Part 2/6:
To kick off, we’ll begin by combining the dry ingredients. For this recipe, I’m using 45 grams of whey protein concentrate and 45 grams of micellar casein. The choice of different proteins enhances the texture, satiety index, and flavor of our cookies. If you prefer flavored protein, this is the perfect opportunity to infuse that taste into the dough.
Next up is half a teaspoon of baking powder and 50 grams of a zero-calorie sweetener called alulose. This sweetener behaves exactly like sugar without any aftertaste, making it an excellent choice for baking. Alternatively, if you don’t have alulose, an erythritol-based sweetener will work just as well.