Healthy M&M Cookies

Healthy M&M Cookies

If you’ve ever tried making “healthy” cookies and ended up with more of a hockey puck than baked good… this recipe is the fix. These cookies use a blend of oat fiber, protein powder, and a little vegetable glycerin to lock in moisture and give you that soft, bakery style texture, while cutting back on calories.

They’re a perfect balance of healthy and the real thing. Each cookie is 148 calories and has 4 grams of protein and 4 grams of fiber.

Ingredients

Wet Ingredients:

• 1 stick butter, browned (about 90g)
• 50g skim milk
• 116g white sugar
• 106g brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 30g vegetable glycerin

Dry Ingredients:

• 50g all purpose flour
• 60g oat fiber
• 6g psyllium husk
• 30g vanilla whey protein powder
• 30g vanilla casein protein powder
• 14g vital wheat gluten
• 1/2 tsp baking soda
• Pinch of salt

Mix ins:

• 130g M&Ms

Directions

1. In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and smells nutty. It will foam right before it's done. It can go from brown to burnt real quick, so keep an eye on it. Remove from heat and let cool slightly.
2. In a bowl, whisk together the browned butter, skim milk, white sugar, and brown sugar until smooth. Add the egg, vanilla extract, and vegetable glycerin, and mix until fully combined.
3. In a separate bowl, whisk together the flour, oat fiber, psyllium husk, whey protein, casein protein, vital wheat gluten, baking soda, and salt.
4. Add the dry ingredients into the wet ingredients and mix until a thick dough forms. Fold in the chocolate chips.
5. Let the dough sit for at least 45 minutes in the fridge to allow the oat fiber and psyllium to hydrate. This improves texture and prevents dryness.
6. Preheat oven to 350°F (175°C). Scoop into dough into 40ish gram balls (this makes 18-20 cookies, depending on how close to 40g your dough balls are) and place on a parchment lined baking sheet. Slightly flatten each cookie.
7. Bake for 10-11 minutes, and halfway through, take them out and bang/tap/flatten the cookies. Essentially, use oven mitts to hold the cookie sheet, and tap/bang it on the counter to flatten the cookies. This releases trapped air, and condenses the interior, to create an unreal texture. Put back in the oven for the remainder of the time.
8. Let cookies cool on the tray for 5-10 minutes. They will firm up as they set while staying soft inside, then let rest on a rack.

Nutrition Per Cookie

Calories: 148

Protein: 4g

Carbohydrates: 20g

Fat: 6g

Fiber: 4g