High-protein cookies

High-protein cookies

25 min
Discover the joy of our high-protein cookies. Each bite combines the smoothness of Greek yoghurt with the rich taste of dark chocolate and wholesome flavour of almond flour. These cookies are not just delicious but also packed with protein, making them ideal as a quick snack for active lifestyles. So, grab your ingredients and enjoy the satisfaction of a freshly baked treat.
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Instructions

  • Preheat the oven to 200 °C (convection oven).
  • Stir together the Greek yoghurt, eggs, syrup and pinch of salt in a mixing bowl until there are no lumps.
  • Gradually sift in the almond flour and mix until you get a smooth, slightly sticky dough (if too sticky, gradually add more almond flour).
  • Fold in the chocolate buttons.
  • Line a baking sheet with parchment paper and form 10 cookies with moistened fingers. Place them on the baking sheet, evenly spaced apart.
  • Bake for 10-12 minutes until golden.
  • Let cool on a wire rack.
Enjoy!

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.

Why do I have to sift the flour in gradually?
Gradual incorporation allows for better control over the dough consistency. This makes it easier to achieve the right balance between sticky and firm. It also helps incorporate the flour evenly into the wet mixture, preventing lumps while aerating it at the same time, contributing to a lighter cookie texture.
What is the best way to keep high-protein cookies fresh?
To keep leftovers fresh, store them in an airtight container at room temperature for up to five days. If you need to store them longer, consider refrigerating them, which can extend their shelf life to about two weeks.

Ingredients

Greek yoghurt, 2%
170 ml
Egg
1
Light syrup
54 ml
Salt
1 pinch
Almond flour, defatted
120 g
Chocolate buttons, 70%
80 g
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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.

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