44 Calorie Protein Cookies!

Ingredients

• 60 g Whey Protein Isolate (vanilla flavored, provides the bulk of protein)
• 30 g All‑Purpose Flour (creates structure; can be sifted for lighter texture)
• 1 tsp Baking Powder (leavening agent)
• 0.25 tsp Salt (enhances flavor)
• 1 Egg (large, room temperature, acts as binder)
• 2 tbsp Pancake Syrup (maple‑flavored, adds sweetness without extra sugar)
• 45 drops Red Food Coloring (liquid, gives classic red‑velvet hue)
• 30 g Mini White Chocolate Chips (adds sweet bursts throughout the cookie)
• 30 g Unsalted Butter (melted, provides richness and mouthfeel)
• 0.5 tsp Vanilla Extract (enhances overall flavor)

Instructions

1. Combine Dry Ingredients

   Add the whey protein isolate, all‑purpose flour, baking powder, and salt into the mixing bowl. Whisk until fully combined and no clumps remain.

   Time: PT2M

2. Add Wet Ingredients

   Create a well in the center and add the melted butter, egg, pancake syrup, vanilla extract, and red food coloring. Stir until the mixture reaches a smooth cookie‑dough consistency.

   Time: PT3M

3. Fold in Mini White Chocolate Chips

   Sprinkle the mini white chocolate chips over the dough and fold gently until evenly distributed.

   Time: PT1M

4. Portion the Dough

   Line the baking sheet with parchment paper. Using a medium cookie scoop, fill it about three‑quarters full (≈1.5 tbsp) and drop onto the sheet. Use cold water on your fingertips to shape each ball without sticking.

   Time: PT5M

5. Bake

   Place the sheet in a pre‑heated oven at 350°F and bake for exactly 4 minutes. Do not open the oven door early.

   Time: PT4M

   Temperature: 350°F

6. Cool

   Remove the cookies and let them set on the baking sheet for 20‑30 minutes before transferring to a cooling rack.

   Time: PT30M

7. Enjoy

   Serve the red velvet protein cookies as a snack or post‑workout treat.

   Time: PT0M

Nutrition Facts

Calories

44

Protein

6 g

Carbohydrates

5 g

Fat

2 g

Fiber

1 g