Crumble, possibly.
The amount of protein in a cookie depends largely on the recipe. Most Western recipes based on flour, eggs, sugar, and some kind of leavening (and, of course, the flavoring) do have a small amount of protein in them from the eggs and from the gluten in the flour, but usually not enough to be nutritionally significant. For example, the recipe for one batch of Toll House cookies, found on the back of the wrapper of chocolate chips, calls for two eggs and makes about 48 medium-size cookies. So, to get the protein of one egg, you would have to eat 24 cookies. Honestly, adding nuts or using higher-protein flour won't increase the protein content of a single cookie appreciably. Also, using a high-protein flour such as bread flour in a cookie recipe negatively affects the quality of the finished product. So get your protein from some other source!
i need flour for the cookie dough
The main ingredients in a cake are flour and granulated sugar.
put it in the microwave If you mean how do you make a soft cookie, as opposed to a crispy cookie, the answer is to add more flour when you make the cookie dough. If you have more flour in the dough, it will be soft and chewy. If you have less flour and more butter/oil/fat of any kind, the cookie will be crispy and "snap" or break easily.
Gluten content correlates to the protein content in flour. Wheat flour has 13 grams of protein per cup, while whole wheat flour has 16.
gives a cookie its structure
it fluffs it and makes it chewy
Cookies without flour are not unhealthy. If cookie dough is made without flour, the finished cookie will be very flat and have spread out on the cookie sheet. It won't taste very good, but it is healthy.
It's sometimes referred to as cookie flour.
Peanut Butter Cookie recipes using white flour can be used substituting the whole wheat flour for the white flour. They may have a different texture or consistency.
Dip the cutter in flour before each cut
Yes, you can.