Cookies And Cream Protein Cookies
These soft Cookies and Cream Protein Cookies are made possible with Jocko Fuel’s Cookies & Cream Protein Powder. This new, best-seller flavor has everything you would expect in a traditional cookies and cream protein powder, but better. A creamy vanilla flavor, small crunchy cookie pieces, and high-quality protein, all combined in one scoop. If cookies and cream is your jam then this is the flavor for you!
If you have to be super strict on your carb intake you may have to be a little careful with this Jocko Fuel flavor. The cookie pieces are made up of rice flour, and there are trace amounts of sugar in the pieces themselves. The total sugar in one serving of this protein powder is 2 grams. Because I am so sensitive to sugars I have to be a little careful with this one, if used in a classic shake. (No drinking a double scoop on this one.) However, I did find I could still get by with adding this one into my baked goods with no after-effects!
For those of you who don’t have to watch your carb and sugar take as closely I highly recommend trying this tasty protein powder! Not only is it delicious in these cookies, but it’s pretty epic on its own as a shake!
If you would like to try this newest Jocko Fuel Protein Powder use the coupon code RMB20 for 20% off your order now!
Ingredient List
4 Ounces Cream Cheese
1/4 Cup Butter (room temperature)
1/2 Cup Granulated Monk Fruit/Erythritol Blend (Or your favorite granulated sweetener)
2 Large Eggs
1 Tablespoon Gelatin
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2/3 Cup Jocko Fuel Cookies & Cream Protein Powder
1/2 Cup Coconut Flour
1/4 Cup Sugar-Free White Chocolate Chips
1/4 Cup Sugar-Free Chocolate Chips
How to Make Cookies and Cream Protein Cookies
Begin by preheating your oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
Using a stand mixer, cream the cream cheese, butter, and sweetener in a mixing bowl until you have a smooth creamy mixture.
Next, add the eggs and mix on low until everything has been evenly incorporated. You may have to stop the mixer and scrape the sides a time or two to ensure your cream cheese mixture mixes evenly into the eggs.
If you still have small lumps at this point don’t worry! They will work themselves out as you mix in the other ingredients.
Next, add the gelatin, baking soda, salt, vanilla, and protein powder. Mix again until everything has been evenly incorporated.
Carefully measure your coconut flour and mix it in. Make sure you have the measuring cup evenly filled and don’t have a heaping cup full. I cannot stress the importance of this enough!
Coconut flour absorbs moisture and lots of it. If you heap your measuring cup even a little you may find yourself with a dry crumbly dough, and your cookies may turn out crumbly instead of soft and moist.
When you first mix in the coconut flour, you may think your dough seems too sticky and may be tempted to add more flour. Before doing so let the dough rest for a few minutes. As the dough rests the coconut flour will absorb moisture, and you will find the texture of your dough will change significantly!
After mixing in the coconut flour, add the chocolate chips, and gently mix in until evenly incorporated.
Let the dough rest for 10-15 minutes, then roll the dough into 1 1/2-2 inch balls and place them about two inches apart on the baking sheet.
Even after the dough has set up it will still be fairly sticky, and there’s no question you will get messy! If you are struggling to roll out balls of dough, put a little olive oil on your hands before rolling. While this won’t eliminate the mess entirely, it will help out a ton!!! If the dough is still too sticky to work with add more coconut flour a teaspoon at a time until you have a workable dough.
Once you have your cookie sheet full of cookies, lightly flatten the top of the cookies with the palm of your hand.
Bake for 12-14 minutes or until the tops have begun to crack and the edges have begun to lightly brown.
Remove the cookies from the oven, and let them cool before removing them from the pan.
Enjoy!
Side note – If you have to be strict with your carb intake and don’t feel comfortable with trying this protein powder, go ahead and make these using the Vanilla Protein Powder. Though not quite the same, they are still delicious!
Cookies And Cream Cookie
Ingredients
- 4 Ounces Cream Cheese
- 1/4 Cup Butter (room temperature)
- 1/2 Cup Monkfruit/Erythritol Blend (or your favorite cup for cup sweetener)
- 2 Large Eggs
- 1 Tablespoon Gelatin
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Vanilla Extract
- 2/3 Cup Jocko Fuel Cookies & Cream Protein Powder
- 1/2 Cup Coconut Flour
- 1/4 Cup Sugar Free White Chocolate Chips
- 1/4 Cup Sugar Free Chocolate Chips
Instructions
- Begin by preheating your oven to 350° Fahrenheit, and line a cookie sheet with parchment paper.
- Using a stand mixer, cream the cream cheese, butter, and sweetener in a mixing bowl until you have a smooth creamy mixture.
- Next, add the eggs and mix on low until everything has been evenly incorporated. You may have to stop the mixer and scrape the sides to ensure your cream cheese mixture mixes evenly into the eggs. If you still have small lumps at this point don’t worry! They will work themselves out as you mix in the other ingredients.
- Next, add the gelatin, baking soda, salt, vanilla, and protein powder. Mix again until everything has been evenly incorporated.
- Carefully measure your coconut flour and mix it in.
- Add both types of chocolate chips, and gently mix in until evenly incorporated. Let the dough rest for a minimum of 10 minutes before rolling into balls. (This allows the coconut flour to absorb the moisture in the dough and the dough will be easier to work with.)
- Once the dough has rested roll the dough into 1 1/2-2 inch balls and place them about two inches apart on the baking sheet.Even after the dough has set up it will still be fairly sticky, and there’s no question you will get messy! If you are struggling to roll out balls of dough, put a little olive oil on your hands before rolling. While this won’t eliminate the mess entirely, it will help out a ton.If the dough is still too sticky to work with add more coconut flour a teaspoon at a time until you have a workable dough.
- Once you have your cookie sheet full of cookies, lightly flatten the top of the cookies with the palm of your hand. Bake for 12-14 minutes or until the tops have begun to crack and the edges have begun to lightly brown.
- Remove the cookies from the oven, and let them cool before removing them from the pan.Enjoy!
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