Ingredients:

  • 1/2 cup (113g) Non-fat or 2% Plain Greek Yogurt
  • 2 scoops (60g) Whey/Casein blend Protein Powder
  • 1 cup (112g) Super-fine blanched almond flour
  • 1/4 cup (48g) Erythritol or Monk fruit sweetener
  • 1/2 tsp (2.5g) Baking soda
  • 1/4 tsp (1.5g) Fine sea salt
  • 1 large (50g) Egg, room temperature
  • 1 tsp (4g) Pure vanilla bean paste
  • 1/3 cup (60g) Sugar-free dark chocolate chips

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C) and line a large baking sheet. Note: Preheating is crucial for the baking soda to activate immediately.
  2. Whisk Dry Ingredients: In a medium bowl, combine the almond flour, protein powder, erythritol, baking soda, and sea salt. Mix until no clumps remain.
  3. Blend Wet Ingredients: In a separate bowl, whisk the egg, Greek yogurt, and vanilla bean paste. Mix until the texture is silky and pale.
  4. Combine the Matrix: Pour the wet ingredients into the dry. Stir gently with a spatula until a thick dough forms.
  5. Fold the Texture: Gently stir in the sugar-free dark chocolate chips. Note: Be careful not to over mix, or the protein can become tough.
  6. Scoop the Dough: Use a cookie scoop to place 12 even mounds onto your prepared sheet. Space them 2 inches apart.
  7. Flatten Slightly: Since these don't spread much on their own, use damp fingers to gently press them into 1/2 inch thick discs.
  8. Execute the Bake: Bake for 10 minutes until the edges are just turning golden and the tops feel set but soft.
  9. Rest and Set: Let the cookies sit on the hot baking sheet for 5 minutes. This is when the internal structure firms up.
  10. Final Cool: Transfer to a wire rack to cool completely.