Hazelnut Cream Protein Cookie
High-protein fitness cookie with a soft texture and the rich flavor of white hazelnut cream bars.
- 20 min
- 103 kcal / serving
- easy
- vegetarian
- Protein
- 8.2 g
- Fat
- 3.8 g
- Carbs
- 9.1 g
Contains: gluten, egg, milk, tree nuts, soy, peanuts (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
8 servings
- 50 g protein powder (hazelnut flavored whey or casein)
- 60 g spelt flour
- 15 g erythritol or fine sugar
- 1/2 tsp baking powder
- 60 g low-fat quark (or Greek yogurt)
- 25 g peanut butter or hazelnut butter
- 1 pc egg white (medium)
- 2 pc white hazelnut cream bars (coarsely crushed)
Method
- Preheat the oven to 175 °C (top/bottom heat) and line a baking sheet with parchment paper.
- Thoroughly mix the protein powder, spelt flour, sweetener, and baking powder together.
- Add low-fat quark, nut butter, and egg white, kneading quickly into a homogeneous cookie dough.
- Carefully fold the crushed hazelnut cream bar pieces into the sticky dough.
- Divide the dough into 8 parts, roll into balls, flatten with damp hands, and place on the sheet.
- Bake for 10-12 minutes, then remove immediately from the hot sheet to cool.
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