ISO Protein Cookie Recipe

I actually managed something that is quite satisfying...but I'm still working with the proportions a bit.

cecsav1 wrote: »

amandacanales wrote: »

I've seen quite a few protein cookie recipes using various protein powders, but they all seem to use "scoops" instead of weighing the ingredients. Does anyone have one they like that uses weight instead of measure?

Use the enclosed scoop, weigh it, and calculate based on the nutrition info on the container. Every one I've seen says serving size as scoops and grams.

Thanks, but not exactly what I was meaning. Every brand of protein powder has a different size scoop and properties that go along with it. It isn't the nutrition that I'm concerned with but rather having the right proportion of ingredients in order to deliver a satisfactory product.

I'm testing a chocolate recipe today.

Chocolate Muffin Top Cookies

62 grams Syntrax Matrix 2.0 Perfect Chocolate Protein Powder
28 grams chia seeds
10 grams Hershey's Special Dark Cocoa Powder
1 tsp baking powder
31 grams Bob's Red Mill Coconut Flour
1 large egg, beaten
30 grams Enjoy Life Mini Chocolate Chips
110 grams (1/2 cup) MaraNatha No Stir Almond Butter
6 grams (2 packets) Truvia
8 fluid ounces Almond Breeze Unsweetened Vanilla Almond Milk
1/2 teaspoon kosher salt
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Lightly grease a cookie sheet (or use parchment paper)

Combine all dry ingredients in a bowl and mix well.

Warm the nut butter a bit to make it easier to incorporate the milk and egg. Slowly whisk in the almond milk and vanilla until well mixed. It should be cool enough to whisk in the beaten egg.

Make a well in the dry ingredients and mix everything together until completely combined. Cover and refrigerate for at least an hour.

Scoop out tablespoons (I use a cookie scoop because I like them to be a consistent size) onto cookie sheet and bake for 12-15 minutes. They don't spread too much so you can put them pretty close together; I got 29 cookies with my scoop out of this batch.

Let them cool just for a minute then place on cooling rack or towel until completely cool.

Tip: As tempting as they are warm out of the oven, they actually taste better after they've cooled and rested. The moisture from the chia seeds redistributes and the stevia aftertaste seems to dissipate.

Nutrition Facts (each cookie)
50 calories
3g protein
3g carbohydrates
1g sugar
1g fiber
3g fat

Notes:
-I'll add a teaspoon of espresso powder next time. It helps bring out the chocolate flavor. I just forgot.
-Another 30 grams of mini chips would add a lot chocolatey goodness for only about 6 more calories per cookie.
-I used almond butter because I happened to have the exact right amount left in my pantry...but I'll use peanut butter next time.
-I like to warm them for a few seconds in the microwave and spread a little nut butter in between for a yummy sandwich cookie

PearBlossom9 wrote: »

Hey this looks pretty good! I may give this a go next week. I would probably need to tweak it a bit for myself (keto/low carber) as I haven't found a chocolate chip that is low enough in carbs for preferences.

Try a brand called Lily's. They make a stevia sweetened chocolate that might fit the bill for you. You could leave out the chocolate chips but then I'd definitely add the espresso and maybe up the Chia by 50%.