Chocolate Chunk Walnut Cookies

My Unexpected Baking Adventure: Chocolate Chunk Walnut Cookies

Life as a fitness model isn't all protein shakes and early morning workouts. There's a surprising amount of downtime, surprisingly enough for baking! I'm constantly experimenting with healthy recipes, trying to find that perfect balance between deliciousness and nutritional value. This week, that quest led me to the most unexpectedly delightful chocolate chunk walnut cookies. I never thought I'd be someone who bakes often, let alone writes about it, but here I am. The journey started with a simple desire: a satisfying afternoon snack that wouldn't derail my fitness goals. I knew I wanted something with chocolate – a little indulgence is important for mental well-being, don't you think? – but I also craved a nutty element for a bit of crunch and texture. And so, the idea of these cookies was born.

The recipe itself wasn't overly complicated, but there were a few unexpected twists. I started with mashed banana for sweetness and moisture, a staple in many of my healthy baking experiments. Fig puree added a unique depth of flavour that I hadn't anticipated, a lovely complement to the chocolate and walnuts. The combination of different protein powders (vanilla and unflavored pea protein) provided a boost of protein without compromising the taste, and the coconut and oat flours kept the texture delightfully chewy. The whole process was quite therapeutic, actually. The rhythmic mixing, the satisfying smell of baking cookies, it created a peaceful atmosphere amidst a usually hectic schedule. And the result? Soft, chewy cookies bursting with rich chocolate chunks and crunchy walnuts. They’re the perfect afternoon treat, a healthy dose of satisfaction that keeps me going through those long photo shoots and fitness training sessions.

What surprised me most about this baking experience wasn't the delicious outcome but the unexpected sense of accomplishment. As a fitness model, my focus is usually on physical fitness, but creating something delicious and wholesome from scratch felt like a different kind of achievement. It's a reminder that we can find joy and satisfaction in unexpected places, even in the kitchen. And it's also a great reminder to all of you out there, especially those of you who think you can't bake. This is the simplest cookie recipe you can use!

These cookies aren't just about the taste; they're about the process. They’re a symbol of creativity, mindfulness, and self-care, all wrapped up in a delicious, chewy package. The simple act of baking became a form of self-expression and a way to show kindness to myself amidst the demands of my career. So, if you're looking for a healthy, delicious, and surprisingly therapeutic baking project, give these cookies a try. I promise, they're worth the effort.

Ingredients I used:

• 1 tsp vanilla
• 1/4 tsp. salt
• 1/4 cup chopped walnuts
• 1/2 tsp. baking soda
• 1 tsp. baking powder
• 2 tbs. coconut flour
• 1/4 cup gluten free oat flour
• 2 scoops vanilla protein (i used sunwarrior)
• 1 scoop pea protein (unflavored)
• 2 tbs. fig puree
• 1 banana, mashed
• 3 tbs. cashew meal
• 4 egg whites (or 3 flax eggs for vegan option)
• 1/2 cup coconut almond milk
• 5 tbs. semi-sweet chocolate chunks
• 6-8 scoops stevia (or 2-3 packets of sweetener of choice)

Remember to adjust the sweetness to your liking. Enjoy!

Step-by-step

• Preheat oven to 350 F
• In a large bowl, mash banana.
• Add fig puree, egg whites, almond coconut milk, vanilla and stevia to mashed banana and stir to incorporate.
• Add protein powder, pea protein, cashew meal and coconut flour. Mix to combine.
• Add in oat flour, stir to incorporate.
• Add baking soda, salt and baking powder
• Stir in chocolate chunks and chopped walnuts.
• Line a baking sheet with parchment paper and spray lightly with non-stick spray.
• Use a tablespoon to distribute the cookies onto the parchment paper.
• Bake at 350F for 12-15 minutes until cookies are slightly golden on the outside.
• Allow cookies to cool before eating, as they are better at room temperature.