Protein Brookies

• temps total: 2 hours 10 minutes

Ingrédients

This one’s more like soft cookies with a brownie base🫶🏻 no dryness, no weird protein taste, just pure comfort😋🥹

if you want that real brookie texture don’t skip the tips❣️

brownie layer:

22g oat flour

7g almond flour

5g cacao powder

22g sweetener

baking soda

24g runny peanut butter

35g unsweetened applesauce

37g whey isolate

21g butter (full fat)

cookie layer

23g oat flour

14g almond flour

27g sweetener

baking soda + pinch of salt

24g runny peanut butter

25g whey isolate

30g unsweetened applesauce

21g butter (full fat)

15g chocolate chips

Instructions

Start by mixing the dry ingredients for the brownie layer. Then melt peanut butter and butter together and stir in the applesauce before adding everything to the dry mix. Repeat the same for the cookie layer: mix the dry ingredients first, then melt peanut butter and butter with applesauce, add to the dry mix, and fold in the chocolate chips last!

Bake at 165°C for 10 minutes then cover with foil and bake 8 more minutes. It might look very underbaked at first but that is exactly how it is supposed to be. Letting it rest without slicing allows it to settle perfectly. Rest for 2 hours to set the texture❣️

Pro tip: heat it in the microwave for 15 seconds before eating and you’ll get that fresh-baked cookie vibe with brownie goodness. Save and like this recipe for your next craving🤎

ib: @cheatdaydesign high-protein brookie recipe🤌🏻