42 Cal Bakery Chocolate Chip Cookies

Ingredients

• 40 g light butter
• 40 g zero cal white sugar (e.g., erythritol or monk fruit)
• 40 g zero cal brown sugar (e.g., brown erythritol blend)
• 40 g applesauce (unsweetened)
• 40 g egg whites (about 2 tbsp + 2 tsp)
• 40 g casein powder (vanilla or unflavored recommended)
• 40 g chocolate chips (about 1/4 cup)
• 1 g baking powder
• 1 g vanilla extract
• 1 g salt

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a mixing bowl, combine the 40g light butter, 40g zero cal white sugar, and 40g zero cal brown sugar until well mixed.

3. 3

   Add the 40g applesauce, 40g egg whites, 1g baking powder, 1g vanilla extract, 40g chocolate chips, and 1g salt to the butter mixture.

4. 4

   Incorporate the 40g casein powder and mix until a dough forms.

5. 5

   Roll the dough into 10–12 small balls and place them on a baking sheet.

6. 6

   Bake at 350°F for 10–12 minutes. Underbake them slightly, as they will continue to firm up as they cool outside the oven.

7. 7

   Allow the cookies to cool completely on the pan or a wire rack before enjoying.

Notes

If using whey protein instead of casein, you may need to add approximately 1/2 cup of flour to achieve the correct consistency, as casein is much more absorbent than whey.

Nutrition per serving

• dessert
• snack
• high-protein
• low-calorie
• baked
• cookies