Instructions: Preheat oven to 325 degrees. Mix the butter and peanut butter in a large bowl until creamy and smooth. Add honey, vanilla and egg. Beat for 1 1⁄2 minutes. Add Splenda and beat until well blended
In a separate small bowl combine UMP, baking soda and salt. Slowly add the dry mixture to the peanut butter mixture until well blended (the mix may be crumbly). Scoop level tsp. full of dough onto a parchment paper lined sheet pan. Press a crisscross pattern into each down ball with a fork. Bake for 7-9 minutes or until light brown. Makes 4 dozen.
2 Cookies 8.25 g protein; 4.5 g carbs; 8 g fat. You may sub brown sugar Splenda for the regular Splenda and almond butter for the
Peanut butter ump cookies #2
1 tbsp. of vanilla extract
2 scoops of UMP vanilla
1 cup Splenda (or Splenda brown sugar if you prefer)
1 cup of crunchy natural peanut butter
1 tbsp. of extra virgin olive oil
1 whole egg and 1 white
Instructions: Mix together in a bowl. Then roll 16 small balls, place on a cookie sheet heavily sprayed with cooking spray to prevent sticking. Once on sheet, take wet fork and dip into a bowl with a little Splenda. Then, take fork and press into top of cookie to flatten a bit and leave those cookie marks. Cook for 8-12 minutes at 325 degrees. Finish off by sprinkling a tad of cinnamon on them. Per cookie: Protein: 8-9 grams, Carbs: 3 grams, Fat: 10 grams
Instructions: Preheat oven to 375 degrees. In a mixing bowl add 3 tsp. of Olivina, 1 cup Splenda, 1-2 omega 3 eggs, and 1 ½ tsp. ground cinnamon and mix. Next, add 2/3 cup pecans, 2/3 cup peanuts, 2/3 cup crushed walnuts to the bowl. Finally, add 3 scoops of protein powder and mix well. On a baking sheet lined with parchment paper, scoop out 6 equal portions of the mixture, separating them about 2 inches apart from one another. Take a fork and gently press down on them, flattening the mixture into cookies. Place into the oven for 6 minutes, or until you see the Olivina bubbling from the cookies. When finished, pull from the oven and allow to cool on a wire rack, or on a plate. Serve warm or cool. Serves: 8.
Almond ump cookies
½ tsp. almond extract
2 scoops UMP vanilla
10 Splenda packets
Pinch or two of baking powder
2 heaping tsp. of almond butter
3 tbsp. egg whites
Instructions: Bake at 325 degrees on a cookie sheet sprayed with cooking spray for about 8 or 9 minutes. I made six big cookies out of this, but you could probably break it down to 8-10. They are so yummy warm.
Oatmeal muscle cookies
1 scoop UMP or Muscle Provider vanilla
1 cup uncooked oatmeal
1 cup dried fruit (cranberries, raisins or tart cherries)
1 cup shredded coconut (optional)
½ cup nuts (optional)
2 egg whites
1 tsp. vanilla
1 ripe banana
1 tbsp. honey (optional)
Nonstick cooking spray
Instructions: Preheat oven to 350 degrees. Mix dry ingredients separately from moist. Then stir all ingredients together. Lightly coat a baking sheet with nonstick cooking spray and scoop rounded spoonfuls of dough onto it. Bake for 20 minutes. Makes about 24 cookies.
No bake cookies #1
1 scoop Muscle Provider chocolate
1/3 cup old fashioned oats
½ cup Better’n Peanut Butter (found in the organic section of Kroger’s or Trader Joe’s)
Instructions: Microwave peanut butter for about 30 seconds to soften. Mix in the MP. You can microwave the PB/MP mix a little more (about 15 seconds) to reach a smooth consistency. Do not over microwave. Do not cook the oats. Fold in the oats and drop tablespoons full onto wax paper. Refrigerate for approximately a half hour. You can adjust recipe depending on how many cookies you want. This recipe will make approximately 6 cookies.
No bake cookies #2
1 scoop Muscle Provider chocolate
1 pack Splenda or Equal
½ cup cooked oatmeal
1 tsp. natural chunky peanut butter
Instructions: Mix ingredients together while oatmeal is still hot so it blends well. Let it sit for several hours (I let mine sit overnight) and enjoy. You can adjust the portions of each ingredient according to your caloric needs.
Julie’s brownie recipe
Makes approximately 18 cookies
1 cup Oat Flour
1/3 cup unsweetened applesauce
2 scoops Beverly International Ultimate Muscle Protein
3 egg whites
2 tablespoon Truvia
Dash of salt
1/8 – ¼ cup water
1/3 cup chocolate chip morsels
Instructions: Mix together first 6 ingredients. Slowly add water to bring the mixture to a thick batter consistency. Stir in chocolate chips. Once thoroughly mixed, drop spoonfuls of batter onto a greased baking dish.
Bake at 350 degrees for approx. 8 minutes I do find that these cookies do not brown as well as traditional cookies. Be sure to watch them carefully and not to let the bottoms burn. I also found it better to spray the baking dish lightly with Pam otherwise, they tend to stick to the pan. Enjoy!
Nutrition per cookie: Calories: 59 / Protein: 3.5 g / Carbs: 6.8 g / Sugars: 2.7 g / Fiber: 1 g / Fat: 1.8 g
Oatmeal raisin protein cookies
1/3 cup oats
1 scoop UMP vanilla
1 egg white
¼ c. unsweetened applesauce
¼ tsp. baking powder
¼ tsp. cinnamon
Splenda to taste (3 to 5 packets)
Chopped apple or raisins, optional
Instructions: • Preheat oven to 350 degrees. • Spray baking sheet with a bit of Pam. • In a bowl, mix all ingredients until just blended. You may need to add a touch of water to make the mixture into a batter. • Drop by teaspoonful onto baking sheet. Bake for 10 to 15 minutes or until bottoms are lightly browned.
Sometimes, you just want a warm, gooey chocolate chip cookie. The addition of almond meal in this recipe gives these cookies a brown sugary kind of goodness that most other protein cookie recipes lack. I dare you not to fall in love with these!
1/3 cup Bob’s Red Mill Whole Grain Oat Flour (Gluten Free)
1/8 cup Almond Meal Flour (finely ground)
1 Scoop Vanilla Ultimate Muscle Protein
10g Chocolate Chips (I prefer Ghiradelli 60% Cacao Bittersweet Chips)