Description
A quick, low-calorie protein-packed sugar-cookie that’s soft, mildly sweet, and stuffed with white chocolate chips. No butter, no table sugar, and no eggs — just wholesome swaps (applesauce + yogurt) that keep texture tender and the macros friendly.
Ingredients
Scale
Dry:
- 3 tbsp oat flour (≈17 g) — see notes for swaps
- 2 tbsp vanilla protein powder (≈11 g)
- 1 tbsp unflavored protein powder (≈5 g)
- ¼ tsp + 1/8 tsp baking powder
Wet:
- 2 tbsp unsweetened applesauce (≈30 g)
- 1½ tbsp nonfat plain Greek yogurt (≈21 g)
- 1 tbsp unsweetened almond milk (≈15 ml)
Center:
- 1½ tbsp white chocolate chips or chopped white chocolate (use sugar-free if you want) — about 21 g
Instructions
- Heat your oven to 350°F (175°C) and line a baking sheet with parchment.
- In a small bowl, whisk together the oat flour, vanilla protein powder, unflavored protein powder, and baking powder until evenly distributed.
- Add the applesauce, Greek yogurt, and almond milk to the dry mix. Stir until you form a thick, slightly sticky dough. If the mixture seems too stiff, add a teaspoon more almond milk.
- Scoop roughly half the batter onto the lined sheet and press it into a round disk (this will be the bottom of your cookie). Leave room for the top layer.
- Pile the white chocolate chips in the center of that disk (reserve a few chips to sprinkle on top).
- Gently cover the filling with the remaining dough, sealing the edges so the chocolate stays inside. Press a few reserved chips on top for a pretty finish.
- Bake 13–14 minutes. The cookie is done when the top feels dry to the touch — it won’t brown much since there’s no butter.
- Let it rest a few minutes on the sheet so the center firms, then enjoy warm (or cool completely and store).
Notes
- Notes & swaps
- Oat flour substitute: Use whole-wheat pastry flour or a 1:1 gluten-free baking flour (by weight) if you don’t have oat flour. Almond flour will change texture and may need less liquid.
- Protein powders: Use a vanilla whey or blend for best flavor. Plant-based proteins work but usually absorb more liquid — add a splash more almond milk if needed.
- Dairy-free / vegan: Swap Greek yogurt for coconut yogurt and use plant-based vanilla protein and dairy-free white chocolate.
- Sweetness: For lower sugar, choose sugar-free white chocolate chips (e.g., stevia/erythritol-sweetened).
- Storage: Keep in an airtight container at room temp up to 48 hours, refrigerated up to 5 days, or freeze wrapped for 1–2 months.
- Quick troubleshooting
- Too dry? Add a teaspoon of almond milk at a time until you reach a tacky dough.
- Spreading too thin? Chill the formed cookie for 10 minutes before baking or add 1 tbsp more oat flour.
- Filling oozes out? Use slightly less chocolate in the center and press edges firmly to seal.
Nutrition
- Serving Size: 1 serving
- Calories: 227kcal
- Sugar: 3.6g
- Fat: 6.5g
- Saturated Fat: 3g
- Carbohydrates: 28.5g
- Fiber: 6.4g
- Protein: 18.5g