Not just another protein cookie! This upgrade to the viral recipe brings real espresso and that just-right chewy texture.
Watch the original Instagram post ↗
Ingredients
- 1 cup powdered peanut butter
- 1/2 cup pea protein powder (salted caramel flavor)
- 1/4 cup chickpea flour
- 1 level tablespoon psyllium powder (the texture secret)
- 1 teaspoon baking powder
- 3–4 tablespoons powdered sweetener (erythritol) or 15 drops stevia
- 1 double shot espresso, about 60 ml (1/4 cup), brewed short and strong
- Water, only as needed
Directions
- Mix the dry ingredients: In a large bowl, thoroughly mix all the powders, including the psyllium, to prevent clumps.
- Add the espresso: Pour the hot espresso over the mixture and stir.
- Rest and adjust the moisture: Let the dough sit for 1 minute. If it's dry and crumbly, add 1–2 tablespoons of water and knead by hand until it's pliable, like Play-Doh.
- Shape: Roll into 10 balls, flatten on a baking sheet, and press a pattern into each with a fork.
- Bake: Bake in a preheated oven at 175°C (350°F) for 8–10 minutes, tops.
- Cool: Take the cookies out while they're still soft. They'll firm up as they cool.
Tips
- Psyllium gives these cookies a moist, chewy texture instead of that dry, baked-protein-powder feel. You know the one.
- Using powdered peanut butter instead of butter cuts back significantly on calories and fat.
Nutrition (per cookie, makes 10)
- Calories: about 160 kcal
- Protein: about 15 g
- Carbohydrates: about 12 g
- Fat: about 3 g
