High-protein cookies
Instructions
Questions about high-protein cookies
New to baking but keen to give these cookies a go? We've got you covered with answers to common questions: from the baking process to keeping your snack fresh. Read on to master the art of this quick and easy recipe.
Ingredients
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Greek yoghurt, 2%
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170 ml |
|---|---|
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Egg
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1 |
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Light syrup
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54 ml |
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Salt
|
1 pinch |
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Almond flour, defatted
|
120 g |
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Chocolate buttons, 70%
|
80 g |
Other recipes
Chill the dough for thicker high-protein cookies
To achieve thicker, crunchy cookies, chill your dough. Once you’ve mixed the ingredients, place the dough in a bowl and cover with cling film. Refrigerate for at least 30 minutes. This allows it to firm up, making it easier to handle and shape.
Chilling also prevents the cookies from spreading too much during baking, ensuring they maintain their shape and thickness. If you're in a hurry, a quick 10-15 minutes in the freezer can also help firm them up.
Perfect your high-protein cookies’ golden hue and texture
To achieve the perfect golden hue and texture, pay attention to the oven temperature and baking time. Preheat your oven to the recommended 200 °C (convection oven) to ensure even baking. Bake the cookies for 10-12 minutes, keeping an eye on them to prevent over-browning. For a consistent texture, ensure that the dough is mixed well, and the cookies are spaced evenly on the baking sheet.
Balance moisture for chewy versus soft cookies
The moisture balance in your dough determines whether your cookies will be chewy or soft. For chewy cookies, you want to retain more moisture in the dough. The Greek yoghurt and light syrup in our recipe contribute to a higher moisture content, which helps create a denser, chewier texture.
Conversely, for softer cookies, keep the dough stickier and skip the step of gradually adding more almond flour for a less sticky dough. Alternatively, bake the cookies for slightly longer. The result is a more tender, cake-like consistency. By fine-tuning these elements, you can tailor your high-protein cookies to be either delightfully chewy or delectably soft, depending on your preference.
Convenience baking: freezing and using dough
Freezing your cookie dough is a convenient way to have fresh cookies on demand. After mixing the dough, shape it into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer to a freezer-safe bag or container.
When ready to bake, preheat your oven and bake the frozen dough, adding a couple of extra minutes to the baking time. This way, you’ll always have access to a fresh batch of high-protein cookies, ready for snacking whenever the mood strikes!
Flavour variations
If our high-protein cookies have left you inspired and looking for more, add our oatmeal protein cookies to your list of go-to recipes. Made with mashed bananas, peanut butter, and oats, they blend the comforting flavours of banana bread with a nutty richness and chewy bite.
For a more decadent treat, try these oat protein cookies. Infused with the flavours of banana, cocoa, and peanut butter, they are a chocolatey, protein-packed delight. Or, be transported to a tropical island with these protein cookies featuring coconut flour and coconut oil.
Long-term storage solutions
For long-term storage, freeze your high-protein cookies. Once baked and cooled, place them on a baking sheet in a single layer and freeze until solid. Transfer them to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. This method keeps the cookies fresh for up to three months.
When you’re ready to enjoy them, simply thaw the cookies at room temperature or warm them in the oven for a few minutes to restore their freshly baked texture.
