Protein Cookies
High-protein cookies made primarily with casein protein, nut butter, and coconut flour. These cookies are quick to make, baked until just set, and perfect for a nutritious snack or post-workout treat.
Method
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Preheat oven to 350°F (175°C).
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Stir together casein, coconut flour, syrup, and nut butter.
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Using 1 tbsp at a time, add almond milk until a dough forms. You may need more or less milk depending on your protein powder and flour.
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Shape 12 cookies (~18g each, or bigger if preferred), press them about ¼ inch thick, and add any toppings before baking.
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Bake for 8-10 minutes. Bake just until they aren’t gooey and let them firm up while cooling.
Nutrition Information
| Calories | 40kcal |
| Total Fat | 2g |
| Total Carbohydrates | 2.5g |
| Protein | 3g |
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Frequently Asked Questions
Can I substitute whey protein powder for casein?
Yes, whey protein powder can be used instead of casein, but the texture might be slightly different and the dough may require more or less almond milk to achieve the right consistency.
What can I use instead of coconut flour?
Almond flour or oat flour can be used as alternatives, but you may need to adjust the amount of liquid in the recipe since coconut flour absorbs more moisture.
How should I store these protein cookies?
Store the cookies in the refrigerator once cooled to keep them fresh and firm.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours, but you might need to add a little almond milk before shaping the cookies if the dough firms up too much.
Are there any recommended toppings that are low calorie?
Yes, toppings like cinnamon, 0 calorie sweeteners, or a small dash of vanilla extract add flavor without many calories.
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