Low-Calorie High-Protein Tollhouse Chocolate Chip Cookies
Equipment
Ingredients
Wet Ingredients
Light Butter, Softened (softened)
40 g
Granular Erythritol
40 g
Brown Erythritol
40 g
Unsweetened Applesauce
40 g
Egg Whites
40 g
Vanilla Extract
1 g
Dry Ingredients
Casein Protein Powder
40 g
Baking Powder
1 g
Salt
1 g
Mix-Ins
Sugar-Free Chocolate Chips
32 g
Instructions
Preheat oven
Preheat oven to 175°C and line baking sheet with parchment paper.
Cream butter and sweeteners
Mix the softened light butter, granular erythritol and brown erythritol until combined.
Add wet ingredients
Mix in the applesauce, egg whites and vanilla extract.
Add dry ingredients
Add the casein protein powder, baking powder and salt. Mix until a thick cookie dough forms.
Fold in chocolate chips
Fold in the chocolate chips.
Form cookies
Divide the dough evenly into 9 cookies and lightly flatten each one. Add extra chocolate chips on top if desired.
Bake cookies
Bake for 7–9 minutes, or until the edges are set and the centers still look slightly soft.
Cool cookies
Let the cookies cool on the baking sheet for at least 10 minutes to finish setting.
Original recipe
Storage
Store in airtight container. Cookies will stay fresh for up to 3 days at room temperature or 1 week in the refrigerator.
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