04/12/2023
Happy ! 🍪
We wanted to share one of our favorite cookie recipes from Half Baked Harvest using our whey protein.
Recipe:
1/2 cup maple syrup
1/2 cup peanut butter
1 large egg
2 teaspoons vanilla extract
1 2/3 cups almond flour (or 1 1/3 cups all-purpose flour for thicker cookies)
1/4 cup of ISN Whey Vanilla Bean protein powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semi-sweet or dark chocolate chips or chunks or you can use a low sugar option like Lily's.
flaky sea salt, for sprinkling (if desired)
Instructions:
1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter. Slowly add the maple syrup, beating until whipped. Add the peanut butter and mix to combine. Beat in the egg and vanilla. Add the almond flour, protein powder, baking soda, and salt. Fold in the chocolate chips/chunks.
3. Scoop the dough out into rounded 1 tablespoon size balls, the dough will be wet. Place 2 inches apart on the prepared baking sheet.
4. Bake 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter gently to deflate each cookie. Return to the oven and bake another 3-4 minutes, the cookies will be browning, but still doughy in the center. Remove from the oven and gently tap the baking sheet on the counter 1-2 times.
5. Let the cookies cool on the baking sheet. Sprinkle with flaky salt (if desired). Eat warm or let cool and store in an airtight container for up to 4 days.
Makes 18 cookies; Calories Per Serving: 181 kcal
