Lila, Chop!

Double Chocolate Almond Butter Cookie

Gluten-free Lactose-free High-protein
Christina Hallalulu

One of my most popular recipes to date seems to be my Chocolate Chip Protein Cookie recipe, so I decided to try making them again. This time, with different kinds of protein powders, maple syrup instead of agave, and more almond butter fudginess...they turned out even better! All it takes are 5 ingredients and a craving for guilt-free chocolate chip cookies to make this delicious, Lila, Chop! recipe for beginners.

Cookies on a plate.
Chocolate-chip cookies never tasted so good, guilt-free.
Christina holding a plate of cookies.
Proud & salivating over my latest creation.

amount name
scoop Optimum Nutrition Hydrowhey protein isolate, turbo chocolate , or
scoop Any chocolate-flavoured whey protein powder
tbsp natural almond butter, or
tbsp any nut butter
tbsp maple syrup, or
tbsp honey or agave syrup
tbsp semi-sweet chocolate chips
tbsp almond milk, or
tbsp any milk
Servings: (Total Calories: .)
Cookies, fresh from the oven.

I discovered what a difference in consistency sweeteners can make: agave ends up caramelising whilst maple syrup adds more moisture.

Chocolate, almond, moist decadence.
time instruction
Mix all the ingredients together in a bowl, adding the chocolate chips last.
Spoon out the batter onto an aluminium-lined tray, divided into 5 cookies..
12-15 minutes Bake at 175'C (350'F) and check after 12 minutes to make sure they don't overcook.
20 min Devour!

Different protein powders yield different results.

The more I bake with protein powders, the more I realise how vastly different results I get depending on the protein powder I use. Obviously, taste will vary quite dramatically between vegan vs. dairy-based protein powders, but who would have thought consistency differs as well? It even varies between different types of whey protein powder blends. I experimented using the following protein powders:

I also tried baking the cookies in different shapes—the two chocolate-flavoured protein powder batters more densely thick whereas I spread the vanilla-flavoured protein powder batter more thinly. Final verdict: the densely-baked chocolate whey batter turned out best, followed by the densely-baked chocolate vegan protein blend. Both were sweetened with maple syrup instead of agave.

Same recipe, different protein powder + different baking density = different batch entirely:

A different batch of cookies.
Thinly-baked vanilla whey cookie batch.
Cookies on a plate.
Densely-baked chocolate whey isolate cookie batch.

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