Protein cookies: they used to be my nemesis. Every time I tried making protein cookies, they’d come out bready or worse, they’d come out rubbery. I must have gone through dozens of disappointing batches of pseudo-cookieage. But… then, one day I found the secret behind how to make them! Well, I didn’t just ‘find’ it randomly, I was taught by relentless trial and pitiless error. And it all boils down to a list of dos and don’ts:
Dos: Use either a protein powder blend (like Myofusion or another such blend containing both whey and egg protein pow) or use a veggie protein powder. Remember that nuts are your friend (in fact, the more the merrier – the more you use, the crunchier your cookies). Don’t add too many eggs. Use a water-absorbing flour (e.g. coconut flour, oat flour, amaranth flour, or chestnut flour!)
Don’ts: Don’t use whey or, if you do, balance it off with another protein pow (like egg or a veggie one). Don’t use a ton of milk or egg/whites – you don’t want to end up with a super liquidy and potentially rubbery mix.