I have been searching nonstop for a delicious and nutritious Protein Cookie recipe and I think that I have finally hit the jackpot with this recipe. It is only four ingredients, super easy, single serve, and delicious.
The key ingredient in this recipe is Vitafiber Syrup which is a high fiber sweetener that is used in quest bars. In, fact, you can actually make home-made protein bars with it by using a little more protein and omitting the butter and baking powder, and refriderating for about ten minutes! Vitafiber is an artificial sweetener (isomalto-oligosaccharaide or IMO), so if you are adverse to artificial sweeteners, you may not appreciate this recipe. Sorry! I do have another, more natural protein cookie recipe Here if you would prefer a more “clean eating” recipe.
In these pictures, you will see two versions of the recipe: one using Snickerdoodle Select Protein to make snickerdoodle cookies, and one using Cookies and Cream Select Protein to make cookies and cream cookies. Basically, use the flavor protein powder that you want your cookies to be. Also, feel free to add chunks like chocolate chips. These are a base, and the sky is the limit with the amount of flavors you could create!
Vitafiber Protein Cookie Recipe:
- 5 tsp (25g) vitafiber syrup
- 1 tsp (4g) light butter (can sub other oil)
- 1/2 serving (16g) protein (I use PEScience brand)
- 1 pinch baking powder
- Preheat oven (or toaster oven) to 350 degrees. Line baking sheet with parchment paper and/or spray with non-stick spray.
- Add syrup and butter to a microwave safe bowl. Microwave for about 10 seconds, or until the syrup is bubbly. DO NOT OVER MELT. It starts popping and may make a bit of a mess in your microwave.
- Add protein and baking powder and knead into a soft dough using a spoon. The dough should be a little bit sticky. Feel free to add chunks at this point and fold in. If the chunks are meltable (like chocolate chips), they will melt a bit when you add them to the dough, because the dough will be warm. This will create a sort of swirl effect. If you would rather keep the chunks whole, wait until the cookies are on the cookie sheet and then press them onto the top of the cookies.
- Using your hands, roll the dough into two or three cookies and press onto the cookie sheet. They should each be about two or three inches in diameter.
- Bake for 5-7 minutes, until bottoms are brown. The tops shouldn’t really turn golden. Let cool for 5 minutes and then enjoy! These are best eaten fresh out of the oven.
Macros for recipe: 145 calories 2.5F 19C (17 Fiber, 1 Sugar) 12P
I hope you enjoy these cookies as much as I do!