Crunchy Chocolate Whey Cookies
These crunchy chocolate whey cookies are based on a recipe that @_dereklau_ posted on instagram, sponsored by Optimum Nutrition. It’s the first time I’ve had a protein cookie that wasn’t disappointingly soft or overly artificial tasting.
The natural peanut butter we buy doesn’t work well with the original recipe. I’ve added an extra egg to help bind the mixture together though Derek suggested adding additional coconut oil. As the recipe already comes out pretty oily, I prefer the texture of an added egg.
Prior to making these, all of the protein cookies I’ve tried have been overwhelming with the taste of artificial sweetener. The texture of prepackaged protein cookies is also often soft and dry, sometimes paired with an unpleasant mouthfeel or disappointing aftertaste.
Thankfully, these cookies are nothing of the sort. Using a whey protein that you already like is key. The cookies will turn out tasting a lot like any regular cookie, crisp on the edges and no trace of protein gumminess in sight.
If you are looking for more delicious high protein recipes, make sure to check out the full collection here.
Crunchy Chocolate Whey Cookies
Preheat oven to 180oC and line a large tray (or 2 small trays) with baking paper / parchment paper.
Measure ingredients out into the bowl of a stand mixer and beat to combine. If you don't have a stand mixer, you can also do this step in a bowl with a wooden spoon, but the cookie dough is quite sticky and can be difficult to combine evenly.
Weigh total ingredients and divide into 20 portions. Roll each portion into a ball and gently press down with a wet fork. (if too much mixture is sticking to your fork, rinse clean & repeat)
Bake cookies in preheated oven for 12-15 minutes. Allow to completely cool on a wire rack before storing in an airtight container.
Ingredients
Directions
Preheat oven to 180oC and line a large tray (or 2 small trays) with baking paper / parchment paper.
Measure ingredients out into the bowl of a stand mixer and beat to combine. If you don't have a stand mixer, you can also do this step in a bowl with a wooden spoon, but the cookie dough is quite sticky and can be difficult to combine evenly.
Weigh total ingredients and divide into 20 portions. Roll each portion into a ball and gently press down with a wet fork. (if too much mixture is sticking to your fork, rinse clean & repeat)
Bake cookies in preheated oven for 12-15 minutes. Allow to completely cool on a wire rack before storing in an airtight container.
Notes
Recipe Notes
They will still be slightly soft initially, but crisp up quickly as they cool.
It’s possible this may work with biscoff spread, however I’ve only tested peanut butter.
If your macros allow, these cookies are excellent with added chocolate chips. For the most even distribution, you can press the chips directly onto the tops of the flattened cookies before baking, otherwise you can mix them into the cookie dough from the beginning.
Key Ingredients
