I'm sure you will find this Cornflake Protein cookies recipe great for your cheat days. Buttery cookie dough with chocolate chips, vanilla protein powder, rolled into crispy cornflakes and golden brown and crispy.
The cookie dough itself is buttery and smooth and does not have to be cooled. This means that these cookies are ready to eat in just 30 minutes.
A frequently asked question is how you ensure that the cookies are so well covered with cornflakes. It is super bright. You can easily pick up a large tablespoon of cookie dough, roll it into your hands and then rolls it into a bowl with slightly crushed cornflakes.
Use your hands to print the cornflakes in the cookie dough - they must stick. Then place the balls of cookie dough on your baking sheet. While baking the cookies, they spread and the cornflakes are roasted.
Crispy, buttery and sweet, these Cornflake cookies become your new go-to snack.
The Cornflake Protein Cookies recipe:
Ingredients
- 115 grams of butter, room temperature
- 90 grams of brown or palm sugar
- 1 small scoop whey or vegan Vanilla protein powder
- 1 large egg
- 210 grams of flour
- 1/2 teaspoon of baking powder
- 75 grams of chocolate chips
- 45 grams of cornflakes
Instructions
- Covered two baking trays with baking paper. Preheat the oven to 180 C standard / 160 C hot air.
- Beat in a large mixing bowl of butter and sugars with an electric mixer1-2 minutes or until it turned out to be creamy.
- Add egg and protein powder and mix.
- Sift through the flour and baking powder and mix.
- Add chocolate chips and stir in it.
- Put the cornflakes in a separate bowl and crush them slightly with your hands.
- Put ball dough (about 1.5 tablespoon each) and then roll them in the cornflakes, where you press the cornflakes with your hands in the cookie dough.
- Place cookie dough balls on the prepared baking trays. Let enough space between the dough balls so that the cookies can turn off.
- Bake about 12-13 minutes or until they are golden brown. Carefully place them on a grid to fully cool.
