60g Vanilla Level-1 or Protein of Choice
40g Brownie Batter Protein Cookie Butter Powder
30g All Purpose Flour
20g Almond Flour
10g Coconut Flour
4g Zero Cal Sweetener of your choice
6g Baking Soda
100g Plain Nonfat Greek Yogurt
60g Sugar Free Maple Syrup
2 Large Eggs
30g Mini White Chocolate Chips
Red Food Coloring
1. Preheat your oven to 350 degrees F. Add all of your dry ingredients (except for the mini chocolate chips) to a bowl and mix. Add your wet ingredients (except for the food coloring) and mix until everything is combined, then add in the food coloring. Add the batter to the freezer for 10 minutes to thicken up, then fold in your white chocolate chips.
2. Line an oven safe pan with parchment paper. Make sure you leave enough room for 12-13 cookies. Take your cookie scooper and add 13 cookie dough balls to the pan, then add the pan to the oven for 6 minutes. The cook time is essential here so make sure you take them out right at 6 minutes.
3. When they’re done, take your pan out of the oven and with a spatula, carefully transport your cookies to a cooling rack. Let them cool and firm up for 1-2 hours then enjoy!