Protein-Packed Paleo Cookie Dough Recipe (2024)

FAQs

How many calories are in protein dough? ›

A world first & your new favorite dessert, “Protein Cookie Dough”! It's only 140 calories per serve, you just add water, whisk and it's ready to eat! Over 21 grams of Casein Protein per serve, it also makes for the perfect snack! It has the same texture as regular Cookie Dough and even has real choc pieces in it!

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

Since high protein (strong) flour makes for stronger gluten, it is most suited for breadmaking as it can trap carbon dioxide inside the dough and help it rise more vertically instead of spreading out sideways. The resulting loaf has a larger volume, more open crumb, and chewy texture.

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs.

The milk replaces the eggs in this edible cookie dough recipe. I recommend starting by using 3 tablespoons of milk. Then after all the ingredients have been mixed together (except for the chocolate chips) add more milk to reach your desired consistency.

Raw Dough Can Contain Germs That Make You Sick

That means it hasn't been treated to kill germs that cause food poisoning, such as Escherichia coli (E. coli) and Salmonella. These harmful germs can contaminate grain while it's still in the field or flour while it's being made.

While heat kills the bacteria, eating raw cookie dough (and similar mixtures, like cake batter) poses risks of food poisoning. E. coli and Salmonella can cause food poisoning symptoms like nausea, vomiting, cramps, and diarrhea. These unpleasant symptoms can last from several hours to days.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Why does refrigerating cookie dough make it better? ›

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

Cookies usually call for 1 to 2 eggs. Subbing in mashed banana or applesauce will be acceptable, but the overall texture will likely be cakier. Flavor could be altered, depending on the substitute used.

Baking powder

Baking powder contains sodium bicarbonate and acidic salts. The reaction of these two ingredients results in a cookie that is soft and thick, but slightly harder.

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

How many calories are in one gram of fat, carbohydrate, or protein? Carbohydrates provide 4 calories per gram, protein provides 4 calories per gram, and fat provides 9 calories per gram. This information is also included at the end of the Nutrition Facts label on food packages.

50 g of bread dough (White Enriched, Frozen Loaves - Hannaford) contains 130 Calories. The macronutrient breakdown is 79% carbs, 11% fat, and 10% protein. This has a relatively high calorie density, with 260 Calories per 100g.

There are 130 calories in 2 slices of Toasted High Protein Bread.