Go Back
–+ servings

Cookies And Cream Cookie

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, high quality protein, all combined in one scoop. If cookies and cream is your jam then this is the cookie for you!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Servings 12 cookies

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!