Description
Say goodbye to dry protein cookies! This easy recipe solves the “Why Are Protein Cookies So Dry?” mystery with simple ingredient swaps and pro baking hacks. Moist, chewy, and packed with 8g protein per cookie—perfect for gym bags, meal prep, or guilt-free dessert!
Ingredients
Scale
- 1 cup (90g) vanilla whey protein powder (or plant-based)
- ½ cup (60g) oat flour (or almond flour for gluten-free)
- ¼ cup (60g) unsweetened applesauce (or mashed banana)
- 2 tbsp (30g) almond butter (or peanut butter)
- 1 tsp baking powder
- ¼ cup (60ml) unsweetened almond milk
- ⅓ cup (50g) dark chocolate chips
Instructions
- Preheat Oven: 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: Whisk protein powder, oat flour, and baking powder in a bowl.
- Combine Wet Ingredients: Stir in applesauce, almond butter, and almond milk until dough forms (do not overmix).
- Add Chocolate: Fold in chocolate chips gently.
- Shape Cookies: Roll dough into 8 balls, flatten slightly, and place on the baking sheet.
- Bake: 10–12 minutes until edges are lightly golden.
- Cool: Let rest 10 minutes before serving (they firm up as they cool!).
Notes
- Protein Powder Tip: Avoid isolates—use casein or blends with starch for moisture.
- Gluten-Free: Substitute oat flour with almond flour.
- Freezer-Friendly: Freeze dough balls for up to 3 months; bake from frozen (+1–2 minutes).
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snacks / Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 3g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: why are protein cookies so dry, protein cookie recipe, healthy protein snacks, moist protein cookies