44 Calorie Protein Cookies! | 6 High Protein, Low Calorie Classic Cookie Flavors
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Recipes in this Video
6 recipes
veganplant-basedgluten-freenut-free
Ingredients
- ●1 cup almond flour
- ●1/2 cup protein powder (vanilla or chocolate)
- ●1/4 cup cocoa powder
- ●1/2 cup erythritol or sweetener of choice
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsweetened applesauce
- ●1/4 cup almond milk
- ●1 tsp vanilla extract
- ●1 tbsp red food coloring (gel or liquid)
- ●1/2 cup dark chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a large mixing bowl, combine the almond flour, protein powder, cocoa powder, erythritol, baking soda, and salt. Mix well.
- 3In another bowl, mix together the applesauce, almond milk, vanilla extract, and red food coloring until well combined.
- 4Pour the wet ingredients into the dry ingredients and stir until a dough forms. If using, fold in the dark chocolate chips.
- 5Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 6Flatten each cookie slightly with the back of a spoon or your fingers.
- 7Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- 8Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 9Enjoy your Red Velvet Protein Cookies as a healthy snack or dessert!
Equipment
mixing bowlsbaking sheetparchment paperspoonwire rack
vegetariangluten-freenut-free
Ingredients
- ●1 cup pumpkin puree
- ●1/2 cup almond butter
- ●1/4 cup honey or maple syrup
- ●1/2 cup protein powder (vanilla flavor)
- ●1 cup almond flour
- ●1 tsp baking soda
- ●1 tsp cinnamon
- ●1/2 tsp nutmeg
- ●1/4 tsp salt
- ●1/4 cup coconut sugar (for rolling)
- ●1 tsp cinnamon (for rolling)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a large mixing bowl, combine the pumpkin puree, almond butter, and honey (or maple syrup) until smooth.
- 3Add the protein powder, almond flour, baking soda, cinnamon, nutmeg, and salt to the wet ingredients. Mix until well combined.
- 4Scoop out tablespoon-sized portions of the dough and roll them into balls.
- 5In a small bowl, mix the coconut sugar and cinnamon for rolling.
- 6Roll each cookie ball in the cinnamon-sugar mixture until fully coated.
- 7Place the rolled cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
- 8Flatten each cookie slightly with the palm of your hand.
- 9Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 10Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment papermeasuring cupsmeasuring spoonswire rack
veganplant-baseddairy-freeegg-freegluten-freenut-free
Ingredients
- ●1 cup almond flour
- ●1/2 cup cocoa powder
- ●1/2 cup protein powder (chocolate flavor)
- ●1/4 cup coconut oil, melted
- ●1/4 cup maple syrup
- ●1/4 cup brewed espresso, cooled
- ●1/2 tsp baking soda
- ●1/4 tsp sea salt
- ●1/4 cup dark chocolate chips
- ●1/4 tsp vanilla extract
- ●extra sea salt for topping
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a large mixing bowl, combine the almond flour, cocoa powder, protein powder, baking soda, and sea salt.
- 3In another bowl, whisk together the melted coconut oil, maple syrup, brewed espresso, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and mix until a dough forms.
- 5Fold in the dark chocolate chips until evenly distributed throughout the dough.
- 6Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 7Flatten each cookie slightly with the back of a spoon and sprinkle a pinch of sea salt on top of each cookie.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlwhiskbaking sheetparchment paperspoonwire rack
gluten-freenut-free
Ingredients
- ●1 cup almond flour
- ●1/2 cup protein powder (vanilla or chocolate)
- ●1/4 cup coconut sugar
- ●1/4 cup unsweetened applesauce
- ●1/4 cup almond butter
- ●1/4 tsp sea salt
- ●1/2 tsp baking soda
- ●1/4 cup sugar-free caramel sauce
- ●1/4 cup dark chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2In a large mixing bowl, combine the almond flour, protein powder, coconut sugar, sea salt, and baking soda.
- 3In a separate bowl, mix together the applesauce and almond butter until smooth.
- 4Add the wet ingredients to the dry ingredients and stir until well combined.
- 5Fold in the sugar-free caramel sauce and dark chocolate chips if using.
- 6Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 7Flatten each cookie slightly with the back of a spoon or your fingers.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 10Enjoy your salted caramel protein cookies as a healthy snack or dessert!
Equipment
mixing bowlbaking sheetparchment paperspoonwire rack
Ingredients
- ●1 cup almond flour
- ●1/2 cup rolled oats
- ●1/2 cup protein powder (vanilla flavor)
- ●1/4 cup coconut sugar
- ●1/4 cup unsweetened applesauce
- ●1/4 cup almond butter
- ●1 tsp vanilla extract
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup sugar-free chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the almond flour, rolled oats, protein powder, coconut sugar, baking soda, and salt.
- 3In another bowl, mix together the applesauce, almond butter, and vanilla extract until smooth.
- 4Pour the wet ingredients into the dry ingredients and mix until well combined.
- 5Fold in the sugar-free chocolate chips.
- 6Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 7Flatten each cookie slightly with the back of a spoon.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 9Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperspoonwire rack
Ingredients
- ●1 cup peanut butter
- ●1/2 cup honey
- ●1/2 cup protein powder
- ●1 cup crushed Oreo cookies
- ●1/2 tsp vanilla extract
- ●1/4 tsp salt
- ●1/2 cup chocolate chips (optional)
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the peanut butter and honey until smooth.
- 3Add the protein powder, crushed Oreo cookies, vanilla extract, and salt to the bowl. Mix until well combined.
- 4If using, fold in the chocolate chips.
- 5Scoop tablespoon-sized portions of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 6Flatten each cookie slightly with the back of a fork or your fingers.
- 7Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 8Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Equipment
mixing bowlbaking sheetparchment paperwire rack
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