Ingredients
- 1/2 cup of unsalted butter, softened
- 1 egg or 3 tablespoon egg whites
- 1/2 cup dark brown sugar *See notes
- 1/2 cup light brown sugar (Or 1/4 cup Splenda Brown Sugar Blend)
- 1/2 cup Greek vanilla yogurt
- 1/4 cup fat free cream cheese, softened
- 3 tablespoon milk
- 2 teaspoon Vanilla Bean Paste (can use vanilla extract)
- 1 cup cinnamon chips
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon espresso powder
- 1/4 teaspoon salt
- 2 1/2 cups all purpose flour
- 1/4 cup Syntrax Nectar Lattes Cappuccino Whey Isolate Protein Powder
Instructions
- Preheat oven to 350F.
- Line cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, place egg, dark brown and light brown sugars mix on medium until mixture is shiny. ~1-2 minutes.
- Turn off the mixer and add in the yogurt, cream cheese, milk, vanilla, baking powder, baking soda, salt and espresso powder.
- Turn the mixer on and mix just until blended.
- Add in the softened butter and beat to combine.
- Remove the bowl from the mixer and put the paddle attachment in the sink.
- Add in the cinnamon chips and stir with a wooden spoon (or sturdy mixing spoon).
- Add in the flour and protein powder and mix into wet mixture.
- Using a small cookie scoop (or about 1 heaping tablespoon) scoop out some dough and place it the pan.
- Repeat leaving 1 1/2” apart.
- Bake for 9-12 minutes or until the edges or lightly browned.
- Remove from oven and cool on the pan for 1 minute.
- Transfer to a cooling rack.
- Store in an air tight container.
Notes
To make dark brown sugar use 1/4 cup Splenda Brown Sugar Blend and add 7/8th teaspoon molasses.
