Makes: ~18 cookies
Protein: ~7–8g per cookie
🛒 Ingredients
- 4 oz light cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup powdered sweetener (powdered sugar, monk fruit, or erythritol)
- 1 tsp vanilla extract
- 1 cup vanilla whey or whey/casein protein powder
- ½ cup finely chopped pecans
- ¼ tsp salt
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together cream cheese and butter until smooth.
- Mix in sweetener and vanilla until fluffy.
- Stir in protein powder and salt to form a soft dough.
- Fold in chopped pecans.
- Scoop dough into balls (about 1½ tbsp each) and place on baking sheet.
- Lightly flatten with fingers or a fork.
- Bake 10–12 minutes, until edges are just set.
- Cool completely—cookies firm up as they cool.
📊 Approximate Nutrition (per cookie)
- Calories: ~110
- Protein: ~7–8g
- Carbs: ~4–6g
- Fat: ~6g
💡 Tips for Best Texture
- Use whey or whey/casein blend (plant protein can be dry).
- If dough is crumbly, add 1–2 tsp milk or cream.
- Toast pecans lightly for deeper flavor.