Ingredients
Scale
- 2 scoops (approx 60g) Chocolate Whey Protein Powder
- 1/2 cup Oat Flour (or almond flour for lower carb)
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Zero-Calorie Granulated Sweetener
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 large Egg
- 1/4 cup Unsweetened Applesauce
- 1 tsp Vanilla Extract
- 3 tbsp Powdered Erythritol (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. Ensure your egg and applesauce are at room temperature for the best mixing results.
- In a medium-sized mixing bowl, whisk together the chocolate protein powder, oat flour, cocoa powder, granulated sweetener, baking powder, and salt. Break up any large clumps of cocoa powder to ensure a smooth, uniform dough.
- In a separate smaller bowl, beat the egg lightly. Stir in the unsweetened applesauce and vanilla extract until well combined. The applesauce acts as a fat replacement, keeping the cookies moist without the added calories of butter.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until a thick, sticky dough forms. If the dough feels too wet to handle, place it in the refrigerator for 10 minutes to firm up. This makes the rolling process much easier.
- Scoop about one tablespoon of dough and roll it into a ball between your palms. Roll the ball generously in the powdered erythritol until it is completely white. Place the balls on the prepared baking sheet, leaving about two inches of space between each one.
- Bake for 8 to 10 minutes. Do not overbake! The cookies should look slightly soft when they come out; they will firm up as they cool. The “crinkle” effect happens as the cookies expand and break through the powdered coating. Let them cool on the pan for 5 minutes before moving them to a wire rack.
- Cook Time: 25 minutes