Cooking With Protein Powder
Protein powder can be tough to cook with. Why? because its lean and makes baked goods taste very dry . It is important to note that when cooking with protein powder, you will need to remember 2 things:
We will combat this by:
Storing And Freezing Tips
Make Ahead: Prepare the protein cookie dough and freeze it for up to 3 months, then thaw before shaping and baking. You can also pre-scoop and shape the cookies before freezing.
Storing: The baked peanut butter banana oatmeal cookies can be stored in an airtight container in the refrigerator for 1 week.
You can enjoy these oatmeal protein cookies cold or warmed up in the microwave for a few seconds, first. I love one cold in the summer with healthy frappuccino recipe!
Can I freeze protein cookies? Absolutely. You can freeze these for up to 3 months in an airtight container.
Which Protein Powder Is Best For Baking
Not every protein powder is created the same. Some are thicker than others, some are finer than others and some have different additives in them. As a general rule of thumb, all protein powders can work, but they will leave different textures. Here are the more mainstream protein powders and what texture and flavor profiles they have.
- Brown Rice Protein Powder Earthy in flavor and texture, this vegan protein powder keeps the cookies soft and chewy. Be sure to use a vanilla flavored one, otherwise, the cookies will be very bland.
- Casein Protein Powder My favorite protein powder for baking. This blend of powder never dries out baked goods, and has the most delicious flavor.
- Whey Protein Powder My least favorite protein powder to use, whey is the most natural protein powder, and also the lowest in carbs. However, they are most prone to dry out baked goods, so be sure to keep an eye on it.
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Protein Chocolate Chip Cookie Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 protein chocolate chip cookie recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
Other Flours: Coconut Flour & Almond Flour
In my original attempt at this protein cookie, I utilized only coconut flour . The cookie came out great, but coconut flour tends to have an overpowering taste. If you have a nut allergy and cant use almond flour, leave that out of the recipe and double up on the coconut flour as I did.
The cookie will come out great, but youll be able to taste the coconut flour. When you use only a small amount like the recipe calls for, you cannot taste it at all .
I use coconut flour because it is super absorbent and helps hold the structure of the cookie while still being low in calories. If you cant do coconut flour for any reason you can likely just replace it with more almond flour. The final result will be a little bit different, but it shouldnt be detrimental.
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How To Make This Protein Cookie Recipe
In under 20 minutes, you can have 10 of the most decadent and satisfying protein cookies you’ve ever had! They’re perfect for a pre or post workout snack, healthy breakfast, or dessert.
And the process of making them is oh-so-simple, so if you eat all of them within a day or two, making more will be a breeze!
Now, get out all of the ingredients, and let’s make some high protein cookies!
Step 1: Prep Work
First things first, like all good cookie recipes, preheat the oven to 350ºF .
Then, line a cookie sheet with parchment paper and set it aside for later.
Step 2: Make The Cookie Dough
Now, add the peanut butter, Brown Swerve, protein powder, and egg to a large mixing bowl.
Give these ingredients a good mix until they combine. Next, start adding the milk a little at a time while mixing until you form a cookie dough.
Lastly, add the chocolate chips to the bowl – if you want to use them- and fold the chocolate chips into the cookie dough.
Step 3: Form The Cookies
So, now that you have a delicious cookie dough – this is the time to sneak in a bite – form about 8 to 10 dough balls and arrange them evenly on the prepared baking sheet.
Then, use two fingers and gently push down on the tops of each cookie to flatten them out. They will not spread while baking, so how much you flatten them will be their shape.
Step 4: Bake The Cookies
Now that the protein cookies are ready to go, bake them for about 8-12 minutes, depending on how you prefer your cookies.
Main Protein Source: A Whey/casein Blend
If you go through the recipes on my site, youll find that I most often use a whey/casein blend. Whey protein alone tends to lead to dry baked goods, so the addition of casein protein actually helps to hold onto moisture.
Whey protein alone can work, but you need to know what to expect.
Here, I tested the difference between a whey/casein blend, and whey protein alone
I purposely undercooked the whey protein cookie in hopes of preventing it from drying out, but that resulted in the middle being undercooked and the outside still becoming dry. Youll also see that the whey protein caused the cookie to spread out much thinner.
All in all, whey protein works, but not nearly as well, which is why I HIGHLY recommend grabbing a protein blend. I use PEScience in all my recipes, and you can pick yourself up some protein while saving 15% with my code Matt.
If you dont want to use PEScience for any reason, Quest also makes a great whey/casein blend.
If youre vegan, I dont think a plant protein will work nearly as well. Structurally it might work, but the flavor will definitely not be there.
Recommended Reading: High Fat Low Protein Food
How To Make Protein Cookies
What Can I Use Instead Of Chocolate Chips
There are several mix-ins you could choose from to replace or join the chocolate in these chocolate protein cookies, including:
- Dried fruit: Like raisins, cranberries, blueberries, chopped dates, etc.
- Flaxseed/chia seeds: 1-2 tablespoons will add more protein, fiber, and omega-3s.
- Spices: Such as pumpkin spice or chai spice.
- Shredded coconut: Will add flavor and texture. Add 2-3 tablespoons.
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How To Make Double Chocolate Protein Cookies
- Combine the ingredients: In a medium bowl, first, mash the avocado and banana with a fork. Then, add the protein powder, cocoa powder, rolled oats, and chocolate chips and mix into a dough.
- Bake the cookies: Drop tablespoons of batter onto the baking tray, flattening them slightly with the back of a spoon. You should have between 12-14 cookies. Bake for 10 minutes, remove from the oven, and enjoy!
Theres no need to wait for the cookies to cool. In fact, they taste best while still warm from the oven. You can enjoy them for breakfast, in lunch boxes, and as a pre or post workout snack.
Why Do You Put Vinegar In Cookies
Vinegar is a surprisingly common ingredient in baked goods, considering that it has such a sharp flavor. But as an acid, vinegar is often included in cake and cookie batters to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give those batters a lift as they bake.
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How To Store Protein Cookies
As I mentioned above, this protein cookie recipe will make about 10 cookies. So, if you want enough to last you the week, you’ll definitely want to double or triple the batch!
With that said, I usually make a triple batch of these chocolate chip protein cookies and store the extras in the freezer so I always have some on hand.
And you really can’t make too many of these protein cookies since they store so well. They’ll keep for about 5 days stored in an airtight container at room temperature.
Then, if you want to keep them for longer, store in a freezer safe bag or airtight container and freeze them for up to 9 months.
Oh, and who doesn’t love a warm cookie? While you don’t have to heat them before eating, I always love that fresh out of the oven experience, so stick the cookie in the microwave for about 10 seconds before diving in!
How To Make Chocolate Chips Protein Cookies:
Prep – Preheat oven to 350F/175C. Line a baking sheet with parchment paper.
Step 1 – In a large bowl, mix together peanut butter, coconut sugar, protein powder and eggs .
Step 2 & 3 – Add chocolate chips and mix until just combined. The dough shouldnt look crumbly. If it is, add 1 to 1.5 teaspoons coconut oil.
Step 4 & 5 – Spoon about 2 tablespoons of dough into your hand to make a ball.
Step 6 – Press it with the palm of your hand to flatten it and form into a thick cookie . Place on the prepared baking sheet and repeat with remaining dough. You should get 13-14 cookies.
Note: The cookies will only spread a bit while baking so shape them nicely before placing in the oven. If you want, press a few chocolate chips on top of the cookies for that perfect choc chip cookie look.
Step 7 – Bake for 12 minutes, remove from the oven. They will look undercooked, its normal. Now, let them cool for 15 minutes to give them time to set! Don’t be tempted to touch them before! They might fall apart if you pick them up while still warm and that would be pretty sad, right!?
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Ritz Carlton Chocolate Chip Cookie Recipe
What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 ritz carlton chocolate chip cookie recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
Oz Chocolate Chip Protein Cookie With 30g Of Protein
Posted on Last updated:
This protein cookie is now bigger and better than before. Its not quite as big as my Half-Pound Chocolate Protein Cookie, but at 6oz, this thing is still a monster!
Protein cookies you buy at the store are historically pretty terrible.
Nothing beats a fresh-baked cookie, so you must lower your expectations when you buy a pre-packaged cookie anyway. But, even with those expectations lowered, I still find that protein cookies are so dry and tasteless.
Lets change that. Lets bake up a perfectly soft, gooey, GIANT chocolate chip cookie
This chocolate chip protein cookie weighs 6 ounces and packs 30g of protein!
Plus, this protein cookie has no eggs and no wheat, so it can safely be eaten raw .
I originally went through 8 versions trying to get this giant chocolate chip cookie recipe just right. I played with the ratios, made substitutions, and adjusted the cook time/temperature. High-protein baking can be very stubborn if its not done correctly, so I want to share with you all of the trials and errors I went through.
Ultimately, my goal was to create a giant chocolate chip cookie that was high in protein but still tastes delicious. Foods that are packed with protein often just take on the artificial flavor of protein powder, so I wanted to make sure these tasted like a legit cookie.
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What You Need To Make These Chocolate Protein Cookies
All you need is 6 ingredients for these chocolate protein powder cookies including:
- Bananas: Use an overripe banana with lots of brown spots, as it will be sweeter.
- Avocado: Dont worry, you wont taste it, but it provides heart-healthy fats and antioxidants.
- Cocoa powder: Use either cocoa or cacao powder. The latter is more bitter but contains additional antioxidants and health benefits.
- Protein powder: Use your favorite plain or vanilla flavored protein powder, either whey or plant-based.
- Oats: Rolled oats will make for wonderfully chewy cookies. You could also use quick oats in a pinch but avoid steel cut oats.
- Chocolate: You can use dark chocolate chips or chunks. Use sugar free chocolate if preferred.
How To Make 6oz Protein Cookies
These protein cookies are very easy to make, but there are a few key steps that I need to highlight for you.
To start, were going to mix everything together in a bowl except our protein powder.
This is going to leave us with a very wet batter, which may not seem like what we want, but trust me.
Once that is all mixed together, were going to add the protein powder in LAST.
This is a trick I learned when I was making my Protein Cookie Dough Sandwiches. If you add the protein powder in first, youre gonna end up with a significantly different end-product. Adding it last acts as a thickener, so were able to turn that sticky batter into a workable cookie dough.
At this stage, youll be left with a dough ball thats roughly 6oz. Mine weighed in just under that, but thats because I ate a small piece.
Hey, no judgement this protein cookie is safe to eat raw!
Now refrigerate the protein cookie dough for one hour.
I know, waiting is the worst. But, if you do not chill this cookie dough, youre not going to end up with a thick cookie. Chilling the dough helps prevent the cookie from spreading too thin, and it actually helps to develop the flavors even better.
After an hour, well form the cookie. I wanted my protein cookie to be nice and tall so I formed it into an oval, similar to my Half-Pound Protein Cookie.
If you want the cookie to be a little bit less tall and resemble a traditional cookie, form the cookie dough into a ball instead.
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Are Protein Cookies Healthy
The market is saturated with packaged protein cookies these days. Brands such as Lenny & Larrys, Munk Pack, NuGo, Atkins, BHU Fit, and Quest come in an array of flavors like chocolate, lemon, oatmeal raisin, and birthday cake.
While the store bought cookies are packed with protein, that does not necessarily mean all of the options are good for you. Some cookies contain more added sugar than protein, and others include artificial sweeteners, palm oil, or white flour.
Making your own healthy protein cookies at home allows you to control what ingredients to include and lets you skip the processed ingredients or hard-to-digest gums or sugar alcohols.
The homemade protein cookie recipe has no flour, more than three grams of fiber, and up to twenty grams of protein for just 200 calories in a large cookie.
Leftover protein powder? Add it to these Baked Oats
Worlds Best Keto Carrot Cake
Carrot cake is one of my favorite holiday desserts. I love how it smells, and I really love how it tastes.
I adore its sweet, tangy flavor and rich, warm spices. Seriously, my holiday doesnt feel complete if I dont get at least one slice of carrot cake.
And with this recipe, you can have a slice or more without destroying your diet.
Plus, look at how gorgeous it is! It makes a fantastic addition to any dessert table.
Even your non-keto relatives will want a second piece of this scrummy cake.
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Keto Lupin Flour Noodles
Those arent regular fettuccine noodles youre seeing. Instead, theyre three-ingredient, keto-friendly lupin flour noodles!
Youll need eggs, cream cheese, and lupin flour to make them. Theyre chewy, tender, and have a mild, light flavor that tastes great with any sauce.
It takes less than 20 minutes to make them, and you can even prepare them ahead of time because theyll keep in the fridge for several days.
At only two net carbs per serving, how can you go wrong?
How To Store These Cookies
Storing: Allow them to cool and then store them in an airtight container in the refrigerator for up to a week.
Freeze: Spread the cooled cookies on a baking tray, not touching, and flash freeze until solid. Then transfer them to an airtight container or reusable Ziplock bag and store them in the freezer for 2 months.
Allow them to thaw at room temperature for around 30 minutes or use the microwave for 30 seconds. These chocolate protein cookies taste best when slightly rewarmed.
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