl, whisk together the flours, protein powder, baking powder, salt and cinnamon.
  5. Pour the dry ingredients into the wet and stir until almost combined.
  6. Pour the raspberries into the mixture and fold in.
  7. Place spoonfuls of batter onto a silicone baking mat or on greased cookie trays.
  8. Bake for 15-20 minutes. Remove from oven and cool on trays. Keep covered at room temperature for up to 3 days or in refrigerator for up to 7.

Notes

Macros:

Protein: 6g Fat: 1g Carbs: 20g

Raspberry_oat_cookie_diptych1-2

6 comments to Raspberry Oatmeal Protein Cookies

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