Potato Chip Cookies (6g of protein, 5g of fiber)

Beach Cookies

Chocolate, White Chocolate & Butterscotch Chips and Potato Chips

Remember by healthy chocolate chip cookies? These are their summer cousins. 

Packed with 6 grams of protein and over 5 grams of fiber in each, you'd never suspect that these cookies are healthy. They're made with brown butter, three different kinds of baking chips, and potato chips. They're sweet, salty, and have an amazing texture.

It's hard to imagine cookies these good have this much nutritional benefit. Literally the best of both worlds.

Ingredients

Wet Ingredients

• 2 sticks (180g) unsalted butter, browned
• 120g Fairlife 2% Ultra-Filtered Milk
• 232g granulated sugar
• 212g light brown sugar
• 2 large eggs
• 10g vanilla extract
• 60g vegetable glycerin

Dry Ingredients

• 100g all purpose flour
• 120g oat fiber
• 12g psyllium husk
• 60g vanilla whey protein powder
• 60g vanilla casein protein powder
• 28g vital wheat gluten
• 4g baking soda
• 4–5g kosher salt (recommended)

Mix-Ins

• 85g semi-sweet chocolate chips
• 85g white chocolate chips
• 85g butterscotch chips
• 56g potato chips, roughly crushed

Topping

• 42g potato chips, lightly crushed

Instructions

1. Brown the butter. Melt the butter in a saucepan over medium heat, stirring frequently until the milk solids turn golden brown and smell nutty. Transfer to a mixing bowl and let cool until warm but no longer hot.
2. Mix the wet ingredients. Whisk together the browned butter, Fairlife milk, granulated sugar, brown sugar, eggs, vanilla extract, and vegetable glycerin until smooth.
3. Combine the dry ingredients. In a separate bowl, whisk together the flour, oat fiber, psyllium husk, whey protein, casein protein, vital wheat gluten, baking soda, and salt.
4. Make the dough. Fold the dry ingredients into the wet ingredients until no dry streaks remain. Allow the dough to rest for an hour in the refrigerator so the oat fiber and psyllium can fully hydrate.
5. Add the mix-ins. Gently fold in the semi-sweet chocolate chips, white chocolate chips, butterscotch chips, and crushed potato chips until evenly distributed.
6. Portion the cookies. Scoop the dough into 33 equal portions (about 55–60g each) and place them on a parchment lined baking sheet.
7. Top and bake. Preheat the oven to 350°F. Sprinkle each cookie with a little of the crushed potato chip topping and gently press it into the dough. Bake for 11–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. At the halfway mark, take the cookie sheet out, and gently bang it on the counter to flatten the cookies.
8. Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. They’ll continue to set as they cool, creating a chewy center with crisp edges.

Tips for the Best Cookies

• Don’t skip browning the butter—it adds incredible depth and richness.
• Chilling the dough improves both flavor and texture while reducing excessive spreading.
• Pull the cookies halfway through the bake, and bang the sheet on the counter to reduce puffiness, enhancing the soft, chewy interior.
• Finish with a pinch of flaky sea salt for an even more pronounced sweet and salty contrast.

Nutrition (Per Cookie)

Yield: 33 cookies

• Calories: 181
• Protein: 6g
• Carbohydrates: 20g
• Fiber: 5.5g
• Fat: 10g