You will fall in love with these scrumptious, soft pumpkin cookies with cranberries. Enjoy a…
These no-bake caramel protein cookies with chocolate drizzle are EVERYTHING you could possibly need:
- Scrumptious. CHECK
- Loaded with superfoods like quinoa, almonds, chia, dark chocolate, coconut. CHECK
- High quality protein. CHECK
- No-bake & easy to make. CHECK
- Great for breakfasts, snacks, dessert. CHECK
- Left-over yummy, low carb caramel sauce to enjoy. CHECK
I find that life is SO much easier when you keep nutrient-dense snacks like this around the house!
They also make for an easy breakfast – especially if your kids are running out the door to catch the bus!
ingredients for caramel protein cookies
brown rice cereal and quinoa
The base for these cookies is brown rice cereal and quinoa (uncooked). I like to use One Degree Brown Rice Crisps but you can pick up any brown rice cereal in your local food store’s organic section.
When making something like this, I like to throw in other nutritious foods like chia seeds or flax seeds because they provide health benefits and don’t impact the taste.
They are optional so if you choose not to add them, simply add an extra two tablespoons of quinoa.
For protein, I use Isagenix’s tri-Release vanilla protein. You can substitute any high-quality whey or plant protein you like.
I love the tri-release because it has three different types of protein that work together to give your body both an immediate and a sustained release of amino acids.
In a nutshell, this protein is great for building and repairing lean muscle. Contact me if you want more info.
The caramel sauce in this recipe is phenomenal (and low carb)! The recipe makes more than you need so put the remaining sauce in a sealed container and store in the fridge. This is the same caramel sauce that I use in my gooey chocolate coconut caramel bars.
Other great ways to use caramel sauce include:
- Dipping fruit in it (especially green apples!)
- Stirring into coffee and tea
- Mixing into other no-bake batters, like energy bites
- Pouring over ice cream
- Pouring into smoothies
- Stirring into yogurt
- Drizzling on oatmeal
- Toppings for bread, muffins and cakes
Store these cookies in the fridge. Enjoy this deliciousness any time you want a burst of energy!Print
These no-bake caramel protein cookies are perfect for breakfast or easy snacking on-the-go! Brown rice cereal and quinoa covered in a dairy-free, low carb caramel sauce and chocolate drizzle! What can be better?
- 1 (15.5 oz) can of full-fat coconut milk
- 1/4 cup erythritol sweetener (I use Swerve brown*)
- 2 tablespoons butter or coconut butter
- 1/2 teaspoon vanilla
- pinch of sea salt
- 2 cups brown rice cereal
- 1/4 cup quinoa
- 1 tablespoon chia seeds (optional – add more quinoa if omitting)
- 1 tablespoon flax seeds (optional – add more quinoa if omitting)
- 2 scoops whey protein powder (I used Isagenix Vanilla tri-release**)
- 1/3 cup nut butter
- 2 tablespoons coconut oil
- 1/4 cup caramel sauce
- Sea salt to taste
- 1/2 cup dark chocolate chips + 1/4 cup (I use Lily’s)
- 1 teaspoon coconut oil (to make chocolate chips more spreadable)
For the coconut milk caramel:
- In a heavy saucepan, heat the coconut milk and brown swerve over medium heat, stirring often. Once coconut milk reaches a boil, turn heat down and let simmer for approx. 30 minutes (until it has reduced by 1/3 to 1/2). You’ll want to stir often. When it reaches a similar consistency to a thick sweetened condensed milk or caramel sauce, you can remove from heat. Add butter or coconut butter, vanilla and salt. Stir well. You should end up with about a cup of caramel-colored sweetened coconut milk.
- You only need 1/4 of caramel sauce for recipe so place remaining sauce in a jar or Tupperware and store in the fridge. It’s great with fruit or over ice cream.
For the cookies:
- Melt together the nut butter and coconut oil in a microwave safe dish for about 30 seconds. Whisk together and pour into a large bowl with date sauce. Add in the rest of the ingredients until completely combined (including 1/2 chocolate chips)
- Using a cookie scoop, scoop dough into balls onto a parchment lined tray, lightly press down for a cookie shape and store in the freezer for 30 minutes. Done!
- Warm the remaining 1/4 chocolate chips and teaspoon of coconut oil in the microwave for about 30 seconds and drizzle Over cookies. Sprinkle flaky sea salt to make them extra tasty before freezing. Makes about 20 cookie bites.
- Store in sealed container in the fridge.
- *Lankanto Golden is another low-carb/calorie option
- ** I use Isagenix tri-release protein which is a three- protein blend that helps develop lean muscle long after workout. Contact me if you’d like more information about Isagenix.
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