Prot: 5g, Carbs: 3g, Fat: 6g, Cal: 83 per cookie

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After making some Tiramisu Protein Crepes recently, I wondered how the flavor would be with a cookie crunch. Tiramisu protein cream on a protein cookie. And these Tiramisu Protein Cookies were born!

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I used one of my new favorite nut butters here, D’s Naturals Vanilla Maple. It is an all-natural flavored almond butter with added pea protein. Delicious! (as is the chocolate flavor!) And it adds a little sweet flavor to the cookies.

The Vitamin Shoppe was kind enough to send over their new Plnt protein powders, and I’ve used them here. They have great flavor and have been working very well in recipes! Check out my Very Vanilla Protein Cupcakes, and my Chocolate Dipped Peanut Butter Protein Cookies! The Vitamin Shoppe also sells the D’s Naturals, the vanilla stevia, and the raw cacao powder I’ve used here. Lots of baking goodies there!

I love the combination of textures and flavors in these Tiramisu Protein Cookies. Give them a try!

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Tiramisu Protein Cookies
 
Author: 
Nutrition Information
  • Serving size: 1 cookie
  • Calories: 83
  • Fat: 6g
  • Carbohydrates: 3g
  • Sugar: 1g
  • Fiber: 1g
  • Protein: 5g
Prep time: 
Cook time: 
Total time: 
Print
Makes 12 cookies
Ingredients
Cookies:
Cream topping:
  • ½ cup raw cashews (61g), soaked in filtered water for 4 hours or more
  • 4-6 tablespoons filtered water, as needed (60-90ml)
  • 6 drops vanilla stevia (0.6ml)
  • 3 tablespoons mascarpone cheese (23g) (omit for a vegan version)
  • 1½ teaspoons cacao powder (3g)
  • 1 tablespoon chocolate Plnt protein powder (7g)
Instructions
  1. Start making the cream topping by draining and rinsing the cashews.
  2. Blend with 4-6 tablespoons filtered water, as needed. You may need to scrape the sides of the container a couple of times. (This would probably be best in a smaller blender, or double the ingredients and have some leftover cashew cream!)
  3. Add stevia and mascarpone cheese. Blend or mix until smooth.
  4. Add cacao and protein powder. Blend or mix again until smooth.
  5. Place cream in the refrigerator to firm up while you make the cookies.
  6. Preheat oven to 325F (163C).
  7. Mix almond butter with almond milk and instant coffee.
  8. Add protein powder, and mix to combine. You may need to use your hands.
  9. Press or roll cookie dough between sheets of parchment paper.
  10. Cut into 12 rectangles. (I used a square cookie cutter, and cut them in half.)
  11. Bake for about 12 minutes, or until firm.
  12. Let cool, and then top with tiramisu cream.
  13. Sprinkle with extra cacao (optional) and enjoy!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, the only substitution I would recommend is another pea protein blend or rice protein powder in the cookie dough. A whey, casein, or pea protein can be added to the cream topping. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)