These Protein Cookie Cakes are high in protein, extremely filling, easy to transport and perfect for resilient dipping into a cold glass of milk! Dip me, again!
Ingredients (makes roughly 15 cookie cakes):
150g lighter butter
70g brown sugar
2 teaspoons of vanilla extract
1 large egg
125g plain flour
½ teaspoon of bicarbonate soda
¼ teaspoon of sea salt
35g 90% dark chocolate
Pre heat fan oven to 180 degrees (200 degrees/gas mark 6).
Add the sugar, stevia and butter to a mixing bowl and beat until combined and smooth.
Add the egg and vanilla extract, again beating until smooth.
Add the flour, soda, whey and salt to a bowl. Mix together and then place into a sieve. Sieve the mixture into the mixing bowl and combine until the mixture is smooth and creamy.
Line 1-2 baking trays with non-stick grease proof baking paper, and then create your cookies with either a heaped teaspoon or tablespoon. Simply ensure you flatten and round the cookie dough to your preferred shape and a consistent thickness.
Bake in the oven for 7-9 mins for a softer cookie, and 8-10 minutes for a slightly crispier cookie.
Remove, sprinkle broken dark chocolate on top.
Serve with a glass of milk.