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Protein Chewy Chips Ahoy

Cooking Method:
Cuisine:
Courses:
Ingredients
    Dry Ingredients:
  • 25 g flour
  • 20 g protein powder (casein or whey/casein blend)
  • 5 tbsp sweetener
  • 2 tbsp 2 0 cal brown sugar
  • ½ tsp baking soda
  • ½ tsp salt
    • Wet Ingredients:
  • 50 g egg whites
  • 30 g nonfat Greek yogurt
  • 21 g light butter (melted)
  • 1 tsp vanilla extract
    • Potential Mix-ins:
  • 1 tbsp mini chocolate chips
  • 1 tbsp reeses peaces
  • 1 tbsp mini m&ms
Instructions
  1. 1
    Preheat oven to 350 F
  2. 2
    Add wet ingredients into a bowl and stir together. Then add in the dry ingredients and mix into a dough.
  3. 3
    Add in the mix ins and stir until they are evenly mixed in.
  4. 4
    Chill the dough in the fridge for 15-20 minutes.
  5. 5
    Scoop dough in small balls onto a parchment paper lined baking tray. Flatten into a disc shape.
  6. 6
    Bake 5-6 minutes or to desired consistency.
  7. 7
    Let cool and finish baking on the tray.
  8. 8
    Let chill in the fridge or freezer
Note

No one’s really going to be confusing these for chips ahoy but they’re still nice high protein low calorie treats to munch on.

Protein cookies have a much much better consistency if they are chilled in the fridge or freezer before you eat them.

I experimented a bit with different flour types and ratios of whey to casein protein. My last batch was 10 g almond flour 10 g oat flour 5 g coconut flour with an extra 10 g each of the egg whites and Greek yogurt to try to account for the increased absorbency of the coconut flour which ended up spreading out way more than the other batches when they cooked

Read it online: https://agner.world/recipe/protein-chewy-chips-ahoy/