Stop eating boring diet food. Eat these cookies instead.

Ingredients

• 45 g Oat Flour (Made by blending rolled oats into a fine powder)
• 22 g Whey Protein Powder (Strawberry cheesecake flavored, contains freeze‑dried strawberry pieces)
• 22 g Casein Protein Powder (Unflavored or vanilla; adds moisture and softness)
• 50 g Erythritol (Granulated, mimics sugar texture)
• 0.5 g Baking Soda (Pinch, for slight rise)
• 0.5 g Salt (Pinch, to balance flavor)
• 57 g Unsalted Butter (Regular butter, melted; 4 tbsp)
• 30 g Sugar‑Free Maple Syrup (Provides sweetness and a hint of maple flavor)
• 5 ml Vanilla Extract (Pure vanilla, 1 tsp)
• 30 g Frozen Raspberries (Can use fresh; frozen adds extra color)
• 15 g White Chocolate Chips (Sweetened white chocolate chips)

Instructions

1. Make Oat Flour

   Place rolled oats in a blender and blend on high until a fine, powdery texture forms, resembling store‑bought oat flour.

   Time: PT2M

2. Combine Dry Ingredients

   Weigh 45 g oat flour, 22 g whey protein, 22 g casein protein, 50 g erythritol, a pinch of baking soda, and a pinch of salt into a large mixing bowl. Whisk until fully incorporated.

   Time: PT3M

3. Melt Butter

   Cut 4 Tbsp (≈57 g) regular butter into chunks and microwave on 30‑second intervals, stirring between bursts, until completely melted (about 1 minute).

   Time: PT1M

4. Mix Wet Ingredients

   In a separate bowl, combine the melted butter, 30 g sugar‑free maple syrup, and 1 tsp vanilla extract. Stir until smooth and slightly glossy.

   Time: PT2M

5. Combine Wet and Dry

   Pour the wet mixture into the dry bowl. Using the whisk or a spatula, mix until a uniform dough forms. No dry flour should be visible.

   Time: PT2M

6. Quick Chill

   Place the bowl in the freezer for about 2 minutes to cool the dough slightly before adding mix‑ins.

   Time: PT2M

7. Fold in Raspberries and White Chocolate

   Add 30 g frozen raspberries and 15 g white chocolate chips to the dough. Gently fold with a spatula until evenly distributed; the berries will tint the dough.

   Time: PT1M

8. Refrigerate Dough

   Cover the bowl with plastic wrap and refrigerate for 1 hour to firm the butter and allow the dough to set.

   Time: PT1H

9. Portion and Shape

   Divide the chilled dough into six equal portions (≈52 g each). Roll each portion into a smooth ball and place on a parchment‑lined baking sheet, spacing them about 2 inches apart.

   Time: PT3M

10. Bake

    Preheat the oven to 325°F (163°C). Bake the cookies for exactly 10 minutes, until the edges are lightly golden and the tops look set but still soft.

    Time: PT10M

    Temperature: 325°F

11. Cool Completely

    Remove the tray from the oven and let the cookies cool on the pan for at least 30 minutes. This allows them to firm up and develop the perfect chewy‑soft texture.

    Time: PT30M

12. Serve

    Enjoy the cookies as a post‑workout snack or a guilt‑free treat. Store leftovers as described below.

    Time: PT0M

Nutrition Facts

Calories

130

Protein

7 g

Carbohydrates

8 g

Fat

8 g

Fiber

1 g