These may look like like your standard chocolate chip cookies, and they even taste pretty much the same, but these puppies have way less sugar and way more protein. This recipe is slightly different than my whey protein cookies since casein reacts a little differently. So, I’m going to be specific. Baking is a science of sorts. One small change can make or break the whole batch. Especially, when we start substituting gluten free ingredients. I can only attest to this recipe working using all purpose gluten free flour and Gold Standard casein in the vanilla flavor. Any other protein powders like whey, pea, hemp, etc., will react differently and results may not be similar. If you are interested, I have other recipes using whey powder in cookies like this one: Chocolate Chocolate Chip Gluten Free Cookies with Whey Protein.
I took a normal cookies recipe and replaced a full cup of sugar and 1.5 cups flour with casein and oats, thereby adding protein and reducing the glycemic load. I also used gluten free flour.
Low Sugar Oat Chocolate Chip Cookies with Gold Standard Casein Protein
- 1/2 cup brown sugar packed
- 2 sticks butter softened, but not melted
- 2 eggs
- 1 cup (3 scoops) Gold Standard 100% casein protein powder (vanilla)
- 1 cup whole oats (NOT quick oats)
- 1 1/4 cup gluten free flour mix (like Namaste brand)
- 1 teaspoon baking soda
- 1-2 cups (or less) dark chocolate chips
- Optional 1/2 cup crushed walnuts
Mix butter, eggs, sugar, and vanilla casein. Mix flour and baking soda together and set aside. Mix oats into the wet mixture, then incorporate the flour. Add your desired amount of chips and ootional nuts. No more than two cups or dough won’t hold.
**LET DOUGH SIT at room temperature for at least 15 minutes before you do anything with it. This part is important to ensure a consistent bake time. The casein protein expands and absorbs a bit during this initial time, changing the texture of the dough.
Spoon out balls of dough, about one ounce in size, onto a standard sized baking sheet on parchment paper. Bake one dozen per sheet, one sheet at a time for about 11-12 minutes at 375ºF.
You should have close 60 cookies (5 sheets).
**If you bake a sheet right away with no wait time, they will be fine, but you will need to add about five minutes to the bake time. Then subtract a minute of bake time for each sheet after.
Things to note.
This casein contains sucralose and is therefore very sweet. It makes the cookies taste even more sweet than if we had kept the extra cup of sugar. You may wish to reduce the sugar even more if you don’t like too much sweetness.
If your butter is unsalted, add a pinch of salt. It will bring out the flavor.
Do not substitute margarine. They will fall flat in the oven.
You know, I was raised being taught “flavor” was spelled “flavour”. No one ever corrected me on this, even through college, until Google began telling me I was wrong a couple years ago. At what point did flavour, and colour become wrong? Or am I just really, really old?
