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Red White and Blue Protein Cookies

Cooking Method:
Cuisine:
Courses:
Ingredients
    Base Cookie Ingredients (Done Three Times)
  • 10 g 10 each of All Purpose, Almond, Oat, and Coconut Flour X 3
  • 5 tbsp 5 sweetener X 3
  • 2 tbsp 2 0 cal brown sugar X 3
  • 3 tsp ½ baking soda X
  • 3 tsp ½ salt X
  • 50 g 50 egg whites X 3
  • 30 g 30 nonfat Greek yogurt X 3
  • 21 g 21 light butter X 3 (Melted)
  • 1 tsp 1 vanilla extract X 3
    • For Red Part: (Strawberry or Red Velvet)
  • 20 G Protein Casein/Whey Mix (Vanilla or Strawberry for strawberry or Chocolate for red velvet)
  • 1 tbsp sugar free pudding (strawberry for strawberry or vanilla for red velvet)
  • 1 tbsp red velvet extract (for red velvet. To preferred taste and color)
  • Red food coloring (to preferred coloring)
  • Chopped up strawberries (Optional)
  • 1 tbsp freeze dried strawberries powder (optional for strawberry version)
    • For White part: (Vanilla or White Chocolate)
  • 20 G Vanilla Casein/Whey Mix Protein
  • 1 Tbsp Sugarfree Vanilla or White Chocolate Pudding mix
  • White chocolate chips (optional)
    • For Blue Part: (Blueberry or blue cheesecake)
  • 20 g Vanilla Casein/Whey Mix protein
  • 1 tbsp sugar free pudding mix (vanilla for blueberry if you don’t have the blueberry protein cookie powder cheesecake for cheesecake)
  • 1 tbsp blueberry protein cookie powder (You’re unlikely to have this but I happened to order some recently so I did. If you happen to have anything that is blueberry flavored use here otherwise just use the pudding mix and will rely on the blueberries for the blueberriness)
  • Blue food dye (to preferred coloring)
  • Chopped up blueberries (Optional. Cookies are small enough whole blueberries are too big to really work well)
Instructions
  1. 1
    Preheat oven to 350 F
  2. 2
    Get three bowls out
  3. 3
    Add wet ingredients into a bowl each of the three bowls and stir together. Then add in the dry ingredients and mix into a dough. (Amounts per bowl will be as mentioned in the ingredient section ie 10 g each of the four kinds of flour and you will do that three times. So each bowl has 10 g of all purpose flour for a total of 30 g all purpose flour for all three of them)
  4. 4
    Add in the food coloring and stir adding more until you get your preferred coloring.
  5. 5
    Add in the mix ins stir until they are evenly mixed in.
  6. 6
    Chill the dough in the fridge for 15-20 minutes.
  7. 7
    Get a cookie scoop. Fill half the scoop with one color half with the second color and top it off with the third color.
  8. 8
    Drop the cookies onto a parchment paper lined and sprayed cooking tray. Gently flatten the cookies (I flattened some but then decided I didn’t that much that the cookies would end up more spherical so I stopped bothering with that. Yay ADHD)
  9. 9
    Bake 5-6 minutes or to desired consistency.
  10. 10
    Let cool and finish baking on the tray.
  11. 11
    Let chill in the fridge or freezer
Note

When combining the three into one you can use your preferred method for making swirl cookies. The scoop method worked well for me and I got into a good groove doing it that way.

May need to adjust exact flour amounts to get the dough the right consistency. If dough is too thin and runny use all purpose and or coconut flour as they thicken it up better than oat and almond (I’ve tested it out on similar recipes using four batches the same amount of flour of each type almond ended up by far the runniest then oat then all purpose than coconut was the thickest)

Read it online: https://agner.world/recipe/red-white-and-blue-protein-cookies/