Soft, thick, loaded with white chocolate, and topped with Biscoff. These honestly taste like something you’d get from a bakery while still being packed with protein. Macros per serving: 90 Cals | 9g Net Carbs | 3.5g Fat | 8g Protein You can also make a bigger one (as seen in video) Wet Ingredients: * 90g (6 tbsp) Unsweetened Applesauce * 60g (¼ Cup) Light Butter, Softened * 1 Medium Egg * 5mL (1 tsp) Vanilla Extract (optional) Dry Ingredients: * 90g (¾ Cup) All Purpose Flour * 60g (~2 Scoops) Vanilla Casein Protein Powder * 15g (½ Scoop) Vanilla Whey Protein Powder (@levelsprotein) #levelsprotein * 150g (¾ Cup) Brown Sugar Substitute * 75g (⅜ Cup) Granulated Sugar Substitute * 10g (1 tbsp) Cornstarch * 3g (½ tsp) Baking Soda * 2g (½ tsp) Baking Powder * 2g (½ tsp) Salt Mix-Ins: * Lily’s Sugar-Free White Chocolate Chips * Half Biscoff Cookie for topping (optional) * Extra White Chocolate Chips (optional) Optional ingredients are not included in the macros.
Nährwerte (pro Portion ~571g)
Zutaten
Macros per serving
- 90 Cals | 9g Net Carbs | 3.5g Fat | 8g Protein
- You can also make a bigger one (as seen in video)
- 90g (6 tbsp) ungesüßt Applesauce
- 60g (¼ Cup) Light Butter, Softened
- 1 Medium Ei
- 5mL (1 tsp) Vanilleextrakt (optional)
- 90g (¾ Cup) All Purpose Mehl
- 60g (~2 Scoops) Vanille Casein Proteinpulver
- 15g (½ Scoop) Vanille Whey-Protein Powder (@levelsprotein) #levelsprotein
- 150g (¾ Cup) brauner Zucker Substitute
- 75g (⅜ Cup) Zuckeraustauscher
- 10g (1 tbsp) Speisestärke
- 3g (½ tsp) Natron
- 2g (½ tsp) Backpulver
- 2g (½ tsp) Salz
Mix-Ins
- Lily’s zuckerfrei weiße Schokolade Chips
- Half Biscoff Keks for topping (optional)
- Extra weiße Schokolade Chips (optional)
- Optional ingredients are not included in the macros.
Zubereitung
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Mix all of the dry ingredients together. In a separate bowl, mix the wet ingredients until smooth. Combine the wet and dry ingredients until a thick cookie dough forms, then gently fold in the white chocolate chips and crushed Biscoff cookies.
- Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underdone. Let the cookies cool on the baking sheet for 15–20 minutes before serving.
- I actually ran out of applesauce while filming, so for the batch in the video I substituted it with an additional ¼ cup (60g) of light butter. Both versions work well, so feel free to use whichever you have on hand.
Original-Beschreibung anzeigen
(Recipe 👇) Low Cal High Protein Gooey & Crunchy Biscoff Cookies Soft, thick, loaded with white chocolate, and topped with Biscoff. These honestly taste like something you’d get from a bakery while still being packed with protein. Macros per serving: 90 Cals | 9g Net Carbs | 3.5g Fat | 8g Protein You can also make a bigger one (as seen in video) Wet Ingredients: * 90g (6 tbsp) Unsweetened Applesauce * 60g (¼ Cup) Light Butter, Softened * 1 Medium Egg * 5mL (1 tsp) Vanilla Extract (optional) Dry Ingredients: * 90g (¾ Cup) All Purpose Flour * 60g (~2 Scoops) Vanilla Casein Protein Powder * 15g (½ Scoop) Vanilla Whey Protein Powder (@levelsprotein) #levelsprotein * 150g (¾ Cup) Brown Sugar Substitute * 75g (⅜ Cup) Granulated Sugar Substitute * 10g (1 tbsp) Cornstarch * 3g (½ tsp) Baking Soda * 2g (½ tsp) Baking Powder * 2g (½ tsp) Salt Mix-Ins: * Lily’s Sugar-Free White Chocolate Chips * Half Biscoff Cookie for topping (optional) * Extra White Chocolate Chips (optional) Optional ingredients are not included in the macros. Directions: Preheat your oven to 350°F and line a baking sheet with parchment paper. Mix all of the dry ingredients together. In a separate bowl, mix the wet ingredients until smooth. Combine the wet and dry ingredients until a thick cookie dough forms, then gently fold in the white chocolate chips and crushed Biscoff cookies. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly underdone. Let the cookies cool on the baking sheet for 15–20 minutes before serving. I actually ran out of applesauce while filming, so for the batch in the video I substituted it with an additional ¼ cup (60g) of light butter. Both versions work well, so feel free to use whichever you have on hand.