Why, oh why does everything in the world have coconut in some shape or form in it nowadays?

I swear it’s the hardest allergy to navigate in the “coconut solves everything!” mindset of today. I’ve had to change lotions and sunscreens a million times, because by the time I find one coconut free, after I finish a bottle and go to buy more, suddenly it’s no longer coconut free.

And really, since when did everyone want to smell like a tanning bed? Really people, it’s starting to ooze out of pores and it smells like I’m walking around a giant tanning spa.

SO, this does have a point here…

I’ve actually met quite a few people over the years who have the coconut allergy too. Some have been able to narrow it down to a derivative, or type of coconut by-product, and some (like me) are just allergic in all shapes and forms. And with the sudden rise of the coconut fad (yeah, I’m calling it a fad. Just like kale was, pomegranate at one point, acai, etc… ).

The fact that I do know so many people, aside from myself with it, when I come across a great recipe, or a potentially great recipe, and see coconut anything on it, I have to become a kitchen scientist and figure out how to modify it.

A: because obviously I want to be able to eat it.

B: because if it’s good, I want to share the recipe with my friends, some of whom are in my boat.

There are times when I just can’t get it adjusted right, and keep it healthy. There are times when any of the 100 other types of flour for baking just doesn’t work (then it makes me wonder if, even with coconut flour, it works either, which makes me feel better figuring that no matter what, that recipe is gonna taste like dog poo).

Other times, it’s just a few tries, with a few swaps here and there each time, before getting it hit right on the head.

Like the Double Chocolate PB Cookies I’ve been trying to get right for a few weeks now.

Finally saw success Sunday morning after a go-around or two.

One batch is 10 cookies.

Nutrition breakdown is as follows: 161 calories, 14g carb, 8g fat, 11g protein, 102g sodium, 4g sugar.

*Note, the 11g of protein comes from using a 32g per serving protein powder. Of course, you’ll have to adjust accordingly if you use a powder with less protein.

*Also note: Don’t use a packable/cakey protein powder. It doesn’t mix well, and the batter is super sticky, so you need a loose/fine grained powder for best results.
The recipe:

• • 2 scoops of protein powder (not heaping either)
  • 1/3c flour (I used regular, but you can use almond, coconut, quinoa, etc)
  • 1 1/2tbs stevia
  • 1 1/2tbs brown sugar
  • 1/2tsp baking soda
  • 1/4c cocoa powder
  • 2 whole egg
  • 1 egg white
  • 2tbs olive oil
  • 2tbs peanut butter
  • 1/4tsp vanilla
  • 1/8c mini chocolate chips
  • 1/4c peanut butter chips

  Oven needs to be preheat to 350-degrees.

  Key baking tips: mix dry ingredients together first, then mix wet ingredients separately. Combine, and mix until everything is blended. Add in chocolate and PB chips. Heap tablespoons with batter, drop onto a well greased baking sheet.

  Total cook time: 8 minutes. No more. No less. More, and they’re dry. Less, and they’re goopy. They’ll LOOK like they need a few more minutes when you check them at eight minutes, but they’re good. Trust me.