High protein chocolate pistachio cookies
These high protein chocolate cookies hit the spot when you need a sweet boost. With just 1 gram of net carbs and 4 grams of protein per cookie, this is a decadent and healthy treat that you can feel good about.
- 2 2 large egglarge eggs
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- 1 tsp 1 tsp vanilla extract
- ¼ tsp ¼ tsp salt
- 1⁄3 cup (11⁄5 oz.) 80 ml (33 g) whey protein isolate (unflavored)
- 2 tbsp 2 tbsp cocoa powder
- 3 oz. (2⁄3 cup) 85 g (160 ml) pistachio nuts, roughly chopped or almonds
- 2 oz. (7 tbsp) 55 g (100 ml) sugar-free dark chocolate, chopped
This recipe has been added to the shopping list.
Making low carb simple
- Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
- Whisk the eggs, erythritol, and vanilla extract until smooth.
- Add the remaining ingredients to the bowl and whisk until combined.
- Use a tablespoon to spoon the cookies onto the prepared baking sheet. It will be thinner than regular cookie dough, but will firm up in the oven. Make sure they are at least 1" (2.5 cm) apart since they will spread more when baking.
- Bake for 10 minutes or until browned.
- Allow to cool for a few minutes. Use a spatula to transfer the cookies to a baking rack to cool completely and crisp up before serving.
We like extra chunky nuts and chocolate pieces for this cookie recipe!
You could probably try adding a bit of extra protein powder to see if that makes a less runny batter as the thickness seems to vary by brand. The test kitchen cookies were still tasty and tender even if they were thinner than what is in the image.
Thank you for taking the time to leave your review. I am sorry that this recipe did not turn out well for you. I have shared your comments with the recipe team for their consideration.
Using egg white powder is also a winner for those who cant tolerate milk or by-products of milk which is my case.
Yum yum..I swear!
I started with tablespoons of mixture but only got 9 cookies so scraped mixture back into bowl and then used a dessert spoon and got 15 thin biscuits . These ended up with the more solid ingredients in the middle , with the thin batter mix surrounding this , like water surrounding an island 🏝!!!!
Flavour is good , but would appreciate a revision of the recipe to make these a bit more normal cookie like !!
Any suggestions from anyone please ??????
Have also experimented with using less whey powder to see if the cookies bake up crisper. It doesn't seem to make a big difference.