Blackberry Butter Protein Cookies

SERVING SIZE: 1 cookie

YIELDS: 14 servings

– 45g light butter (country crock is recommended)
– 50g unsweetened applesauce
– 90g vanilla whey
– 40g all-purpose flour
– 70g low sugar blackberry preserves or jam
– 1/4 tsp baking powder
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.
To make this recipe vegan, simply sub vegan protein powder for whey protein powder.

1. Preheat oven to 350 degrees F.
2. Melt butter in a mixing bowl.
3. Add applesauce, whey, baking powder, stevia/splenda, and flour until a dough is formed. Continue to add flour if necessary (depends on the type of whey you use) and knead for a few minutes.
   
4. Form dough into a rectangle on a floured surface so that dough is about 1/4 inch thick.
5. Spread preserves evenly on top of dough.
6. Roll up dough length-wise (pin-wheel style) and freeze for an hour.
7. Cut into 14 cookies and place on a cookie sheet lined with parchment paper. Cookie dough will probably be very messy, that is ok!
8. Bake for 10 minutes and enjoy the Cookies!