What do you do when it’s The First Official Week of Summer and 106 degrees outside?!?! You turn the oven on and bake some chocolate chip cookies. DUH. More importantly you bake the cookies so when you need to make an ice cream cookie sandwich you are already prepared. See always one step ahead of y’all (yeah…not really).
I will be honest and say, that I am not the most savvy in creating recipes. So when I can find a product that I can ‘get down with’ I want to use it, exploit it, devour it. I am a dirrrtyyy girl. Sorry, not sorry. Plus, when I finally have my dream come true to be on a first name basis with Juli Bauer from PaleOMG and she’s like, “Oh yeah, don’t you love this (insert whatever product)?” and I can respond with confidence, “Oh totes girl, I recommend it to all my clients!”
Insert: Simple Mills Products. Simple Mills products are simple, delicious, real food in a baking mix. They classify themselves as gluten-free, grain-free, non-gmo, soy free, and paleo friendly. Their products range from almond flour crackers to frosting, cookies, pizza dough, vanilla cake, and muffins. I first saw them through PaleOMG and was super excited to find them at my local health food store here in Antelope Valley and TARGET (damn, #targetdoesitagain). In a world full of processed foods, it is refreshing to find a company that wants to provide as many natural ingredients in a product.
The chocolate chip cookie mix ingredients include: almond flour, chocolate chips, organic coconut sugar, tapioca, organic coconut flour, baking soda, and sea salt. Simple ingredients. To finish this mathematical baking equation you add:
Milk (dairy or non-dairy) + vanilla + butter or oil (coconut, vegetable, or grapeseed)
For me I used Almond Milk (unsweetened) and coconut oil. Coconut oil is made from the pressing of the white meat inside the shell of the coconut. Coconut oil is one of the most abundant sources of saturated fats. The saturated fat in coconut oil is comprised of medium chain triglycerides (MCTs) – basically a chain of fatty acids that are of medium length. MCTs have shown to be broken down differently in the body and not stored in our fat cells, when compared to other saturated fats such as lard. This could create a thermogenic effect, and boost fat burning action in the body. I am an advocate for coconut oil not just for its weight loss effects but that it can reduce inflammation in the body and MCTs are a good fuel source for your brain and body.
FURTHERMORE, I added another experiment to also ‘test’ an additional product. Dun…Dun..Dun..powdered peanut butter. (yes roll your eyes). But I get so many questions on natural peanut butter versus powdered peanut butter. SOOO I decided to buy a container and use it. I used the product Just Great Stuff Powdered Organic Peanut Butter. The ‘benefit’ of the product is it provides that peanut butter flavor for 90% less fat. The ingredients in this powdered peanut butter are: organic peanuts, organic coconut sugar, and sea salt. The nutrition for 2 tbs of powdered PB are: 50 cals, 5g Fat, 1.5g Fat, and 5g Carbs with 3g Sugar.
Without further adieu….
1 Simple Mills box – Chocolate Chip Cookies
2 tsp. vanilla
3 tbsp. MCT Coconut Oil (I would recommend using 2tbsp. – 3 made it very oily)
3 tbsp. Unsweetened Almond Milk
2 tbsp. Organic Powdered Peanut Butter
- Preheat oven to 350 degrees.
- Whisk almond milk and vanilla.
- Add Simple Mills Cookie Package ingredients and mix to form. 4. Add coconut oil and mix together. Then add your powdered peanut butter (or NOT).
- Use 1 tbsp. to form small balls and place on parchment paper. Box says it makes 12 cookies, and I was able to make 16.
- Bake for 10 minutes or until lightly browned.
- Enjoy with ice cream, fat free whip cream, or just by itself!
Macros per cookie: 97 calories, 1.5 g protein, 9.7g carbs, 3.9g sugar, 6.1g fat.
Side Note: Because their products contain no preservatives, you need to store the cookies in the fridge or freezer, for sake keeping!