White Chocolate Chip Cookies & Cream Cookies (69.5 Cals)

1.) Preheat oven to 350 degrees F. Add your Protein Cookie Butter Powder and your baking soda to a bowl. Mix together. Then add you egg whites, plain nonfat greek yogurt and apple sauces to another bowl and mix those together. Now add ⅓ of your cookie butter/baking soda mixture to the bowl of wet ingredients and mix that in. Repeat this process 2 more times till all the dry ingredients are mixed in and you have a thick cookie dough like consistency. Now add your dough to the freezer for 5-7 minutes.

2.) You’ll notice when taking your cookie dough out of the freezer, the dough has thickened up a bit more. Add your mini white chocolate chip to the dough now and mix them in.

3.) Now line your oven safe pan with parchment paper and take your cookie scoop and add 6 cookie dough balls. With these cookies, you will need to press them into the shape of a the cookies you want. I do this by having a small bowl of water next to me and dipping my fingers into the water and then spreading out my cookies. Helps to minimize the dough sticking to your fingers.

4.) Once all the cookies are to the desired shape, add to the oven for 4-6 minutes. I HIGHLY recommend to lean on the side of undercooked rather than overcooked. So taking then out after 4-5 minutes will ensure you have nice and soft cookie with the center still a little doughy!

5.) When you take them out, let them sit on the pan for 2-3 minutes and then transfer to your cooling rack. Let cool until you want to devour them!