High-Protein Chocolate Cookies

Ingredients

• 100 g All-purpose flour
• 40 g PB2 powder
• 80 g Vanilla protein powder (The author recommends a whey and casein blend; with another type of protein powder, more flour may be needed to achieve the proper consistency.)
• 80 g Granulated sweetener
• 10 g Cornstarch
• 0.5 tsp Baking powder
• 0.25 tsp Baking soda
• 0.5 tsp Instant coffee
• Salt (A pinch)
• 40 g Light butter (At room temperature, according to the transcript.)
• 60 g Brown sugar substitute (The transcript identifies the product as golden monk fruit sweetener.)
• 135 g Unsweetened applesauce
• 200 ml Egg whites (Carton egg whites can be used, as shown in the video.)
• 1 tbsp Vanilla extract
• 80 g Sugar-free dark chocolate chips
• Additional all-purpose flour (A little more, if needed, depending on the protein powder and dough consistency.)
• Flaky salt (Optional, for sprinkling on top before baking.)

Steps

1. 1

   Preheat the oven to 180 °C (355 °F).

2. 2

   In a bowl, combine the flour, PB2, vanilla protein powder, cornstarch, baking powder, baking soda, instant coffee, and a pinch of salt. Whisk to distribute the dry ingredients evenly, then set aside.

3. 3

   In another bowl, beat the room-temperature light butter with the granulated sweetener and brown sugar substitute until creamy and smooth.

4. 4

   Add the applesauce, vanilla extract, and egg whites to the butter mixture. Beat again until combined.

5. 5

   Gradually add the wet ingredients to the bowl of dry ingredients until a cookie dough forms.

6. 6

   If the dough is too soft, add a little more flour, adjusting according to the type of protein powder used.

7. 7

   Fold in the chocolate chips.

8. 8

   Divide the dough into 12 portions and shape them into balls. Place them on a baking sheet lined with parchment paper and slightly flatten the tops.

9. 9

   Refrigerate the portions for 30–60 minutes (the author recommends about one hour and warns not to skip this step).

10. 10

    If desired, sprinkle a little flaky salt over the cookies.

11. 11

    Bake for 9–11 minutes, until the edges are lightly browned and the centers still appear slightly underbaked. The transcript advises against overbaking and gives an approximate range of 10–12 minutes.

12. 12

    Allow the cookies to cool completely before eating so they can finish setting.

Notes

The post lists approximately 123 kcal, 10 g of protein, 14 g of carbohydrates, and 4 g of fat per cookie. The exact amount of additional flour and optional flaky salt is not specified.

Nutrition per serving

• dessert
• cookies
• high-protein
• low-calorie
• baking
• chocolate