Description: These Protein Churro Cookies are a game-changer for anyone with a sweet tooth who is also fitness-conscious. They perfectly capture the warm, comforting flavor of a classic churro, complete with a dusting of cinnamon sugar. But the real surprise is on the inside—a rich, molten center of melted dark chocolate. They’re soft, chewy, high in protein, and made with no added refined sugar, making them the ultimate guilt-free treat.
Yields: 12 cookies Prep time: 15 minutes Bake time: 10-12 minutes Protein per cookie: ~8-10g
Ingredients:
For the Cookie Dough:
1 cup (120g) oat flour (or all-purpose flour)
2 scoops (~60g) vanilla or snickerdoodle protein powder (whey-casein blend works best for texture)
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 cup (115g) smooth almond butter (or cashew butter)
1/3 cup (80ml) sugar-free maple syrup or liquid monk fruit sweetener
1 large egg
1 tsp vanilla extract
For the Filling:
12 dark chocolate melts or high-quality sugar-free dark chocolate chips (about 1 tsp per cookie)
For the "Churro" Coating:
2 tbsp granulated monk fruit sweetener or coconut sugar
1 tsp ground cinnamon
Instructions:
Prep: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the oat flour, protein powder, baking soda, salt, and 1 tsp of cinnamon.
Combine Wet Ingredients: In a separate, larger bowl, mix together the almond butter, sugar-free syrup, egg, and vanilla extract until smooth and well combined.
Form the Dough: Pour the dry ingredients into the wet ingredients. Mix with a spatula until a thick, sticky dough forms. If it's too sticky, let it sit for 5 minutes for the flour and protein to absorb the moisture.
Create the Cinnamon Coating: In a small, shallow bowl, mix together the 2 tbsp of sweetener and 1 tsp of cinnamon for the coating. Set aside.
Stuff the Cookies: Scoop out about 1.5 to 2 tablespoons of dough and flatten it into a disk in your palm. Place one chocolate melt or a few chocolate chips in the center. Carefully fold the edges of the dough over the chocolate and roll it into a ball, ensuring no chocolate is exposed.
Coat and Bake: Roll the dough ball in the cinnamon-sugar mixture until evenly coated. Place it on the prepared baking sheet. Repeat with the remaining dough.
Bake: Bake for 10-12 minutes. The cookies will be soft but set on the edges. Do not overbake or they will lose their chewy texture and the protein will make them dry.
Cool and Serve: Let the cookies cool on the baking sheet for at least 5-10 minutes. This is crucial as they are very soft when they first come out and need time to set. Serve warm for that perfect molten chocolate center.
Comments
Post a Comment