COOKIES/BARS
PEANUT BUTTER UMP
COOKIES #1
By: Juli
½ cup unsalted butter,
salted
1 cup creamy, no sugar
added peanut butter
1 egg
2 tbsp
honey
½ tsp
vanilla
1 cup Splenda
granular
4 scoops UMP
vanilla
½ tsp baking
soda
½
tsp salt
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 ½ minutes. Add Splenda and beat until well
blended.
In a seperate 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 criss cross 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.
This gives a different flavor all together.
PEANUT BUTTER UMP
COOKIES #2
By: Jtheo
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
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
MIXED NUT UMP COOKIES
By: KellyKel
3 scoops
UMP
1
½ tsp of ground cinnamon
1 cup
Splenda
3 tsp Olivina
(non-hydrogenated olive oil margarine)
1-2 omega 3 eggs
2/3 cups
pecans
2/3 cup peanuts
2/3 cup crushed walnuts
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
By: HighonLife
½ tsp almond
extract
2 scoops UMP
vanilla
10 Splenda
packets
Pinch or two of baking
powder
2 heaping tsp of almond butter
1 egg
3 tbsp egg
whites
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
By: N2Health
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
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.