Following on from my previous post of what I dubbed ‘The Best Chocolate Protein Cookies’, this post explains the differences when using whey protein in place of the hydrolysed gelatine.
I would of course, advise to use the hydrolysed gelatine as this works to give the best results, however I also know that most people don’t really want to spend money on a specific protein powder. So I tried it with the two other most common protein powders – whey protein and a vegan protein.
Basically, the difference is it becomes a fully crunchy, snappable cookie. The hydrolysed gelatine produces a crisp at the edges, chewy in the centre type of texture, whereas the whey protein gives a more consistent texture throughout the whole cookie. Which, especially when using as a cookie for an ice cream cookie sandwich, works perfectly. It remains crunchy on freezing, but not so hard so it’ll break your teeth.
- 45g dairy free spread (or butter)
- 30g coconut sugar
- 40g granulated sweetener alternative*
- 20ml egg white
- 55g wholemeal spelt flour
- 15g cacao powder
- 20g whey protein
- 1/4 tsp baking powder
- 1/4 tsp bicarbonate of soda
- optional add ins: chocolate chunks, peanut butter chips, chopped chocolate bar, Rice Krispies, Reese’s peanut butter cups…
- Preheat the oven to 170C. Prepare a baking sheet by lining it with baking paper.
- In a small bowl, combine the spelt flour, cacao powder, protein powder, baking powder and bicarbonate of soda. Make sure there are no lumps and the powders are dispersed well.
- In a medium bowl, add the spread, coconut sugar and sweetener and beat with an electric beater until paler in colour and increased in volume. Add in the egg white and beat again. If it splits just add in a couple of tbsp of the flour mixture and beat again.
- Add in the remaining flour mixture to the sugar-butter-egg mix and stir until it’s fully incorporated. Stir in any of the optional add ins you’d like now.
- Using two spoons, add a heaped spoon of the mixture onto the prepared baking sheet, spaced well apart to allow for spreading. Bake for 12 minutes or until spread and slightly firm at the edges. Transfer to a wire cooling rack and allow to cool.
- If you don’t have, or would rather not use, sweeteners, you can substitute with caster sugar. You may use all coconut sugar, however the cookies will likely come out softer.
- Cocoa powder works just as well in place of cacao powder – they just come out a little richer and chocolatey!
- The wholemeal spelt flour works so well here that it keeps the cookie light and crisp, but still retains has the goodness of wholegrain.