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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
The BIGGEST protein Brookie cookie you have ever seen 🤌🤌. This recipe combines oat flour, almond flour, protein powder, and almond butter to create a high-protein treat. The dough is divided and swirled together to give a unique brookie effect. Bake until golden and enjoy this delicious creation!
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Preheat oven to 170°C.
Mix all ingredients except cocoa powder in a bowl until combined.
Separate half of the dough into a separate bowl and add the cocoa powder, mixing well.
On a lined baking sheet, spread both batters into half-moon shapes and swirl them together into a cookie shape.
Bake for 10-12 minutes until golden and enjoy!
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You can substitute almond milk with any liquid of your choice.
For a more intense chocolate flavor, add extra cocoa powder to the chocolate batter.
Use parchment paper or a silicone baking mat to prevent sticking.
Can I use a different protein powder?
Yes, you can use any vanilla-flavored protein powder, but the texture and taste may vary slightly.
Can I make this cookie vegan?
Yes, use a plant-based protein powder and substitute almond milk for a vegan liquid option.
What can I use instead of almond butter?
You can substitute almond butter with peanut butter or any nut butter of your choice.
How do I store the cookie?
Store the cookie in an airtight container at room temperature for up to 2 days.
Can I double the recipe?
Yes, simply double all the ingredient quantities to make more cookies.
Hi, I’m Juliana! I’m a food-loving registered nutritionist passionate about making wellness simple, sustainable, and enjoyable. I’ve built this space to share nutrition advice and healthy, delicious recipes to help people feel their best, inside and out, and to encourage fun, balanced living.
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