Single Serve Weetabix Cookie Recipe (High Protein)
This single serve Weetabix cookie is a quick cookie made with one Weetabix biscuit, protein powder, peanut butter, and maple syrup. Ready in 10 minutes with either an air fryer or oven, it's a high-protein snack that's endlessly customizable with your favorite mix-ins.
Servings: 1
Calories: 484kcal
Equipment
- Airfryer or regular oven
- 1 small mixing bowl
- parchment paper
Ingredients
For the Weetabix Cookie:
- 1 Weetabix biscuit about 20 grams
- 30 grams vanilla protein powder 1 scoop I used vanilla whey protein
- 24 grams smooth peanut butter 1.5 tablespoons
- 20 grams maple syrup 1 tablespoon
- 30 to 45 milliliters milk 2 to 3 tablespoons add gradually - you may not need all of it
Optional toppings:
- 20 grams chocolate chips
- or other mix-ins of choice dried fruit, chopped nuts, etc.
Instructions
- Preheat your air fryer to 320°F or 160°C. If using an oven, preheat to 350°F or 175°C. Line your air fryer basket or a small baking sheet with parchment paper.
- Crumble the Weetabix: Break the Weetabix biscuit into small crumbs in a small mixing bowl. Use your hands or the back of a spoon to crush it into fine crumbs.
- Mix dry and wet ingredients: Add the protein powder, peanut butter, maple syrup and any mix-ins to the bowl with the Weetabix crumbs. Mix everything together with a spoon until combined. It will look quite dry at this stage.
- Add milk gradually: Add the milk one tablespoon at a time, mixing after each addition. Stop adding milk when the mixture forms a thick, shapeable dough. You want it to hold together when you press it, not be wet or runny. You may not need all 3 tablespoons of milk—this depends on your protein powder brand.
- Shape the cookie: Use your hands to shape the dough into a thick cookie shape, about 2 centimeters (¾ inch) thick. Optional: Press extra chocolate chips firmly into the top of the dough.
- Cook: Place the shaped cookie on the parchment paper in your air fryer basket or on your baking sheet.
- Air fryer: Cook at 320°F or 160°C for 8 to 10 minutes, until the edges are golden and the top is just set. I prefer to stop at 8 minutes because I like mine slightly gooey in the center.
- Oven: Bake at 350°F or 175°C for 10 to 12 minutes, until the edges are golden and the top is just set.
- Cool: Let the Weetabix cookie cool for at least 5 minutes before eating. It will be very hot inside and will firm up more as it cools. The texture improves after cooling slightly.
Notes
Don't add too much milk: This is the most common mistake. Add milk gradually and stop when the dough just comes together. If it's too wet, the cookie will spread flat during cooking. If your dough is accidentally too wet, add a teaspoon of oat flour or extra protein powder to thicken it.
Cooking time variations: Air fryers and ovens vary in temperature accuracy. Start checking at 8 minutes (air fryer) or 10 minutes (oven). The cookie should have golden edges and a just-set top. It will seem soft when you take it out but will firm up as it cools.
Protein powder matters: Different brands of protein powder absorb liquid differently. You may need slightly more or less milk depending on your brand. Start with 2 tablespoons and add more only if needed.
Shape it thick: Don't flatten the dough too much or it will dry out. Aim for about 2 centimeters (¾ inch) thick for the best texture.
Scaling: If you 2x or 3x this recipe, make multiple cookies, not one giant cookie.
Storage:
- Room temperature: Store in an airtight container for up to 2 days
- Fridge: Store in an airtight container for up to 4 days. Reheat for 15-20 seconds in the microwave before eating.
- Freezer: Wrap in parchment paper and foil, or place in a freezer-safe container. Freeze for up to 3 months. Defrost at room temperature for 30 minutes or microwave from frozen for 30-40 seconds.
Nutrition
Calories: 484kcal | Carbohydrates: 49g | Protein: 33g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 5mg | Sodium: 182mg | Fiber: 5g | Sugar: 28g
