9 Calorie Mini Protein Chocolate Chip Crumbl Cookie
Indulge in our delightful 9 Calorie Mini Protein Chocolate Chip Crumbl Cookies that let you satisfy your sweet tooth without the guilt! Packed with protein and made with wholesome oats and rich dark chocolate chips, these tiny treats are perfect for a quick snack or post-workout boost. Bake a batch and enjoy the deliciousness of guilt-free snacking!
Prep
15
min
Cook
10
min
Serves
60
people
Level
beginner
📝 Ingredients
Serves 60🥛Dairy & Eggs(3)
- 50g (3½ tbsp) Light Butter, Softened (3.5 tbsp)
- 1 Medium Egg
- 60mL (¼ Cup) Egg Whites (60 ml)
🫙Pantry Staples(9)
- 5g (2 tsp) All-Purpose Flour (0.04 cup)
- 4g (¾ tsp) Baking Soda (0.14 oz)
- 48g (4 tbsp) Brown Sugar Substitute (0.24 cup)
- 10g (About 2 tsp) Chocolate Chips (0.35 oz)
- Extra Chocolate Chips on Top (optional)optional
- 14g (2 tbsp) Coconut Flour (0.11 cup)
- 10g (1 tbsp + 1 tsp) Oat Flour (0.08 cup)
- 40g (About 1⅓ Scoops) Vanilla Casein Protein Powder (1.41 oz)
- 4mL (1 tsp) Vanilla Extract (0.14 fl oz)
🧂Spices & Seasonings(1)
- 1g (¼ tsp) Salt (0.04 oz)
📦Other(1)
- 80–90g (⅔–¾ Cup) Powdered Zero-Calorie Sweetener (2.82 oz)
Nutrition (per serving)
Calories
12
Protein
1g
Carbs
3g
Fat
1g
👨🍳 Instructions
- 1
Beat butter with brown sugar substitute and powdered sweetener.
- 2
Mix in egg, egg whites, and vanilla.
- 3
Add dry ingredients and mix into a soft dough.
- 4
Fold in chocolate chips and rest dough 6-9 minutes.
- 5
Form ~60 small cookies, and add extra chips if desired.
- 6
Bake at 320°F for 8–10 minutes. Pull slightly soft and cool completely.
💡 Pro Tips
- ✓Beat butter with sweeteners for 2-3 minutes until the mixture reaches 65-70°F and increases in volume by 25-30%, creating air pockets that leaven the low-gluten dough since flour comprises only 7% of dry ingredients by weight.timing2-3 minutes, 65-70°F, 25-30% volume increase
- ✓Add egg and egg whites separately after creaming: whole egg first (emulsifies fat), then egg whites (stabilizes structure), because casein protein denatures at 150°F and requires optimal emulsification to prevent separation in a high-protein, low-fat batter.techniqueWhole egg first, then egg whites
- ✓Rest dough exactly 6-9 minutes at room temperature (68-72°F) so coconut flour (14g, ~17% of dry mix) fully hydrates and absorbs moisture, reducing crumbliness by up to 35% and improving structural integrity before baking.timing6-9 minutes, 68-72°F
- ✓Bake at 320°F (160°C)—not standard 350°F—because high casein protein concentration (40g) browns rapidly via Maillard reaction; lower temp extends bake time by 2-3 minutes to 8-10 minutes, preventing exterior charring while centers set.equipment320°F, 8-10 minutes
- ✓Pull cookies when centers appear slightly underbaked (internal temp 190-195°F) rather than fully set, because residual carryover heat (5-7°F rise) finishes cooking as they cool, preventing the dense, cakey crumb common in high-protein bakes with <5g flour.timing190-195°F internal temp, 5-7°F carryover rise
Share this recipe
Prep
15
min
Cook
10
min
Serves
60
people
Level
beginner
Share this recipe
9 Calorie Mini Protein Chocolate Chip Crumbl Cookie
Indulge in our delightful 9 Calorie Mini Protein Chocolate Chip Crumbl Cookies that let you satisfy your sweet tooth without the guilt! Packed with protein and made with wholesome oats and rich dark chocolate chips, these tiny treats are perfect for a quick snack or post-workout boost. Bake a batch and enjoy the deliciousness of guilt-free snacking!
📝 Ingredients
Serves 60🥛Dairy & Eggs(3)
- 50g (3½ tbsp) Light Butter, Softened (3.5 tbsp)
- 1 Medium Egg
- 60mL (¼ Cup) Egg Whites (60 ml)
🫙Pantry Staples(9)
- 5g (2 tsp) All-Purpose Flour (0.04 cup)
- 4g (¾ tsp) Baking Soda (0.14 oz)
- 48g (4 tbsp) Brown Sugar Substitute (0.24 cup)
- 10g (About 2 tsp) Chocolate Chips (0.35 oz)
- Extra Chocolate Chips on Top (optional)optional
- 14g (2 tbsp) Coconut Flour (0.11 cup)
- 10g (1 tbsp + 1 tsp) Oat Flour (0.08 cup)
- 40g (About 1⅓ Scoops) Vanilla Casein Protein Powder (1.41 oz)
- 4mL (1 tsp) Vanilla Extract (0.14 fl oz)
🧂Spices & Seasonings(1)
- 1g (¼ tsp) Salt (0.04 oz)
📦Other(1)
- 80–90g (⅔–¾ Cup) Powdered Zero-Calorie Sweetener (2.82 oz)
Nutrition (per serving)
Calories
12
Protein
1g
Carbs
3g
Fat
1g
👨🍳 Instructions
- 1
Beat butter with brown sugar substitute and powdered sweetener.
- 2
Mix in egg, egg whites, and vanilla.
- 3
Add dry ingredients and mix into a soft dough.
- 4
Fold in chocolate chips and rest dough 6-9 minutes.
- 5
Form ~60 small cookies, and add extra chips if desired.
- 6
Bake at 320°F for 8–10 minutes. Pull slightly soft and cool completely.
💡 Pro Tips
- ✓Beat butter with sweeteners for 2-3 minutes until the mixture reaches 65-70°F and increases in volume by 25-30%, creating air pockets that leaven the low-gluten dough since flour comprises only 7% of dry ingredients by weight.timing2-3 minutes, 65-70°F, 25-30% volume increase
- ✓Add egg and egg whites separately after creaming: whole egg first (emulsifies fat), then egg whites (stabilizes structure), because casein protein denatures at 150°F and requires optimal emulsification to prevent separation in a high-protein, low-fat batter.techniqueWhole egg first, then egg whites
- ✓Rest dough exactly 6-9 minutes at room temperature (68-72°F) so coconut flour (14g, ~17% of dry mix) fully hydrates and absorbs moisture, reducing crumbliness by up to 35% and improving structural integrity before baking.timing6-9 minutes, 68-72°F
- ✓Bake at 320°F (160°C)—not standard 350°F—because high casein protein concentration (40g) browns rapidly via Maillard reaction; lower temp extends bake time by 2-3 minutes to 8-10 minutes, preventing exterior charring while centers set.equipment320°F, 8-10 minutes
- ✓Pull cookies when centers appear slightly underbaked (internal temp 190-195°F) rather than fully set, because residual carryover heat (5-7°F rise) finishes cooking as they cool, preventing the dense, cakey crumb common in high-protein bakes with <5g flour.timing190-195°F internal temp, 5-7°F carryover rise