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Chocolate-Chip Low-Carb Protein Cookies (with Psyllium Husks)
These cookies were created as an experiment to test the way in which psyllium husk powder acts and reacts in protein baking. The end product was tasty albeit somewhat ‘deflated’. Nevertheless, if what you’re after is very high-fibre cookies, or if you have psyllium husk powder at home and don’t how know to best use it, this recipe is worth playing with, for sure.
Ingredients
1 cup quark
1/2 cup vanilla casein protein powder (could substitute with Vegan Wondershake though, or Vegan Protein)
2 tablespoons psyllium husk powder
1/4 cup coconut milk
1 tsp orange flavouring (or vanilla essence)
1 tablespoon toffee flavouring
1 tablespoon cinnamon 7g 100% dark chocolate (chopped and added after blending the above)
Directions
1. Blend all ingredients together.
2. Bake on a cookie tray at 170C (338F) for about 30 minutes or until adequately browned.
Macros per Serving (out of 10)
51.7kcals, 1.95g carbohydrates (0.6g sugars), 6.6g protein, 1.9g fat (4.3g sat), 4.4g fiber
Casein Protein
Vegan Wondershake
Vegan Protein
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