3 Giant Protein Cookies (30g of Protein)! Lower Calorie

Ingredients

• 1 cup Oat Flour (If you don't have pre‑made oat flour, grind quick‑oats in a blender until fine.)
• 2 tablespoons Coconut Flour (Only needed for the Red Velvet version; use a 4:1 ratio when substituting for all‑purpose flour.)
• 1/2 cup P.S. Nutrition Protein Powder (Chocolate Truffle) (Whey‑casein blend; provides ~30 g protein per cookie when combined with other ingredients.)
• 1/2 cup P.S. Nutrition Protein Powder (Vanilla Cake Pop) (Used for the Birthday Cake version; vanilla flavor pairs with sprinkles and white chocolate.)
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/2 cup Swerve Brown Sugar Substitute (Zero‑calorie brown‑sugar alternative; you can also use Lanto if available.)
• 1/2 cup Unsalted Butter (Softened to room temperature; cut into cubes for easy creaming.)
• 1 Large Egg (Room temperature.)
• 1 teaspoon Vanilla Extract
• 1 cup Chocolate Chunks (Large chunks, not chips, for the Chocolate Chunk cookie.)
• 1 cup White Chocolate Chunks (For Birthday Cake and Red Velvet versions; can be cut from a white chocolate bar.)
• 2 tablespoons Sprinkles (Multicolored, for Birthday Cake cookie.)
• 1/2 cup Graham Cracker Crumbs (Crushed fine; adds a sweet swirl to the Birthday Cake cookie.)
• 2 tablespoons Unsweetened Cocoa Powder (For Red Velvet cookie.)
• 1 teaspoon Red Food Coloring (Gel or liquid; gives bright red hue.)
• 1 teaspoon Apple Cider Vinegar (Activates baking soda and intensifies red color in Red Velvet cookie.)

Instructions

1. Prepare Oat Flour

   If you don't have pre‑made oat flour, place 1 cup quick‑oats in a blender and pulse until a fine powder forms.

   Time: PT5M

2. Mix Dry Ingredients

   In a large mixing bowl combine oat flour, coconut flour (only for Red Velvet), protein powder, baking soda, baking powder, salt, and cocoa powder if making Red Velvet. Stir until evenly distributed.

   Time: PT5M

3. Cream Butter and Sweetener

   Add softened butter and Swerve brown‑sugar substitute to the bowl. Beat on medium speed until light and fluffy, about 2–3 minutes.

   Time: PT5M

4. Add Egg, Vanilla, and Optional Colorings

   Add the egg, vanilla extract, and for the Red Velvet version, stir in red food coloring and apple cider vinegar. Mix until just combined.

   Time: PT3M

5. Combine Wet and Dry Mixtures

   Gradually add the dry ingredient mixture to the wet mixture, stirring on low speed until a cohesive dough forms.

   Time: PT5M

6. Fold in Flavor‑Specific Mix‑Ins

   Divide the dough into three portions. For the Chocolate Chunk cookie, fold in chocolate chunks. For the Birthday Cake cookie, fold in white chocolate chunks, sprinkles, and graham cracker crumbs. For the Red Velvet cookie, fold in white chocolate chips.

   Time: PT5M

7. Chill the Dough

   Cover each dough portion with plastic wrap and refrigerate for at least 30 minutes. This prevents excessive spreading during baking.

   Time: PT30M

8. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

9. Shape the Cookies

   Line a baking sheet with parchment paper. Scoop each chilled dough portion onto the sheet and gently pat into a 8‑inch (20 cm) round disk about 1‑inch thick.

   Time: PT5M

10. Bake

    Bake for 12 minutes, or until the edges are lightly golden and the center is still soft. The cookies will continue to set as they cool.

    Time: PT12M

    Temperature: 350°F

11. Cool

    Remove the cookies from the oven and let them rest on the baking sheet for 5 minutes, then transfer to a cooling rack for an additional 10 minutes before slicing or serving.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g