This post has been a long time coming.
It was around a year ago that I tried to develop a protein cookie worthy of the blog.
It’s kind of a rule of mine: no crappy recipes allowed on my blog. And my first attempts were… well, crappy.
They didn’t make the cut.
Let me pre-face this by saying that baking with protein powder is hard.
I make, decorate and sell birthday / occasion cakes on the side, so I can bake. But with protein? It’s a different kettle of fish, honestly.
But a whole lot of the reason I started this little online recipe book was to share really good recipes for healthy eats.
Because I consistently found myself excitedly diving into new recipes for baked protein treats that I’d discovered online…
And they were… disappointing.
Dry. Horrible in texture, unpalatable, unpleasant.
Now, I don’t expect a protein cookie to taste like something fresh out of Ben’s oven but…
Surely we could do a little better. Less dry. A better texture. More flavour.
Well, here we are. A year of testing and refusing to post any of those crappy protein recipes, and I have one.
A macro-friendly, high-protein cookie.
And it tastes good.
Cranberry & White Chocolate Chip Protein Cookies
- 65 g vanilla protein powder (see Recipe Notes for suitable protein powders)
- 110 g oat flour (grind up regular oats in a blender)
- 85 g Sukrin Gold Zero Calorie Brown Sugar Alternative
- 1/2 tsp baking powder
- 1 medium free-range egg
- 30 g coconut oil, melted
- 1.5 Tbsp unsweetened almond milk (sub for your preferred milk)
- 15 g white chocolate, chopped (optional, more / less to taste)
- 20 g dried cranberries (optional, more / less to taste)
Pre-heat the oven to 175C and line a flat baking tray with baking parchment.
In a large bowl, combine your dry ingredients until you have no lumps.
Add your wet ingredients to the dry, stirring until you have a thick, very sticky dough.
IMPORTANT: You may need to use a little more or less milk depending on which protein powder you use - start with 1 Tbsp and add 1/2 Tbsp at a time until you have a mixture that is wet enough to form a ball, but not so wet that it's too sticky to handle!
Stir in the white chocolate and cranberries.
Roll into balls and place evenly along your prepared baking tray, leaving enough room for the cookies to spread a little as they bake.
Press down lightly on the top of each cookie dough ball to flatten slightly.
Bake for 10-12 minutes until lightly browned on the edges.
Do not overbake - overbaked protein powder is awful. Truly.
Nutritional Information per serving: Calories: 75 / Protein: 5g / Carbohydrate: 7g / Fat: 3g / Fibre: 1g
I used Quest Vanilla Milkshake Protein Powder which bakes incredibly well.
I have also baked with Dymatize Elite XT and Protein Pow Whey Protein Powder which work equally well.
Whey protein powders as a rule tend to bake a little on the dry side, so if you have to use a whey protein, try reducing the baking time to 8-10 minutes to avoid dryness.
IF YOU CAN - it is so worth getting hold of Dymatize Elite XT! Quest is tough to get hold of cheap in the UK but if you're in the US then for sure get your mitts on some!
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.