Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, power snap cookies (gluten free/protein/low fat/carb) 1.1. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1 is something which I have loved my whole life. They are fine and they look fantastic.
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To begin with this particular recipe, we have to prepare a few components. You can have power snap cookies (gluten free/protein/low fat/carb) 1.1 using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:
- Take 1/2 cup splenda
- Take 1/2 cup Greek Yogurt Nonfat (70 cals)
- Make ready 1/2 teaspoon baking powder
- Make ready 1/2 teaspoon vanilla extract
- Make ready 2 egg whites (50 cals)
- Make ready 3/4 cup soy protein isolate powder (225 cals)
- Take 1/4 teaspoon baking soda
- Take 1/2 teaspoon cinnamon
- Make ready 1/4 teaspoon nutmeg
- Prepare Pinch salt
Stop wasting money on store bought protein A recipe for lower calorie, flourless chocolate chip protein cookies with a chewy and moist center and hardened chocolate outer shell.. Gluten-free doesn't have to mean cookie-free. Substitutes and creative adaptations yield delicious results. All of the information you'll need, including the proper gluten free flours to use, is right here.
Instructions to make Power Snap Cookies (Gluten free/Protein/Low fat/carb) 1.1:
- Mix yogurt, Splenda, egg whites, vanilla in a bowl until well combined. One revision that works is replacing the Yogurt with simply water. (Decrease amount to 6 Tablespoons, cookie and mixture will be a bit more foamy in texture)
- In another larger bowl mix protein powder, baking powder, baking soda, cinnamon, nutmeg and salt. Gradually mix in liquids.
- The protein powder will make it a bit hard to mix well. After mixed, put in refrig covered for 30 min to make it easier to handle (optional)
- Preheat oven to 375
- Shape dough into walnut sized balls and placed on a untreated baking sheet. Press cookie ball with bottom of a glass to flatten, they should become about a 1.5 inch parameter and 1/4 inch thick.. Little thin is okay. they do not spread much when baking
- Bake for 10-12 minutes or until light brown. If you used yogurt, they will be chewy, if you used water, they will be a bit more tender and foamy. Longer they sit out, the harder they become. After a day or two, they harden to the point of something resembling a ginger snap. I'm going to attempt higher baking temp/time in the future maybe speed this process up.
- Should make about 14 cookies.. They are a total of little under 400 calories for all of them.. Mostly protein. (Water modification will make this 300 with near zero carbs)
Just click on any of the images below, and you'll find every single recipe, including step by step photographs to show you how it's done. When I had such great success with the gluten-free mix for pancakes, I immediately wondered if it would work in cookies. Well, it turns out IT DOES - really, really well. It's physical, proximate and sensorial characteristics were considered and it was. Edible protein cookie dough bars and gluten-free protein powder recipes to fit any diet.
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