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Short-Order Kitchen

Crumbl-Style Blueberry Protein Cookie

By Wes Ellis2 min read
A stack of cookies on a small cake stand with fresh blueberries and a carafe of milk.
Recipe card
Servings
1
Prep
5 minutes
Cook
90 seconds
Method
Microwave
Difficulty
Easy
Jump to ingredients & directions ↓

Part 7 of the thread Drive-thru copycats, lightened up

THE SHORT VERSION4 points
  • One bowl, one plate, about 90 seconds in the microwave.
  • Pull it while the center is still a little soft.
  • Top with whipped cream, fresh berries or jammy microwaved blueberries.
  • Optional frosting: protein powder and Greek yogurt, blended smooth.
THE RECIPE · CRUMBL-STYLE BLUEBERRY PROTEIN COOKIE

Ingredients

Cookie

Toppings (optional)

Protein frosting (optional)

You'll need

  • Microwave-safe plate or wide, shallow bowl
  • Mixing bowl
  • Fork or whisk
  • Small bowl for the frosting

Directions

Cookie

  1. Stir together the protein powder, coconut flour, pancake mix, milk and sweetener until you have a thick batter or soft dough.
  2. Gently fold in the blueberries.
  3. Grease a plate or shallow bowl and spread the dough into one big cookie shape.
  4. Microwave on high for about 90 seconds, until set but still slightly soft in the center.
  5. Let it cool a minute in the dish.

Finish

  1. Top with whipped cream, fresh berries or jammy microwaved berries.
  2. Or stir the frosting ingredients together and spread it over the warm cookie.
  3. Eat it warm.
Notes Best fresh. An unfrosted leftover keeps a day covered on the counter or 2 to 3 days in the fridge; warm it 10 to 15 seconds in the microwave. Roughly 285 calories and 40 g protein per serving, give or take.

wesellis.com/blog/blueberry-cookie-crumbl-copycat/

The bakery version is a thick, soft, frosted blueberry cookie the size of a saucer. The microwave version is honest about being a microwave cookie, but it's big, soft and full of berries, and it takes less time than finding your car keys.

Watch the texture, not the clock

Microwaves vary a lot, and protein batter punishes you for going long. It goes from soft to rubbery very quickly. Start checking a bit before the 90-second mark. You want the edges set and the middle still slightly soft. It firms up as it cools.

Tip

Spread it wide and fairly thin. A thick mound cooks unevenly, with a raw middle and tough edges.

Coconut flour is thirsty

Two tablespoons doesn't sound like much, but coconut flourFlour made from dried, ground coconut meat. It soaks up a lot more liquid than wheat flour, so a spoonful goes a long way and doughs made with it need adjusting in tiny amounts.More: Blueberry Scone Cookies soaks up liquid like a sponge. If the dough looks too stiff to spread, add milk a teaspoon at a time rather than more of anything dry.

For more blueberry baking in the same spirit, the Blueberry Scone Cookies and the Blueberry Muffins are good next stops. The chocolate side of this thread is the Cosmic-Style Protein Brownie, made the same way in a mug.

Try this

For the jammy topping, microwave a handful of frozen blueberries in a small bowl until they burst and go syrupy, then spoon them over the warm cookie.

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