These cookies are soft, rich, buttery, and full of toasted pecan flavor — but with a healthy twist. The addition of protein powder and cream cheese makes them extra satisfying, perfect for beginners or anyone wanting a guilt-free sweet treat. They also bake very fast and use minimal ingredients.

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🍪 Description

Imagine a cookie that tastes like a bakery-style pecan pastry but fits easily into a low-carb lifestyle. The cream cheese makes the cookies tender and melt-in-your-mouth soft, while protein powder adds structure and boosts nutritional value. Pecans provide crunch, warmth, and natural sweetness — and the recipe comes together in under 15 minutes.

Whether you’re meal-prepping healthy snacks, craving something sweet at night, or want a “dessert with benefits,” these cookies check all the boxes.

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🥣 Ingredients

Wet Ingredients

• 4 oz (half a block) softened cream cheese

• ½ cup unsalted butter, softened

• 1 large egg

• 2 tsp vanilla extract

• ½ cup granulated sugar substitute (erythritol, monk fruit, or any low-carb sweetener)

Dry Ingredients

• 1 cup vanilla whey protein powder

• ½ cup almond flour

• 1 tsp baking powder

• A pinch of salt

Mix-ins

• 1 cup chopped pecans

• Extra whole pecans for topping (optional but makes them pretty!)

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👩‍🍳 Instructions

1. Prepare the Dough

In a mixing bowl, beat together:

• cream cheese

• softened butter

• sweetener

Mix until smooth and creamy. This step is important because it creates that soft, bakery-style texture.

2. Add the Egg & Vanilla

Crack in the egg and add vanilla extract.
Mix again until everything is fully incorporated.

3. Add Dry Ingredients

Add:

• protein powder

• almond flour

• baking powder

• pinch of salt

Mix lightly — just until it forms a soft dough. Don’t overmix or the cookies become heavy.

4. Fold in Pecans

Add chopped pecans and gently combine.

5. Scoop the Cookies

Scoop tablespoon-sized balls onto a baking tray lined with parchment paper.

Lightly press each ball with your fingers and place a whole pecan on top if desired.

6. Bake

Bake in a preheated oven:

🔥 350°F (175°C) for 10–12 minutes

They should be slightly golden at the edges but still soft in the center.
Cookies continue to firm while cooling.

7. Cool & Serve

Let them cool completely before lifting — they become perfect once set.

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🍽️ Texture & Taste

• Soft in the center

• Lightly crisp around the edges

• Nutty, buttery, creamy

• Slight sweetness with no “protein powder taste”

• Satisfying and filling

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💡 Tips & Tricks

• If the dough feels sticky, chill it for 15–20 minutes.

• For crispier cookies, bake for an extra 2–3 minutes.

• If using flavored protein powder (caramel, chocolate, cinnamon), reduce sweetener slightly.

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🔄 Variations

Chocolate Chip Version: Add sugar-free chocolate chips.
Maple Pecan: Add a few drops of sugar-free maple flavor.
Cinnamon Roll Cookies: Add 1 tsp cinnamon + white chocolate chips.
Keto Version: Use only almond flour (increase to ¾ cup) and keto-approved sweetener.

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🧊 Storage

• Room Temperature: 3–4 days

• Refrigerator: 7–10 days

• Freezer: Up to 2 months
  (Thaw for 5 minutes and enjoy!)

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❓ Related Questions People Ask

1. Can I freeze the dough?

Yes! Roll into balls, freeze on a tray, then store in a zip bag. Bake directly from frozen — add +2 minutes.

2. Can I use vegan protein powder?

Plant-based powders make the dough thicker. Add 1–2 tbsp almond milk if needed.

3. Are these cookies keto-friendly?

Yes — if you use almond flour + keto sweetener + whey protein.

4. Can I replace pecans?

You can use:

• walnuts

• almonds

• macadamia nuts

• sugar-free chocolate chunks

5. Why did my cookies spread too much?

Dough was too warm → chill for 20 minutes next time.