HCG Maintenance Compliant Protein Cookies

Coconut Flour Protein Cookies

NOTE:  This is a recipe I modified from an old blog post to be HCG Maintenance Compliant.  I developed this recipe for my son when we were on another round of an elimination diet.  The cookies in the photo do contain Organic Raisins which are not compliant, but can be added during week 4 and onward.  The cookies produced are large and quite filling, and can also be shaped into bars prior to baking.

Many of you know that I have been scrambling to create a healthful snack bar for more than a week. To date none have excited the D-Man, and that is the goal. I have spent hours in my kitchen (a.k.a. the lab) searching for protein bar nirvana. Yesterday I determined that nirvana did not exist, I felt defeated. I have a limited number of ingredients which I can use, and even the red hawk perched in the tree outside my kitchen window seemed to be mocking me. I gave up for the day but was determined that I would create a protein bar without grains, legumes, refined sugars, casein, and fruit.

Today is a new day, and it is supposed to be hot…almost 90 degrees on the mountain! High altitude baking when it’s hot and humid doesn’t work well, so I got started early. I came up with this recipe in my half state of sleep at 3:00am. The goal: create something that tastes good and can be thrown into a backpack or purse without melting or crumbling. The cookie needs to be high in protein, good fats, fiber and satisfying for a 7 year old child.

I pulled out the handy dandy Kitchen Aid and threw the following ingredients into the bowl:
½ Cup Melted Organic Coconut Oil,
½ Cup Coconut Flour (I didn’t bother to sift the flour)
¾ Cup Dried Unsweetened Organic Coconut (Shredded)
3 Large Pastured Eggs
½ Cup Chia or Flax Seed (I used ground Chia Seeds)
10 to 15 Drops of Liquid Stevia
1/8 teaspoon Sea Salt
½ Cup Thinly Sliced Almonds

Preheat oven to 375 degrees.
Grease a baking sheet with coconut oil.
Mix all ingredients together until well combined.
Scoop mixture (I use a small ice cream scoop) and place dough on a parchment lined cookie sheet.
Wet your hands and pat down the dough until it is the shape of a round cookie.
Bake for 12 minutes and move to a cooling rack after setting for a few minutes.
This recipe made 12 bars approximately 3 x 1.5 x 1 inch.

When you have completed maintenance you can add nuts, seeds, dried fruit, cocoa powder, or replace the stevia with 2-4 tablespoons of raw honey.


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