Protein cookies

Monitor your baking time for perfect texture

To ensure your protein cookies achieve that perfect soft-and-crunchy texture, it's crucial to monitor the baking time. Coconut flour in the recipe absorbs moisture and can lead to dry cookies if baked too long. Remove them when they start to turn golden brown but are still soft in the middle. They will continue to cook from the oven's residual heat, helping them stay tender. Cool the cookies on the baking sheet to help them keep their shape, as they are delicate when hot.

Prevent your cookies from spreading too much

If you notice your cookie dough spreading too much it’s likely the temperature in the room is too high. To prevent this problem, chill the dough for at least 30 minutes before baking to solidify the fats, which helps them retain their shape. Use a cool, ungreased baking sheet and ensure there is enough space between each cookie. Finally, check that your oven temperature is accurate, as a too low a temperature can cause the cookies to spread before they have a chance to set.

Advanced preparation techniques

For a perfect batch of protein cookies, smart preparation can greatly improve texture and consistency. Use a food processor to mix dry ingredients like coconut flour, oats, and almond flour for a smooth, lump-free blend. Then add wet ingredients such as eggs and coconut oil to form a soft dough.

Before shaping your cookies, always rest the dough in the refrigerator. This makes it firmer and easier to handle, and the chilled fats help the cookies keep their shape when baked. For evenly baked cookies, use a cookie scoop or spoon to portion the dough so each cookie is the same size.

Finally, be flexible with baking times and temperatures. Ovens differ, and factors like altitude and humidity affect baking. Check the cookies a few minutes before the suggested time and adjust as needed. Aim for cookies that are lightly golden and just set in the centre for a perfect bake.

Protein cookie variations

Expand your go-to list of cookie recipes with these variations:

* High protein cookies with chocolate chips: made with Greek yoghurt, this recipe is a nod to the classic chocolate chip cookie, but better.

• Oat protein cookies with cocoa: this one is for the chocolate lovers. With peanut butter and cardamom, it offers a modern twist to the traditional chocolate cookie.
• Oatmeal protein cookies with banana: packed with fruity bananas and peanut butter, this soft and crunchy biscuit is as quick to make as it is to disappear from your plate.

Different protein cookie shapes for a fun twist

Get creative and transform your protein cookies into fun shapes! Start by rolling out the dough to an even thickness, then using different cookie cutter shapes – from stars and hearts to bunnies and dinosaurs.

Bake as normal, keeping a close eye on them as the flatter and smaller shapes could require less time in the oven.

What else can I use my protein cookies for?

You can repurpose leftover cookies by crushing them into crumbs for pie crusts or cheesecake bases. Use broken cookie pieces as a delicious topping for banana nice cream or yogurt. Layer them in parfaits or blueberry trifles for a new snack experience.

You can even blend the cookies into milkshakes to add texture and flavour. Keep in mind that, when adding these cookies to other snacks, it may change their nutritional values, including the protein content.