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Per Cookie (Makes 6):
130 Calories | 7g Protein | 8g Carbs | 8g Fat
INGREDIENTS
Cookie (dry):
– 45g Oatmeal
– 22g Whey Protein Powder
– 22g Casein Protein Powder
– 50g Erythritol
– Pinch of Baking Soda
– Pinch of Salt
Cookie (wet):
– 56g Butter
– 30g SF Maple Syrup
– 1 tsp Vanilla Extract
Mix-Ins:
– 30g Raspberry
– 15g White Chocolate Chips
RECIPE
1. Whisk 45g oat flour, 22g whey protein, 22g casein protein, 50g erythritol, and a pinch of baking soda and salt until fully combined.
2. Melt 56g of butter and mix it with 30g of sugar-free maple syrup and 1 tsp of vanilla extract.
3. Combine the wet and dry ingredients, then chill the dough in the freezer for 2 minutes before folding in 30g of raspberries and 15g of white chocolate chips.
4. Refrigerate the completed dough for 1 hour to firm up the butter and ensure the cookies don’t spread too thin.
5. Divide the dough into 6 equal balls, shape them into circles, and place them on a baking tray with parchment paper.
6. Bake at 325°F for exactly 10 minutes and let them cool on the pan for 30 minutes to reach the perfect chewy texture.