Of which 2.3 g sugars and 2.2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Fiber (oats)
Allergens gluten (oats), egg, milk
Protein chocolate cookies
Crisp outside, soft inside, ready in twenty minutes.
Ingredients
- 1 egg (50 g / 1¾ oz)
- 1 tbsp low-fat Greek yogurt (15 g / ½ oz) — or plant-based yogurt
- 30 g (1 oz) oat flour
- 15 g (½ oz) chocolate protein powder — or 30 g nonfat milk powder
- 1 pinch salt (1 g)
- 1 tsp baking powder (4 g)
- 10 g reduced-fat cocoa powder
- sugar, to taste — optional; no added sugar: sweetener to taste
- 15 g (½ oz) dark chocolate chips
Method
- In a bowl, combine all the ingredients except the chocolate chips and mix into a smooth dough.
- Shape small cookies on a baking sheet lined with parchment paper (or, in the air fryer, on parchment paper in the basket, in batches) and press a few chocolate chips into the top of each one.
The full method (4 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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