So confession: I first made these cookies like 2 months ago and I'm just now sharing the recipe with you - eeep! Sorry, life just kinda got in the way (you know, I jetted off to Iceland and all) and I selfishly kept these cookies all to myself.
Today I'm FINALLY sharing the recipe and you definitely do not want to miss out on these Vanilla Protein Cookies!
Admittedly, when I first set out to make these cookies I was actually attempting to make an edible cookie dough. Well, it was a bit of a flop and it just didn't have the texture I wanted. However...I added a few additional ingredients, threw them on a cookie sheet then into the oven and....voilà! COOKIES!
The texture of these kind of remind me of those pillowy soft sugar cookies with icing and sprinkles that are sold in almost every major grocery store. You know the ones I'm talking about? The texture of these cookies is kind of dense yet also very soft.
There are only 9 ingredients in these cookies and they are gluten and egg-free! The main ingredient is Vanilla Pea Protein Isolate and I wouldn't recommend substituting this with any other type of protein. This definitely gives the cookies their soft, pillowy texture and that is what MAKES these cookies. Pea protein gives your batter a thickness you just can't get with whey protein.
If you've never tried pea protein I highly recommend you give it a taste! Use the code 'MYENG' for 5% off your order at True Nutrition!
Vanilla Protein Cookies
Prep Time: 15 minutes
Bake Time: 16-18 minutes
Servings: 16 cookies
- 3 tbsp butter, softened
- 1/2 c. coconut palm sugar
- 3 tbsp unsweetened applesauce
- 1 tsp vanilla
- 3 scoops vanilla pea protein (3/4 c)
- 1/2 c. all-purpose baking flour (I used gluten free Bob's Redmill 1-to-1 Flour)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 c. nondairy milk (cashew, almond, etc.)
- Preheat oven to 375°F. Line a cookies sheet with parchment paper and set aside.
- In a stand mixer or a large mixing bowl, combine butter and coconut palm sugar. Using the stand mixer or a hand electric mixer cream the butter with the sugar. Add applesauce and vanilla, mix to combine.
- In a smaller mixing bowl, combine all dry ingredients. Add dry ingredients to wet and mix until well incorporated. Add nondairy milk and mix until a thick cookie doughforms.
- Roll dough into 16 equal balls and space out evenly on the cookie sheet. Take each ball and small flat between palms or you can use your thumb and press down each ball to a flat cookie. Because of consistency of the dough these cookies don't spread larger than what they go into the oven as. Add sprinkles at this point should you want them!
- Place in oven and bake for 16-18 minutes. Remove from oven and allow to cool for 5-10 minutes before eating.
Nutritional Information (1 cookie)
77 calories - 5 g Protein, 9.5 g Carbohydrates, 2.3 g Fat