Sweet Potato & Flax Oatmeal Cookies with a Bonus Protein Smoothie

Oatmeal Cookies. Ahhh, how cozy they can be.  The chewy and delicious oats, the sweetness, the texture. It’s like being in Grandma’s kitchen. Then there’s the warm aroma. I can’t tell you how much comfort an oatmeal cookie can bring me.

While the weeks are winding down before competition and my diet is starting to consist of a lot of oatmeal, sweet potato, protein shakes, and flax, I decided to make all those staples into one big batch of delicious oatmeal cookies. I couldn’t help myself. The creativity has to come up a level when the diet becomes more and more restricted. After contemplating which ingredients would still fit into my diet, I came up with a recipe for a delicious, chewy, Sweet Potato & Flax Oatmeal cookie; that of course is chock full o’ protein!


Sweet Potato & Flax Oatmeal Cookie:


1 1/2 cup of old fashioned oats

1/3 cup of Whole Grain Oat Flour (I love Bob’s Red Mill)

2 scoops of whey protein

3/4 cup mashed sweet potato

1/3 cup flaxseed meal (again, Bob’s is the best!)

1/ tsp baking powder

1 1/2 tsp baking soda

2 TBSP no sugar added applesauce

2 TBSP PB2 Powdered Peanut Butter

1 tsp cinnamon

2 TBSP of Stevia (or 20 drops of liquid sweetner)

1/2 tsp ground ginger

1/2 tsp ground nutmeg


First make mashed sweet potatoes by peeling, cubing, and boiling a large sweet potato until soft enough to mash with a fork.  Mash it up well, with very little chunks, or use a mixer to aid you with the mashing. Refrigerate for 20 mins before adding to any cookie batter.

Preheat the oven to 375 degrees F. In a large mixing bowl, combine all ingredients and mix well by hand.  You want a nice chunky, textured batter. Lightly spray two cookie sheets with either coconut oil (paleo version) or just cooking spray. Using a spoon, drop balls of the mixture onto cookie sheet, leaving at least an inch and a half between each.  The mixture should make about 24 cookies, 12 cookies per sheet. Bake for about 15-20 minutes, until edges of cookies are golden brown.

Let cool and serve.  Keep remainder of cookies in the fridge in a ziploc.


Nutrition Facts per cookie: 60 calories; 7g carbohydrates; 1g fat; 4g protein, >1g sugar; 1.5g fiber; 30mg sodium

Cooking time: About 30 minutes, up to an hour, if not making mashed sweet potato ahead of time.

I hope you will enjoy these chewy little delights as I did. I always bag up two cookies for my lunch and they are perfect for when I get a little hungry in the afternoon. My snacking obsession is cured!


Now onto the shake:

I had to put up another shake recipe because there are about a zillion combos for delicious protein shakes you can make.  I’ve learned that for as many protein shakes as I drink in a week after workouts and in the afternoons, I didn’t want the exact same chocolate and water shake every day.  Who in the hell would?

So here’s a delicious (and GREEN) Protein Smoothie, with the help of Barleans Omega Swirl (http://www.barleans.com/omega-swirl.asp) that anyone can enjoy while getting their veggies and omegas.


Green-Is-The-New-Chocolate Protein Smoothie:


1 cup fresh baby spinach

1 cup unsweetened vanilla almond milk (or low fat milk of choice)

1 scoop vanilla or berry whey protein

1 scoop of wheatgrass powder (I like Amazing Grass Wheatgrass Powder)

1/2 cup sliced strawberries

1/4 cup blueberries

1 packet of Barlean’s Omega Swirl in Mango Peach flavor

Ice as needed


Add Milk, Whey, and Wheatgrass powder first to blender, blend for a few seconds to mix well (If you don’t, the wheatgrass powder will refuse to come off the sides of the blender). Then add spinach, berries, Barlean’s Omega Swirl packet and a few cubes of ice.  Blend again until smooth.


I’ll be back again with more recipes for St. Patricks Day. My favorite color? It’s green. So you’ll be prepared! MUAHAHA!!

Until next time,




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