Description
Delicious and nutritious Cookies and Cream Protein Powder cookies that are gluten-free and can be made vegan. These cookies combine high-quality protein powder with cocoa and dark chocolate chips for a perfect low-sugar treat, baked to soft perfection in just 20 minutes.
Ingredients
Scale
Main Ingredients
- 1 cup cookies and cream protein powder (choose a high-quality, low-sugar brand such as Optimum Nutrition or PEScience)
- 1 cup gluten-free flour (Bob’s Red Mill is a good choice)
- 1/4 cup refined coconut oil, melted
- 1/4 cup unsweetened cocoa powder (Dutch-processed)
- 1/2 cup erythritol (or your choice of low-calorie sweetener; stevia can be swapped)
- 1/2 cup dark chocolate chips (lower sugar content; Enjoy Life brand recommended)
- 1 large egg (or 1 tablespoon flaxmeal mixed with 2.5 tablespoons water for a vegan alternative)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). This preheating step is crucial to ensure your cookies bake evenly and develop the correct texture and rise.
- Combine Dry Ingredients: In a large mixing bowl, mix the cookies and cream protein powder, gluten-free flour, melted coconut oil, unsweetened cocoa powder, and erythritol thoroughly to create a consistent dough base.
- Add Egg or Vegan Binder: Crack in one large egg, or if opting for vegan, add the flaxmeal-water mixture. Then fold in the dark chocolate chips gently to distribute them evenly throughout the dough.
- Form Cookie Dough Balls: Use a tablespoon to scoop out dough and roll into uniform balls. Consistent size helps cookies bake evenly and achieve the ideal texture.
- Prepare Baking Sheet and Bake: Line a baking sheet with parchment paper or grease lightly. Place dough balls on the sheet, spaced apart. Bake for 10 minutes or until edges are slightly golden while keeping the centers soft.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely, resulting in perfect texture and ease of handling.
Notes
- For vegan cookies, replace the egg with flaxmeal and water mixture as directed.
- Use a high-quality low-sugar protein powder for best flavor and health benefits.
- You can substitute erythritol with stevia or another preferred low-calorie sweetener.
- For softer cookies, avoid overbaking; remove as soon as edges turn golden.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
