A recipe for coffee protein cookies with espresso, protein powders, and psyllium for a chewy texture. The cookies are rich in protein and low in calories.
Ingredients
- 1 cup peanut butter powder
- 1/2 cup pea protein powder (salted caramel flavor)
- 1/4 cup chickpea flour
- 1 level tablespoon psyllium husk powder
- 1 teaspoon baking powder
- 3-4 tablespoons powdered sweetener or 15 drops stevia
- 1 double espresso shot (approx. 60 ml)
- Water (as needed)
Instructions
- In a bowl, mix all dry ingredients, including good dispersion of the psyllium.
- Add the espresso and mix.
- Let the dough rest for a minute for the psyllium to absorb liquids. If dry, add 1-2 tablespoons of water and knead to form a flexible dough.
- Form 10 balls, flatten them on a baking sheet, and make a pattern with a fork.
- Bake in a preheated oven at 175 degrees Celsius for 8-10 minutes.
- Remove from the oven while the cookies are still soft and let them cool. They will firm up as they cool.
Tips
The secret to the texture is psyllium, which absorbs liquids and creates a chewy texture. It's important to take the cookies out of the oven when they are soft; they will firm up as they cool.
