Protein Cookies

1. Preheat oven to 350°F (175°C).
2. Stir together casein, coconut four, syrup, and nut butter.
3. Using 1 tbsp at a time, add milk until a dough forms. You may need more or less milk depending on your protein powder and four.
4. Shape 12 cookies (~18g each, or you can make them bigger if you prefer), press them about ¼” fat and add any toppings before baking.
5. Bake 8-10 mins. You want them to be baked just enough that they aren’t gooey, let them firm up while cooling.

*These should be stored in the refrigerator once cooled.

Topping ideas (calories not included):

1. Chocolate chip, chocolate chips + mini marshmallows (S’mores!), macadamia nut, M&M’s
2. Birthday cake: 1/2 tsp each butter and vanilla extract, sprinkles
3. Oatmeal raisin: raisins and a sprinkle of quick oats in the dough (you may want to cook the oats first if you’re making a batch of just oatmeal raisin.)
4. Snickerdoodle: 1 tbsp 0 Calorie sweetener + 1 tbsp cinnamon, mix and roll each cookie in the mixture
5. Butter pecan: 1 tsp sugar free syrup and chopped pecans
6. Lemon poppyseed: dash of lemon extract to the dough and poppyseeds
7. Peanut Butter: 12g PB2 and another 1-2 tsp of milk (this should be enough for the whole batch)
8. Double chocolate: 2 tbsp cocoa and 1/2 tbsp melted light butter