12 MEDIUM PIECES,
18 SMALL PIECES. OR
30 BITE-SIZE PIECES.
DIVIDE THE BATCH INTO
PORTIONS ACCORDING
TO YOUR PREFERRED
SERVING SIZE AND DAILY
CALORIE REQUIREMENTS.
CALORIES
1500
FAT (G)
29
CARBS (G)
180
FIBER (G)
PROTEIN (G)
188
125
4
22
3
15
83
2
10
39
5
3
2
128
16
11
7
134
50
1
6
1
4
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THE ULTIMATE ANABOLIC COOKBOOK 2.0
Cottage Cookie Cakes
VEGETARIAN
GLUTEN-FREE
PREP TIME
READY IN
20 MINUTES
40 MINUTES
Ingredients
Directions
MAKES 20 COOKIES
1. Preheat the oven to 350°F/177°C.
60g (⅝ cup) powdered peanut butter
2. In a bowl, place the powdered peanut butter, cottage cheese
combine all the ingredients. Mix well until there is a smooth
(PB2)
66g (2 scoops) chocolate protein
consistency.
powder
3. Fold the chocolate chips into the batter.
2g (½ tsp) baking powder
4. Spray a cookie sheet with cooking spray. With your hands, form
¼ tsp salt
10g (2 tsp) vanilla extract
375g chickpeas (canned, rinsed)
20g sugar-free chocolate chips
60g (¼ cup) egg whites
20 balls with the dough and place on a cookie sheet, leaving
about 1” (~2cm) in between each dough ball.
5. Place in the oven and bake until the toothpick inserted into the
middle comes out clean (approximately 15-17 minutes.)
6. Let sit to cool completely to firm up.
110g banana (1 serving)
125g (½ cup) 0% fat cottage cheese
80g (⅓ cup) Walden Farms chocolate
syrup
2 packets (~1 tbsp) sweetener
Cooking spray
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