Protein Crookies
120kcal
Ingredients
For the dough
- 1 Cup vanilla whey protein powder 90 g
- 3/4 Cup almond flour 80 g
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 tablespoons unsalted butter melted (28 g)
- 3 tablespoons allulose 36 g
- 1 large egg
- 1 teaspoon pure vanilla extract
For the crookie mix-ins
- 1 large day-old butter croissant about 60 g, torn into 1-cm pieces
- 1/4 cup sugar-free dark chocolate chips 45 g
- 1 pinch flaky sea salt for topping
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Tear the croissant into rough 1-cm chunks.
- In a medium bowl, whisk together protein powder, almond flour, baking powder, baking soda and fine sea salt.
- In a larger bowl, whisk melted butter and allulose until smooth. Add egg and vanilla and whisk until combined.
- Add the dry mixture to the wet and stir into a soft dough. Fold in chocolate chips and half of the torn croissant pieces. Don't overmix.
- Scoop 12 mounds of dough onto the sheet, 2 inches apart. Flatten slightly. Press remaining croissant pieces firmly on top of each cookie.
- Bake 10 to 12 minutes, until edges are golden and centers still look slightly underdone. Sprinkle flaky sea salt while warm.
- Cool on the baking sheet 5 minutes before transferring to a rack. Serve warm or cooled.
Nutrition
Calories120kcalCarbohydrates6gProtein10gFat7gSaturated Fat3gSodium90mgFiber2gSugar1gCalcium80mg
Notes
- Storage: Airtight container at room temperature up to 4 days, or freeze up to 2 months.
- Croissant: Day-old is non-negotiable. Fresh croissant disappears into the dough.
- Bake time: Pull when centers still look underdone. They firm up on the hot sheet.
- Protein: Whey or casein only. Plant protein dries the cookies.