Ingredients
- 31 g PEScience Protein Powder Peanut Butter flavor
- 30 g Oat Flour or almond flour
- 39 g PB2 powdered peanut butter
- 30 g Brown Sugar Substitute
- 60 g Unsweetened Applesauce
- 1/4 tsp Baking Soda
- 1 pinch Salt
Method
- Preheat oven to 350°F and mix all dry ingredients in a bowl.
- Fold in applesauce until a dough forms.
- Scoop into 8 balls and place on a lined baking sheet.
- Bake for 6 minutes. Flatten immediately after removing from oven.
- Let cool for 10 minutes to set before serving.
Nutrition
Notes
Recipe Notes
- The Protein Rule: You MUST use a whey/casein blend (like PEScience). 100% whey protein acts like plastic when heated, resulting in a thin, rubbery cookie. Casein is the "secret weapon" that absorbs moisture to create a genuine, bakery-style crumb.
- The No-Spread Strategy: Because this recipe is ultra-low in fat, these cookies will not spread on their own in the oven. You must manually press them down with the back of a spoon immediately after they come out of the oven while they are still soft.
- Don’t Overbake: Trust the 6-minute flash bake. They will look puffy and underdone when the timer goes off, but residual heat will finish the set as they cool on the tray. If you wait until they "look" done, they will be dry and chalky.
- Dough Consistency: Protein powders vary in absorbency. If the dough is too sticky to roll, lightly dampen your hands. If it's too crumbly, add extra applesauce one teaspoon at a time until it holds together.