Description
These Protein Cookies are a delicious and healthy treat perfect for a post-workout snack or anytime you crave a sweet but nutritious bite. Packed with vanilla whey protein powder and nut butter, they offer a satisfying blend of flavors and a soft, chewy texture that can be customized by slightly underbaking for extra softness.
Ingredients
Scale
Dry and Wet Ingredients
- 2 eggs
- 1 cup unsweetened nut butter (almond, cashew, or peanut butter) – 260 g
- ½ cup coconut sugar – 75 g
- 1 teaspoon vanilla extract
- ⅔ cup vanilla whey protein powder, packed – 85 g (weight may vary based on brand)
- ½ teaspoon baking soda
- ½ teaspoon sea salt
Add-ins
- ¼ cup mini chocolate chips – 45 g
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine all ingredients except the mini chocolate chips. Whisk thoroughly; the mixture will thicken as the protein powder interacts with the nut butter. Once thickened, switch to a rubber spatula and stir until the dough is uniform in color and no dry streaks remain.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips with the rubber spatula, distributing them evenly throughout the cookie dough.
- Form Cookies: Using a 1-ounce cookie scoop (or about 2 tablespoons), portion out the dough. Roll each portion between your hands to create smooth balls. Place each ball on the prepared baking sheet, leaving approximately 1 inch of space between cookies. Do not flatten the dough balls.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes. Baking for 9 minutes will yield softer cookies if you prefer them slightly underbaked, but do not go below 8 minutes for best results.
- Cool and Set: Allow the cookies to cool on the baking sheet for about 10 minutes after removing them from the oven. This step is crucial to let the cookies fully set, especially when underbaked for softness.
Notes
- Store cookies in an airtight container for up to one week.
- You can freeze the cookies for up to one month; ensure they are completely cooled before freezing.
- To achieve softer cookies, slightly underbake by baking closer to 9 minutes rather than 11, but avoid baking less than 8 minutes.
- Allow cookies to fully set on the pan after baking for best texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
