Ingredients
- 1/4 cup protein powder Whey/Casein blend like PE Science
- 60 g red velvet cake mix
- 3 tablespoons applesauce unsweetened
- 2 tablespoons butter melted
- Powdered sugar for rolling
Method
- In a mixing bowl, combine the protein powder and red velvet cake mix.
- Stir in the applesauce and melted butter until a soft dough forms and everything is fully combined.
- Divide the dough into 6 equal portions and roll each portion into a ball.
- Place the dough balls in the freezer for 10 minutes to help them firm up.
- While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll each chilled dough ball in powdered sugar until fully coated.
- Arrange the dough balls on the prepared baking sheet, leaving a little space between each one. Bake for 8–10 minutes.
- Remove the cookies from the oven and gently press them down right away using the back of a spoon, flat spatula, or fork.
- Let the cookies cool on the baking sheet for 5–10 minutes before serving.
Nutrition
Notes
Tip: Freezing the dough briefly helps keep the cookies thick while baking. Pressing them right after baking gives them that crackled, crinkle-cookie look.