Description
These Fudgy Chocolate Protein Cookies combine rich chocolate flavor with high-quality protein, making them a perfect treat for those seeking a healthier, protein-packed dessert. The cookies have a soft, fudgy texture and are sweetened with a sugar substitute and unsweetened applesauce, making them lower in sugar but still indulgent. Ideal for a post-workout snack or anytime you crave a chocolatey delight without the guilt.
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 (regular full-fat butter 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 evenly distribute all dry components.
- Prepare Wet Mixture: Place the butter, peanut butter, and chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds, then stir thoroughly to melt and combine into a smooth mixture.
- Combine Wet and Dry: Pour the melted butter mixture into the bowl with dry ingredients. Add the unsweetened applesauce and mix with a silicone spatula until a cohesive cookie dough forms.
- Chill Dough: Refrigerate the dough for one hour to allow it to firm up, which helps in shaping and baking.
- Preheat Oven: After chilling, preheat your oven to 350°F (175°C).
- Shape Cookies: Divide the dough into 6 equal portions. Roll each portion into a ball and place on a parchment-lined baking sheet. Gently press down on the tops of the balls to form thick, puck-shaped cookies.
- Bake: Bake in the preheated oven for 8 minutes until the cookies are set but still soft.
- Optional Shaping: While cookies are warm, you can place an upside-down cup over each and gently move in a circular motion to create perfectly round cookies.
- Cool Completely: Allow the cookies to cool for at least one hour. They will firm up as they cool, reaching the ideal fudgy texture.
- Store: Store any leftover cookies in an airtight container and enjoy throughout the week.
Notes
- Use a whey and casein protein powder blend for best texture and taste; other protein powders might alter results.
- To reduce calories, substitute butter with a light butter alternative, though texture may be slightly compromised.
- Vanilla protein powder can also be used if you add cocoa powder, preserving the chocolate flavor.
- This recipe yields cookies safe to eat raw; underbaking is an option if you prefer a softer texture.
Nutrition
- Serving Size: 1 Cookie
- Calories: 150
- Sugar: 1g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
