Keto Vanilla Chai Cookie Recipe with Whey Protein

Packed with 15g healthy fats, 15g protein, and only 2g grams of sugar, this keto cookie recipe will satisfy your dessert craving without derailing your keto diet!

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How to Maximize Your Protein Cookie Experience:

• SWEETEN IT UP: Since these cookies are Keto, they’re naturally very low in sugar. If you want a sweeter treat, simply add a few drops of liquid stevia.
• USE ORGANIC GRASS FED WHEY: The delectable vanilla flavor of these cookies comes from our Vanilla Organic Grass Fed Whey. In addition to great flavor, this complete plant protein is packed with 20 grams of protein per serving, making these cookies a treat you can feel great about.
• CHOOSE YOUR MILK: We recommend using unsweetened almond milk in this recipe, but if almond milk isn’t your thing, unsweetened coconut milk or any other nut milk will do the job without affecting the flavor of the cookies.

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Keto Vanilla Chai Cookie Recipe with Plant Protein

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Recipe Values: Keto, Vegetarian, Paleo

Course: Dessert, Snack

Servings: 12 cookies

Nutrition Facts: 139 Calories, 12g Fat, 3g Net Carbs, 5g Protein

Allergen Info: Peanut-free, seafood-free, shellfish-free, dairy-free, soy-free, gluten-free

Required Equipment: Mixing bowl, Whisk, Oven, Baking sheet, Parchment Paper

Ingredients

1 cup almond flour

1 scoop Natural Force Vanilla Organic Grass Fed Whey Protein Powder

2 tsp chai spice blend (or a mix of 1 part cinnamon and ginger, to 1 part all spice, nutmeg, cardamom and clove)

¼ tsp sea salt

2 large eggs

¼ cup Natural Force MCT Oil

1/3 cup cashew butter

1 tablespoon unsweetened almond milk

1 tsp organic vanilla extract

For the drizzle:

¼ cup melted coconut butter

½ tsp cinnamon

Instructions

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a mixing bowl, combine almond flour, Vanilla Organic Grass Fed Whey Protein Powder, sea salt, cinnamon, and ginger.

In a separate bowl, whisk your eggs. Add in MCT Oil, cashew butter, almond milk, and vanilla extract. Whisk until combined and then add the wet ingredients to the dry ingredients.

Mix together until well incorporated and no dry ingredients remain. The batter should be relatively thick and able to mold.

Roll the batter into small balls. Place balls on a cookie sheet about 2 inches apart. Once you have filled up the pan, use a fork to gently press down on each cookie until they are slightly flat on top.

Move to the oven and bake for 10 minutes. Remove from oven and let cool.

Store in an airtight container up to five days, or they can be frozen and defrosted to room temperature when ready to eat.

Once cookies are completely cooled, prepare the coconut butter drizzle. In a small saucepan, combine 1/4 cup of Coconut Butter (or Coconut Manna) with 1/2 tsp of cinnamon over low heat.

Once coconut butter is completely melted, (about 1-2 minutes) drizzle or spread over cookies.

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