Ascent Native Fuel Micellar Casein Protein --cookies
I bought some micellar casein protein powder from The Feed when I read that its slow-digesting nature is really good for athletes and recovery, especially if consumed before bed…. the problem is, I could NOT stand the taste of the powder, no matter how I mixed it, whether on ice, blended, stirred into a “pudding,” etcetera. It was just yuck.
Before giving it away to a teammate (which is an ouch, as this stuff is pricey!), I used ChatGPT to see if I could find a recipe to use which could incorporate the powder… and viola!
Check out that nutritional info per cookie below —that’s what I call a WIN!
Here’s a Chocolate Protein Cookie recipe using Ascent Native Fuel Micellar Casein Protein Powder. This recipe is perfect for baking and provides a slow-digesting protein source that can keep you satisfied for longer.
Ascent Native Fuel Micellar Casein Chocolate Protein Cookies:
Ingredients:
1 cup rolled oats
1/2 cup almond flour
1/2 cup Ascent Native Fuel Micellar Casein Protein Powder (Chocolate flavor)
1/4 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup peanut butter (or almond butter)
1/4 cup honey (or maple syrup)
1/4 cup milk (dairy or non-dairy)
1 tsp vanilla extract
1/4 cup dark chocolate chips (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, almond flour, Ascent Native Fuel Micellar Casein Protein Powder, coconut flour, unsweetened cocoa powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the peanut butter, honey, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until fully combined. The dough should be slightly thick but easy to scoop. If it's too dry, you can add a little more milk, one tablespoon at a time, to reach the desired consistency.
Stir in the dark chocolate chips (if using).
Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press each cookie to flatten slightly.
Bake for 8-10 minutes or until the edges are set, and the cookies are lightly golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Approximate Nutritional Information per Cookie (assuming 12 cookies):
Calories: 130-150
Protein: 10-12g (thanks to the micellar casein)
Carbs: 12-14g
Fat: 7-9g
These cookies are a great way to enjoy the benefits of slow-digesting protein while satisfying your chocolate cravings. Let me know if you'd like to adjust the recipe further or change the serving size!
“Because of its slow and sustained release of amino acids, micellar casein is best consumed at night, so it can help you recover while you sleep. Those who like working out in the evening, early in the morning, or have multi-day training sessions may find ingesting micellar casein before bed helps them reach their fitness goals. ”
