NYC-Style Protein Easter Cookies

Using an electric whisk or stand mixer, beat the butter and sugars together until pale and creamy. Add egg and vanilla and whisk again until combined.⁠

Add the flours, protein powder, baking soda, salt and mix with a wooden spoon until combined. Mix in the choc chips and mini eggs until just combined. ⁠

Scoop mixture into large balls (about 100g each). Place on a lined baking tray at least 4cm apart and slightly flatten. Place in the freezer for 30 minutes.⁠

Preheat the oven to 180C. Remove the cookies from the freezer and bake for 10-12 mins or until golden around the outside.⁠

Remove from the oven and let cool on the tray for 10 minutes before placing on a cooling rack to fully cool. Enjoy!