Description
These fudgy chocolate protein cookies are a delicious, soft, and healthy treat packed with chocolate whey and casein protein, oat flour, and natural sweeteners. Perfect for a post-workout snack or anytime you want a guilt-free indulgence, these cookies combine rich chocolate flavor with the satisfying texture of soft baked goods. They require minimal ingredients and come together easily with a brief chill and quick bake time, resulting in perfectly fudgy cookies that stay soft and firm as they cool.
Ingredients
Units
Scale
Dry Ingredients
- 46g (1.5 Scoops) Chocolate Whey/Casein Blend Protein Powder
- 28g Oat Flour
- 10g Cocoa Powder
- 30g Brown Sugar Substitute
- 1/2 tsp Baking Soda
- Dash of Salt
Wet Ingredients
- 32g (2 Tbsp) Peanut Butter
- 28g Butter (full-fat, regular recommended)
- 15g Chocolate Chips
- 50g Unsweetened Applesauce
Instructions
- Mix Dry Ingredients: In a large bowl, combine the protein powder, cocoa powder, oat flour, brown sugar substitute, baking soda, and a dash of salt. Stir well to create an evenly mixed dry base for your cookie dough.
- Melt Wet Ingredients: In a small microwave-safe bowl, add the butter, peanut butter, and chocolate chips. Microwave for 30 seconds, then stir until you achieve a smooth, homogenous mixture that can be incorporated into the dry ingredients.
- Combine Wet and Dry: Add the melted mixture to the dry ingredients, then pour in the unsweetened applesauce. Mix thoroughly with a silicone spatula until the dough comes together and is smooth.
- Chill Dough: Place the cookie dough in the refrigerator for one hour. This step firms up the dough and helps the cookies hold their shape during baking.
- Preheat Oven: Once chilled, preheat your oven to 350°F (175°C) to prepare for baking.
- Shape Cookies: Divide the dough into 6 equal pieces, rolling each into a ball. Place the balls onto a parchment-lined baking sheet. Use your hands to gently press the tops down to form slightly flattened ‘hockey puck’ shapes; this will help the cookies bake evenly and hold their shape.
- Bake: Bake the cookies in the preheated oven for 8 minutes until set but still soft.
- Optional – Shape Cookies: For perfectly round cookies, while still warm, place an upside-down cup over each cookie and gently move it in a circular motion to shape them.
- Cool Completely: Allow the cookies to cool completely on the baking sheet. Cooling for about an hour will let them firm up to the ideal fudgy consistency.
- Store: Store any leftovers in an airtight container. They keep well for several days and make an excellent protein-packed snack throughout the week.
Notes
- Use a chocolate whey and casein protein blend for best texture and flavor results. Other protein powders may not yield the same outcome.
- To lower calories, substitute butter with a light butter alternative, though this may slightly alter the texture.
- Vanilla protein powder can be used in place of chocolate; the added cocoa powder will maintain the chocolate flavor.
- This recipe is safe to eat raw since it contains no raw eggs, so underbaking slightly is possible if softer cookies are preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 1.5g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 20mg
