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Protein-Packed Cookie and Brownie “Brookies Recipe

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★★★★★

4.5 from 104 reviews

This Protein Packed Cookie recipe combines nutrient-dense ingredients like soy and whey protein powders, flaxseed, and coconut flour to deliver a deliciously satisfying treat that’s both high in protein and lower in carbohydrates. Featuring a unique brookie style, it layers a rich, fudgy brownie base with a soft, protein-packed cookie topping, perfect for an energy-boosting snack or post-workout indulgence without the guilt.

Ingredients

Scale

Cookies:

  • 1 Tbsp flaxseed meal + 2 Tbsp water (to make a “flax egg”)
  • ¾ cup (90 g) soy protein powder
  • ¼ cup + 1/8 cup (33 g) coconut flour
  • 3 Tbsp granulated sweetener of choice
  • ½ tsp salt
  • 3 Tbsp applesauce
  • ¾ cup milk of choice
  • 2 Tbsp coconut oil (in liquid form)
  • 2 Tbsp water
  • 1 Tbsp vanilla or almond extract
  • ½ tsp baking soda + 2 tsp lemon juice
  • 1/3 cup chocolate chips (can be substituted with non-dairy/vegan alternatives)

Brownies:

  • 1/3 cup (26 g) vanilla or unflavored whey protein powder (can be substituted with non-dairy/vegan alternatives)
  • 1/3 cup (24 g) vanilla or unflavored soy protein powder
  • 1/3 cup (30 g) coconut flour
  • ¼ cup (20 g) oat flour
  • 2 Tbsp granulated sweetener of choice
  • ½ cup unsweetened cocoa powder (dark chocolate recommended)
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 1/3 cup + 1/8 cup plain Greek yogurt (nonfat recommended; can be replaced with vegan alternatives)
  • ¼ cup + 1/8 cup milk of choice
  • 3 Tbsp butter (can be substituted with vegan butter)
  • ¼ cup water
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Note: All flours and protein powders should be measured by spooning them into the measuring cup rather than scooping directly with the measuring spoon.

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Grease or line an 8”x 8” square baking pan to prepare for the brownie layer.
  2. Make Flax Egg: In a small bowl, combine 1 tablespoon of flaxseed meal with 2 tablespoons of water. Stir and let sit to thicken while you prepare other ingredients.
  3. Mix Dry Cookie Ingredients: In a medium bowl, whisk together soy protein powder, coconut flour, granulated sweetener, and salt to ensure even distribution.
  4. Melt Coconut Oil: If your coconut oil is solid, place it in a small heat-safe bowl inside the warming oven until fully melted and liquid.
  5. Combine Wet Cookie Ingredients: In another bowl, stir together applesauce, milk, melted coconut oil, water, and vanilla or almond extract. Add the flax egg to this mixture and mix well.
  6. Activate Baking Soda: In a small bowl, stir together baking soda with lemon juice until it bubbles. Immediately add this mixture to the wet cookie ingredients and mix thoroughly.
  7. Combine Cookie Batter: Pour the wet ingredients into the dry ingredients bowl and stir until fully incorporated. Place the cookie dough in the refrigerator to chill while you prepare the brownies.
  8. Prepare Brownie Dry Mix: In a large bowl, whisk together whey protein powder, soy protein powder, coconut flour, oat flour, granulated sweetener, cocoa powder, baking soda, baking powder, and salt.
  9. Make Brownie Wet Ingredients: Cream together Greek yogurt, milk, and butter until smooth. Stir in water, lemon juice, and vanilla extract evenly.
  10. Combine Brownie Batter: Add the wet ingredients to the dry mixture and stir until completely combined and smooth.
  11. Pour and Bake Brownies: Transfer this brownie batter into the prepared 8”x8” pan and spread evenly. Bake in the preheated oven at 350°F for 5 minutes.
  12. Add Chocolate Chips to Cookie Dough: Remove cookie dough from the refrigerator and gently fold in the chocolate chips ensuring even distribution.
  13. Layer Cookie Dough and Continue Baking: After the 5-minute brownie bake, remove the pan from the oven and reduce the oven temperature to 325°F. Pour and spread the cookie dough evenly over the baked brownie layer. Optionally, swirl the top with a toothpick for a decorative finish. Return the pan to the oven.
  14. Finish Baking: Bake the combined “brookie” for an additional 18-20 minutes or until the edges of the cookie dough are lightly golden brown.
  15. Cool and Serve: Let the brookies cool completely in the pan before slicing. Cooling allows the brookies to finish cooking gently and retain moisture without drying out. Slice into squares and enjoy your protein-packed treat!

Notes

  • Use spoodle or spoon to measure flours and protein powders instead of scooping directly for more accurate measurements.
  • Both cookie and brownie protein powders and dairy ingredients can be substituted with non-dairy or vegan alternatives for a plant-based version.
  • Letting the final brookies cool in the pan is essential for texture; do not skip this step.
  • If using solid coconut oil, ensure it is melted before mixing into wet ingredients for even incorporation.
  • Adjust sweetness by varying the amount of granulated sweetener according to personal preference.

Keywords: protein cookie, protein brownie, brookies, high protein dessert, gluten free dessert, healthy snack, protein packed treat

Find it online: https://victoriablair.com/protein-packed-cookie-and-brownie-brookies-recipe/