Protein Cookies

Name: Protein Cookies
Cook time: T01:00
Ingredients: 20 g Flour; 110 g Nut butter (almond butter as an alternative); 30 g Coconut sugar (x sugar as an alternative); 1 Egg; 1/4 TL Baking powder (baking soda); 1 TL Vanilla flavoring (or other flavors to suit your taste); 1 Prise Salt; 1-2 EL Milk; 30 g Protein powder (flavor to taste); Optional: nuts, chocolate chips or raisins

Recipe

Protein

For a long time, protein-based alternatives to desserts and cookies had a reputation for lacking flavor—until homemade versions proved otherwise.

The Editors

Cooking time: 1 hour

For approx. 12 cookies

For the cookies

Ingredients
20	g	Flour
110	g	Nut butter (almond butter as an alternative)
30	g	Coconut sugar (x sugar as an alternative)
1		Egg
1/4	teaspoon(s)	Baking powder (baking soda)
1	teaspoon(s)	Vanilla flavoring (or other flavors to suit your taste)
1	pinch	Salt
1-2	tablespoon(s)	Milk
30	g	Protein powder (flavor to taste)
		Optional: nuts, chocolate chips or raisins

Preheat the oven to 170°C (top and bottom heat) and line a baking tray with parchment paper.
In a food processor, blend the nut butter, coconut sugar, and egg until smooth. Add the protein powder, baking powder, and vanilla, and mix well. Finally, incorporate the flour and milk.
The dough will be relatively dry, so start with a smaller amount of milk and add more only if needed. If the mixture is too crumbly, gradually add a little extra milk.
Shape the dough into about 12 equal-sized balls and place them on the prepared tray. Gently flatten each one with your hand. If desired, add toppings.
Bake for 9–11 minutes. The cookies should still be slightly soft when removed from the oven. Allow them to cool briefly before transferring to an airtight container for storage.

Gourmet & wine news straight to your mailbox

The Editors

More by The Editors

Find out more

Soft Drinks, Chips, Cookies: Study Compares Highly Processed Foods to Tobacco

Soft drinks, snacks, and ready-to-eat foods may intentionally drive overconsumption. A recent study...

By The Editors
How to Store Cookies Correctly

If cookies are stored incorrectly, they quickly turn hard and lose their taste. Here are three easy...

By The Editors
Breakfast Cookie with Dates, Cinnamon & Banana

Easy to prepare and delicious, these cookies make a great morning treat.

By The Editors
Lake trout with potato risotto

After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...

By Lukas Nagl
Striezel aux Pralinés Roses

The French take on the classic braided sweet bread becomes both beautifully decorative and...

By The Editors
Tiramisù with limoncello

“This tiramisù is the perfect ending to a summer menu.” says Angelo Coassin about his creation.

By The Editors
Lamb shoulder tagine

In their cookbook »Mokonuts: The Cookbook«, Moko Hirayama and Omar Koreitem share how to recreate...

By The Editors
Cherry chocolate parfait

A delicious frozen dessert that can be made entirely without an ice cream machine.

By The Editors
Spaghetti Cacio e Pepe with Roman-style pecorino cream

Perhaps the pasta dish with the shortest ingredient list of all. But when prepared properly, it...

By The Editors
Mediterranean vegetable terrine with creamy burrata

Anyone who loves cooking with vegetables will adore this exquisite terrine — everything here is...

By The Editors
Red mullet with asparagus and Sauce Cap Ferrat

Fish and asparagus are a wonderfully elegant pairing. The sauce stands out with the intense flavour...

By The Editors
Onigirazu

A brilliant meal-prep recipe from Maya Leinenbach’s cookbook »Plantiful Cooking«.

By The Editors