Protein Cookie Nutrition Facts

The Best Protein Cookies Recipe The Protein Chef

WEBMar 16, 2016 · Cover and put your dough in the fridge for around 1-2 hours or until it hardens up. Take out a baking pan and line it with parchment …

1. Turn your Rolled Oats into oat flour by blending or processing them until they look like flour
2. Add your Oat Flour, Baking Powder, Protein Powder, Salt, and Ground Cinnamon into a bowl
3. Mix those together
4. Melt your Coconut Oil

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Protein Cookies {4 Ingredients!} The Big Man's World

WEBMar 23, 2023 · Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside. In a small mixing bowl, …

1. Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper and set aside.
2. In a small mixing bowl, combine all your ingredients, except for the sprinkles, and mix well, until just combined.
3. Using your hands, form 12 balls of cookie dough and cover in sprinkles, and place on the lined sheet. Bake the cookies for 12-14 minutes, or until the edges begin to brown.
4. Remove from the oven and let cool on the baking sheet completely.

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Peanut Butter Protein Cookies Well Plated by Erin

WEBApr 27, 2018 · Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper. In a medium …

1. Place a rack in the center of your oven and preheat the oven 350 degrees F. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, coconut sugar, salt, egg, egg white, and vanilla extract. Mix briskly until ingredients are well blended. Sprinkle the baking soda over the top. With a rubber spatula, work in the protein powder and coconut flour until well combined. The will seem very dry first but will continue to come together as you stir and push. Fold in chocolate chips.
3. At this point, judge your dough, as the amount of moisture may vary based on the brand of protein powder and nut butter you use. It should be slightly sticky but not a total mushy mess. If you need a firmer dough, add a bit more protein powder. For a looser dough, sprinkle the batter with a bit of milk (or almond milk) and with a spatula, fold it in until the dough comes together.
4. With a small cookie scoop or spoon, portion the cookie dough by tablespoonfuls and drop onto your prepared baking sheet (you will have 12 to 14 cookies total). With your fingers, gently flatten the tops of the cookies, as they will not spread but will puff up during baking. Bake for 5 to 6 minutes, until the edges are barely golden brown and dry to the touch but the middles seem fairly doughy. Do not overbake! Place the cookie sheet on a wire rack and allow the cookies to cool on the baking sheet for 3 minutes before transferring them directly to the wire rack to finish cooling.

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