American · Dessert
Chocolate Chip Cookies
A protein-forward, fibre-boosted take on the classic chocolate chip cookie, built on oat flour and whey isolate with lowfat cottage cheese standing in for butter, and a hit of cocoa powder carrying the fibre floor without tipping the calories.
$1
12 minsPrep
12 minsCook
29 minsTotal
EasyLevel
Nutrition per serving
161Calories
12.3gProtein
5.4gFat
17.9gCarbs
7gSugar
3.2gFiber
551mgSodium
43mgChol
2.5gSat Fat
185mgPotassium
68mgCalcium
2mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Whole Milk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment.
2
In a bowl, blend the lowfat cottage cheese until smooth using a fork or small whisk, then beat in the egg and brown sugar until combined.
3
Whisk together the oat flour, whey protein isolate, cocoa powder, baking soda and salt in a separate bowl to disperse the leavening evenly.
4
Fold the dry mixture into the wet mixture until just combined into a thick, slightly sticky dough.
5
Fold in the chopped dark chocolate, distributing it evenly through the dough.
6
Divide the dough into 2 equal mounds (about 55g each) and place well apart on the lined baking sheet, flattening each slightly with the back of a spoon.
7
Bake for 11-13 minutes until the edges are set and the tops look just dry; the centres will still look soft.
8
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to firm up fully before eating.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22g22g oat flour
- 16g16g whey protein isolate
- 18g18g blended smooth cottage cheese lowfat
- 8g8g cocoa powder
- 1/21/2 eggs, beaten (22g)
- 10g10g brown sugar
- 2g2g baking soda
- 1g1g salt
- 12g12g chopped into chips chocolate dark 70
