This recipe for protein cookies is fruity, sweet and loaded with protein (6g ea) and low in fat. They are a great snack for when you are craving something sweet but still want a protein boost.
To give the cookies a fluffy, soft, cake like consistency, we use Brummel yogurt spread, milk and Greek yogurt to add moisture to the dough. We also use whey protein, instead of others, as using whey is the best protein to use to give your baked goods a fluffy, cake-like texture.
Servings: 12 | Prep Time: 12 Min | Cook Time: 10 Min | Inactive Time: 30 Min | Total Time: 52 Min
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INGREDIENTS
- 3 tbsp Brummel & Brown spread (room temperature)
- 1 tbsp non-fat vanilla Greek yogurt
- 3 tsp Swerve Granular
- 1 tsp vanilla extract
- 3 tbsp liquid egg whites
- 1 tbsp ultra-filtered non-fat milk (up to 4 tbsp depending on the protein powder) (I use Fairlife, I prefer ultra-filtered milk due to the reduced sugar content)
- 3/4 c whole wheat flour
- 1/4 c almond flour
- 1 tsp baking powder
- 49 g protein powder, fruity cereal flavored (I used Dymatize ISO100, Fruity Pebbles)
- 1/4 tsp salt
- 2 tsp lime juice
- 2 tsp lemon juice
INSTRUCTIONS
- In a bowl add the butter, yogurt, sugar, lime juice, lemon juice, and vanilla extract. Whisk until the butter is creamy, fluffy and pale. About 3-4 minutes.
- Add the egg and mix until combined, about 2 minutes.
- Add the milk, flour, baking powder, protein powder and salt. Mix just until the solids are evenly incorporated into the cookie dough (30 seconds up to a minute). Do not to overmix, otherwise the cookies will be tough.
- Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. Line a baking sheet with parchment. Divide the cookie dough into 12 portions and form balls. Place on the baking sheet and press with your hands covered with flour or a flat glass covered in flour.
- Bake for 8-10 minutes, until the base of the cookies are golden brown. Take out of the oven and allow to cool.
Printable recipe card:
High Protein Fruity Sugar Cookies
This recipe for protein cookies is fruity, sweet and loaded with protein (6g ea) and low in fat. They are a great snack for when you are craving something sweet but still want a protein boost.To give the cookies a fluffy, soft, cake like consistency, we use Brummel yogurt spread, milk and Greek yogurt to add moisture to the dough. We also use whey protein, instead of others, as using whey is the best protein to use to give your baked goods a fluffy, cake-like texture.
Ingredients
- 3 tbsp Brummel & Brown spread room temperature
- 1 tbsp non-fat vanilla Greek yogurt
- 3 tsp Swerve Granular
- 1 tsp vanilla extract
- 3 tbsp liquid egg whites
- 1 tbsp ultra-filtered non-fat milk (up to 4 tbsp depending on the protein powder) (I use Fairlife, I prefer ultra-filtered milk due to the reduced sugar content)
- 3/4 cup whole wheat flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 49 g protein powder, fruity cereal flavored (I used Dymatize ISO100, Fruity Pebbles)
- 1/4 tsp salt
- 2 tsp lime juice
- 2 tsp lemon juice
Instructions
- In a bowl add the butter, yogurt, sugar, lime juice, lemon juice, and vanilla extract. Whisk until the butter is creamy, fluffy and pale. About 3-4 minutes.
- Add the egg and mix until combined, about 2 minutes.
- Add the milk, flour, baking powder, protein powder and salt. Mix just until the solids are evenly incorporated into the cookie dough (30 seconds up to a minute). Do not to overmix, otherwise the cookies will be tough.
- Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 350°. Line a baking sheet with parchment. Divide the cookie dough into 12 portions and form balls. Place on the baking sheet and press with your hands covered with flour or a flat glass covered in flour.
- Preheat the oven to 350°. Line a baking sheet with parchment. Divide the cookie dough into 12 portions and form balls. Place on the baking sheet and press with your hands covered with flour or a flat glass covered in flour.
Notes
Nutrition: 80 cal | 2g fat | 9g carbs | 6g protein