Protein Cookies That ACTUALLY Taste Good (indulgent)

Ingredients

• 60 g Graham Crackers (Four sheets, crushed into fine crumbs; store leftovers in a sealed plastic bag)
• 30 g Vanilla Whey Protein Powder (Helps the cookies rise)
• 30 g Vanilla Casein Protein Powder (Keeps the cookies moist)
• 0.25 tsp Cinnamon (Optional, adds warm spice)
• 0.25 tsp Salt (A pinch for flavor balance)
• 0.25 tsp Baking Soda (Leavening agent)
• 40 g Erythritol (Zero‑calorie sweetener; texture similar to sugar)
• 70 g Unsalted Butter (Regular butter for best flavor; can substitute light butter to cut calories)
• 2 tsp Molasses (Turns white sugar into brown sugar)
• 40 g Sugar‑Free Maple Syrup (Only 5 calories per 2 tsp; adds maple flavor without sugar)
• 15 g Mini Marshmallows (Seal tightly to keep soft; provides gooey s'mores texture)
• 15 g Mini Chocolate Chips (Smaller pieces for even distribution; 3 mini chips equal one regular chip)
• 1 tbsp Water (Add only if dough looks too dry)

Instructions

1. Crush Graham Crackers

   Place the four sheets of graham crackers in a bowl and crush them by hand until you have fine crumbs; avoid large pieces.

   Time: PT5M

2. Combine Dry Ingredients

   Add the graham cracker crumbs, vanilla whey protein, vanilla casein protein, cinnamon, salt, baking soda and erythritol to a second bowl. Mix thoroughly until the powders are evenly distributed.

   Time: PT3M

3. Melt Butter

   Cut the 70 g butter into pieces, place in a microwave‑safe glass bowl and microwave on high for 1 minute, stirring halfway through, until fully melted.

   Time: PT1M

4. Add Molasses and Sugar‑Free Syrup

   Stir the 2 tsp molasses and 40 g sugar‑free maple syrup into the melted butter until fully incorporated.

   Time: PT2M

5. Mix Wet and Dry

   Pour the butter‑molasses mixture into the dry‑ingredient bowl. Using a spatula or spoon, mix until a uniform dough forms with no dry pockets.

   Time: PT3M

6. Fold in Marshmallows and Chocolate

   Add the mini marshmallows and mini chocolate chips to the dough and gently fold until evenly distributed.

   Time: PT2M

7. Adjust Moisture if Needed

   If the dough feels too dry and crumbly, add 1 tbsp water and mix until the dough holds together when pressed.

   Time: PT1M

8. Chill the Dough

   Cover the bowl with plastic wrap and refrigerate for 30 minutes to firm the butter.

   Time: PT30M

   Temperature: 4°C

9. Preheat Oven

   While the dough chills, preheat the oven to 325°F (163°C).

   Time: PT10M

   Temperature: 325°F

10. Portion and Shape Cookies

    Line a baking pan with parchment paper. Weigh the total dough, divide by 9 and form 35 g balls. Slightly flatten each ball and place on the pan, leaving about 3 cm between cookies.

    Time: PT5M

11. Bake

    Bake the cookies for 10 minutes, or until the edges are set and the marshmallows are lightly toasted.

    Time: PT10M

    Temperature: 325°F

12. Cool and Serve

    Remove the pan, let cookies cool for 2 minutes, then optionally press each with a mug to perfect the shape. Serve warm for maximum gooeyness.

    Time: PT2M

Nutrition Facts

Calories

120

Protein

6g

Carbohydrates

9g

Fat

7g

Fiber

1g